Finnish pancake, or pannukakku, is a Finnish oven-baked pancake made from a simple batter of eggs, milk, flour, and a little sugar. It puffs and browns in a hot buttered pan, then settles into a tender, custardy slice that is commonly served warm with berries, jam, or a dusting of sugar.
Ingredients
- 4 large eggs (about 200 g without shells), at room temperature if convenient
- 2 cups (480 ml) whole milk
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon (3 g) fine salt
- 1 teaspoon (5 ml) vanilla extract, optional
- 2 tablespoons (28 g) unsalted butter, for the baking dish
Instructions
- In a large bowl, whisk the eggs until the yolks and whites are blended. Whisk in the milk, sugar, salt, and vanilla, if using. Add the flour gradually while whisking, and continue until the batter is mostly smooth. A few tiny lumps are fine; avoid beating it for a long time, which can make the pancake tougher.
- Let the batter rest for 15 minutes at room temperature. This gives the flour time to absorb liquid and helps the pancake bake evenly. During the rest, heat the oven to 425°F (220°C). Place a 9-by-13-inch (23-by-33-cm) baking dish in the oven for a few minutes if you want a more pronounced buttery edge, but do not leave it unattended.
- Carefully remove the dish from the oven. Add the butter and tilt the dish so it melts and coats the bottom and sides. If the pan is very hot, use oven mitts and work quickly. Pour in the rested batter. It will look thin; that is expected for this style of pancake.
- Bake on the center rack for 22 to 25 minutes, until the edges are deeply golden and puffed and the center looks set rather than liquid. The pancake may rise unevenly or form high, rippled edges; that is normal. Because this is an egg dish, check the center with a food thermometer: the USDA FSIS safe minimum internal temperature is 160°F (71°C). If it has not reached that temperature, return it to the oven and check again after a few minutes.
- Let the pancake stand for 5 minutes before cutting it into squares or wedges. It will deflate as it cools, which is part of its usual texture and not a sign that it has failed. Serve warm with toppings at the table.
Tips
- Measure the flour gently. Spoon it into the measuring cup and level the top rather than scooping and packing it. Too much flour makes the baked pancake dense and less custardy. If you have a kitchen scale, use the listed 125 g.
- Bring cold ingredients closer to room temperature if you can. Cold eggs and milk are still usable, but batter made with room-temperature ingredients blends more readily. If you are short on time, set the eggs in a bowl of warm tap water for several minutes; do not use hot water.
- Choose a suitable pan. A 9-by-13-inch metal or oven-safe glass dish works well. A smaller pan makes the batter deeper and may need extra baking time; a larger pan produces a thinner pancake that can finish sooner. Use the set center and thermometer reading, not browning alone, to judge doneness.
- Adjust the milk thoughtfully. Reduced-fat milk works, though the result may be a little less rich. Unsweetened oat milk can replace dairy milk in the same amount, but flavor and browning may differ slightly. Avoid sweetened plant milk unless you reduce the sugar, since it can make the pancake unexpectedly sweet.
Serving Suggestions
Serve pannukakku warm, cut into broad squares or wedges. A spoonful of lingonberry jam is a classic Nordic-style pairing: its tart, fruity flavor balances the buttery pancake. Lingonberry preserves can be hard to find; cranberry sauce or a tart red-currant jam makes a practical substitute, with a slightly different fruit flavor. Fresh blueberries, sliced strawberries, or raspberries are also easy choices.
For a simple finish, sift powdered sugar over the top just before serving. You can put toppings on each portion rather than over the whole pan, so leftovers stay plain and are easier to store. A spoonful of plain yogurt or lightly sweetened whipped cream adds a cool, creamy contrast. For a more filling breakfast or brunch, serve it alongside fruit and coffee, tea, or milk.
The pancake is tenderest shortly after baking, when the middle is soft and the browned edges still have a little chew. It is also good at room temperature, which makes it handy for a casual brunch spread. If you are serving a group, set out a few toppings separately and let everyone dress their own portion.
