Oven Pancake(Finnish Pancake)
A fluffy, oven-baked Finnish pancake with a custardy texture, crispy edges, and a hint of sweetness, perfect for breakfast or brunch with fresh berries or fruit.
Ingredients
Instructions
- Beat eggs, sugar, and salt well.
- Add half of the milk and beat again.
- Add all of the flour and remaining milk and mix until smooth.
- Melt 1/3 cup butter in a 9 x 13-inch pan in the oven.
- Pour the batter into the heated and buttered pan.
- Bake at 425°F for 10 minutes.
- Reduce oven temperature to 400°F and continue baking for 30 minutes.
- Sprinkle with sugar immediately after removing from oven.
- Serve with fresh berries, peaches, or apricots.
Tips & Substitutions
For a richer flavor, consider using whole milk or even buttermilk instead of regular milk. If you don't have butter, coconut oil or a neutral oil can work as substitutes. Ensure to whisk the batter until smooth to avoid lumps. For added flavor, sprinkle cinnamon or vanilla extract into the batter. This pancake can be enjoyed as a sweet breakfast or even a dessert, similar to **Danish Apple Cake**.
Serving Suggestions
Serve the pancake warm, dusted with powdered sugar and accompanied by fresh berries, peaches, or apricots for a delightful contrast. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a more savory option, try adding a side of crispy bacon or sausage to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350°F for about 10 minutes or until warmed through. You can also microwave individual slices for about 30 seconds, but the oven will help retain its texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Pancake(Finnish Pancake) contains roughly 1245 calories, with 3g protein, 31g carbohydrates, and 124g fat. It is a good source of vitamin C (15% of the Daily Value), iron (11% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 981mg per serving (43% 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 ahead of time?
Yes, you can prepare the batter the night before and refrigerate it. Just remember to bring it to room temperature before pouring it into the pan. Baking it fresh in the morning will give you the best texture and flavor.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. Keep in mind that the texture may vary slightly.
How can I make this pancake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, as it helps with texture. You might want to add a bit more liquid to achieve the desired consistency.
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).