Oven-Baked Fläskpannkaka with Bacon and Lingonberries

Why You’ll Love This Recipe

• Classic Swedish comfort: a cloud-like, oven-puffed pancake with salty bacon throughout.
• Minimal effort, big payoff: one pan, simple batter, and dinner’s done.
• Balanced plate: savory pancake with tart lingonberries and a bright green salad.
• Family-friendly and perfect for weeknights or brunch.

Grocery List

• Produce: Mixed salad greens, lemon, chives (optional), cucumber (optional), red onion (optional)
• Dairy: Eggs, whole milk, unsalted butter
• Pantry: Thick-cut bacon, all-purpose flour, salt, pepper, Dijon mustard, olive oil, lingonberry jam (or frozen lingonberries + sugar), honey (optional)

Full Ingredients

For the Fläskpannkaka

• 8 oz (225 g) thick-cut bacon, diced
• 2 tbsp (28 g) unsalted butter
• 6 large eggs
• 2 cups (480 ml) whole milk, at room temperature
• 1 1/4 cups (150 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp bacon drippings (from cooking the bacon)
• 2 tbsp snipped chives, for garnish (optional)

For Serving

• 3/4 cup (200 g) lingonberry jam; or 1 1/2 cups (150 g) frozen lingonberries tossed with 2 tbsp (25 g) sugar

Simple Green Salad (optional but lovely)

• 5 oz (140 g) mixed tender greens
• 1/2 small cucumber, thinly sliced (optional)
• 2–3 thin slices red onion, rinsed briefly in cold water (optional)
• 1 1/2 tbsp (22 ml) fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey (optional)
• 3 tbsp (45 ml) extra-virgin olive oil
• Pinch of fine salt and a few grinds of black pepper

Step-by-Step Instructions

Step 1: Preheat the oven and pan

Place a rack in the middle of the oven. Set a 9×13-inch (23×33 cm) metal baking pan inside and preheat to 425°F (220–225°C) for at least 10–15 minutes so the pan is thoroughly hot. A hot pan is key to a tall, puffed pancake with crisp edges.

Step 2: Cook the bacon

In a skillet over medium heat, cook the diced bacon until the fat renders and the pieces are crisp, 8–10 minutes. Transfer bacon to a paper towel–lined plate. Carefully pour the rendered fat into a heatproof cup and measure out 2 tablespoons (save the rest for another use). You will use the measured drippings with the butter to grease the preheated pan.

Step 3: Make the batter

In a large bowl, whisk the eggs until well combined. Add the milk and whisk again. Sprinkle in the flour, salt, and pepper, whisking until the batter is smooth and free of dry pockets. A few tiny bubbles are fine. Let the batter rest for 10 minutes while the pan finishes heating.

Step 4: Heat the pan with fat

Carefully remove the hot pan from the oven. Add the butter and 2 tablespoons bacon drippings to the pan and return it to the oven for 3–4 minutes, until the fat is fully melted and shimmering. Remove the pan and quickly swirl to coat the bottom and corners. The fat should be hot and fragrant.

Step 5: Add bacon and bake

Scatter the crisp bacon evenly over the hot, greased pan. Give the batter a brief whisk, then pour it swiftly over the bacon. It should sizzle as it hits the pan. Immediately return the pan to the oven and bake for 22–25 minutes, until the pancake is dramatically puffed, the edges are deep golden-brown, and the center is just set. Avoid opening the oven for the first 18 minutes to preserve the lift. If needed, rotate the pan in the last few minutes for even color.

Step 6: Toss the salad and prep lingonberries

While the pancake bakes, whisk the lemon juice, Dijon, and honey in a small bowl. Slowly whisk in the olive oil until emulsified; season with a pinch of salt and pepper. Toss gently with the greens (and cucumber and red onion, if using) just before serving so they stay crisp. If using jam, warm it briefly to loosen; if using frozen lingonberries, let them macerate with sugar until syrupy.

Step 7: Rest, slice, and serve

Transfer the pan to a rack and let the fläskpannkaka rest for 5 minutes to set. Sprinkle with snipped chives if you like. Slice into 6 large or 8 medium squares. Serve hot with a spoonful of lingonberries on the side and the simple green salad. The contrast of salty, custardy pancake, bright berries, and fresh greens is the charm of this dish.

Pro Tips

• Room-temperature milk helps the batter puff higher; cold milk can slow the rise.
• Weigh the flour (150 g) for accuracy to avoid a dense pancake.
• Do not open the oven during the first 18 minutes; heat loss deflates the puff.
• Use a metal pan for best browning. Glass bakes slower and may need a few extra minutes.
• Convection runs hot: if using a fan, reduce to 400°F (205°C) and start checking at 18–20 minutes.

Variations

• Apple-Onion: Scatter 1 small, thinly sliced apple and 1/2 small thinly sliced onion (briefly sautéed) into the pan with the bacon for a sweet-savory twist.
• Cheesy: Sprinkle 1/2 cup (50 g) grated Västerbotten or sharp cheddar over the bacon before adding the batter for a nutty, savory edge.
• Gluten-Free: Use a 1:1 gluten-free all-purpose blend by weight (150 g). Let the batter rest 15 minutes before baking.

Storage & Make-Ahead

Refrigerate leftovers, tightly covered, for up to 3 days. Reheat on a sheet pan at 350°F (175°C) for 10–12 minutes until warm and re-crisped. Freeze individual squares, well wrapped, for up to 2 months; reheat from frozen at 350°F (175°C) for 18–20 minutes. The batter can be made up to 24 hours ahead and refrigerated; whisk briefly before baking. Bacon can be cooked 2 days ahead and chilled; warm slightly before adding to the pan. Dress the salad just before serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including a modest spoon of lingonberries and salad with dressing): 610 calories; 34 g fat; 48 g carbohydrates; 18 g protein; 2 g fiber; 820 mg sodium. Actual values will vary based on brands and how much jam and dressing you use.