Variations
Lemon and cardamom: Add 1 teaspoon finely grated lemon zest and 1/4 teaspoon ground cardamom to the batter. The citrus lifts the buttery flavor, while cardamom gives it a warm, fragrant note. Keep the vanilla or leave it out; both approaches work.
Less-sweet pancake: Reduce the sugar to 1 tablespoon (12 g), or omit it if you plan to serve the pancake with sweet jam. The batter will still bake properly. For a savory direction, omit the vanilla and sugar, then serve slices with sautéed mushrooms, herbs, or smoked salmon. Keep any perishable toppings chilled until serving.
Berry-topped bake: Scatter about 1 cup (150 g) of fresh blueberries or raspberries over the batter after pouring it into the pan. The berries will soften as the pancake bakes and add pockets of fruit. Frozen berries can be used without thawing, but they may release extra moisture and tint parts of the pancake; bake until the center is fully set.
Gluten-free option: Use a cup-for-cup gluten-free flour blend that includes a binder, replacing the all-purpose flour by weight or according to the blend’s measuring guidance. Texture can vary by brand and may be slightly more delicate, so let the batter rest and allow the center to set fully before slicing.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them within 2 hours of baking in a covered container. They keep for 3 to 4 days in the refrigerator. For easier reheating, store slices in a single layer or separate them with parchment so they do not stick together. Avoid leaving the pancake at room temperature for an extended period, especially if it is topped with dairy or fresh fruit.
Reheat one or two portions in a microwave in short bursts until hot throughout, or place slices on a baking sheet in a 325°F (165°C) oven until warmed. For food safety, leftovers should reach 165°F (74°C) when reheated; check the center of a thick slice with a food thermometer. The microwave makes the texture softer, while the oven helps the edges regain a little structure.
You can freeze cooled, untopped portions for up to 2 months for best quality. Wrap slices individually or place parchment between them in a freezer-safe container. Thaw overnight in the refrigerator, then reheat as above. Fresh fruit and whipped cream are best added after reheating rather than frozen on top.
Frequently Asked Questions
Is Finnish pancake the same as a regular pancake?
Not quite. Pannukakku is baked as one large pancake in the oven rather than cooked as separate rounds on a griddle. Its batter is thin, and the finished center is tender and custardy, with browned edges. It rises dramatically in the oven and then settles as it cools.
Why did my pancake puff up and then collapse?
That rise and fall is expected. Heat and steam lift the thin batter while it bakes, and the pancake sinks as it cools. A dramatic collapse does not necessarily mean anything went wrong. The important signs are a set center, browned edges, and a safe internal temperature.
Can I make the batter ahead?
For the most reliable rise and texture, mix the batter shortly before baking and use the 15-minute rest in the recipe. If you need to prepare ahead, cover and refrigerate the mixed batter for up to 12 hours, then whisk it gently before pouring. Because it will be cold, it may need a few extra minutes in the oven; check that the center is set and reaches 160°F (71°C).
Can I use a cast-iron skillet instead of a baking dish?
Yes, if the skillet is oven-safe and large enough to hold the batter without filling it close to the rim. A 12-inch (30-cm) skillet can work, though the pancake will be thicker than it is in a 9-by-13-inch dish and may need more time. Watch the center and use a thermometer rather than relying only on the clock.
How do I know the middle is done if the edges brown first?
The edges naturally cook and color faster than the center. Look for a middle that is set and no longer sloshes when the pan is gently nudged, then check its temperature with a food thermometer. If the top is getting dark before the center reaches 160°F (71°C), loosely cover the dish with foil and continue baking.
Can I make this recipe without vanilla?
Yes. Vanilla is optional and is not essential to the structure of the pancake. Leave it out for a more neutral flavor, especially if you want savory toppings, or use a little lemon zest or cardamom for a different aroma.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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