This Swedish Oven Baked Pancakes recipe uses a handful of gluten-free ingredients to create a thick, custard-like sweet pancake recipe perfect for breakfast, brunch, or dessert! Baked in a single dish in the oven, it’s quick, easy, and extra tasty with all your favorite toppings. Dairy-free option, too.
- What are Swedish Oven Pancakes?
- Why These Swedish Oven Baked Pancakes Are the Best Pancakes You’ll Ever Make
- Gluten-Free Ingredients You’ll Need
- How to Make an Easy Swedish-Style Oven Baked Pancakes Recipe
- Can I Make This Recipe without a Blender?
- Serving Suggestions
- How to Store and Reheat
- Can I Freeze This Recipe?
- More Gluten-Free Pancake Recipes
Note: This recipe was originally published in 2015 and has since been retested and updated for more traditional Swedish Oven Pancakes!
What are Swedish Oven Pancakes?
Traditional Swedish oven pancakes aren’t exactly the round, fluffy American pancakes you may be accustomed to. Instead, the batter is baked in one pan. As a result, the pancake will rise throughout the baking, becoming tall and puffy. Then, it will deflate slightly once it is removed from the oven and begins to cool. The end results creates an outer crust that is crispy around the edges yet soft and creamy inside similar to a soufflé!
Known as Ugnspannkaka, classic Swedish oven pancake recipes are typically baked in a square or rectangular pan and cut into square slices. Then, they are commonly served with bacon and/or linderberries. Some traditional recipes even mix bacon right into the batter!
Are Swedish Oven Baked Pancakes the Same as Dutch Baby Pancakes?
Think of Swedish oven pancakes and Dutch baby pancakes as cousins! While these baked pancakes can be made in a casserole dish or a Dutch oven or cast iron skillet, like Dutch baby pancakes, they aren’t quite the same.
For instance, a Dutch baby pancake is like a cross between a crepe and a popover. It’s created in a similar way to these Swedish oven pancakes, transferring batter to a hot skillet. However, a Dutch baby is baked and served in a round skillet with sweet toppings instead of savory options you’ll find with Swedish pancakes.
Why These Swedish Oven Baked Pancakes Are the Best Pancakes You’ll Ever Make
Once you learn how to make oven baked pancakes, you’ll never go back! Full of subtle, sweet flavor, they’re unbelievably easy to make and oh-so-tasty.
Even better, combined in a blender and cooked in a single pan, there’s minimal prep time and clean-up is a breeze. Plus, one batch can feed several people, and you don’t have to waste precious minutes standing over a stove.
Mix and match all your favorite toppings for breakfast, brunch, or dessert perfect for holiday parties, weekend brunches, and everyday meals!
Gluten-Free Ingredients You’ll Need
Better than any boxed pancake mix, just a handful of ingredients are all you need to make these Swedish oven baked pancakes. Below is an overview of the ingredients and instructions. Be sure to scroll down to the recipe card for the complete information, nutrition facts, calories, carbs, etc.
Note: Depending on who you ask, some Swedish oven pancakes are made with bacon mixed into the batter or served on the side along with lingonberry jam.
- Butter – Feel free to substitute non-dairy butter, if needed.
- Large Eggs – These help enhance the flavor and provide structure to the pancake. We haven’t tested this recipe with egg substitutes but don’t think it would turn out well.
- Coconut Milk Lite – Substitute a non-dairy milk of your choice such as almond milk, oat milk, or hemp milk.
- Gluten-Free All-Purpose Flour – Use a store-bought blend or a homemade gluten-free flour blend with xanthan gum.
- Raw Sugar – Use a sugar substitute to keep this recipe sugar-free.
- Kosher Salt – Just a pinch helps enhance the rest of the ingredients.
How to Make an Easy Swedish-Style Oven Baked Pancakes Recipe
With minimal prep time, a quick cook time, and no need to stand over a hot griddle, these pancakes are unbelievably easy to make!
