An easy way to make gluten free Swedish pancakes! In the oven! All you have to do is blend ingredients, pour, bake, flip, and bake again! I made these gluten free Swedish pancakes a little healthier with less sugar and yogurt vs butter. This recipe allows you to make more pancakes at once with little mess.
I’m going to go ahead and declare this week EASY GLUTEN FREE BREAKFAST WEEK! How does that sound? We started off Monday with a pumpkin porridge, all in one pot or in a rice cooker. Today we chat about how I can’t stand making pancakes on a small skillet, but I found a way to solve that. And we will end the week with more gluten free breakfast recipes that are Fall inspired and EASY! Just in time for teh weekend too, ahhh yea!
First, let’s talk about these gluten free Swedish pancakes. I made them in the oven. Thanks to my brilliant friend Katie for the idea.
But, you see, I really need to back up and explain my reasoning here before I dive into the recipe. Ok?
So here’s the thing. I’m impatient. Especially when it comes to breakfast. I always attempt pancakes but usually I flip to early and they flop. Can you relate?
I also find it annoying that my griddle only holds about 2 pancakes at a time. So that means I need to be patient and wait for pancakes probably 5 more times in order to make 10 pancakes. Ohhh.. that’s just hard.
You get where I’m going with this, right?
Yes, that was my dilemma. So, what is one to do when you want to make a big batch of pancakes but don’t have the patience to wait or the skills to flip?
YOU BAKE THEM! Secret is out! BAKE YOUR (PAN)CAKE AND EAT IT TOO! Oh goodness was this method a life saver.
So here are some crucial tips that I learned while making these gluten free Swedish pancakes.
- Make sure to get a really BIG BAKING sheet that NON STICK, but still grease it prior. —> CRUCIAL!
- It’s quicker to bake and flip a thin batter; hence the Swedish Pancake Style.
- Set a timer so that you know when to pull them out and flip.
- Try to make them all the same size.
This method really comes in handy on the weekends when you want to feed a family, hungry athletes (post ride meal idea!), or brunch in no time!
And I know what you must be thinking… What’s the difference between Swedish Pancakes and American style pancakes? Glad you asked. Or rather, glad I read your mind! Haha.
Like I mentioned above, Swedish style are definitely thinner (thickness in between that of pancakes and crepes) and they don’t use a leavning agent like baking soda or baking powder. They are usually served with topping, such as cream, jam or jelly versus Syrup.
Well, I kinda did both. I sweetened the batter with jam and then covered them with raspberry and maple syrup, although it’s not really needed. I know, I’m always taking it one step further, right?
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Easy Gluten Free Swedish Pancakes
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 25-30
- Yield: 12-14 1x
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An easy way to make gluten free Swedish Style pancakes! In the oven! All you have to do is blend ingredients, pour, bake, flip, and bake again! I made these a little healthier with less sugar than normal Swedish pancakes. Makes more panackes at once with little mess.
Ingredients
- 2 large non stick baking pans
- coconut oil or butter for pan
- 1 cup gluten free Multi-purpose flour
- 1 small ripe banana
- 5– 6 oz full fat yogurt (or coconut/almond milk- helps thin out pancakes)
- 3 eggs
- 1 tsp vanilla
- 2 tbsp raspberry jam
- 1 tbsp honey
- Dash of salt
- fruit and/or maple syrup for optional topping.
Instructions
- Preheat oven to 350F. Grease or oil 2 large non stick baking sheets. set aside
- Combine all your ingredients in a blender and blend until batter is smooth.
- SLOWLY pour 4 to 6 inch wide pancake batter (very slowly and one at a time) onto baking trays. They should fit about 5-7 pancakes per sheet.
- Do this for 2 baking sheets until you have around 12-14 pancakes total ready to bake.
- Place in middle wrack in overn for 8 to 10 minutes. Check around 7 to 8 minutes if they are ready to flip.
- The thinner the batter, the faster they cook.
- Remove from oven and flip each one.
- Then place back in oven for an addition 8 minutes (give or take) or until pancakes are golden brown.
- Serve with fruit/jam and butter. Maple syrup or sugar topping for extra sweetness!
Notes
To make them a little healthier, I use banana versus adding more sugar.
Make sure to use a yogurt or milk that has higher fat content to make them more rich.
If you want them even thinner, than use 8 oz milk or yogurt. but you will need to adjust baking time.
Best of both worlds here folks! Healthy, quick, easy to clean, gluten free, swedish -style pancakes! Maybe it’s just me, but I love the fact that I can make more at once and not have to scrub a pan. Haha, my OCD syndrome kicking in.
Ever tried making gluten free Swedish Pancakes? Or baking pancakes? Let me know if you do!
So what easy gluten free breakfast recipe do you think is next? ANy guesses?
Cheers,
LC
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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I need these for breakfast today. Can you do something about that? I haven’t tried it but I love the convenience of baking them in the oven.
I love the idea of making pancakes in the oven! I definitely need to try this.
Oh my gosh, these look amazing. And baking a batch in the oven?! I’m sold!
