This Pannukakku (Finnish oven pancake) is the ultimate fuss-free pancake recipe. Think of it as a cross between a Dutch baby, crêpe and French toast… with gloriously golden, puffy and crispy sides that rise up leaving a creamy, custard-like centre. The perfect breakfast, brunch, dessert or pancake day (Shrove Tuesday) treat!
It is so interesting learning about all the different pancake recipes from around the world. From classic British pancakes to Hong Kong-style mango pancakes - not forgetting Polish racuchy, American pancakes and French crêpes (which I love turning into berry crêpes with cheesecake cream!). I find it so fun how many interpretations there are on one ‘dish’. This Finnish version, pannukakku, needs to become part of your rotation of recipes because it is just so good.
If you haven’t made pannukakku before, it is one of the simplest ways to enjoy pancakes. The oven does most of the work! All you have to do is whip up a simple batter, then pour it into a tray of hot butter. It really could not be any easier and is ideal if you are cooking for a crowd! No need to worry about keeping an eye on the hob, flipping multiple pancakes or keeping them warm. Plus, you have plenty of time to think about the toppings…
Like all pancakes, you can top these pannukakku with whatever you fancy. Here I have gone for poached rhubarb and whipped mascarpone cream but feel free to get creative. I love them with all sorts of fruit (fresh, tinned, roasted or in the form of a berry compote), melted chocolate and spreads. My easy lemon curd is wonderfully zesty, although nutella, Lotus Biscoff and my easy homemade pistachio cream are all fabulous too. You can also swap the whipped cream for mascarpone or yoghurt and a drizzle of maple syrup/runny honey. And that’s before we even start on the savoury options (scroll down to the FAQs to find out more)...
Jump to:
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here's how to make Pannukakku with Whipped Mascarpone Cream and Poached Rhubarb:
- Cooking Tips:
- Frequently Asked Questions
- Storage & Freezing/Make Ahead Instructions
- Other recipes you might enjoy:
- Made this recipe and loved it?
- Pannukakku (Finnish Oven Pancake)
Why you will love this recipe:
- It is super simple to make and takes just 5 minutes prep.
- It is the perfect easy breakfast, brunch, dessert or Shrove Tuesday (pancake day) treat.
- It is a delicious alternative to traditional pancakes.
- It is the ideal pancake recipe for a crowd. You don’t need to flip endless pancakes, it is all done in the oven.
- It is versatile. Enjoy getting creative with different toppings.
- It uses budget-friendly, accessible ingredients you are likely to already have at home.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Butter - opt for unsalted so you can control the salt level in the pannukakku. I use it to grease the pan to prevent the pannukakku from sticking as it has a better flavour than oil.
Eggs - I always recommend cooking with free-range large eggs stamped with the British Lion mark.
Plain flour - also known as ‘all-purpose’ flour. This gives structure to the pannukakku batter.
Milk - opt for full-fat for the best results.
Caster sugar - this adds a hint of sweetness to the pannukakku batter.
Vanilla extract - this adds a subtle sweet vanilla flavour to the pannukakku batter.
Mascarpone cream - whisked double cream and mascarpone makes the most luxurious creamy topping to the pannukakku.
Rhubarb - poached rhubarb adds a delicious fruity flavour to the pannukakku and a lovely pink colour.
Icing sugar - a dusting of icing sugar adds a hint of sweetness and a pretty decorative finish to the pannukakku.
Substitutions and Variations:
Sugar: you can use any kind of sugar you like in this recipe. Granulated or golden caster will work just as well (you won’t notice much difference in the pannukakku batter). Or opt for soft light brown sugar for a more caramel flavour.
Vanilla: you can swap the vanilla extract for vanilla bean paste. Just avoid vanilla essence as that uses artificial ingredients and will give the pannukakku a synthetic taste.
Spices: feel free to add a pinch of ground cinnamon, ginger or mixed spice to the pannukakku batter. This will give a warming, subtly spiced flavour which is utterly delicious. Serve with slow-cooked apples and a sprinkling of toasted nuts (or crushed biscuits) for crunchy crumble vibes.