- Prepare. Preheat your oven, and place the butter in a baking dish or large cast iron pan or casserole dish. Transfer the dish to the oven to melt the butter.
- Prepare the pancake batter. While the butter is melting, combine the pancake batter ingredients in a high-speed blender, pulsing until smooth.
- Bake. Pour the batter into the hot baking dish over the melted butter. Do NOT stir! Then, transfer it to the oven to baked until the pancake is fluffy and golden.
Note: The batter will rise and become puffy as it bakes and settles, deflating a bit as it begins to cool.
4. Serve. Sprinkle powdered sugar or your desired toppings on top, and enjoy warm!
Can I Make This Recipe without a Blender?
Sure, just combine all the ingredients in a large bowl instead! To do so, we recommend whisking the wet ingredients in one bowl and the dry ingredients in a second bowl. Then, slowly transfer the dry ingredients to the bowl of wet ingredients, and whisk just until combined. Transfer the mixture to a greased baking dish, and bake as the recipe card states.
Serving Suggestions
Enjoy these Swedish baked pancakes on their own. Or, top them with options like:
- Crispy Bacon
- Powdered Sugar
- Gluten-Free Jam or Jelly
- Whipped Cream
- Chocolate Syrup or Hazelnut Spread
- Fresh Fruit (Blueberries, Raspberry, Strawberry, Banana)
- Chocolate Chips
- Chopped Nuts (Walnuts, Almonds, Pecans)
- Maple Syrup
- Cinnamon
How to Store and Reheat
This recipe is best enjoyed right away. However, if you have leftovers, they can be transferred to an airtight container and stored in the refrigerator for up to four days.
To reheat, warm your pancake in the microwave or a skillet over medium heat until your desired temperature is reached.
Can I Freeze This Recipe?
Yes, transferred to an airtight container, these pancakes can be frozen for up to two months. For the best results, place a sheet of parchment paper between each pancake to prevent them from sticking together. To serve, allow your frozen pancakes to thaw in the fridge overnight, and reheat as desired.
More of Our Favorite
More Gluten-Free Pancake Recipes
Swedish Oven Baked Pancakes Recipe
- Total Time: 45 to 55 minutes
- Yield: 10 to 12 slices 1x
- Diet: Gluten Free
Description
Learn how to make an easy Swedish oven baked pancakes recipe with a handful of gluten-free ingredients for a crowd-pleasing breakfast or brunch! Dairy-free option.
Ingredients
- 2 to 4 Tablespoons butter or non-dairy butter substitute
- 4 large eggs
- 2 cups coconut milk lite or non dairy milk of choice
- 1 cup (120 grams) gluten free all purpose flour or homemade flour blend with xanthan gum
- 2 Tablespoons raw sugar or sugar substitute
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 400 F. Place the butter In a 9×13 baking dish or a large cast iron pan. Place the dish in the preheating oven to melt the butter.
- While the butter is melting and the pan is warming, make the batter. In a high powered blender, place the eggs, milk, flour, sugar and salt and blend until smooth.
- When the butter has melted, remove the pan from the oven and pour the batter into the hot buttery baking dish. Do not stir. Bake for 35 to 45 minutes (the longer the bake time the crispier the edges)! The batter will puff/rise during baking then settle once it’s out of the oven.
- Remove the pancake from the oven, and if desired, sprinkle it with powdered sugar and top with fresh fruit. Serve immediately and cut with a knife or pizza cutter.
- Store leftovers in the fridge in an airtight container for up to 4 days.
Notes
This recipe is inspired by the traditional Swedish Oven Baked Pancakes (Ugnspannkaka) which is commonly served with bacon and/or lingonberries/jam.
- Prep Time: 10 minutes
- Cook Time: 35 to 45 minutes
- Category: breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slices
- Calories: 105
- Sugar: 0.1 g
- Sodium: 47.5 mg
- Fat: 5.6 g
- Saturated Fat: 2.8 g
- Carbohydrates: 10 g
- Fiber: 0.3 g
- Protein: 3.3 g
- Cholesterol: 83.6 mg
Camala
Omg, the crispy edges are everything! I used a different flour blend but it still came out GREAT. Thank you for this delicious easy breakfast!
