Swedish pancakes are thin, tender, and lightly sweet—traditionally cooked one at a time in a special pan. This baked version delivers the same delicate texture with far less fuss: you pour the batter into a buttered baking dish, let the oven do the work, and pull out a golden, puffy pancake that settles into a soft, custardy layer. It’s perfect for a weekend breakfast or a quick weeknight dinner, and it feeds a crowd without standing over the stove.
Ingredients
- 3 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons (42 g) unsalted butter, melted, plus extra for the dish
Instructions
- Preheat your oven to 400°F (200°C). Place a 9×13-inch (23×33 cm) baking dish in the oven while it heats.
- In a large bowl, whisk the eggs until frothy. Add the milk, flour, sugar, and salt, and whisk until the batter is smooth with no lumps. Stir in the melted butter.
- Carefully remove the hot dish from the oven. Add a small knob of butter and swirl to coat the bottom and sides.
- Pour the batter into the hot dish. Return to the oven and bake for 20–25 minutes, until the edges are puffed and deep golden brown, and the center is set but still slightly soft.
- Remove from the oven and let rest for 5 minutes. The pancake will deflate as it cools—this is normal. Cut into squares and serve warm.
Tips
- Hot dish is key: Preheating the baking dish ensures the bottom cooks quickly and helps the pancake rise dramatically. Don’t skip this step.
- Lump-free batter: Whisk vigorously or blend the batter for 30 seconds to eliminate lumps. Letting the batter rest for 10 minutes before baking also helps the flour hydrate.
- Substitute milk: Use any milk you like—oat, almond, or 2% all work. Lower-fat milks will produce a slightly less rich pancake.
- Common mistake: Overbaking dries out the pancake. Start checking at 20 minutes; the center should be just set, not firm.
Serving Suggestions
Serve the pancake warm with a dusting of powdered sugar and a squeeze of fresh lemon juice—the classic Swedish pairing. For a heartier meal, top with lingonberry jam, whipped cream, or sautéed apples. It also works well with maple syrup and a pat of butter.
Variations
- Savory version: Omit the sugar and add 1/2 teaspoon of black pepper and 1/4 cup of chopped fresh herbs (chives, dill, or parsley). Serve with smoked salmon and crème fraîche.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture will be slightly more delicate, but it still works.
- Cardamom twist: Add 1/2 teaspoon of ground cardamom to the batter for a Scandinavian-inspired flavor that pairs beautifully with berries.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave individual pieces for 20–30 seconds. You can also freeze the baked pancake for up to 2 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance. Store it covered in the refrigerator, and give it a good whisk before pouring into the hot dish.
Why did my pancake not puff up? The most common reason is that the baking dish wasn’t hot enough. Make sure to preheat the dish for at least 10 minutes. Also, avoid opening the oven door during baking, as the temperature drop can prevent rising.
Can I use a different pan size? A 9×13-inch dish works best. If you use a smaller or larger pan, adjust the baking time—a smaller dish will be thicker and need a few extra minutes, while a larger dish will cook faster.
Is this the same as a Dutch baby? It’s similar, but a Dutch baby typically uses more eggs and less milk, resulting in a puffier, more custardy texture. This Swedish version is thinner and more crepe-like.
Can I reduce the sugar? Yes, you can cut the sugar to 1 tablespoon or omit it entirely for a neutral pancake. The sugar adds slight sweetness and helps with browning, but it’s not essential.
What if I don’t have lingonberry jam? Any tart berry jam—cranberry, red currant, or raspberry—works as a substitute. If you don’t have jam, a spoonful of lemon curd or fresh berries with a dusting of sugar is lovely.
Related
- Norwegian Potato Bread Recipe (Lefse-Style)
- Cranberry Custard Tart: A NYT-Inspired Holiday Tart
- Potato Dill Bread Recipe (Soft & Fluffy)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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