This Swedish Oven Pancakes Recipe has been a mainstay as breakfast for dinner meals! The ease of using a cookie sheet to bake all the pancakes at one time. Plus, Swedish pancakes have a great baked custard-like filling with a crispy texture on the top. Smother the pancakes with fresh fruit, homemade blueberry syrup, or real maple syrup, or be traditional and top with lingonberry jam! It is such a great recipe of all the pancake recipes!
This Swedish pancake recipe will put on a show in the oven while baking. They rise and puff up and look incredible. When my kids were little, they would plop in front of the oven to watch the Swedish oven pancake show. Unfortunately, the show is over once the pancakes are removed from the oven. They deflate without constant heat.
Simple ingredients create tasty pancakes!
- Eggs- these are the reason the eggs puff up!
- Milk - used 1%, but feel free to use what is in your fridge.
- Butter - melted and then chilled to room temp.
- Gluten-Free Flour - We love Bob’s Red Mill 1 to 1 flour (blue bag)
- Sugar - White granulated sugar, not too much, just enough to bring a hint of sweetness.
- Salt - Balance it all out.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
In a stand mixer bowl with the whisk attachment, or a hand mixer, or blender, whisk the eggs.
Add milk, and sugar to the egg mixture and whisk again.
Add cooled melted butter. If not cool, the warm butter will cook the eggs.
Add flour and mix just enough until combined. If making the gluten free version hydrate the flour for ten minutes.
Whisk the pancake batter until fully combined. Do not overmix the batter or the pancakes will be tough.
On a rimmed cookie sheet (13"x18") grease with either cooking spray or softened butter. You will want to be sure you grease it well, or the pancakes will stick.
Bake in a 400 degree hot oven for 20-25 minutes or until top is golden brown.
Ingredient Variations and Substitutions
- Not Gluten-Free - If you do not need to eat gluten-free, feel free to use the same amount of all-purpose flour and skip the hydrating step.
- Milk - If you need to be lactose-free or dairy-free, substitute the dairy milk for your favorite milk. I have not tested it, but report back if you try it!
- Crepe Style - Try our Gluten-Free Swedish pancakes if you want to do the more traditional crepe-style Swedish pancake. You will need a nonstick skillet and more time to cook each pancake one at a time.
Swedish oven pancakes are easier, but Swedish pancakes made in a nonstick skillet are my favorite. Both are technically a Swedish pancake recipe and both are great options.
It is Swedish for oven pancake.
Swedish oven pancakes are traditionally baked in a baking dish where, as German pancakes, also called a Dutch Baby, are cooked in shallow skillet.
Storing Leftovers and Reheating
To Store: Store any leftovers in an airtight container in the refrigerator.
To Reheat: Use either the microwave, toaster, or oven at 350 degrees F.
What to serve with Swedish oven pancakes? A budget-friendly option is making breakfast for dinner! Add an egg bake and cheesy potatoes with a side of thick-cut bacon, cottage bacon, or homemade breakfast sausage. Making pancakes for brunch? Add a Bloody Mary drink!
Swedish Oven Pancakes
- Cookie Sheet Half Sheet 13"x 18"
- Stand Mixer or Hand Mixer
- 4 eggs large
- 2 cup milk or unsweetened almond milk
- 2 Tablespoons butter melted
- 1 ¼ cups gluten free flour or all purpose flour
- 2 teaspoons sugar white granulated
- ¼ teaspoon salt
- Preheat oven to 400 degrees F.
- In a stand mixer bowl with the whisk attachment or a hand mixer, whip the eggs.
- Add the milk and sugar and whisk for 30 seconds.
- Add chilled, melted butter. If not chilled, the melted butter will scramble the eggs.
- Add flour, and salt to the bowl. Whisk until the batter is fully combined. If using gluten free flour, hydrate (rest) the pancake batter for ten minutes.
- Grease a rimmed cookie sheet (13"x18") with cooking spray. To ensure the corners do not stick use softened butter and grease them.
- Pour the rested thin batter into the greased cookie pan. Bake in a 400 degrees F oven for 25 - 30 minutes or until the top is golden brown and puffed up. Remove from the oven. They will deflate due to gravity. Cut warm pancakes into 12 serving-sized pieces. Add toppings, like fresh berries, powdered sugar, or maple syrup. Serve immediately.