Finnish (Oven) Pancakes(Pannukakkua)
Finnish oven pancakes are light, fluffy, and slightly sweet, perfect for breakfast or brunch. They feature a delicate texture with a hint of richness from oleo.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Grease a 13 x 9-inch pan with part of the oleo.
- Beat the eggs well in a large bowl. Add sugar and beat again until combined.
- Add flour and salt to the egg mixture and mix until smooth.
- Melt the remaining oleo and add it to the batter, mixing well.
- Gradually blend in the heated milk into the batter, stirring constantly.
- Pour the batter into the prepared pan and bake in the oven for 25 to 30 minutes, until golden and puffed.
Tips & Substitutions
For a lighter pancake, you can substitute half of the flour with whole wheat flour. If you prefer less sweetness, reduce the sugar to 1/4 cup. Ensure the milk is heated before blending it into the batter to achieve a fluffy texture. Be careful not to overmix once you add the milk, as this can lead to a denser pancake.
Serving Suggestions
Serve Finnish pancakes warm, dusted with powdered sugar, and drizzled with maple syrup or fresh berries. They pair beautifully with a Peach Almond Smoothie for a refreshing breakfast or brunch. You can also top them with whipped cream or a dollop of yogurt for added richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave them for 20-30 seconds until warmed through. This helps maintain the pancake's fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Finnish (Oven) Pancakes(Pannukakkua) contains roughly 150 calories, with 3g protein, 29g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 974mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pancake recipe gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Make sure to check the blend for xanthan gum; if it doesn’t contain any, you may need to add a teaspoon to help with texture.
What can I use instead of oleo?
You can substitute oleo with unsalted butter or margarine in equal amounts. If you're looking for a dairy-free option, coconut oil or a vegan butter substitute works well too.
How can I enhance the flavor of the pancakes?
Adding vanilla extract or a pinch of nutmeg to the batter can enhance the flavor significantly. For a citrus twist, a tablespoon of lemon zest can brighten the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).