Finnish Pancake Pannukakku: Easy Oven-Baked Custard

Pannukakku Unveiled: The Magic of the Finnish Pancake

When this Finnish Pancake hits the oven, your whole kitchen will instantly smell like caramelized butter, warm sugar, and soft vanilla. It’s glorious. The edges climb up the pan like golden, airy pillows, giving way to a rich, sunken center that is beautifully soft and custardy.

Honestly, the texture is unlike any other pancake you've ever tried.

The best part? This recipe is the ultimate low-effort brunch lifesaver because it doesn't demand your attention. Forget standing over a hot stove flipping individual cakes; you just pour the batter into one blazing hot pan and step back.

It’s cheap, uses pantry staples, and delivers maximum "wow factor" every single time, making it ideal for sleepy weekends.

Ready to dive in and discover the secret to making this beautiful, giant oven baked Pannukakku? We’re going to walk through the critical steps from resting the batter to getting that signature puff so you can bake like a true Finn. Let's crack on.

The Science of Pannukakku: Achieving the Perfect Custard and Puff

Defining Pannukakku: Custard, Puff, and Edge

Pannukakku translates simply to "pancake" in Finnish, but it is a specific style of baked good that exists somewhere between a crêpe, a Yorkshire pudding, and a Dutch Baby. Unlike standard breakfast stacks, Pannukakku is substantial, offering a comforting chewiness on the edge where it crisps against the hot pan.

The center remains dense, tender, and incredibly custardy due to the precise ratio of milk and eggs.

Why Pannukakku is the Ultimate Low-Effort Brunch

It’s simple efficiency at its finest. Because you use a 9x13 inch pan, you get 6 servings simultaneously, and the only "active" work is a quick 5 minute whisking job. The oven does all the heavy lifting, giving you plenty of time to brew a huge pot of coffee while the magic happens.

What Sets This Recipe Apart from Crêpes or Dutch Babies?

While a Dutch Baby often has a highly eggy, light center and huge puff, and German Pfannkuchen are paper thin, the Finnish version has more structure. We use a bit more flour, resulting in a comforting, solid custard base that holds up beautifully to toppings. If you prefer that ultra thin style, you should definitely check out my Authentic Pfannkuchen Recipe Silky Thin German Pancakes .

The Crucial Role of Rested Batter

This is the non-negotiable step: You must let the batter rest. When you whisk flour and liquid together, the gluten strands immediately tighten up, and the flour needs time to fully hydrate.

Resting for 30 minutes relaxes the gluten, guaranteeing a tender, chewy result instead of a tough or rubbery one. Do not skip the rest period.

Heat Dynamics: Preheating the Pan for Maximum Lift

Think of it like a shock factor. We place the empty pan in the oven at a smoking hot 425°F (220°C) and let it get screaming hot. When the cool batter hits that sizzling butter and the extreme heat of the pan base, the liquid evaporates instantly into steam.

This trapped steam is what forces the edges of the batter skyward, giving you that dramatic, beautiful puff.

Why Milk-to-Egg Ratio Creates the Custardy Center

We use three large eggs, which is enough to provide richness and binding, but the high volume of milk (2 cups) ensures the protein doesn't set into a dry omelet texture. The milk dilutes the egg protein just enough to keep the structure soft, wobbly, and wonderfully custardy, even when fully baked.

Essential Components: Ingredients for Authentic Finnish Pancake Batter

We keep the flavors simple here to let the rich butter and vanilla shine. Using room temperature ingredients is key for achieving a truly smooth, lump free batter.

Ingredient List (Standard 1x Recipe)

• Whole Milk: 2 cups (500 ml), slightly warmed.
• Large Eggs: 3, definitely room temperature.
• Granulated Sugar: 1/4 cup (50 g).
• Fine Sea Salt: 1/2 tsp (3 g).
• All-Purpose Flour: 1 ½ cups (180 g), sifted.
• Vanilla Extract: 1 tsp (5 ml).
• Unsalted Butter: 4 Tbsp (55 g) for the pan.

Dairy Choices: Whole Milk vs. Lighter Alternatives

Whole milk is always the winner here because the fat content helps create that rich, velvety custard. If you need a substitute, I've had success with full fat oat milk or a richer soy milk blend, but be prepared for a slightly less decadent center.

Sweeteners and Flavorings: Balancing the Simple Profile

We only use 1/4 cup of sugar, which keeps the Pannukakku just sweet enough to be dessert worthy without burning the edges prematurely. The vanilla is the key flavoring agent here. If you want to go full Nordic, swap the vanilla for 1 teaspoon of ground cardamom it's divine.

gluten-free Flour Swaps and Adjustments

You absolutely can make this gluten-free! A standard 1:1 gluten-free baking blend that includes xanthan gum works perfectly. However, because GF flours take longer to fully absorb liquid, you should increase the resting time to at least 45 minutes for the best results.