Fruit: swap rhubarb for peaches, nectarines, apricots or plums. I like to go with what is in season. Berries also work - raspberries, strawberries, blueberries, blackberries or pitted cherries. If you don’t have fresh berries, a fruity berry coulis or compote works well. Alternatively, a spoonful of warm jam (any flavour you like) is wonderful.
Chocolate: I love drizzling pannukakku with melted chocolate. Dark, milk chocolate or white chocolate all work if you are in the mood for something sweet and creamy.
Toppings: just like British pancakes you can make these pannukakku as decadent as you like. Although I have kept with fruit, cream and icing sugar, feel free to go to town! Nutella is always a winner on pancakes, but other spreads work well too. I also love Lotus Biscoff, my easy homemade pistachio cream or easy lemon curd for a zesty twist. A drizzle of maple syrup or whipped honey butter adds a gentle sweetness.
Cream: feel free to swap the whipped mascarpone cream for a swirl of squirty cream or dollop of clotted cream (so indulgent!). Whipped cream on its own is also lovely. If you want a tangier contrast, yoghurt or crème fraîche work well. For full-on pudding vibes, I like to add a scoop of ice cream. My homemade honeycomb ice cream works a treat.
Texture: sometimes I sprinkle my pannukakku with chopped or flaked nuts before serving. Almonds, pistachios and hazelnuts all work really well. Always toast them first to really bring out the flavour.
Here's how to make Pannukakku with Whipped Mascarpone Cream and Poached Rhubarb:
Here's a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: For the poached rhubarb, add the sugar and water to a medium saucepan and bring to a rolling boil, stirring occasionally. Once boiling and the sugar has dissolved, add the rhubarb chunks and cook for 2 minutes at a rolling boil. Then remove from the heat and leave to sit for at least 15 minutes, if not longer for them to cool in the syrup.
TWO: For the whipped mascarpone cream: add the double cream and icing sugar to a large bowl and whisk until very loose, soft peaks.
THREE: Then add the mascarpone, at room temperature, and vanilla.
FOUR: Keep whisking until soft peaks and thick, but not stiff.
FIVE: Add the flour, eggs, sugar and salt to a blender.
SIX: Pour in the milk and vanilla extract.
SEVEN: Blend until smooth. Alternatively, whisk together in a large mixing bowl until completely combined, smooth and lump-free (you may wish to sieve the flour first to help with this).
EIGHT: Add the butter to a 25.5cm (10-inch) cast iron pan with fairly deep sides or 23cm (9-inch) baking dish. Place in the oven to melt the butter.
NINE: Once the butter has melted and is bubbling hot (don’t leave it too long or it will burn and become bitter), pour the batter into the pan/baking dish and carefully return to the oven (just as you would for a Yorkshire pudding).
TEN: Bake for around 20-25 minutes - or until puffy, golden and a skewer inserted into the centre comes out clean. Dust with icing sugar and serve.
Cooking Tips:
Hot butter: the butter should be hot, foaming and bubbling - but not burnt. Don’t put it in the oven too early and work fairly swiftly to make sure the pannukakku batter is ready to go in as soon as the butter is hot enough. If the butter gets too hot, it will burn.
Transferring the batter to the pan - take care when transferring the pannukakku batter to the dish. The butter will be very hot and splatter.
Deflation - don’t worry if the pannukakku deflates slightly after you have removed it from the oven. This is perfectly normal and is supposed to happen as it settles down and ‘sets’.
Poached Rhubarb - my method in the recipe card is the easiest way to poach rhubarb, which is so delicious and sweet. Once poached, save the syrup it's boiled in! It's delicious drizzled over ice cream or with granola or yoghurt as a sweetener with a rhubarb tang.
Serve family style - I love to bring my pannukakku to the table and serve family-style. I then put different toppings in bowls so everyone can help themselves and customise their own slices. Perfect easy entertaining for a brunch party.
Frequently Asked Questions
Although it is often referred to as a ‘Finnish oven pancake’, pannukakku is more like a hybrid of a crêpe and Dutch baby - with an element of custardy French toast. It has gloriously golden, puffy and crispy sides that rise up leaving a creamy, custard-like centre. You then cut this into slices and serve warm with your favourite toppings. Trust me, it is seriously delicious.
