Swedish · Breakfast & brunch

Ugnspannkaka oven pancake

Name: Ugnspannkaka oven pancake
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Swedish
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon kosher salt; 4 large eggs; 3 cups whole milk; 3 tablespoons unsalted butter; 1 cup lingonberry preserves; Plain skyr or yogurt, for serving

A thick Swedish oven pancake with browned edges and a tender custardy center, served with lingonberries.

About 1 hr 10 minTotal

About 40 minActive

$Cost

EasyDifficulty

Makes 6 servings

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

1 1/2 cups all-purpose flour
1 teaspoon kosher salt
4 large eggs
3 cups whole milk
3 tablespoons unsalted butter
1 cup lingonberry preserves
Plain skyr or yogurt, for serving

Instructions

Whisk flour and salt. Add half the milk gradually and whisk smooth, then whisk in eggs and remaining milk. Rest batter 30 minutes.
Heat oven to 425°F with a inside.
Carefully add butter to the hot pan and swirl over the bottom and sides. Pour in batter immediately.
Bake without opening the door until deeply browned at the edges, puffed, and softly set in the center, 25 to 30 minutes.
Cut into squares and serve hot with lingonberry preserves and a small spoonful of skyr or yogurt.