A simple oven pancake that turns out great every time
An oven pancake is one of the easiest “mix and bake” meals. You whisk a quick batter, pour it into a hot buttered baking dish, and let the oven do the work. With a few small tricks, you’ll get a pancake that rises nicely, turns golden, and stays tender in the middle.
Basic oven pancake recipe (serves about 4)
Ingredients
600 ml milk
3 eggs
150 g all-purpose flour
1/2 tsp salt
2 tbsp butter (for the baking dish)
How to make it
Preheat the oven to 225°C (437°F).
Add the butter to a baking dish (about 25×35 cm / 10×14 in) and place it in the oven until the butter melts and the dish is hot.
Whisk together flour and salt. Add half the milk and whisk until smooth.
Whisk in the remaining milk and the eggs.
Pour the batter into the hot baking dish.
Bake for 25–30 minutes until puffed and golden.
Let it rest for 5 minutes before slicing and serving.
Tips for a fluffy oven pancake with even baking
Use a hot dish: it helps the pancake lift and gives better edges.
Whisk just until smooth: overmixing can make it dense.
Don’t open the oven early: keep the door closed for the first 20 minutes.
Rest before serving: 5 minutes makes it easier to slice and improves texture.
Want crispier edges: use a little extra butter in the dish.
Delicious toppings for oven pancake
Classic toppings
Lingonberry jam or lingonberries (if you have them)
A little butter and a pinch of flaky salt
Crispy bacon on the side
Fresh toppings for savory versions
Green salad with a tangy vinaigrette
Pickled red onions or thinly sliced raw red onion
Crème fraiche with lemon and herbs
Grated carrots with lemon and olive oil
Sweet toppings
Fresh berries and a dusting of powdered sugar
Jam or fruit compote
Whipped cream or vanilla yogurt
Vanilla ice cream for a dessert feel
Easy oven pancake variations (savory and sweet)
Use the same base recipe and switch it up with these simple add-ins.
1) Bacon oven pancake
Add 150–200 g diced bacon to the baking dish and pre-bake for 5–7 minutes. Pour in the batter and bake as usual.
2) Cheese and chives
Stir in 100–150 g shredded cheese and 1–2 tbsp chopped chives. Serve with a salad.
3) Spinach and feta
Fold in 2–3 handfuls spinach (fresh, or thawed and well-squeezed) and 150 g crumbled feta. Finish with black pepper.
4) Mushroom and thyme
Sauté 200–250 g sliced mushrooms in butter with salt and thyme. Spread in the dish, pour over batter, and bake.
5) Ham and cheese
Stir in 150 g diced ham plus 100–150 g shredded cheese. Great with mustard or pickled red onion.
6) Gluten-free oven pancake
Swap the flour for 150 g gluten-free all-purpose flour blend, or use 120 g oat flour. Let the batter rest for 15 minutes before baking.
7) Lactose-free
Use lactose-free milk or an unsweetened oat drink. Replace butter with lactose-free butter or a neutral oil.
8) High-protein
Replace 200 ml of the milk with 200 ml quark, skyr, or thick Greek yogurt, and use 4 eggs. Let it rest for 10 minutes after baking for the best texture.
9) Sweet cardamom apple
Add 1–2 tsp ground cardamom and 2 tbsp sugar to the batter. Thinly slice 1–2 apples, place them in the dish with a little cinnamon, then pour in the batter.
Frequently asked questions about oven pancake
Why does my oven pancake sink?
It’s normal for it to deflate a bit after baking. Avoid opening the oven too early, and let it rest before slicing.
How do I know it’s done?
It should be golden and set in the center. If the middle still jiggles a lot, bake a few minutes longer.
Can I store oven pancake?
Yes. Keep it in the fridge for 2–3 days. Reheat in the oven, or quickly pan-fry slices for a better crust.
