Finnish Oven Pancake (Pannukakku) Recipe
The batter is thin and egg-heavy, closer to a custard than a standard pancake batter, so a hot buttered pan and a hot oven make it puff dramatically at the edges while the center stays soft and custardy, no flipping or babysitting a griddle required.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 6
Ingredients
- 2 cups whole milk
- 4 eggs large eggs
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons powdered sugar, for dusting
- 1/2 cup lingonberry or strawberry jam, for serving
Nutrition per serving
- Calories
- 931
- Protein
- 10g
- Carbs
- 92g
- Fat
- 60g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 425°F (220°C). Put a 9x13-inch baking dish or a large cast-iron skillet in the oven while it heats.
- 2In a blender or large bowl, blend the milk, eggs, flour, sugar, and salt until completely smooth with no flour lumps. Let the batter rest at room temperature for 10 minutes while the oven finishes heating.
- 3Carefully remove the hot dish from the oven. Add the butter and swirl or brush it around until the entire bottom and sides are coated and the butter is fully melted.
- 4Pour the batter into the hot, buttered dish immediately. It should sizzle slightly at the edges.
- 5Bake for 25-30 minutes, without opening the oven door, until the pancake is deeply puffed, golden brown at the edges, and set in the center.
- 6Remove from the oven and let it sit for 2-3 minutes; it will deflate somewhat as it cools, that's normal.
- 7Dust with powdered sugar and cut into squares. Serve warm with lingonberry jam, or another tart jam or fresh berries.
Tips & variations
- Whole milk gives the richest, most custardy texture; low-fat milk works but the pancake will puff a bit less and taste leaner.
- For a savory version, drop the sugar and dust with grated cheese instead of powdered sugar, then serve with sliced ham.
- A cast-iron skillet holds heat better than a glass dish and gives slightly crispier edges; if using glass, add 3-5 extra minutes of bake time.
- Cardamom is a common addition in Finnish kitchens: stir 1/4 teaspoon ground cardamom into the batter for a floral background note.
Storage & reheating
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat squares in a 350°F (175°C) oven for 8-10 minutes to re-crisp the edges; microwaving works but leaves it soft and slightly rubbery. Not recommended for freezing, since the custardy center turns watery when thawed.
Tips from the Tulo kitchen
- Blend the batter instead of whisking by hand, a blender fully dissolves the flour with far less risk of lumps.
- Resist opening the oven door while it bakes; the temperature drop can cause the puff to collapse before it's fully set.
FAQ
Why did my pannukakku deflate right after baking?
Some deflation is normal and expected as steam escapes and the eggs cool, similar to a Dutch baby or popover; it should still hold height and a custardy interior, not go completely flat.
What's the difference between pannukakku and a Dutch baby?
They're very similar techniques, but pannukakku traditionally uses more milk relative to eggs and flour, giving it a softer, more custard-like center rather than the airier, crepe-like texture of a Dutch baby.
Can I make the batter ahead of time?
Yes, the batter can be mixed and refrigerated up to a day ahead; let it sit at room temperature for 15-20 minutes before pouring it into the hot buttered dish.
What's a traditional topping if I can't find lingonberry jam?
Strawberry or raspberry jam is the closest common substitute for lingonberry's tart-sweet flavor; a squeeze of lemon juice stirred into either jam gets even closer.