Pannukakku has a completely different, more dense, texture and is baked in the oven. Also, rather than rolling and/or stacking, it is cut into slices. British pancakes are large, thin and crêpe-like, while American pancakes are thick and fluffy. Both of these are cooked in a pan on the hob. However, it does share very similar staple store cupboard base ingredients (flour, milk and eggs).
In Finland, it is normal to enjoy pannukakku at various times throughout the day. It is great for a fuss-free breakfast or brunch (especially if you are cooking for a crowd), or as a delicious dessert (particularly on pancake day!). Savoury versions are ideal as a light lunch or side dish at supper.
Like most pancakes, you can get creative and serve your pannukakku with whatever you fancy. Here I have gone for poached rhubarb and whipped mascarpone cream, but all sorts of sliced fruits and berries work well. Sometimes I make a compote (like the one served with my racuchy) or just cheat and warm up some jam (such a good hack!). Alternatively, serve with your choice of spread. I switch it up between Nutella, Lotus Biscoff, my easy homemade pistachio cream or easy lemon curd for a zesty twist. If you like your pancakes chocolatey, try drizzling with melted dark, milk or white chocolate (or all 3!). You can also add a dollop of mascarpone, clotted cream, yoghurt or crème fraîche. A drizzle of maple syrup or runny honey adds a final hint of sweetness.
Yes! It is possible to enjoy a savoury pannukakku - it's a bit of a crustless quiche crossed with a Yorkshire pudding. Simply omit the sugar and vanilla extract. Popular savoury toppings include cheese (so good), sautéed garlic and herb mushrooms, crispy bacon and/or sour cream. I also like to take inspiration from blinis and serve them with cream cheese and smoked salmon. Alternatively, serve slices as a side like you would Yorkshire pudding. It would work really well with my sausages with sweet potato mash, wilted greens and garlic and herb butter.
Storage & Freezing/Make Ahead Instructions
You can leave leftovers to cool, then cover and chill in the fridge for up to 3 days, but it won’t be as good. The poached rhubarb can stored in its syrup, in the fridge in an airtight container for up to a week. Any leftover mascarpone cream keeps in the fridge for up to 5 days in an airtight container.
I really recommend enjoying the pannukakku warm from the oven. However, you can reheat leftovers in the oven at 180°C/160°C Fan and bake on a lined baking sheet for about 6 minutes or similar in an air fryer. Reheat poached rhubarb either in the microwave in 1-minute bursts until hot or in a pan over medium heat in the syrup until warmed through. Don't boil it as you don't want the rhubarb to turn to mush.
Make the pannukakku batter up to 30 minutes in advance and leave to rest. The baked pannukakku is best enjoyed warm from the oven, so don't make that in advance. The poached rhubarb can be made a week in advance, and stored in its syrup, in the fridge in an airtight container. The mascarpone cream can be made a few hours in advance, covered and chilled. Just remove it from the fridge 30 minutes before serving for it to lose its fridge chill.
You can freeze the baked pannukakku in slices, wrapped in clingfilm and a layer of foil. Defrost at room temperature when ready to eat and then reheat as above. Poached rhubarb freezes well. Freeze in its syrup in an airtight container for up to 3 months. Defrost in the fridge when ready to eat and reheat as above.
Other recipes you might enjoy:
If you like this pannukakku you will love my clafoutis aux cerises (french cherry dessert). Also don’t miss my salted caramel bread and butter brioche pudding with nutella or ham and cheese croissant bake.
Made this recipe and loved it?
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PrintPannukakku (Finnish Oven Pancake)
This pannukakku (Finnish oven pancake) is the ultimate fuss-free pancake recipe. Think of it as a cross between a Dutch baby, crêpe and French toast… with gloriously golden, puffy and crispy sides that rise up leaving a creamy, custard-like centre. The perfect breakfast, brunch, dessert or pancake day (Shrove Tuesday) treat!
