Swedish Oven Pancake – Fläskpannkaka
This Swedish Oven Pancake (Fläskpannkaka) is a phenomenal, minimal-effort classic—crispy pork or bacon adds savoury depth to the soft oven-baked batter, and a spoonful of lingonberry jam makes it complete.
Welcome to Mikki’s Kitchen, flavour friends!
Today, I’m sharing a dish that completely surprised me — the Swedish Oven Pancake (Fläskpannkaka). It’s quick, easy, affordable, and made with ingredients you almost always have at home. Funny enough, I didn’t grow up with this at all. Andy introduced me to it just a couple of months ago, and ever since then, I’ve been obsessed.
What I love most is how incredibly flexible it is. You can enjoy it as a cosy weeknight dinner, a late breakfast, or even a comforting afternoon meal. It has that warm, homely feel without tipping into “heavy comfort food” territory.
Because of that, it hits the spot when you want something satisfying — without ordering takeout or putting in a ton of effort.
In terms of cooking, it takes about 15 minutes to prep, and then the oven does the rest — about 40 minutes until it becomes soft, golden, and beautifully puffed. I use guanciale for the filling because it has a deeper, richer flavour than regular bacon, but I also like to keep the amount balanced. The meat should complement the batter, not overpower it — less is more in this case.
And while lingonberry is the classic choice, I absolutely love serving mine with raspberry or blueberry jam for a slightly sweeter twist.
How Much Swedish Oven Pancake (Fläskpannkaka) You’ll Get
In general, this recipe makes a generous batch, enough to serve up to four people as a cozy meal. Everyone gets one big, satisfying slice — the kind that fills the plate and feels properly comforting.
However, if you’re making it as an afternoon treat or a light snack, you can easily stretch it to serve five or six people. Either way, it’s one of those dishes that invites sharing, especially when served warm with a bit of jam on the side.
Swedish Oven Pancake (Fläskpannkaka)
Ingredients
- 8 dl milk
- 4 dl wheat flour I use tipo 00
- 1 tsp salt
- 4 eggs
- 150 g pork (or guanciale)
Instructions
- Preheat your oven to 200°C (fan).
- Start with the batterPour half of the milk into a mixing bowl. Whisk in the flour and salt until you have a smooth, lump-free mixture. Add the rest of the milk and whisk again. Finally, whisk in the eggs until everything comes together into a silky batter.
- Prepare the porkDice the pork or guanciale into small cubes. Fry them in a pan until they’re golden and fragrant. Spread both the crispy pieces and the rendered fat across a baking tray (about 30×40 cm). If you like, line the tray with baking paper — a quick splash of water under the paper helps it stay in place.
- Pour the batterOnce the pork is evenly distributed, pour the batter over the top. It will look thin, but it bakes up beautifully.
- BakePlace the tray in the middle of the oven and bake for about 40 minutes, or until the pancake is golden, slightly puffed, and set in the center.
- Serve and storeOnce the pancake comes out of the oven, let it rest for at least 10 minutes. This helps it settle, firm up slightly, and makes it much easier to slice without losing that soft, golden texture. Serve it warm with lingonberry jam — or raspberry, blueberry, or even a little sugar if that’s your vibe.If you have leftovers, let them cool completely and store them in an airtight container in the fridge. They’ll stay fresh for 3–4 days, and you can enjoy the slices cold or warmed up again, depending on what you’re in the mood for.
Notes
Simple Variations You Can Try
If you feel like experimenting, here are a couple of easy ways to make this Swedish Oven Pancake (Fläskpannkaka) fit your day:
Make it vegetarian (Ugnspannkaka)
Simply, skip the guanciale or bacon entirely and you’ll have the classic Swedish ugnspannkaka — the meat-free version many Scandinavians grow up with. In this case, the only adjustment you’ll need is adding a teaspoon of sugar to the batter, since the sweetness helps replace the savoury depth you’d get from the meat.
Add more fibre
On the other hand, if you prefer something a little heartier, you can replace about ¼ of the flour with wholemeal flour. This way, it gives the pancake a touch more depth and adds extra fibre without changing the texture too much.
Nutritional Information and Benefits of Swedish Oven Pancake (Fläskpannkaka)
Nutritional values are estimated and intended for guidance only. Actual values may vary depending on the specific ingredients, brands, and quantities used. Always adjust based on your own preferences and nutritional needs.
Nutritional Values Per Full Recipe
- Calories: 2,325 kcal
- Protein: 94g
- Carbs: 223g
- Fat: 111g
What Makes This Recipe Reliable Every Time
Overall, there’s something wonderfully dependable about this Swedish Oven Pancake (Fläskpannkaka). No matter when you make it or who you’re cooking for, it turns out warm, comforting, and so satisfying.
Here’s what makes it such a go-to in our kitchen:
- Simple technique: You only need a quick fry for the guanciale, then everything else goes straight into the oven.
- Naturally budget-friendly: Everyday ingredients make it easy on the wallet.
- Perfect texture: The oven creates a soft, slightly puffy pancake with golden edges.
- Scales well: Works for one, a couple, or a hungry crowd.
- Flexible timing: Great for breakfast, lunch, dinner, or meal prep.
- Balanced flavour: A little guanciale goes a long way without overpowering the batter.
All in all, it’s one of those recipes you can always rely on — comforting, effortless, and delicious every single time.
My Favourite Ways to Serve Swedish Oven Pancake (Fläskpannkaka)
When it comes to serving fläskpannkaka, I honestly keep things very traditional — it’s one of those dishes where the classics work. I prefer it warm, but not straight from the oven; instead, I always let it sit for a little while so it settles nicely and doesn’t burn my tongue.
Here are my favourite ways to enjoy it:
- Raspberry jam – my personal favourite for a bright, fruity contrast
- Blueberry jam – soft, sweet, and perfect with the warm pancake
- Lingonberry jam – the classic Scandinavian pairing
- Plain sugar – simple, nostalgic, and surprisingly delicious
- A mix of sugar and jam – the best of both worlds
Either way, no matter how you top it, this dish stays reliably cozy and familiar — the kind of meal that feels a little bit like coming home.
More Nordic Recipes
If you want to explore more, here are a few cozy favourites from Mikki’s Kitchen that you might enjoy:
→ Homemade Whole Wheat Sandwich Bread
→ Koldskål (Danish Buttermilk Dessert)
→ 5-ingredient Cottage Cheese Buns
Or browse everything in one place:
→ Explore all Nordic Recipes
Have Questions About This Recipe?
If you have any questions about this Swedish Oven Pancake (Fläskpannkaka), feel free to drop them in the comments — I’m always happy to help. And if you’d like to send a sweet message, I’m here for that too. Hearing from you truly makes my day.
Tried the recipe? You’re more than welcome to tag @longbluofficial on Instagram so I can see your creation. Your feedback helps others discover the recipe and means the world to me.
Enjoy!
Warm slices and cozy moments,
Mikki