Finnish Oven Pancake (Pannukakku)

By
Kari Diehl
Kari Diehl
Freelance food writer who specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook."
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Updated on 07/10/21
Pannukakku
smerikal/Flickr
Prep: 35 mins
Cook: 15 mins
Total: 50 mins
Servings: 5 to 6 servings
Nutrition Facts (per serving)
309 Calories
16g Fat
30g Carbs
12g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 309
% Daily Value*
Total Fat 16g 20%
Saturated Fat 8g 42%
Cholesterol 216mg 72%
Sodium 534mg 23%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 12g
Vitamin C 0mg 0%
Calcium 157mg 12%
Iron 2mg 14%
Potassium 197mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pannukakku is the premier pancake of Finland. It is a wonderful dish to prepare when you're craving pancakes but don't want to spend a lot of time flipping at the griddle.

Although it is called an oven-baked pancake, a pannukakku is really more like a combination of French toast, custard, crepe, and pancake. It comes out of the oven as an impressive golden crater. The crispy sides rise above the edges of the pan and the center is creamy and glistening with the melted butter.

You may have seen similar recipes titled German pancake or Dutch baby. No matter what it is called, it is a delicious alternative to the average breakfast.

Ingredients

  • 6 large eggs

  • 1 1/2 cups milk

  • 1/4 cup sugar, optional

  • 1 tablespoon vanilla sugar

  • 1/8 teaspoon grated lemon zest

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 2.7 ounces (1/3 cup) unsalted butter

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl, whisk together the eggs, milk, sugar, and vanilla sugar until creamy. Stir in the grated lemon zest.

  3. In a separate bowl, sift together flour, salt, and baking powder. Stir into the egg mixture. Allow the batter to rest for 30 minutes.

  4. Preheat oven to 450 F.

  5. When pancake batter has rested, place butter in an oven-proof frying pan or pie plate. Place the pan in the oven and allow the butter to melt without browning (watch carefully).

  6. Once your butter has melted, remove the pan from the oven. Use a pastry brush to coat the surface and side of the pan evenly with the melted butter.

  7. Pour pancake batter into the hot, buttered pan and return to the oven.

  8. Bake for 15 minutes, or until puffed and golden.

Recipe Variation

  • Use one teaspoon of pure vanilla extract instead of vanilla sugar.

Making Adjustments

The recipe can easily be altered to personal taste. However, it's important to maintain the simple ratios of using 1/4 cup flour = 1/4 cup milk = 1 egg/per serving. With that in mind, go ahead and add sugar and flavorings to taste and either decrease or increase the number of servings.

Serving Suggestions

While you can certainly enjoy this delicious pancake on its own, you can make it even more delicious with a sweet topping. Try it with whipped cream and fresh fruit, fruit compote, or lightly sautéed apples.