Fläskpannkaka (Swedish Oven-Baked Bacon Pancake)

Fläskpannkaka (Swedish oven-baked bacon pancake) is a delicious savory dish combining two of the tastiest foods, pancakes and bacon. It’s a scrumptious combination of crispy, crunchy bacon and a fluffy, comforting pancake. It’s great for breakfast, a cozy night in or even a special occasion!

A beloved Swedish classic called fläskpannkaka is a beloved savory Swedish dish. It’s super easy to make and uses simple ingredients that you most likely have at home. The pancake batter is made with flour, eggs, milk and salt and poured over crispy bacon and baked until puffy and golden brown.

This thick and fluffy bacon pancake is traditionally served with lingonberry jam, but it’s one of those dishes that goes with many different foods. It can be served as a main dish, a side or even a savory snack. It’s sure to be a hit with your friends and family!

Ingredients & Substitutions

• Bacon: Everything’s better with bacon! But you can substitute a different pork product like ham, pancetta or salt pork. You could even leave out the bacon, or substitute it with sauteed mushroom to make it vegetarian.
• Milk: I used whole milk but just like with regular pancakes you can use other types of milk, but the flavor and consistency may change.
• Eggs: Makes the pancake fluffy.
• All-purpose flour: I haven’t tried this with other types of flour so if you do, let me know how it turns out!

How to Make Fläskpannkaka

• Preheat the oven to 425ºF.
• Cut the bacon into strips or cubes and cook in a large skillet over medium-high heat until cooked through and crispy. Alternatively, you can cook the bacon in the oven and crumble it into pieces.
• Remove the bacon from the pan and set aside. Don’t throw out the bacon fat because we’ll be using it later.

• In a large bowl, whisk together the flour and salt.
• Add half of the milk to the flour and whisk until smooth. Add the rest of the milk, a little at a time, while whisking until the mixture is well combined and smooth.

• Add the eggs and whisk until they’re well incorporated and the batter is smooth.

• Use some of the bacon fat to grease a 9 x13-inch baking dish. I pour a spoonful of bacon fat in the baking dish and use a paper towel to spread it evenly around the bottom and sides of the dish.
• Spread the bacon pieces in an even layer on the bottom of the dish.
• Pour the batter into the baking dish and over the bacon. The bacon you painstakingly laid out so it perfectly covers the bottom of the baking dish will all get pushed over to one side of the dish. When this happens, just use a spoon or spatula to push the bacon around so it’s evenly distributed.
• Bake for 25-30 minutes, or until the batter has set, and it’s a light golden brown.
• Remove from the oven and serve immediately.

Expert Tips

• Grease the baking dish. If you’re using bacon in this recipe, use some of the bacon fat to grease the baking dish. If you’re using something else, use butter or cooking spray to grease the dish. And don’t forget to grease up the sides of the baking dish too!
• Cutting the bacon: Bacon is much easier to cut when it’s cold, because the fat hardens making it easier to work with. Put the bacon in the freezer for a few minutes to firm it up (without freezing it) or slice it while it’s cold directly from the refrigerator.
• Give it a stir. If you make the batter ahead of time and let it sit for a while, give it a quick stir before pouring it into the baking dish. Doing this will help reincorporate all the flour that has sunk to the bottom of the bowl.
• Serve it immediately. It’s beautiful and puffy right when it comes out of the oven, but it quickly deflates a bit. So, to get those oooo’s and aaaaah’s, serve it hot and puffy right from the oven.

What to Serve with Fläskpannkaka

• Serve with some of my Apple Jalapeño Chutney.
• I like to sprinkle cheese on top like cheddar, parmesan or pepper jack.
• This dish is traditionally served with lingonberry jam, but you can use other fruit spreads like raspberry, strawberry or red currant.
• Maple syrup of course!

Variations

• Leave out the bacon or substitute it with sauteed mushrooms to make it vegetarian.
• Try other types of meat, like smoked ham or smoked turkey and grease the baking dish with butter or cooking spray.

How to Store Fläskpannkaka

Fläskpannkaka is best right after it comes out of the oven, when it’s warm and fluffy. After a bit the pancake starts to deflate and flatten out, but it still tastes delicious!

If you do have any left over, store it in an air-tight container or a dish covered with plastic wrap in the refrigerator for 3-4 days. You can reheat it in the microwave (that’s what I usually do) or in the oven at 350ºF for 10-15 minutes or until it’s warmed through.

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