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Swedish oven pancake (ugnspannkaka) served as a square with whipped cream and berry jam on a ceramic plate.

Swedish Oven Pancake (Ugnspannkaka)

A classic Swedish oven pancake baked in a hot buttered dish until puffed and golden—crispy at the edges, custardy in the center, and perfect with jam and whipped cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 people
Course: Dessert
Cuisine: Finnish, Nordic, scandinavian, Swedish
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour (280 g)
  • 6 large eggs, room temperature (300–330 g)
  • 4 cups whole milk, room temperature (950 ml / ~950 g)
  • 1½ tsp fine sea salt (9 g)
  • 1 tbsp granulated sugar (15 g)
  • 6 tbsp unsalted butter (85 g), cut into cubes
  • ½ tsp vanilla extract (2.5 ml) (optional but recommended)

Equipment

  • 1 9×13-inch baking dish (23×33 cm), glass/ceramic or metal
  • 1 Large bowl + whisk (or blender for ultra-smooth batter)

Method
 

Preheat oven and baking dish
  1. Place an oven rack in the center. Put your empty 9×13-inch baking dish in the oven and preheat to 425°F (218°C). Let the dish heat for at least 10–15 minutes after the oven reaches temperature.
Mix dry ingredients
  1. In a large bowl, whisk together flour, salt, and sugar.
Prevent lumps with a “paste first” method
  1. Pour in about 2 cups (475 ml) of the milk and whisk until you get a smooth, thick paste—no dry flour hiding in corners.
Add eggs, then the rest of the milk.
  1. Whisk in the eggs one at a time, mixing well after each. Add remaining milk and vanilla. The batter will be thin—more like heavy cream than “pancake batter.”
    Ugnspannkaka batter after whisking in eggs, milk, and vanilla until smooth and pourable.
Butter + sizzle
  1. Carefully remove the hot baking dish from the oven. Add the butter cubes and swirl until melted and bubbling (a little nutty browning is welcome).
    Butter melting and bubbling in a hot baking dish before adding ugnspannkaka batter.
Pour and bake—no oven peeking.
  1. Pour batter into the hot, buttered dish and return to oven immediately. Bake 30–35 minutes, do not open the oven door for the first 25 minutes.
    Pouring ugnspannkaka batter into a hot, buttered baking dish before baking.
Rest (it will deflate a bit—good!)
  1. Remove from oven when deeply golden at the edges and puffed. Rest 5–10 minutes. Slice into squares.
    Baked ugnspannkaka puffed and deeply golden in a rectangular baking dish.

Notes

  • Room-temp ingredients = better rise.
  • Preheated pan is non-negotiable for that dramatic puff.
  • A slight collapse after baking is normal and helps create a jam-catching “crater.”