✪ Key Takeaway: Aggkaka is a fluffy Swedish egg cake that bakes in one pan, perfect for busy mornings when you want something impressive without the fuss.
Introduction
Imagine biting into something that tastes like a cross between a pancake and a fluffy omelet, with crispy edges that crunch softly and a custard-like center that melts on your tongue.
That is exactly what Aggkaka delivers every single time.
What makes this recipe special is how it transforms basic pantry ingredients into something that looks and tastes like you spent hours in the kitchen.
You need just one pan, about 30 minutes, and ingredients you probably already have.
Hi, I am Abdur, your nutrition coach, and today I am showing you exactly how to make Aggkaka that comes out perfectly fluffy with golden edges every time.
What’s the Origin of This Recipe?
Aggkaka comes from southern Sweden, particularly the region of Skane.
The name literally translates to egg cake in Swedish.
Farmers in this region created this dish as a way to use fresh eggs and milk from their daily harvest.
It became a staple breakfast and dinner dish because it was filling, affordable, and easy to prepare after long days of work.
Traditional Swedish families serve Aggkaka with fried pork, lingonberry jam, or simply with butter and syrup.
Some regions add bacon pieces directly into the batter, while others keep it plain and serve meat on the side.
The beauty of this dish is its versatility.
You can eat it for breakfast with sweet toppings or for dinner with savory accompaniments.
Modern Swedish homes still make Aggkaka regularly because it represents comfort food that connects them to their heritage.
✪ Fact: Swedish farmers traditionally made Aggkaka in cast iron skillets over wood-burning stoves, creating the signature crispy bottom.
Is This Recipe Healthy?
Aggkaka provides high-quality protein from eggs, which supports muscle maintenance and keeps you feeling full longer.
Each serving delivers approximately 15-20 grams of protein, depending on how many eggs you use.
The milk adds calcium and vitamin D, both essential for bone health.
The flour provides carbohydrates for energy, though you can reduce the amount or use whole wheat flour for more fiber.
The butter used for cooking adds healthy fats that help your body absorb fat-soluble vitamins from the eggs.
If you want to make this recipe even healthier, you can use low-fat milk instead of whole milk and reduce the butter slightly.
You can also add vegetables like spinach, mushrooms, or bell peppers to increase the nutrient density.
This dish fits well into low-carb diets if you reduce the flour and into vegetarian diets naturally.
The key is portion control and what you serve alongside it.
Pairing Aggkaka with fresh fruit or a side salad creates a balanced meal that covers all your nutritional bases.
✪ Pro Tip: Use organic eggs for higher omega-3 fatty acids, which support heart and brain health better than conventional eggs.
✪ Total Time: 30 minutes | ✪ Total servings: 4
Tools
- 10-inch cast iron skillet or oven-safe pan
- Mixing bowl (medium size)
- Whisk or fork
- Measuring cups and spoons
- Oven mitts
✪ Note: A cast iron skillet creates the best crispy edges, but any oven-safe pan works if you do not have one.
Ingredients
- 6 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter (for the pan)
- Optional: 1/4 teaspoon black pepper
- Optional: Fresh herbs like chives or parsley for garnish
✪ Pro Tip: Room temperature eggs and milk blend more smoothly and create a fluffier texture than cold ingredients straight from the fridge.
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, crack the eggs and whisk them until the yolks and whites are completely combined.
- Add the milk, flour, and salt to the eggs.
- Whisk everything together until you have a smooth batter with no lumps.
- Place your cast iron skillet on the stovetop over medium-high heat.
- Add the butter to the pan and let it melt completely, swirling to coat the entire bottom and sides.
- Once the butter starts to sizzle (but not burn), pour the batter into the hot pan.
- Let it cook on the stovetop for 2-3 minutes until the edges start to set.
- Carefully transfer the skillet to your preheated oven.
- Bake for 15-20 minutes until the Aggkaka is puffed up, golden brown on top, and the center is set but still slightly jiggly.
- Remove from the oven using oven mitts (the handle will be extremely hot).
- Let it cool for 2-3 minutes before slicing.
- Cut into wedges and serve immediately while still warm.
✪ Pro Tip: The Aggkaka will deflate slightly as it cools, which is completely normal and does not affect the taste or texture.
Nutrition Facts (approximate)
- Calories: 220 kcal
- Protein: 12g
- Carbohydrates: 14g
- Fat: 12g
✪ Note: Nutrition values are per serving based on 4 servings and may vary depending on specific ingredients and portion sizes used.
What Are Common Mistakes to Avoid?
The biggest mistake people make is using a cold pan.
Your pan and butter must be hot enough before you pour in the batter, or the Aggkaka will stick and not develop those crispy edges.
You want to hear a sizzle when the batter hits the pan.
Another common error is overmixing the batter.
Once you combine the ingredients, whisk just until smooth.
Overmixing creates a tough texture instead of the light, fluffy result you want.
Many people also open the oven door too early to check on their Aggkaka.
This causes temperature drops that prevent proper rising.
Wait at least 15 minutes before checking.
Using too much flour is another mistake that makes the dish dense and heavy.
Measure your flour by spooning it into the measuring cup and leveling it off, not by scooping directly from the bag.
Finally, some people panic when their Aggkaka deflates after baking.
This is completely normal.
