Best 14 Swedish Baked Pancake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Swedish baked pancake, also known as Ugnspannkaka or Fläskpannkaka, is a delectable and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a savory pancake that is typically made with a batter of flour, eggs, milk, and salt, then baked in the oven. The addition of pork or bacon enhances the flavor and creates a delightful crispy texture on top. The pancake can be served with a variety of toppings, such as lingonberry jam, whipped cream, or crispy bacon.

Let's cook with our recipes!

AUTHENTIC SWEDISH PANCAKES



Authentic Swedish Pancakes image

This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.

Provided by Amber Adamson Kincheloe

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 12m

Yield 13

Number Of Ingredients 6

3 eggs
1 ¼ cups milk
¾ cup all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 tablespoon butter, or as needed

Steps:

  • Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
  • Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
  • Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 66 calories, Carbohydrate 7.7 g, Cholesterol 47.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 121.7 mg, Sugar 2.2 g

EASY SWEDISH PANCAKES



Easy Swedish Pancakes image

This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them.

Provided by KARI HALL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 large eggs eggs
2 cups milk
½ cup all-purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter

Steps:

  • In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
  • Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 21.1 g, Cholesterol 211 mg, Fat 13.3 g, Fiber 0.4 g, Protein 12 g, SaturatedFat 6.8 g, Sodium 161.2 mg, Sugar 9.3 g

SWEDISH PANCAKES



Swedish Pancakes image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 12 pancakes

Number Of Ingredients 7

8 tablespoons unsalted butter
1 cup all-purpose flour
1 3/4 cups whole milk
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, maple syrup and fresh fruit, for garnish

Steps:

  • Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
  • Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

Nutrition Facts : Calories 146 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 77 milligrams, Sodium 73 milligrams, Protein 4 grams, Sugar 2 grams

SIMPLE SWEDISH PANCAKES



Simple Swedish Pancakes image

I grew up in Little Sweden, USA, and my great-grandparents on my Mom's side were all from Sweden. This is the recipe I grew up with (I added the nutmeg as I like nutmeg). I love these and make them for family brunches all the time. They even taste good as leftovers, as pancakes again, or with peanut butter instead. We serve these with just syrup and butter, but many use lingonberries, or other fruit or jams.

Provided by SMOON26

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 12m

Yield 4

Number Of Ingredients 7

2 cups milk
3 eggs
¾ cup all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon white sugar
1 dash salt
1 dash ground nutmeg

Steps:

  • Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
  • Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
  • Roll up pancakes and serve a few at a time.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 30.1 g, Cholesterol 149.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 11.6 g, SaturatedFat 2.8 g, Sodium 200 mg, Sugar 9.3 g

SWEDISH PANCAKES



Swedish Pancakes image

Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick pan.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about sixty 3-inch pancakes

Number Of Ingredients 10

3 large eggs
2 cups milk
1 cup unbleached all-purpose flour
6 tablespoons melted unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Confectioners' sugar, for garnish (optional)
Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional)
Jam, for garnish (optional)

Steps:

  • In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt.
  • Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.)
  • Serve with confectioners' sugar, fresh fruit, and jam as desired.

RAUNDI'S SWEDISH PANCAKES



Raundi's Swedish Pancakes image

Thin and delicious Swedish pancakes. Serve with lingonberry butter, Nutella® or your favorite topping.

Provided by Archae76

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 13m

Yield 6

Number Of Ingredients 9

¼ cup lingonberry jam
¼ cup melted butter
2 cups milk
4 eggs
2 tablespoons melted butter
3 teaspoons vanilla extract
1 cup all-purpose flour, sifted
2 tablespoons white sugar
1 dash salt

Steps:

  • Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
  • Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
  • Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
  • Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.

Nutrition Facts : Calories 311 calories, Carbohydrate 29.7 g, Cholesterol 161 mg, Fat 16.6 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 227 mg, Sugar 8.6 g

TRADITIONAL SWEDISH PANCAKES



Traditional Swedish Pancakes image

Everyone in my family absolutely adores Swedish pancakes. There are many choices for what to serve them with- They are excellent served warm, sprinkled with sugar and topped with lingonberry preserves. When I was in Sweden, it was popular for the children to top them with a rainbow sherbet. My brothers and sisters like the old fashioned American way of using maple syrup. Personally, I like them best either topped with raspberry or strawberry preserves, or applesauce!