Love baking pancakes in the oven — it’s SO MUCH EASIER! 🙂 Plus, breakfast is my favorite meal of the day, so I’m excited about your week of easy options!
CRANK THOSE PUPPIES OUT
WHAT. I am the worst pancake flipper (though I did just buy a brand new nonstick pan so maybe that will help)… I am so intrigued by the oven idea. I must try!
ohhh love new pans!
I loved Swedish pancakes growing up! My friend was Swedish so every time I slept over her mom would make them for us and I used to stuff mine with sugar! Now I will stick to the healthier things like nut butters and fruit…
I cannot visit your blog before I’ve had breakfast because now I’m starving!! This looks delicious!
haha well good, my job is done!
HOLD THE PHONE. You can BAKE PANCAKES? This just BLEW my mind! I am love love loving these girl. You know I can eat pancakes ALL DAY LONG.
The fact that you just BAKED pancakes seriously blew my brains out of my head. You know how much i LOVE me some pancakes, so I am ALL over these woman!
don’t blow your brains out! i need them! haha. But I think you’d like these. NO MESS
In the oven??? I’m definitely gonna have to try this! I have a thin pancake recipe I need to reshoot. Will let you know hobbit works!
ohh do it and keep me posted!
why have i never baked my pancakes? My skillet only makes one at a time and it takes forever!!!! your a genius! And GF breakfast week? HECK YES!
i know! my dilemma, always! haha
I am 100% on board with breakfast week! AND with these pancakes. I’ve never actually tried baking pancakes before, but I’m seriously in love with the idea… especially because my pancake flipping skills can be a little subpar 😆
oh my dear, you pancake skills are spot on! love them!
Your vegan persimmon butternut squash soup was amazing Lindsay! So I’ll be having me some of this too! I can see this being a fantastic “weekend breakfast” for Lynne and I.
★★★★★
you made it? yay! now it’s my turn to make your curry!
ummm, I am SO IMPATIENT when it comes to flipping too! haha this is genius! Why have I never heard of baking them before?!
xo,
haha me too! hence these.
I would eat them if you made for me! 🙂
These look magical. I must try them!
The only time I’ve seen Swedish pancakes was at Ikea, ha! I remember when you posted these on IG and I was drooling. They look amazing!
Brother. We are on the same wavelength lately. So when are you moving in? 😉
Baking pancakes —> you are a culinary genius! These look amazingly delicious!
The thickness of these and the fact that they don’t have any baking powder/soda remind me of Sri Lankan pancakes, though Sri Lankan pancakes aren’t baked! I so gotta try these!
Not sure I have ever made “Swedish” Pancakes but I’ve made more pancakes then I can count and can’t say that I can narrow it to a favorite so I will have to keep trying and making different kinds.
you sure having a “wild imagination” when it comes to recipes & I LOVE IT!
bahaha baking pancakes! you are crazy and i love it! not something i have ever thought of doing before, but i mayyyy just have to take you up on that. i am the worst pancake flipper in the history of flippers
RIGHT!?!?! SO much easier!!
The worst part of the flipping is if you are the baker, you have to let the others go first, and of course, you can’t all eat together because who wants cold pancakes? And then, by the time you get to eat, everyone is done and you are eating alone…it’s so sad.
Problem solved!
I love Sweedish pancakes. Maybe even more than regular ones.
yes! you are genius! but you know this
Mind blowing deliciousness up in here!! LOVE that these panckaes are baked! Woot woot! AND less sugar and yogurt vs butter? GENIUS! Pinned! I’ll take a stack 12 high please! 😉
★★★★★
haha yes! mind blowing indeed! and so fun
I totally need this recipe in my life! We often make pancakes on the weekends and it just takes so much time and the kids are clamoring to eat. I have wanted to bake them, but haven’t tried (other than just baking one big pancake). Only question i have is can it be done w/o banana?! Me and my banana-hating tastebuds!
Haha it’s Just a sweetener really.! Try using 1/4 cup applesauce
perfect!!
keep me posted!
I never would have thought to try baking sheets of pancakes – I’ve done the dutch baby, but this is a GREAT tip!! I cannot wait yo try it
oh well now i want to try dutch baby! haha
I’m pretty terrible at flipping things when cooking…mainly pancakes and omelets (okay fine. My omelets turn to scrambled eggs). This looks AMAZING.
haha scrambled eggs are always what happens to me too! no shame
I am all about the pancakes!! I have never thought to bake them – GENIUS!! And the idea of pancakes with jam and maybe some coconut whipped cream… oh I am drooling!!
oh now you’re talking! yum!
This looks amazing! Talk about a major time saver. I usually get impatient making pancakes on the stove because I have to make so many batches.
I sometimes add banana as a topping to my pancakes (cut the sugar and use it instead of syrup), but would have never thought to include it into the blender. I can’t wait to try this recipe.
I love the idea of a thin, slightly crispy, topping heavy pancakes. These look fantastic.
I would recommend buying a bigger skillet though. We have one of those long rectangular ones which covers two burners, and I adore it and use it all the time too.
Can you bake them on greased parchment paper? ZI don’t like the negative health effects of non-stick pans.
Absolutely!