Finnish Oven Pancake (Pannukakku)
Make pannukakku, the beloved Finnish oven pancake with golden edges and a custardy centre, perfect with jam, berries, or a dusting of sugar.
Unlike the flipped pancakes of Pancake Day, pannukakku is a Finnish classic that gets baked right in the oven, no spatula required.
This custardy, golden pancake puffs up beautifully while baking, forming caramelised edges and a soft, eggy centre. It’s often sliced into squares and served warm with jam, fresh berries, or a light dusting of powdered sugar. Especially popular with children, pannukakku is a beloved breakfast, dessert, or iltapala (evening snack) in Finnish homes.
In our family, it’s a February favourite, appearing right around Laskiainen and Pancake Day. I bake it in my trusty Nordic Ware Natural Aluminium Square Cake Pan, serve it still warm from the oven, and always end up going back for seconds.
Want to know how pancakes became a global tradition? Read the history of pancakes here →
Notes:
– The pancake will deflate slightly after baking. This is normal.
– Leftovers can be stored in the fridge and reheated the next day.
Finnish Oven Pancake (Pannukakku)
Ingredients
- 500 ml whole milk
- 3 large eggs
- 1 tbsp caster sugar
- ½ tsp salt
- 1 tsp vanilla extract (optional)
- 200 g plain flour
- 50 g unsalted butter, melted and slightly cooled
Instructions
- 1
Preheat oven to 225°C (fan 210°C).
- 2
Grease a 24 cm square baking dish or line it with parchment paper.
- 3
In a large bowl, whisk together the milk, eggs, sugar, salt, and vanilla (if using).
- 4
Gradually add the flour, whisking until smooth.
- 5
Stir in the melted butter.
- 6
Pour the batter into the prepared pan.
- 7
Bake for 30–35 minutes, until puffed and golden, especially at the edges.
- 8
Let cool slightly before slicing.
- 9
Serve warm with raspberry jam, berries, or a dusting of powdered sugar.
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