When you need an easy sheet pan pancake recipe, make these Swedish oven pancakes! The ease of using a cookie sheet to bake pancakes is genius! Top them with fresh fruit, real maple syrup, or traditional lingonberry jam.
These pancakes have a custard-like filling and a crispy top. They rise and puff up and look incredible while baking. When they were little, my kids would plop down in front of the oven to watch the pancake show. They would then be sad when the pancakes were removed from the oven and fell. Without constant heat, they quickly deflate, much to my kid's dismay.
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Why You'll Love This Recipe
- Perfect For Breakfast For Dinner Option
- Easier Option Than Traditional Swedish Pancakes
- Easily Modified To Be Gluten Free and Low FODMAP
Featured Ingredients
- Eggs - Beaten with air to fluff up the pancakes.
- Milk - Use any type of milk, but not skim. Skim milk does not contain enough fat.
- Butter - Melted and then cooled to room temperature.
- Flour - Use all-purpose flour or gluten free flour 1-to-1, like Bob’s Red Mill in the blue bag.
- Sugar - White granulated sugar, not too much, just enough to bring a hint of sweetness.
- Salt - Balance all the flavors out.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: In a medium bowl, beat the eggs with a whisk until foamy.
Step 2: Add the milk and cooled melted butter. Whisk until combined with the eggs.
Step 3: Next, add the flour, sugar and salt. Whisk until combined. Let the batter rest for ten minutes.
Step 4: Grease a baking sheet with softened butter and nonstick cooking spray. Pour batter into the pan and bake in a preheated 400 degree F oven for 30-40 minutes or until tops turn golden brown. Cut into square slices and serve with favorite toppings.
Tips and Tricks
Only use cooled, melted butter - Why? Because warm butter will cook the eggs and create an egg scramble. Make sure the melted butter is at room temperature.
Pancakes sticking to the sheet pan? Grease the pan with softened butter and then spray with a nonstick cooking spray. Works like magic!
Use a pizza cutter to quickly cut the pancakes. This tip also works great for quesadillas, waffles, and well - pizza crust!
Ingredient Swaps
- Milk - Depending on your diet, you can use lactose-free milk, unsweetened almond milk, or traditional milk. These are all great options.
Toppings
- Fresh Fruit: Strawberries, Blueberries, Raspberries, Blackberries
- Pure Maple Syrup or Homemade Blueberry Syrup
- Lingonberry Jam or Strawberry Freezer Jam
Storing and Reheating
Store: Keep any leftover pancakes in an airtight container in the refrigerator for up to four days.
Freeze: Leftover pancakes freeze well. Place a piece of parchment paper in between each piece to prevent them from sticking together. Defrost before reheating.
Reheat: Heat the pancakes in the microwave for 1-2 minutes or until warm. Add toppings after heating.
FAQs
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.
Meal Planning
These pancakes are great for a budget friendly dinner! Add a potato crust quiche, and homemade gluten free breakfast sausage. For a heartier option or even for brunch add in gluten free cheesy potatoes, sheet pan eggs with cottage cheese, and homemade bloody mary’s.
Additional Pancake Recipes
- Gluten Free Swedish Pancakes using gluten free flour
- Low FODMAP Pancakes with almond milk
- Griddle Pancakes with buttermilk powder
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Swedish Oven Pancakes
Ingredients
- 4 large eggs
- 2 cups milk (Note 1)
- 2 tablespoons butter melted
- 1 ¼ cup flour (Note 2)
- 2 teaspoons white granulated sugar
- ¼ teaspoon sea salt
- 3 tablespoons softened butter for pan
Instructions
- Preheat oven to 400 degrees F.
- In a large mixing bowl, crack open the eggs and whisk until foamy.
- Next, add milk and cooled, melted butter. Whisk until combined.
- Next, add the flour, sugar, and salt. Whisk until combined.
- Rest the pancake batter for ten minutes.
- Grease a baking sheet with softened butter and nonstick cooking spray. Pour in the batter and place in a preheated 400 degree F oven.
- Bake for 25-30 minutes or until golden brown. Remove from the oven and cut into square slices. Serve with favorite toppings.
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