Provided by BeccaB3c

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

3 eggs
2 1/2 cups low-fat milk
1 1/4 cups flour
1/2 teaspoon salt
3 tablespoons butter or 3 tablespoons margarine, melted

Steps:

  • In a large mixing bowl, beat the eggs with half the milk.
  • Beat in flour and salt until smooth.
  • Stir in melted butter and remaining milk.
  • Heat a griddle or large skillet with a small amount of vegetable oil.
  • For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
  • With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
  • Serve immediately or keep warm while making the remaining pancakes.

Nutrition Facts : Calories 336.2, Fat 14.1, SaturatedFat 7.7, Cholesterol 170, Sodium 487.9, Carbohydrate 37.7, Fiber 1.1, Sugar 8.2, Protein 14

SWEDISH PANCAKES



Swedish Pancakes image

When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! -Susan Johnson, Lyons, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 9

2 cups milk
4 eggs
1 tablespoon canola oil
1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping

Steps:

  • In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Nutrition Facts : Calories 309 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 12g protein.

TRADITIONAL SWEDISH PANCAKES



Traditional Swedish Pancakes image

This is my Scandinavian grandmother's recipe of the traditional Swedish pancake. These are very thin pancakes, rolled up and served with lingonberries and/or sprinkled with confectioners' sugar. These are also good with lemon juice and maple syrup even!

Provided by Leanne

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

4 eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

Steps:

  • Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.
  • Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.

Nutrition Facts : Calories 314 calories, Carbohydrate 36.3 g, Cholesterol 195.8 mg, Fat 12.3 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 120.7 mg, Sugar 12.6 g

SWEDISH BAKED PANCAKE



Swedish Baked Pancake image

Make and share this Swedish Baked Pancake recipe from Food.com.

Provided by Sydney Mike

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

2 eggs
2 1/2 cups milk
1/2 teaspoon salt
2 teaspoons granulated sugar
1 1/2 cups all-purpose flour

Steps:

  • In a medium bowl, beat eggs with 1 cup of milk until well blended, then stir in salt, sugar & flour to make a smooth batter.
  • Stir in remainder of milk, blending until smooth, then set batter aside for 10 minutes.
  • Preheat oven to 400 degrees F, then butter a 8"x12" baking dish.
  • Stir the batter slightly, then pour into prepared baking dish.
  • Bake for 30 minutes, or until pancake is golden brown & puffy.
  • Serve immediately topped with jam or fruit puree.

OVEN-BAKED SWEDISH BACON PANCAKE (FLASKPANNKAKA)



Oven-Baked Swedish Bacon Pancake (Flaskpannkaka) image

This is a light and luscious pancake filled with bacon. This billowy cloud of goodness should be served with lingonberries and a dusting of powdered sugar.

Provided by Jostlori

Categories     Breakfast

Time 43m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces salted pork fat or 6 ounces streaky bacon
4 large eggs
1 cup milk
1 cup flour
1 lemon, zest of
3 tablespoons butter
powdered sugar
lingonberry preserves
sweetened whipped cream

Steps:

  • Preheat oven to 450°F.
  • To remove saltiness of pork, cover it in water in a small saucepan and boil for 2 minutes. Drain and repeat.
  • Cut pork fat into small cubes. Cook the pork in a large skillet until crisp, then drain on paper towels.
  • In a food processor, combine the eggs, milk, flour and lemon zest. Process until blended (or whisk in a large bowl).
  • Place a 3 quart paella pan (or other low-rimed oven-proof pan) in the oven with the butter until the butter melts. Remove the pan from the oven and tilt until the butter evenly covers the bottom.
  • Pour the batter into the pan and sprinkle the pork pieces evenly over the batter.
  • Return the pan to the oven and bake until golden and fluffy, about 20 minutes.
  • Serve at once. Dust with powdered sugar and serve with berries and whipped cream.

