If you’re looking for a warm, comforting breakfast that feels both special and easy, this Swedish Oven-Baked Pancakes (Gluten-Free & Dairy-Free Option) Recipe is an absolute must-try. These pancakes bake to golden, puffed perfection with crispy edges and a tender, custardy center — all without the fuss of flipping individual pancakes. Whether you’re celebrating a lazy weekend morning or feeding a crowd, this recipe brings a delightful Scandinavian twist while keeping it friendly for gluten-free and dairy-free diets. The delicate coconut milk and a hint of sweetness create a luscious flavor that’s simply irresistible.
Ingredients You’ll Need
The magic behind this Swedish Oven-Baked Pancakes (Gluten-Free & Dairy-Free Option) Recipe lies in a handful of simple, thoughtful ingredients. Each component plays a vital role in creating the texture and flavor — from the richness of the eggs to the subtle creaminess of coconut milk and the perfect balance of sweetness. With just a few pantry staples, you’re all set for a dish that’s as wholesome as it is delicious.
- Butter or non-dairy butter substitute: Melts into the pan to create a crispy, flavorful crust while keeping the pancakes moist inside.
- Large eggs: Provide structure and a rich, tender texture to the batter.
- Coconut milk lite or non-dairy milk of choice: Adds natural creaminess without dairy, perfect for a smooth batter and subtle coconut notes.
- Gluten-free all-purpose flour or homemade flour blend with xanthan gum: The essential base that keeps this recipe gluten-free while ensuring a light, tender crumb.
- Raw sugar or sugar substitute: Brings a gentle sweetness that balances the flavors without overpowering.
- Kosher salt: Enhances every flavor, grounding the sweetness and giving depth to the batter.
How to Make Swedish Oven-Baked Pancakes (Gluten-Free & Dairy-Free Option) Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 400 degrees Fahrenheit. Place the butter or your chosen non-dairy butter substitute in a 9×13-inch baking dish or a large cast iron pan. Pop this into the oven as it warms so the butter has time to melt and the pan becomes hot. This step is crucial—it ensures the edges get that beautifully crisp, buttery finish we all love.
Step 2: Blend the Batter
While the butter is melting, it’s time to whip up the batter. Using a high-powered blender makes this part so effortless. Combine the eggs, coconut milk or other dairy-free milk, gluten-free flour blend, sugar, and salt together and blend until perfectly smooth. This creates a silky batter that bakes evenly and puffs delightfully in the oven.
Step 3: Bake the Pancakes
Once your pan is hot and the butter fully melted, carefully remove it from the oven and pour in the batter. Resist the urge to stir after pouring—the batter needs to set undisturbed to puff up properly. Bake for about 35 to 45 minutes, depending on how crispy you love your edges. The batter will rise impressively while baking and then gently settle back once out of the oven, leaving you with a light, airy pancake.
Step 4: Serve and Enjoy
When the pancakes are golden and just set, pull them from the oven. If you want a little extra charm, sprinkle a dusting of powdered sugar and add fresh fruit on top. Slice into squares or wedges and serve warm — this is one breakfast that tastes just as amazing the first bite as the last.
How to Serve Swedish Oven-Baked Pancakes (Gluten-Free & Dairy-Free Option) Recipe
Garnishes
A simple dusting of powdered sugar instantly elevates the presentation, adding a snowy touch that hints at sweetness. Fresh berries, sliced bananas, or even a drizzle of pure maple syrup perfectly complement the tender pancake’s subtle flavors. Whipped coconut cream can also add delightful creaminess without dairy, making it an ideal topping for this recipe.
Side Dishes
Serve these pancakes alongside fresh fruit salad or a bowl of mixed berries for a refreshing contrast. If you’re after something heartier, consider a side of crispy bacon or chicken sausage to balance the sweet and savory elements on your plate. The beauty of this Swedish Oven-Baked Pancakes (Gluten-Free & Dairy-Free Option) Recipe is its versatility — it pairs wonderfully with many breakfast favorites.
Creative Ways to Present
For a brunch gathering, cut the baked pancake into neat squares or triangles and arrange them on a platter with small bowls of berries, jams, and dairy-free yogurt. You could also layer pieces with fruit compote and coconut cream to create a quick and elegant trifle. This recipe’s lightness makes it a perfect canvas for creative plating and flavor combinations.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is unlikely, but it can happen), store them in an airtight container in the refrigerator. These pancakes keep beautifully for up to four days and still taste fresh and moist with just a quick reheat.
Freezing
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to two months. When you’re ready to enjoy, just thaw overnight in the fridge or reheat directly from frozen with care.