Lindsay Cotter
I’m so glad you agree! Th edges were my favorite too! What flour did you end up using? I’m sure others would love to know it worked as well! Thanks Camala!
Lindsay Cotter
Hi J! Sorry to hear that. This is actually an old recipe that we are deleting. The new sheet pan pancakes (not swedish pancakes) recipe is here and we’ve shared it with many readers who love it. https://www.cottercrunch.com/chocolate-protein-pancakes-oven/
Lindsay Cotter
sorry I mean what type of all purpose GF flour did you use? Did it have xanthan gum?
Lindsay Cotter
What pan did you use? Did you use GF flour?
Kay
Hi Lindsey
Would it be possible to make these egg free and still be able to bake them?
Also, I am very wary of non-stick finishes. Do you think greased baking paper should do the trick?
Thanks😊
Lindsay Cotter
I don’t egg free would work. But I do have other egg free pancake recipes
Brenda W Hall
Will this recipe work for Keto as well? I am new to these recipes,so want to hear from an expert. Thanks for answering my question.
Lindsay Cotter
I haven’t tried with low carb flour. But you could try with a higher fiber flour to decrease net carbs
Patricia
Can you bake them on greased parchment paper? ZI don’t like the negative health effects of non-stick oil
Lindsay Cotter
Absolutely!
Meghan@CleanEatsFastFeets
I love the idea of a thin, slightly crispy, topping heavy pancakes. These look fantastic.
I would recommend buying a bigger skillet though. We have one of those long rectangular ones which covers two burners, and I adore it and use it all the time too.
Elle
This looks amazing! Talk about a major time saver. I usually get impatient making pancakes on the stove because I have to make so many batches.
I sometimes add banana as a topping to my pancakes (cut the sugar and use it instead of syrup), but would have never thought to include it into the blender. I can’t wait to try this recipe.
Sam @ PancakeWarriors
I am all about the pancakes!! I have never thought to bake them – GENIUS!! And the idea of pancakes with jam and maybe some coconut whipped cream… oh I am drooling!!
Cotter Crunch
oh now you’re talking! yum!
Jess @hellotofit
I’m pretty terrible at flipping things when cooking…mainly pancakes and omelets (okay fine. My omelets turn to scrambled eggs). This looks AMAZING.
Cotter Crunch
haha scrambled eggs are always what happens to me too! no shame
heather @french press
I never would have thought to try baking sheets of pancakes – I’ve done the dutch baby, but this is a GREAT tip!! I cannot wait yo try it
Cotter Crunch
oh well now i want to try dutch baby! haha
Jessica @ Nutritioulicious
I totally need this recipe in my life! We often make pancakes on the weekends and it just takes so much time and the kids are clamoring to eat. I have wanted to bake them, but haven’t tried (other than just baking one big pancake).
Cotter Crunch
Haha it’s Just a sweetener really.! Try using 1/4 cup applesauce
Jessica @ Nutritioulicious
perfect!!
Cotter Crunch
keep me posted!
Cheyanne @ No Spoon Necessary
Mind blowing deliciousness up in here!! LOVE that these panckaes are baked! Woot woot!
Cotter Crunch
haha yes! mind blowing indeed! and so fun
Katie
RIGHT!?!?! SO much easier!!
The worst part of the flipping is if you are the baker, you have to let the others go first, and of course, you can’t all eat together because who wants cold pancakes? And then, by the time you get to eat, everyone is done and you are eating alone…it’s so sad.
Problem solved!
I love Sweedish pancakes. Maybe even more than regular ones.
Cotter Crunch
yes! you are genius! but you know this
Beverley @ sweaty&fit
bahaha baking pancakes! you are crazy and i love it! not something i have ever thought of doing before, but i mayyyy just have to take you up on that. i am the worst pancake flipper in the history of flippers
Katie
you sure having a “wild imagination” when it comes to recipes & I LOVE IT!
