Pannukakku (Finnish Oven Pancake)
User Reviews
4.4
Pannukakku (Finnish Oven Pancake)
Description
This Finnish Oven Pancake begins with preheating the oven and melting butter in a cast iron skillet or baking dish to develop a browned butter base. The batter, made by blending eggs, flour, milk, sugar, vanilla, and salt until silky smooth, is poured into the hot butter, allowing the edges to sizzle on contact.
Baking for 45-50 minutes produces a thick pancake that is custardy in the center yet golden and bubbly on top, with a gentle nutmeg garnish adding aroma. Its texture contrasts a soft interior with lightly crisp edges from the butter. The batter’s smoothness, achieved by blending, helps create the signature custard-like feel.
Traditionally served with maple syrup, fresh berries, apple pie filling, or whipped cream, Pannukakku offers a comforting alternative to stovetop pancakes. Variations in pan size can adjust thickness and cooking time.
Ingredients
- ½ cup butter 1 stick, unsalted
- 3 egg large
- ¾ cup all-purpose flour a good gluten-free all-purpose flour works, too
- 1 pint milk whole
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt fine sea salt
- nutmeg for topping, fresh grated
- maple syrup or your favorite pancake toppings
- berries
- apple pie filling
- Whipped Cream
Instructions
- Preheat the oven to 400°F. While the oven is heating, place a 10" cast iron skillet or 9"x9" baking dish in the oven and allow it to heat.
- When the oven is warm, pull the rack with the skillet out, and add the butter to the pan. Push the rack back in, close the oven, and allow the butter to melt and slightly brown.
- While the butter melts, combine the eggs, flour, milk, salt, sugar, and vanilla in the basin of a blender, and blend on high until very smooth. You can also combine this with a whisk in a mixing bowl, but we have better results using a traditional blender or immersion blender to get it silky smooth.
- Open the oven again, and pull out the rack with the skillet on it. Pour the batter into the melted butter in the skillet and sprinkle with grated nutmeg. Push the rack back into the oven, and bake for 45-50 minutes, or until the top of the pancake is golden brown and bubbly, and the middle looks custardy and buttery. A knife inserted into the center should come out clean.
- Remove from oven—it will begin to deflate as soon as you do—and cut and serve immediately topped with your favorite toppings.
Notes
- For a thinner pancake, use a 9"x13" baking dish or 12" cast iron skillet and reduce baking time to 30-40 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 257kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 108mg | 36% |
| Sodium | 212mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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