Swedish Oven Pancakes
Submitted by kimmoana
Skip the griddle! Swedish oven pancakes bake hands-free in one pan with just 6 pantry staples. Puffy, golden, and ready to cut into squares for the easiest brunch you’ll ever make.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minIf flipping pancakes on a Saturday morning feels like a chore, welcome to the Swedish way.
This custard-like batter goes straight into a 9×13 pan and puffs up in the oven into golden, eggy perfection. No standing over a griddle, no uneven stacks, no cold first pancakes.
Cut into squares and serve hot with butter and syrup, or go all out with the toppings.
Variations
- Bacon version: Saute crispy bacon pieces, pour the batter right over the drippings and bacon, then bake.
- Berry and cream: Top with whipped cream folded into raspberry or strawberry preserves.
- Brown sugar sour cream: Stir brown sugar into sour cream for a tangy, caramel-like drizzle.
Chef Tips
- Beat the eggs well first before adding anything else. That extra air gives the pancake its signature puff.
- Serve immediately. Like a Dutch baby, these deflate as they cool, so get everyone to the table before you pull the pan out.
- Grease the pan generously. Butter is best here for flavor and a crisp, golden edge.
Ingredients
Directions
Beat eggs well.
Add milk, melted butter, salt and flour.
Bake in a greased 9 X 13 pan in 425 degree F oven for 25 to 30 minutes.
Cut into squares and serve immediately with butter and syrup.
Variations: Omit butter.
Sauté 3 strips bacon, cut up, until crisp.
Put drippings and bacon in bottom of pan and pour batter over.
Bake 375℉ (190℃) F for 30 minutes.
Serve with berry and cream topping: ½ pint cream, whipped and 1 jar preserves (ie: raspberry, strawberry, apricot etc.)
Serve with sour cream mixed with brown sugar.
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