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: Serves 4-6 1x
- Category: Pancakes
- Method: Oven
- Cuisine: Finnish
- Diet: Vegetarian
Ingredients
For pannukakku:
- 115g unsalted butter
- 3 large eggs
- 90g plain flour
- 400ml whole milk
- 45g caster sugar
- 1 tsp vanilla extract
- Pinch of salt
For the mascarpone cream (optional):
- 250ml double cream
- 250g mascarpone cheese, softened at room temperature
- 30g icing sugar
- 1 tsp vanilla extract
For the poached rhubarb (optional):
- 250g caster sugar
- 250ml water
- 3 stalks of rhubarb, leaves trimmed and chopped into chunks
Instructions
- For the poached rhubarb, add the sugar and water to a medium saucepan and bring to a rolling boil, stirring occasionally. Once boiling and the sugar has dissolved, add the rhubarb chunks and cook for 2 minutes at a rolling boil. Then remove from the heat and leave to sit for at least 15 minutes, if not longer for them to cool in the syrup.
- Preheat the oven to 180c fan/200c/400F.
- Add the eggs, flour, milk, caster sugar, vanilla extract and a pinch of salt to a blender and blitz to form a smooth batter. Alternatively, whisk together in a large mixing bowl until completely combined, smooth and lump-free (you may wish to sieve the flour first to help with this).
- Add the butter to a 25.5cm (10-inch) cast iron pan with fairly deep sides or 23cm (9-inch) baking dish. Place in the oven to melt the butter.
- Once the butter has melted and is bubbling hot (don’t leave it too long or it will burn and become bitter), pour the batter into the pan/baking dish and carefully return to the oven (just as you would for a Yorkshire pudding). Bake for around 20-25 minutes - or until puffy, golden and a skewer inserted into the centre comes out clean. It should be all puffed up - a bit like a soufflé (it will naturally deflate and become more custardy - don’t worry, this is normal. It hasn’t gone wrong!).
- Whilst baking, whip the mascarpone cream. Add the double cream and icing sugar to a large bowl and whisk until very loose, soft peaks. Then add the mascarpone, at room temperature, and vanilla. Keep whisking until soft peaks and thick, but not stiff.
- Remove from the oven and dust with icing sugar. Then, if desired, top with poached rhubarb and dollops of whipped mascarpone cream. Or cut into slices and top each slice. Enjoy!
Notes
Scroll up for a helpful step by step guide with images on how to make this pancake.
To store: You can leave leftovers to cool, then cover and chill in the fridge for up to 3 days, but it won’t be as good. The poached rhubarb can stored in its syrup, in the fridge in an airtight container for up to a week. Any leftover mascarpone cream keeps in the fridge for up to 5 days in an airtight container.
To reheat: I really recommend enjoying the pannukakku warm from the oven. However, you can reheat leftovers in the oven at 180°C/160°C Fan and bake on a lined baking sheet for about 6 minutes or similar in an air fryer. Reheat poached rhubarb either in the microwave in 1 minute bursts until hot or in a pan over medium heat in the syrup until warmed through. Don't boil it as you don't want the rhubarb to turn to mush.
To freeze: You can freeze the baked pannukakku in slices, wrapped in clingfilm and a layer of foil. Defrost at room temperature when ready to eat and then reheat as above. Poached rhubarb freezes well. Freeze in its syrup in an airtight container for up to 3 months. Defrost in the fridge when ready to eat and reheat as above.
Make ahead: you can make the pannukakku batter up to 30 minutes in advance and leave to rest. The baked pannukakku is best enjoyed warm from the oven. The poached rhubarb can be made a week in advance, and stored in its syrup, in the fridge in an airtight container. The mascarpone cream can be made a few hours in advance, covered and chilled. Just remove from the fridge 30 mins before serving for it to lose its fridge chill.
Poached rhubarb: Once poached, save the syrup it's boiled in! It's delicious drizzled over ice cream or with granola or yoghurt as a sweetener with a rhubarb tang.
Hot butter: you need the butter to be hot, foaming and bubbling - but not burnt. Take care not to put it in the oven too early and work fairly swiftly to make sure the pannukakku batter is ready to go in as soon as the butter is hot enough. If the butter gets too hot, it will burn and become bitter.
Deflation: don’t worry if the pannukakku deflates slightly after you have removed it from the oven. This is perfectly normal and is supposed to happen as it settles down and ‘sets’.
Family style: I often serve my pannukakku family-style at the table. I put all sorts of toppings (see Substitutions and Variations) in little bowls so everyone can help themselves. All you have to do is slice and serve!
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