The dish will puff dramatically in the oven and then settle as it cools, which does not mean you did anything wrong.
✪ Pro Tip: If your Aggkaka sticks to the pan, you did not use enough butter or your pan was not hot enough before adding the batter.
What If You’re Missing an Ingredient?
If you do not have whole milk, you can use low-fat milk, almond milk, or oat milk.
The texture will be slightly less rich, but the recipe still works.
For a dairy-free version, use any plant-based milk and replace butter with coconut oil or vegan butter.
If you are out of all-purpose flour, you can substitute with whole wheat flour for a nuttier flavor and more fiber.
You can also use almond flour or oat flour, though these will create a slightly different texture.
Almond flour makes the Aggkaka more dense, while oat flour keeps it lighter.
No butter?
Use cooking oil like olive oil or avocado oil.
The flavor will change slightly, but the Aggkaka will still cook properly.
If you want to skip the salt, you can, but the dish will taste bland.
Salt enhances all the other flavors, so I recommend keeping it.
The most important ingredient you cannot skip is the eggs.
They provide the structure and protein that make this dish work.
There is no good substitute for eggs in this particular recipe.
✪ Note: Using skim milk instead of whole milk reduces the fat content but also makes the Aggkaka less creamy and rich.
Can You Store Leftovers?
Yes, you can store leftover Aggkaka in the refrigerator for up to 3 days.
Let it cool completely before transferring to an airtight container.
The texture will change slightly as it sits.
It becomes more firm and less fluffy, but it still tastes good.
To reheat, place slices in a skillet over medium heat for a few minutes on each side.
This method brings back some of the crispy texture.
You can also reheat in the microwave for 30-45 seconds, though this makes it softer rather than crispy.
For longer storage, you can freeze Aggkaka for up to 2 months.
Wrap individual slices in plastic wrap, then place them in a freezer bag.
Thaw overnight in the refrigerator before reheating.
The quality decreases slightly after freezing, but it remains perfectly edible and convenient for quick meals.
I recommend making this dish fresh whenever possible because it truly tastes best right out of the oven.
✪ Pro Tip: Add a small pat of butter to the skillet when reheating to restore moisture and improve the texture of refrigerated Aggkaka.
Can You Scale This Recipe?
This recipe scales easily both up and down.
For a smaller portion serving 2 people, cut all ingredients in half and use a smaller pan (about 8 inches).
The cooking time will decrease slightly to about 12-15 minutes in the oven.
For a larger crowd serving 6-8 people, double the recipe and use a larger oven-safe pan (12-14 inches).
You will need to increase the baking time to about 25-30 minutes because the thicker batter takes longer to cook through.
The key when scaling is maintaining the ratio of eggs to milk to flour.
This balance creates the proper consistency and texture.
If you make a larger batch, make sure your pan is big enough that the batter is not too thick.
You want a layer about 1 inch deep before baking.
Thicker layers take much longer to cook and may not rise as dramatically.
I find the original recipe serving 4 people is the most practical for everyday cooking.
It fits perfectly in a standard 10-inch skillet and cooks evenly without requiring adjustments.
✪ Fact: Swedish families often make multiple smaller Aggkakas instead of one large one when feeding crowds, ensuring everyone gets crispy edges.
Can You Customize This Recipe?
Absolutely, and this is where Aggkaka becomes really fun.
For a savory version, add cooked bacon pieces, diced ham, or crumbled sausage to the batter before baking.
You can also mix in shredded cheese like cheddar, gruyere, or parmesan.
Add vegetables like sautéed mushrooms, spinach, bell peppers, or onions for extra nutrients and flavor.
Just make sure vegetables are cooked first and excess moisture is removed so they do not make the batter watery.
For a sweet version, reduce the salt to just a pinch and add 1-2 tablespoons of sugar to the batter.
Serve with maple syrup, fresh berries, whipped cream, or powdered sugar.
You can also add vanilla extract or cinnamon to the batter for extra flavor.
Some people like to add fresh herbs like chives, dill, or parsley directly into the batter for a garden-fresh taste.
You can experiment with different toppings after baking too.
Try sour cream, Greek yogurt, salsa, or hot sauce for savory versions.
The base recipe is so neutral that it works with almost any flavor combination you can imagine.
✪ Pro Tip: Add mix-ins after pouring the batter into the hot pan and gently stir once to distribute evenly without deflating the eggs.
The Bottom Line
Aggkaka proves that simple ingredients can create something truly special when you use the right technique.
This Swedish egg cake works for breakfast, brunch, or even a quick dinner when you pair it with a side salad.
The fluffy texture, crispy edges, and endless customization options make it a recipe you will return to again and again.
A hot pan and room temperature ingredients create the fluffiest Aggkaka every single time.
Now I want to hear from you.
Did you make this recipe?
What toppings did you use?
Did you go sweet or savory?
Share your experience in the comments below.
If you have questions or want to share your own Aggkaka variations, I read every comment and love hearing your stories.
References
At NutritionCrown, we use quality and credible sources to ensure our content is accurate and trustworthy. Below are the sources referenced in writing this article:
- Food by Drygast: Aggkaka Recipe
- Honest Cooking: Aggkaka Eggy Cake Recipe
- Swedish Food: Egg Cake
- Semi Swede: Aggkaka
- Nina in the Kitchen: Aggkaka Baked Pancake
