Easy Swedish Oven Pancake (Ugnspannkaka)
This Swedish Oven Pancake (Ugnspannkaka) is classic Scandinavian comfort food. Baked in a 9x13 pan until golden brown and deliciously puffed, this oven pancake is an easy alternative to stove-top pancakes. It's perfect for a simple family breakfast or brunch!
In Sweden, Ugnspannkaka is an everyday favorite, often served for lunch or a simple family dinner rather than breakfast. Because the entire pancake bakes in one pan, it's an especially convenient way to feed a family without standing at the stove flipping individual pancakes.
Ugnspannkaka is traditionally served warm with store bought or homemade lingonberry jam or lightly sweetened lingonberries (rårörda lingon) and maybe a dollop of whipped cream alongside.
Ingredients
- Eggs
- Milk
- Flour
- Sugar
- Salt
- Unsalted butter
- Vanilla extract
See recipe card for exact amounts and detailed instructions.
Substitutions and Variations
- Fläskpannkaka - Cook 4 - 6 slices of bacon until lightly browned and chop into small pieces. Omit the vanilla extract and scatter the chopped bacon over the top of the batter and bake as directed. It's so delicious paired with lingonberry jam!
- Apple - Scatter very thinly sliced apples over the top of the batter and sprinkle with 2 teaspoons of sugar and ½ a teaspoon of cinnamon or freshly ground cardamom. Bake as directed.
- Cardamom or Nutmeg - Add a half teaspoon of freshly ground cardamom or a quarter teaspoon of nutmeg to the the batter.
How to Make Swedish Oven Pancake (Ugnspannkaka)
- Heat the oven to 425 degrees F. Whisk the eggs together. Add half of the milk and whisk until combined. Add the flour, sugar, and salt and whisk until completely smooth. Whisk in the remaining milk and vanilla extract.
- Let the batter rest for 10 minutes. Heat a heavy-duty 9x13 metal pan in the oven while the batter rests. Pour the melted butter into the heated pan and brush it over the bottom and up the sides. Working quickly, pour the batter into the pan and bake until golden brown and puffed throughout, about 27-35 minutes.
- Remove the pancake from the oven. At first it will be puffed but will quickly settle down in the middle.
- Cut into slices and serve warm.
Expert Tips
Expert Tips- Preheat your baking pan. This step is essential! A hot pan helps the batter begin setting immediately and encourages browning while helping prevent sticking.
- Use a sturdy metal baking pan. Avoid glass baking dishes such as Pyrex for this recipe. Pouring cool batter into a very hot glass dish can cause thermal shock and potentially shatter the glass.
- Keep the oven door closed. Avoid opening the oven during baking, as a sudden drop in temperature can interfere with the pancake's rise.
- Expect some deflation prior to serving. Your Swedish Oven Pancake will puff up as it bakes and settle somewhat after coming out of the oven. This is completely normal!
Recipe FAQs
Store any leftover pancake slices tightly covered in the refrigerator for up to 3 days. They are really delicious heated in a skillet with a little butter to re-crisp the bottom! You can also warm them in the oven or microwave.
Swedish Oven Pancakes typically puff up around the edges and in spots across the surface as they bake. For the best results, make sure your oven and baking pan are thoroughly preheated before adding the batter. Avoid opening the oven door during baking.
The pancake will be puffed throughout and golden brown on the edges and spots on the surface. It will appear tender but set. You should see any liquid or visible batter in the center.
You can make the batter several hours ahead or even overnight. Give it a quick whisk before proceeding with the recipe to recombine.
What to Serve with Swedish Oven Pancake (Ugnspannkaka)
As I mentioned above, lingonberry jam (either homemade or store bought) or a simple combination of raw lingonberries and sugar is a traditional accompaniment for Ugnspannkaka. But that's really just the beginning! Here are a few more delicious accompaniment ideas for dressing up Swedish Oven Pancake:
- Other flavors of jam (this Queen's Jam which is a combination of raspberries and blueberries would be excellent)
- Fresh berries
- Simple Apple Compote - perfect for fall!
- Whipped cream
- Powdered sugar
- Bacon or sausage served alongside
- Maple syrup - not traditional but delicious
- Vanilla Sauce
More Scandinavian Pancake and Waffle Recipes to Try:
If you tried this Swedish Oven Pancake (Ugnspannkaka) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Swedish Oven Pancake (Ugnspannkaka)
Equipment
- 9x13 metal pan
Ingredients
- 4 tablespoons unsalted butter melted
- 3 large eggs
- 2½ cups whole milk
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon fine salt
- 1 teaspoon vanilla extract
Optional Toppings
- Lingonberry jam or stirred lingonberries traditional
- Whipped cream
- Fresh berries
- Apple compote
- Powdered sugar
- Maple syrup
- Vanilla sauce
Instructions
- Preheat the oven to 425°F. Whisk the eggs together. Whisk in half the milk. Add the flour, sugar and salt and whisk until completely smooth. Whisk in remaining milk and vanilla extract. Let the batter rest for minutes. This helps hydrate the flour and gives a more tender texture.
- While the batter is hydrating, heat the pan in the oven for about 10 minutes.
- Carefully remove the hot baking dish from the oven. Swirl the melted butter around the bottom of the pan and use a silicone brush to brush it on the sides of the pan. Immediately pour in the batter. Bake until deeply golden, puffed throughout and just set, about 27-35 minutes. The pancake will puff dramatically in the oven and settle as it cools. That's exactly what you want.
- Cut into squares and serve immediately with desired toppings.
Notes
- Preheat your baking pan. This step is essential! A hot pan helps the batter begin setting immediately and encourages browning while helping prevent sticking.
- Use a sturdy metal baking pan. Avoid glass baking dishes such as Pyrex for this recipe. Pouring cooler batter into a very hot glass dish can cause thermal shock and potentially shatter the glass.
- Keep the oven door closed. Avoid opening the oven during baking, as a sudden drop in temperature can interfere with the pancake's rise.
- Expect some deflation. Your Swedish Oven Pancake will puff up as it bakes and settle somewhat after coming out of the oven. This is completely normal!
- To store and reheat leftovers: Wrap any leftover pancakes tightly and store them in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop with a little butter or in the microwave or a low oven until warmed through.
This oven pancake is so easy and delicious. I love that I can whip up breakfast for 6 people in about 5 minutes of hands-on time with ingredients I always have on hand. And leftovers are fantastic!