Sarah
Not sure I have ever made “Swedish” Pancakes but I’ve made more pancakes then I can count and can’t say that I can narrow it to a favorite so I will have to keep trying and making different kinds.
Shashi at RunninSrilankan
The thickness of these and the fact that they don’t have any baking powder/soda remind me of Sri Lankan pancakes, though Sri Lankan pancakes aren’t baked! I so gotta try these!
Laura @ This Runner's Recipes
Baking pancakes —> you are a culinary genius! These look amazingly delicious!
Laura @ Sprint 2 the Table
Brother. We are on the same wavelength lately. So when are you moving in? 😉
Laura @ Mommy Run Fast
The only time I’ve seen Swedish pancakes was at Ikea, ha! I remember when you posted these on IG and I was drooling. They look amazing!
Erin @ Erin's Inside Job
These look magical. I must try them!
Jody - Fit at 57
I would eat them if you made for me! 🙂
Sarah Grace
ummm, I am SO IMPATIENT when it comes to flipping too! haha this is genius! Why have I never heard of baking them before?!
xo,
Cotter Crunch
haha me too! hence these.
[email protected]
Your vegan persimmon butternut squash soup was amazing Lindsay! So I’ll be having me some of this too! I can see this being a fantastic “weekend breakfast” for Lynne and I.
Cotter Crunch
you made it? yay! now it’s my turn to make your curry!
Amanda @ .running with spoons.
I am 100% on board with breakfast week! AND with these pancakes. I’ve never actually tried baking pancakes before, but I’m seriously in love with the idea… especially because my pancake flipping skills can be a little subpar 😆
Cotter Crunch
oh my dear, you pancake skills are spot on! love them!
rAchel @ Athletic avocado
why have i never baked my pancakes? My skillet only makes one at a time and it takes forever!!!! your a genius! And GF breakfast week? HECK YES!
Cotter Crunch
i know! my dilemma, always! haha
Megan @ Skinny Fitalicious
In the oven??? I’m definitely gonna have to try this! I have a thin pancake recipe I need to reshoot. Will let you know hobbit works!
Cotter Crunch
ohh do it and keep me posted!
Taylor @ Food Faith Fitness
The fact that you just BAKED pancakes seriously blew my brains out of my head. You know how much i LOVE me some pancakes, so I am ALL over these woman!
Cotter Crunch
don’t blow your brains out! i need them! haha. But I think you’d like these. NO MESS
Taylor @ Food Faith Fitness
HOLD THE PHONE. You can BAKE PANCAKES? This just BLEW my mind! I am love love loving these girl. You know I can eat pancakes ALL DAY LONG.
Christine @ Love, Life, Surf
I cannot visit your blog before I’ve had breakfast because now I’m starving!! This looks delicious!
Cotter Crunch
haha well good, my job is done!
kaitlin @4loveofcarrots
I loved Swedish pancakes growing up! My friend was Swedish so every time I slept over her mom would make them for us and I used to stuff mine with sugar! Now I will stick to the healthier things like nut butters and fruit…
Erin @ The Almond Eater
WHAT. I am the worst pancake flipper (though I did just buy a brand new nonstick pan so maybe that will help)… I am so intrigued by the oven idea. I must try!
Cotter Crunch
ohhh love new pans!
Susie @ SuzLyfe
CRANK THOSE PUPPIES OUT
Blair
Love baking pancakes in the oven — it’s SO MUCH EASIER! 🙂 Plus, breakfast is my favorite meal of the day, so I’m excited about your week of easy options!
Sara @ Oats & rows
Oh my gosh, these look amazing. And baking a batch in the oven?! I’m sold!
Michele @ paleorunningmomma
I love the idea of making pancakes in the oven! I definitely need to try this.
jill conyers
I need these for breakfast today. Can you do something about that? I haven’t tried it but I love the convenience of baking them in the oven.