Reheating
The best way to reheat Swedish Oven-Baked Pancakes (Gluten-Free & Dairy-Free Option) Recipe is in a toaster oven or regular oven at a low temperature to retain the crisp edges. Microwave works in a pinch but may soften the texture. Reheating gently reconnects the warm, comforting flavors and brings back that fresh-baked feel.
FAQs
Can I use a different flour instead of gluten-free all-purpose flour?
Absolutely! You can substitute with your preferred gluten-free flour blend as long as it includes xanthan gum or another binding agent to keep the texture right. Avoid single-ingredient flours alone, as they might make the pancake crumbly.
Is coconut milk necessary or can I use another non-dairy milk?
Coconut milk lite is recommended for its creamy texture and slight sweetness, but feel free to use almond, oat, or cashew milk. Just make sure it’s unsweetened to maintain balance in the recipe.
Can I make this recipe dairy-free without sacrificing flavor?
Definitely! Using non-dairy butter and coconut milk keeps this recipe dairy-free and wonderfully rich without any compromise in taste or texture.
How do I get the edges extra crispy?
Leave the pancake in the oven closer to 45 minutes and allow the butter to fully melt and bubble in the pan before adding the batter. The hot buttered pan is key to those delectably crisp edges.
Can I prepare the batter ahead of time?
You can mix the batter in advance and store it in the refrigerator for a few hours, but it’s best to bake shortly after for the best rise and texture. Give it a quick blend before pouring if it separates slightly.
Final Thoughts
I can’t recommend this Swedish Oven-Baked Pancakes (Gluten-Free & Dairy-Free Option) Recipe enough — it’s one of those rare dishes that’s both fuss-free and impressive, perfect for weeknights or special mornings. The combination of flavors and textures is absolutely heartwarming, and it’s a wonderful way to start your day gluten-free and dairy-free without missing out on deliciousness. Give it a try, share it with loved ones, and enjoy every golden, buttery bite!
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PrintSwedish Oven-Baked Pancakes (Gluten-Free & Dairy-Free Option) Recipe
This easy Swedish Oven-Baked Pancakes recipe uses gluten-free ingredients and optionally dairy-free substitutes to create a light, fluffy pancake that bakes in the oven. Perfect for feeding a crowd at breakfast or brunch, the batter is blended smooth and baked in a hot buttered pan, resulting in puffed golden edges and a soft center. Serve with powdered sugar and fresh fruit for a delightful meal.
- Prep Time: 10 minutes
- Cook Time: 35 to 45 minutes
- Total Time: 45 to 55 minutes
- Yield: 10 to 12 slices
- Category: Breakfast
- Method: Baking
- Cuisine: Swedish
- Diet: Gluten Free
Ingredients
Pancake Batter
- 2 to 4 Tablespoons butter or non-dairy butter substitute
- 4 large eggs
- 2 cups coconut milk lite or non-dairy milk of choice
- 1 cup (120 grams) gluten free all purpose flour or homemade flour blend with xanthan gum
- 2 Tablespoons raw sugar or sugar substitute
- ½ teaspoon kosher salt
Instructions
- Preheat Oven and Melt Butter: Preheat the oven to 400°F (205°C). Place the butter in a 9×13 inch baking dish or a large cast iron pan, then put the dish in the oven to melt the butter and warm the pan.
- Prepare the Batter: While the pan is heating and butter melting, add the eggs, coconut milk (or non-dairy milk), gluten-free flour, raw sugar, and kosher salt to a high-powered blender. Blend until the batter is completely smooth.
- Combine and Bake: Carefully remove the hot baking dish from the oven once the butter is melted. Pour the smooth batter into the hot, buttery dish without stirring. Place back in the oven and bake for 35 to 45 minutes. Baking longer will create crispier edges. The batter will puff up while baking and then settle upon removal.
- Serve: Remove from oven and optionally sprinkle with powdered sugar and top with fresh fruit. Serve immediately by cutting into slices using a knife or pizza cutter.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use a gluten-free flour blend that contains xanthan gum or add xanthan gum separately to ensure proper texture.
- For a dairy-free version, use non-dairy butter substitutes and plant-based milk like coconut milk or almond milk.
- Adjust sugar to taste or use sugar substitutes if desired.
- Do not stir the batter after pouring it into the hot pan to allow it to puff and develop edges properly.
- Ensure the baking dish is hot when adding the batter to achieve the best rise and texture.
- Best served fresh but stored leftovers can be reheated gently in the oven or microwave.
