Pannukakku (Finnish oven pancake)
Ingredients
Method
- Preheat the oven to 225 °C / 440 °F (fan 200 °C). Put 30 g of butter in a rimmed sheet pan of about 30 × 40 cm (12 × 16 in) and place it in the oven for 2 to 3 minutes to melt the butter. Tilt the pan to coat the bottom and sides.
- In a large bowl, whisk the eggs with the sugar. Add the flour, salt and cardamom, then pour in the milk little by little while whisking, to avoid lumps. Add the vanilla and the melted butter. The batter should be very thin, like crêpe batter.
- Pour the batter into the hot pan and bake on the middle rack for 25 to 30 minutes, until the pannukakku is deep golden and the edges have puffed up. Do not open the oven door during the first 15 minutes.
- Let it cool for 5 minutes, then cut into squares. Serve warm with strawberry jam, whipped cream and fresh berries.
Notes
Golden, puffed, crispy at the edges and soft in the middle: pannukakku is the dessert every Finnish child knows. This Finnish oven pancake takes 10 minutes to prepare, with ingredients you always have in your kitchen: milk, eggs, flour and a little sugar. You pour the batter onto a single sheet pan, the oven does all the work, and you get a big golden cake that you cut into squares. In this pannukakku recipe, we explain how to get it right every time, how to flavour it with cardamom and how to serve it the Finnish way.
Pannukakku, a sheet pan pancake
In Finnish, pannukakku simply means “pan cake”. It is also called uunipannukakku, the “oven pancake”. It really is a sheet pan pancake: instead of cooking pancakes one by one in a frying pan, you pour all the batter into the oven tray at once. The result, however, looks nothing like thick, fluffy American pancakes. Pannukakku is flat, very yellow from the eggs, with edges that puff up and brown as it bakes. It is an everyday recipe in Finland, made for an afternoon snack, for dessert or for a simple family meal.
Pannukakku is also linked to a very Finnish tradition: on Thursdays, people eat split pea soup, hernekeitto, followed by pannukakku with jam. This Thursday menu has been served for generations in school canteens, in the army and in many families.
A Finnish baked crêpe, between a crêpe and a clafoutis
Pannukakku is sometimes described as a Finnish baked crêpe, and that is not wrong: the batter is very similar to crêpe batter, very thin and rich in milk. But in the oven, it is transformed. The edges puff up, turn golden and become crispy. The centre stays tender and slightly wobbly, like a custard or a clafoutis without fruit. This contrast is what makes pannukakku so charming: a texture halfway between a crêpe and a custard, very different from a classic cake.
Unlike a sweet bun, pannukakku batter contains no yeast and no sourdough. It does not need to rise: it puffs up only thanks to the eggs and the heat of the oven. The pannukakku also sinks a little as it cools, which is perfectly normal.
How to make pannukakku: step by step
Wondering how to make pannukakku? It is one of the simplest recipes in Finnish cuisine. Start by melting a little butter directly in the sheet pan, in the oven: the pannukakku will not stick and will have nicely golden edges. Meanwhile, whisk the eggs and sugar, then add the flour, salt and cardamom. Pour in the milk little by little while whisking, to get a smooth, lump-free batter. Finally, add the vanilla and the melted butter. Pour this very thin batter into the hot pan and bake for 25 to 30 minutes in a hot oven.
Two tips for success. First, the pan must be very hot when you pour in the batter: this burst of heat is what makes the edges puff up. Second, do not open the oven door during the first 15 minutes, or the pannukakku may collapse. If you have time, let the batter rest for 15 minutes before pouring it: the flour absorbs the liquid and the texture becomes even softer.
A rectangular oven pancake, cut into squares
Pannukakku is a rectangular oven pancake that takes the shape of the pan. When it comes out of the oven, its surface is golden and wavy, with hollows and bumps, and its edges are well puffed. Let it cool for 5 minutes, then cut it into large squares with a knife and lift each piece with a spatula. The edge squares are the crispiest, the ones in the middle the softest: everyone picks their favourite piece!
A giant family pancake baked in the oven
The big advantage of pannukakku is that it feeds the whole family in a single batch. This giant family oven pancake makes 8 generous servings with one litre of milk. It is a no-flip pancake: no more standing at the stove flipping pancakes one by one while the first ones go cold. You make the batter, pour it into the pan, and you have half an hour to prepare the toppings or set the table. Everyone is served at the same time, piping hot.
An easy Scandinavian snack recipe
Looking for an easy Scandinavian snack recipe for the kids? Pannukakku is ideal. It requires no special technique and no food processor, and children can help whisk the batter. It is also a great quick Finnish dessert: 10 minutes of preparation, 30 minutes of baking, and the snack is ready. For a 100% Finnish afternoon, serve it with korvapuusti, the cinnamon and cardamom buns, and discover all our Finnish cuisine recipes.
Pannukakku toppings
The most classic pannukakku toppings in Finland are strawberry jam and whipped cream. You can also serve it with raspberry jam, lingonberry jam or wild blueberry jam, which are very popular in the Nordic countries. In summer, fresh berries are perfect: strawberries, raspberries, blueberries. For those with a sweet tooth, a scoop of vanilla ice cream on a still-warm square always goes down well. And for a lighter version, a little apple sauce or plain yoghurt is enough.
Spices for an oven pancake
The basic pannukakku recipe is very simple. But which spices for an oven pancake should you choose to give it more character? In Finland, many families add a little vanilla. At Curcuma.top, we also add a teaspoon of ground cardamom, the favourite spice of Nordic bakers. You can also sprinkle the squares with a mixture of sugar and cinnamon as soon as they come out of the oven, for a flavour reminiscent of Scandinavian buns.
Cardamom in pancake batter
Adding cardamom to pancake batter changes everything. This spice, with its fresh, lemony and slightly peppery aroma, pairs beautifully with milk, eggs and vanilla. As it bakes, its aroma spreads through the whole batter and fills the kitchen. For a more intense flavour, buy green pods and crush the small black seeds in a mortar just before using them: ground cardamom quickly loses its aroma. One teaspoon is enough for the whole pan. If you are new to it, start with half a teaspoon.
Pannukakku vs Dutch baby: what’s the difference?
If you are looking for a Dutch baby pancake recipe, you will find a lot in common with pannukakku. The Dutch baby is an American oven-baked pancake, created in the early 20th century in a Seattle restaurant. Despite its name, it is not Dutch: “Dutch” is said to come from Deutsch, “German”, as it was inspired by German pancakes. Both recipes use a thin egg batter baked in a very hot oven. But the Dutch baby is baked in a cast-iron skillet and puffs up dramatically at the edges, like a big golden bowl. Pannukakku, on the other hand, is baked on a large sheet pan, stays flatter and softer, and contains more milk. It is cut into squares for the whole family, whereas a Dutch baby is shared between two or three.
Frequently asked questions about pannukakku
Why didn’t my pannukakku puff up?
The oven or the pan was probably not hot enough. Preheat the oven well to 225 °C (440 °F), heat the pan with the butter before pouring in the batter, and do not open the door during the first 15 minutes.
Can I make the batter ahead?
Yes. The batter keeps until the next day in the fridge, in a covered container. Whisk it well before pouring it into the hot pan.
Can I make a lactose-free or gluten-free pannukakku?
Yes. Replace the milk with lactose-free milk or an oat drink, which is very popular in Finland. For a gluten-free version, use a gluten-free flour blend: the texture will be a little more fragile, but just as delicious.
