Easy Swedish Oven Pancake Recipe – Ugnspannkaka
The Swedish Oven Pancake has a fluffy texture that is just so warm and comforting that it has become one of our favorite pancake recipes. It’s easy to make, and in Sweden, it’s a dish that’s served any time of the day, not just for breakfast! It suits a variety of toppings, from fresh fruit to Lingonberry jam, maple syrup, or crispy bacon. It’s a simple and versatile dish that the whole family will enjoy!
We eat Swedish oven pancakes weekly at our house, often for breakfast, but many families here serve it as a mid-week meal.
This is my go-to recipe when I don’t have time to make regular pancakes.
It's also one of our favorite breakfast recipes to serve when we have house guests as there is very little hands-on needed.
Swedish pancakes vs ugnspannkaka
In contrast to traditional Swedish pancakes (another Swedish classic), cooked on a frying pan or cast iron skillet, the Swedish oven pancake is a thick pancake, more like a baked custard.
This recipe uses simple ingredients and extra eggs act as a leavening agent, not unlike Dutch baby pancakes or a German pancake.
You might expect a thick batter, but it’s quite thin, and baked in a very hot oven.
It’s usually baked in a sheet pan with sides or a casserole dish and served directly from the pan for convenience.
It’s ‘husmanskost’ (home cooking) at its best.
Top Tip
The first time I made an Ugnspannkaka it didn’t rise as I had hoped. It took me a while to figure out that the milk and eggs need to be at room temperature and the sheet pan and oven really hot!
Ingredients
Serves 6-8
- 2 cup flour/ 280g – High protein flour like bread flour helps the pancake to puff up, all purpose flour is an ok alternative. You can also swap out 1/3 of the flour for whole wheat or spelt flour if you wish.
- 6 Large eggs – At room temperature ( Eggs help the pancake to puff up. )
- 1.5 Teaspoon salt
- 4 Cups/ 900ml Milk – at room temperature if possible.
- 4 Tablespoons Butter – both salted and unsalted butter are fine. If on a low-sodium diet, you can reduce the amount of salt in the recipe or use unsalted butter or coconut oil.
Optional:
1 Tablespoon Sugar – We don’t add any sugar when we make ‘ungspannkaka’ as we prefer to add a little sweetness using fresh fruit or Lingonberry Jam. If serving this dish as a dessert you can add up to half a cup sugar to the batter. Brown sugar adds extra flavor but white sugar works just fine!
1/2 Teaspoon Vanilla extract
Equipment
Large gratin form measuring 12×16 inches (30x40cm) or two smaller ones.
Large mixing bowl
An electric hand mixer or whisk
Instructions
1. Preheat the oven to 450°F/ 225°C. Place one large or two smaller gratin forms in the oven to preheat.
2. Using an electric hand mixer or whisking by hand, mix the flour, salt, and sugar( if using) in a large bowl together with half of the milk ( 2 Cups/ 450ml)
4. Add the eggs and the rest of the milk and whisk until it becomes a smooth batter without any lumps.
5. Using an oven mitt, remove the hot dish or baking sheets from when the oven has reached temperature.
Add the butter and swirl the form around to coat the bottom of the pan with the melted butter.
6. Pour batter into the hot buttery baking dish and place in the center of the oven for 30-40 minutes or until golden brown and set in the center. The bake time can vary from oven to oven, but keep watch for that perfect golden color.
Top Tip:
Don’t open the oven door until at least halfway through baking, as it will cause your pancake to collapse before it has baked through!
Use a pizza slicer or sharp knife to cut the finished pancake into squares and serve hot!
Serving suggestions
- This simple pancake is served for breakfast, lunch, and even dinner here in Sweden. Sometimes, it comes with fried bacon pieces (crispy, chopped bacon).
- It also makes a great snack when served in square slices with a sprinkle of powdered sugar and some fresh berries or slices of fresh fruit.
- It’s delicious, simple, and filling, served with a spoon of Swedish Lingonberry Jam or Queens Jam.
- Serve as a dessert with vanilla ice cream or whipped cream and some grated chocolate.
- Leftovers taste so, so great when re-fried in a hot pan with butter!
Storage
Store leftovers in an airtight container and reheat with melted butter in a nonstick pan over medium heat.
Variations
You can easily add some fillings to this pancake. We like to sprinkle some frozen blueberries or raspberries over the top of the pancake batter before baking. Another favorite is very thinly sliced apples and a sprinkle of cinnamon. Our favorite savory filling is cheddar cheese and caramelized onion.
Top Tip:
When adding fillers, add just a thin layer so they don’t hinder the pancake from rising. When adding savory fillings, omit the sugar in the recipe.
Easy Swedish Oven Pancake Recipe – Ugnspannkaka
Equipment
- Large gratin form measuring 12×16 inches (30x40cm) or two smaller ones.
- large mixing bowl
- Electric hand mixer or a whisk
Ingredients
- 2 Cup Flour High-protein flour, like bread flour, helps the pancake to puff up. All-purpose flour is an acceptable alternative. You can also swap out 1/3 of the flour for whole wheat or spelt flour if you wish.
- 6 Large eggs At room temperature.
- 1.5 Teaspoon Salt
- 4 Cups Milk At room temperature if possible
- 4 Tablespoons Butter
Optional:
- 1 Tablespoon Sugar If serving this dish as a dessert you can add up to half a cup sugar to the batter.
- ½ Teaspoon Vanilla extract
Instructions
- Preheat the oven to 450°F/ 225°C. Place one large or two smaller gratin forms in the oven to preheat.
- Using an electric hand mixer or whisking by hand, mix the flour, salt, and sugar( if using) in a large bowl together with half of the milk ( 2 Cups/ 450ml)
- Add the eggs and the rest of the milk and whisk until it becomes a smooth batter without any lumps.
- Using an oven mitt, remove the hot dish or baking sheets from when the oven has reached temperature. Add the butter and swirl the form around to coat the bottom of the pan with the melted butter.
- Pour batter into the hot buttery baking dish and place in the center of the oven for 30-40 minutes, or until golden brown and set in the center. The bake time can vary from oven to oven, but keep watch for that perfect golden color.Top Tip: Don’t open the oven door until at least halfway through baking, as this will cause your pancake to collapse!
- Use a pizza slicer or sharp knife to cut the finished pancake into squares and serve hot, straight from the pan!
Notes
You can easily add some fillings to this pancake. We like to sprinkle some frozen blueberries or raspberries over the top of the pancake batter before baking. Another favorite is very thinly sliced apples and a sprinkle of cinnamon. Our favorite savory filling is cheddar cheese and caramelized onion. Top Tip: When adding fillers, add just a thin layer so they don’t hinder the pancake from rising. When adding savory fillings, omit the sugar in the recipe.
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
I hope you love this recipe as much as we do!
Definitely a family favorite!
This looks delicious. Is it possible to substitute gluten free flour for a strong gluten four?
I havent personally tried using a gluten free flour, but I have some in the cupboard and will try it out and report back!