Swedish Oven Pancake (Ungspannkaka)

Have you ever wanted a breakfast recipe where you get almost nothing dirty?  A recipe that takes 5 minutes or less to prepare? A recipe that has the flavor of pancakes, but is magically puffy and cloud-like?

Well, my Friends, look no further! These oven pancakes are all of that and more!  It’s a recipe you can prepare and be eating in 40 minutes or less!

My mom used to make something similar in the dorm, though she said that she didn’t really have it in her home growing up. I have no idea where this kind of oven pancake originates from. They’re very common in Sweden, and we grew up calling them Swedish Oven Pancakes, but when I look online, there are similar recipes from Denmark, Finland, Norway, the Netherlands, and Germany too, so who knows?!?  Maybe they should just be called “Scandinavian Oven Pancakes”???

The only things that get dirty when I make these are my blender, 1 measuring cup, a knife to cut the butter, and the skillet (note: I don’t usually wash my measuring spoons and cups if they are just being used for dry ingredients…don’t judge me…lol). 

All you have to do is toss everything in the blender, blend for just a minute, throw it in the oven, and voila, it’s done!  It’s just that easy!

Happy blending, baking, and eating, my Friends!

(P.S. Don’t mind the black specks…my cast iron oil finish happens to be pealing up at the moment…sigh)

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Swedish Oven Pancake (Ungspannkaka)

*Yields 8 slices—a good amount for 4 adults*



Preheat the oven to 400 degrees Fahrenheit.  Place a 10” cast iron skillet in the preheating oven.

When the oven is about halfway done preheating, remove the skillet and, using 1 TBSP of butter, grease the sides and bottom of the skillet. Place the 2 remaining TBSP in the bottom of the skillet, and put it back in the oven. (I’ve greased and put the butter in the skillet at the beginning of the preheat before, but the butter often burns, so I prefer to do it partway through. Try either way if you’d like).

Place your eggs, milk, flour, sugar, salt, and 3 TBSP of butter in a blender.

Blend on high for 1 minute.

When the oven has finished preheating, pour the batter into the hot skillet (the butter should be completely melted in the bottom).

Bake for 20-25 minutes, or until nicely puffed and golden-brown in color.

Remove the skillet from the oven, and let it rest for about 10 minutes before serving (the puff will slowly fall).

Cut it into 8 slices.  We love eating this with Lingon Berry jam or our homemade Cranberry Sauce (side note: if you live near an IKEA, you can buy the Lingon Berry jam at a more reasonable price than on Amazon).  It’s also really good with regular syrup or your favorite jam, jelly, or fruit with a dollop of whipped cream.