Swedish Pancake Byron is a luscious, oven-baked pancake that combines the delicate texture of a classic Swedish pancake with the rich, caramelized flavor of sautéed apples and a hint of cinnamon. Unlike traditional stovetop Swedish pancakes, this version is poured into a buttered baking dish and baked until puffed and golden, making it a forgiving and impressive dish for breakfast, brunch, or even a cozy dessert. The batter is simple—eggs, flour, milk, and sugar—but the result is a custardy, slightly chewy pancake that soaks up the buttery apple topping beautifully.
Ingredients
- 4 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
- 1 teaspoon vanilla extract
- 3 tablespoons (42 g) unsalted butter, melted, plus extra for greasing the dish
- 3 medium apples (about 450 g), peeled, cored, and sliced thinly
- 2 tablespoons (28 g) unsalted butter, for the apples
- 2 tablespoons (25 g) brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch (23×33 cm) baking dish with butter.
- In a large bowl, whisk the eggs until frothy. Add the milk, flour, sugar, salt, vanilla, and melted butter. Whisk until the batter is smooth and free of lumps. Let the batter rest while you prepare the apples (at least 10 minutes).
- In a skillet over medium heat, melt the 2 tablespoons of butter. Add the sliced apples, brown sugar, cinnamon, and nutmeg (if using). Cook for 5-7 minutes, stirring occasionally, until the apples are slightly softened but still hold their shape. Remove from heat.
- Pour the batter into the prepared baking dish. Evenly distribute the sautéed apples over the top, gently pushing some into the batter.
- Bake for 25-30 minutes, until the pancake is puffed and golden brown around the edges, and the center is set (a knife inserted in the center should come out clean). The internal temperature of the egg mixture should reach 160°F (71°C) as the safe minimum per USDA FSIS guidelines; check with a food thermometer if you are unsure.
- Remove from the oven and let rest for 5 minutes before slicing. Dust with powdered sugar if desired. Serve warm.
Tips
- Rest the batter: Letting the batter rest for at least 10 minutes (or up to 30) allows the flour to hydrate, resulting in a more tender pancake.
- Don’t overmix: Whisk just until smooth; overmixing can develop gluten, making the pancake tough.
- Apple variety: Use firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn. Softer apples like Red Delicious may turn mushy.
- Butter the dish well: This not only prevents sticking but also creates a crispy, golden edge.
Serving Suggestions
Serve the Swedish Pancake Byron warm, cut into squares or wedges. It’s delicious on its own, but you can add a dollop of whipped cream, a drizzle of maple syrup, or a spoonful of lingonberry jam (a classic Swedish pairing). For a savory twist, skip the apples and cinnamon, and serve with crisp bacon or smoked salmon.
Variations
- Berry version: Substitute the apples with 2 cups (300 g) of fresh or frozen blueberries, raspberries, or sliced strawberries. Reduce the sugar to 1 tablespoon and omit the cinnamon.
- Pear and cardamom: Replace apples with pears and swap cinnamon for 1/2 teaspoon ground cardamom for a fragrant, Scandinavian-inspired flavor.
- Savory pancake: Omit the sugar, vanilla, and fruit. Add 1/2 cup (50 g) grated cheese (like Gruyère) and 2 tablespoons of chopped fresh herbs (chives, dill) to the batter. Serve with a salad or roasted vegetables.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly more delicate, but it will still be delicious.
Storage and Reheating
Store leftover pancake in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or microwave individual portions for 30-45 seconds. The pancake can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Give it a good whisk before using. You may need to add a splash of milk if it has thickened too much.
Why did my pancake not puff up? The pancake puffs due to the eggs and the hot oven. Make sure your oven is fully preheated and that you don’t open the oven door during baking. Also, the batter should be poured into a hot, buttered dish—you can place the dish in the oven while it preheats to get it hot.
Can I use non-dairy milk? Yes, you can substitute whole milk with oat milk or almond milk. The texture may be slightly less rich, but it will still work. Use a neutral-flavored milk for best results.
How do I know when it’s done? The pancake is done when the edges are deep golden brown and the center is set—it should not jiggle when you gently shake the dish. A knife inserted into the center should come out clean. For food safety, the egg mixture should reach 160°F (71°C).
Can I add other fruits? Absolutely. This recipe is very flexible. Try peaches, plums, or cherries in the summer. Adjust the sugar based on the sweetness of the fruit.
Is this the same as a Dutch baby? They are similar, but a Dutch baby (or German pancake) typically uses more eggs and less flour, resulting in a more dramatic puff. Swedish Pancake Byron is slightly denser and more custard-like, and it includes apples baked into the batter.
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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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