Nutrition Facts : Calories 716.7, Fat 62.1, SaturatedFat 31.4, Cholesterol 267.7, Sodium 177.6, Carbohydrate 27.1, Fiber 0.8, Sugar 0.3, Protein 11.6

SWEDISH PANCAKES



Swedish Pancakes image

Make and share this Swedish Pancakes recipe from Food.com.

Provided by Thomas Pope

Categories     Breakfast

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 1/2 cups white flour
2 tablespoons sugar
1/4 teaspoon salt
1 pinch cinnamon
1 pinch nutmeg
1 pinch cardamom
1 pinch ginger
3 eggs
3 cups milk
2 teaspoons vanilla

Steps:

  • Mix all dry ingredients together in a large bowl.
  • Beat eggs, add milk and vanilla.
  • Add liquid to to dry mixture slowly, stirring well to remove all lumps.
  • Heat a small frying pan over medium heat.
  • Butter the pan before each pancake is made.
  • Only pour enough batter to coat the bottom of the pan (1/4 to 1/2 cup will do it).

Nutrition Facts : Calories 149.7, Fat 4.4, SaturatedFat 2.2, Cholesterol 73.7, Sodium 115.5, Carbohydrate 20.5, Fiber 0.5, Sugar 2.8, Protein 6.2

AUNT EDITH'S BAKED PANCAKE



Aunt Edith's Baked Pancake image

My aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: baked pancakes. -Marion Kirst, Troy, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

3 large eggs, room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup 2% milk
2 tablespoons butter, softened
Confectioners' sugar
Lemon wedges

Steps:

  • In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy skillet with butter. Pour batter into skillet. , Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 407mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

SWEDISH OVEN PANCAKE WITH BACON



Swedish Oven Pancake With Bacon image

An easy and very tasty oven baked Swedish pancake with bacon - perfect for a busy weekend brunch or breakfast. Try to use high quality smoked bacon for a better flavour and taste.

Provided by French Tart

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb smoked back bacon
6 eggs
1 teaspoon salt
3 cups milk
2 cups plain flour

Steps:

  • Snip bacon into bite-sized pieces and spread in 9" x 13" baking or oven proof dish. Place in pre-heated 180C/375F oven until bacon is slightly crispy but not dried out.
  • Whilst the bacon is cooking, beat the eggs until frothy. Add salt, milk, and then the flour very gradually.
  • Remove bacon from oven. Gently pour the egg mixture over the bacon.
  • Return to oven for about 20 to 30 minutes, or until the pancake is puffed up & golden.
  • Serve immediately, whilst still puffed up.
  • For a traditional way of serving, garnish with: lingonberry jam, sour cream and brown sugar, or maple syrup.

Nutrition Facts : Calories 451.9, Fat 14.4, SaturatedFat 6.6, Cholesterol 304.6, Sodium 778.8, Carbohydrate 56.7, Fiber 1.7, Sugar 0.5, Protein 21.9

Tips:

  • Use fresh blueberries: Fresh blueberries burst with flavor and add a vibrant color to the pancake. If using frozen blueberries, thaw them completely before adding them to the batter.
  • Don't overmix the batter: Overmixing the batter will result in a tough pancake. Mix just until the ingredients are combined.
  • Let the batter rest: Letting the batter rest for a few minutes before baking allows the flour to absorb the liquid and results in a more tender pancake.
  • Bake the pancake in a preheated oven: Preheat the oven to the desired temperature before baking the pancake. This helps to ensure that the pancake cooks evenly.
  • Serve the pancake warm: Swedish baked pancake is best served warm. You can reheat it in the oven or microwave if necessary.

Conclusion:

Swedish baked pancake is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be customized with your favorite toppings. Whether you like it classic with just butter and sugar, or you prefer to load it up with fruit, whipped cream, or syrup, Swedish baked pancake is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #healthy     #5-ingredients-or-less     #pancakes-and-waffles     #breakfast     #eggs-dairy     #scandinavian     #easy     #european     #vegetarian     #swedish     #dietary

Related Topics