Mastering the Bake: step-by-step Directions for Classic Pannukakku

Prep: Whisking the Batter to the Right Consistency

1. Whisk Dry Ingredients: In a big bowl, quickly whisk together the sifted flour, sugar, and salt. Sifting helps prevent a dense, lumpy batter, so don't skip it if you can help it.
2. Add Wet Ingredients: In a separate jug, gently whisk the room temperature eggs, milk, and vanilla extract until just barely combined.
3. Combine: Gradually pour the wet mix into the dry mix while continuously whisking. Stop mixing as soon as the batter is smooth it should be thin, like heavy cream. Overmixing here equals tough pancake.
4. Crucial Rest: Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This is your cue to relax.

The Hot Pan Method: Greasing and Pouring

5. Preheat Everything: Place your 9x13 inch metal pan (the metal is crucial for retaining heat!) into the oven and preheat the oven to 425°F (220°C).
6. Melt the Butter: Once the oven is hot, carefully remove the pan and add the 4 tablespoons of butter pieces. Return the pan to the oven for 1– 2 minutes until the butter is completely melted, sizzling, and slightly browned.
7. Pour and Bake: Carefully remove the pan and immediately pour the rested batter into the center. It should start sizzling the moment it hits the butter. Return the pan immediately to the center rack of the oven.

Chef's Note: Speed is essential when pouring the batter into the hot butter. If the pan cools down too much, you won't get that explosive puff.

Oven Time: Watching for the Golden Brown Transition

8. Bake: Bake for 25– 30 minutes. Do not open the oven door during the first 20 minutes. Watch through the glass as the edges balloon dramatically and turn deep golden brown. The center will look set and slightly less puffed than the edges.
9. Check for Doneness: The Pannukakku is done when the edges are crisp and almost mahogany colored, and a gentle shake of the pan shows the center is firm.

Cooling and Slicing Techniques

10. Serve: Remove the pan. It will deflate instantly; this is completely normal and expected. Dust generously with icing sugar, slice into large squares while still warm, and serve immediately.

Troubleshooting Your Bake: Expert Tips for a Flawless Pannukakku

Solving the Sinking Pancake Problem

If your pancake sank immediately in the oven, you likely opened the door too soon or the oven temperature dropped dramatically. Rule: Keep the door shut until the 20 minute mark!

I once made the mistake of trying to rotate the pan at 15 minutes, and it sank like the Titanic. Never again.

Avoiding a Doughy or Undercooked Center

This usually happens for two reasons: not enough resting time, or your oven temperature is inaccurate (too low). The rest allows the flour to hydrate fully, preventing doughiness. If the center feels wobbly after 30 minutes, check your oven temp, then leave it in for another 5 minutes until it feels firm to the touch.

Adjusting the Bake Time Based on Pan Material

If you used a glass or ceramic dish instead of a metal pan, you might need to add 5 to 10 minutes to the cook time. Metal pans transfer heat much more efficiently, which is vital for achieving the initial dramatic puff and the crisp edges. Metal is always the gold standard here.

Keeping Pannukakku Fresh: Storage and make-ahead Planning

Safely Storing Leftover Pannukakku

Leftover Pannukakku is great, though it loses the crispness of the edge. Once completely cool, store slices in an airtight container in the refrigerator for up to 3 days.

Best Practices for Freezing the Baked Pancake

Yes, it freezes well! Bake and cool the Pannukakku completely. Slice it into individual portions, wrap each slice tightly in plastic wrap, and then place them in a freezer safe bag. It will last for up to 2 months.

Reheating Methods to Restore Crisp Edges

Do not microwave this. The best way to restore the texture is by reheating it in the oven or a toaster oven. Place the slices directly on a baking sheet at 350°F (175°C) for about 8– 10 minutes until the edges are crispy again and the center is piping hot.

Traditional Pairings and Modern Twists: How to Serve Finnish Pancakes

Pannukakku is versatile, delicious hot or warm, and generally devoured with something sweet.

• Traditional Toppings: A very generous dusting of confectioners’ (icing) sugar is mandatory. Pair this with a slightly tart jam, like lingonberry, raspberry, or strawberry. The tartness cuts through the rich custard beautifully.
• Simple Syrup & Cream: Drizzle with high-quality maple syrup and a big dollop of kermavaahto (lightly sweetened whipped cream).
• Fresh Fruit: A simple bowl of fresh blueberries, raspberries, and sliced bananas is the perfect complement to the vanilla base.

If you’re hosting a massive brunch and want a variety of pancakes, this recipe goes perfectly alongside other simple options. If you want something seriously thick and protein packed to serve as a contrast, totally try my Proper Greek Yogurt Pancakes Thick Fluffy ProteinPacked . Or for a fancy dessert option, these Authentic Poffertjes Recipe Fluffy Mini Dutch Pancakes are always a hit.