The Ultimate Guide to Making Swedish Pancake Gateau

Swedish pancake gateau is the kind of dessert that makes everyone pause at the table. It looks impressive, but it’s built from simple layers: soft, delicate pancakes, silky whipped cream, and bright raspberries. Each slice tastes like summer, even in the dead of winter.

If you love crepes, think of this as their Scandinavian cousin—cozier, a bit thicker, and easier to stack. It’s equally at home at a birthday brunch or a quiet Sunday treat.

What Makes This Recipe So Good

• Feathery, thin pancakes: Swedish pancakes are softer and more tender than American pancakes, which makes the cake light and sliceable.
• Fresh raspberry flavor: A quick mash of berries with a touch of sugar keeps the filling bright and not too sweet.
• Simple ingredients, big payoff: Pantry basics turn into a showstopper that looks bakery-worthy.
• Make-ahead friendly: Cook the pancakes in advance, then assemble when you’re ready.
• Customizable: Swap berries, add lemon zest, or fold in mascarpone for a richer cream—lots of room to play.

Ingredients

• For the Swedish pancakes:
  • 1 3/4 cups whole milk
  • 3 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 3 tablespoons unsalted butter, melted (plus more for the pan)
  • 1 teaspoon vanilla extract (optional, but lovely)
• For the raspberry filling:
  • 2 1/2 cups fresh raspberries (or frozen, thawed and well-drained)
  • 3–4 tablespoons granulated sugar, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional, for thicker filling)
• For the cream:
  • 2 cups cold heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
• To finish:
  • Fresh raspberries, for garnish
  • Powdered sugar, for dusting
  • Thin lemon zest strips or mint leaves (optional)

How to Make It

1. Make the batter: In a blender or mixing bowl, combine milk, eggs, flour, sugar, salt, melted butter, and vanilla. Blend or whisk until smooth.Let the batter rest 20–30 minutes so the flour hydrates and bubbles settle.
2. Cook the pancakes: Heat a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan. Pour in about 1/4 cup batter and swirl to coat the bottom in a thin layer.Cook 1–2 minutes until set and lightly golden, flip, then cook 20–30 seconds more. Transfer to a rack to cool. Repeat to make 10–12 pancakes.
3. Prepare the raspberries: In a bowl, mash raspberries with sugar and lemon juice.If you want a thicker layer, stir in cornstarch. Taste and adjust sweetness. Set aside; the juices will mingle and brighten.
4. Whip the cream: In a chilled bowl, whip heavy cream, powdered sugar, vanilla, and a pinch of salt to medium peaks.It should hold shape but still look soft and silky.
5. Start layering: Place one pancake on a serving plate. Spread a thin layer of whipped cream (2–3 tablespoons), then spoon a little raspberry mixture over it, leaving a small border so it doesn’t spill out.
6. Keep stacking: Add another pancake and repeat: cream, berries, pancake. Aim for 8–10 layers.Press gently as you go to keep the stack even and stable.
7. Finish the top: Spread a final cloud of cream on top. Pile on fresh raspberries, dust with powdered sugar, and add lemon zest or mint if you like.
8. Chill briefly (optional): For cleaner slices, refrigerate 30–60 minutes. If you’re serving right away, it’s still lovely—just a bit looser and rustic.
9. Slice and serve: Use a sharp serrated knife to cut into wedges.Wipe the blade between cuts for neat slices.

How to Store

• Short-term: Cover the assembled cake loosely and refrigerate up to 24 hours. The pancakes will absorb a bit of cream, which tastes great.
• Components: Cooked pancakes keep 2–3 days in the fridge, layered with parchment and wrapped. Whipped cream is best fresh but can hold a few hours chilled.Raspberry mixture keeps 1–2 days.
• Freezer: Freeze pancakes (not the assembled cake) for up to 2 months, wrapped well. Thaw in the fridge and re-warm briefly to soften.

Benefits of This Recipe

• Light but satisfying: You get the cream-cake experience without heaviness.
• Flexible for seasons: Use fresh raspberries in summer, frozen in winter, or swap in other berries.
• Beginner-friendly: The pancakes are forgiving, and assembly is simple—no oven timing drama.
• Elegant presentation: The layered look is naturally pretty, and each slice shows off stripes of cream and fruit.
• Balanced sweetness: Raspberries keep the cake bright and tangy, so it never feels cloying.

Pitfalls to Watch Out For

• Too-thick pancakes: If your batter doesn’t swirl easily, thin it with a tablespoon or two of milk. You want delicate layers.
• Over-whipped cream: Stop at medium peaks.Over-whipping turns cream grainy and hard to spread.
• Runny filling: Very juicy berries can weep. Use the cornstarch if your raspberries are very ripe, or strain off excess juice.
• Stack slippage: Keep fillings thin and even. Press gently as you layer, and chill before slicing if it feels wobbly.
• Pan too hot: A scorching pan browns pancakes before they set.Medium heat gives you tender, flexible layers.

Alternatives

• Berry swaps: Strawberries, blueberries, lingonberry jam, or a mix of berries all work beautifully.
• Cream variations: Fold in mascarpone or cream cheese for a richer texture. Add lemon zest or a splash of elderflower liqueur for a floral note.
• Gluten-free: Use a 1:1 gluten-free flour blend. Rest the batter a bit longer to hydrate.
• Dairy-free: Use plant milk and a neutral oil in the batter; whip canned coconut cream with a bit of powdered sugar for the filling.
• Chocolate twist: Dust cocoa between layers or drizzle a thin chocolate ganache on top for a dessert-forward version.

FAQ

What’s the difference between Swedish pancakes and crepes?

Swedish pancakes usually have more eggs and milk relative to flour, plus a little sugar and butter in the batter.

They’re softer, slightly thicker, and tender, making them great for stacking.

Can I make the pancakes ahead?

Yes. Cook them, cool completely, then stack with parchment between each pancake and wrap well. Refrigerate up to 3 days or freeze up to 2 months.

Do I have to use fresh raspberries?

No.

Frozen raspberries work well—thaw and drain off extra liquid first. Taste and adjust sugar since frozen berries can be tarter.

How do I keep the cake from sliding?

Use thin layers of cream and fruit, don’t overload the center, and press gently as you stack. Chilling for 30–60 minutes before slicing helps set the layers.

Can I sweeten the whipped cream more?

Absolutely.

Add another tablespoon or two of powdered sugar to taste. Just keep the cream soft and spreadable.

What size pan should I use for the pancakes?

An 8–10 inch nonstick skillet is ideal. Smaller pans yield a taller cake with more layers; larger pans give you wider, thinner layers.

How many layers should I aim for?

Eight to ten layers look generous and slice well.

If your pancakes are very thin, you can go up to twelve.

Can I assemble it the night before?

Yes, but expect slightly softer layers by morning. It still tastes great and slices neatly after an overnight chill.

How do I get super smooth layers?

Use an offset spatula, keep the cream at medium peaks, and rotate the plate as you spread. Wipe the spatula if cream picks up berries.

What should I serve with it?

Strong coffee, black tea, or a light sparkling wine pair nicely.

A spoon of tart yogurt or a squeeze of lemon over slices can brighten it further.

Wrapping Up

This Swedish Pancake Gateau Raspberry Cream Layer Cake brings elegance without stress. Thin, tender pancakes, tangy-sweet berries, and soft whipped cream stack into a dessert that feels celebratory but remains unfussy. Make the pancakes ahead, assemble when you’re ready, and enjoy a slice that tastes like sunshine and good company.

It’s a keeper for birthdays, brunches, and every sweet moment in between.