Golden, fluffy pancakes with crispy edges? Yes, that’s what you’ll get with Finnish Baked Pancakes! Serve with jam or some fresh fruits, and you’re all set for your next snack or dessert!
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Yep, you read that right.
Pancakes in the Nordics are not prepared for breakfast — they are served for snacks or dessert.
I especially prefer enjoying a slice or more of these baked pancakes, after having a light meal, like a bowl of Finnish spinach soup or Finnish summer soup — an excellent treat to round it all up.
But I digress; it really doesn’t matter what time of the day you eat these Finnish pancakes. Since they’re so easy to prepare, you can pretty much have everything served while still sipping your first mug of coffee.
Still not sure if you can bake pancakes in the oven?
Well, this is the best time to try it yourself!
You can serve these baked pancakes with fresh fruits, jam, or a combination.
Or just sprinkle some powdered sugar on top of these Finnish pancakes. Trust me; it will always be DELICIOUS.
IF YOU WANT MORE TRADITIONAL FINNISH RECIPES, YOU WILL LIKE THESE POSTS!
- Flour – you only need all-purpose flour to prepare this Finnish pancakes recipe.
- Egg – medium-sized egg (63 to 73 grams) must be at room temperature.
- Salt – just use your favorite brand.
- Milk – full cream milk is excellent for making these baked pancakes.
- Butter – unsalted butter is what I generally use, so remember the amount of salt if you are using salted butter.
- Powdered sugar – while optional, note that the batter contains no sugar.
So, I strongly suggest powdered sugar when serving these Finnish pancakes.
Start your baked pancakes by preheating your oven to 225°C (425°F).
Using a large mixing bowl, sift flour and salt (photo 1).
Add egg and half of the milk (photo 2).
Whisk until there are no more lumps.
Add the remaining milk (photo 3).
Continue whisking to combine.
Using a small skillet, melt the butter in the preheated oven (photo 4).
Take the skillet out of the oven once it has completely melted (photo 5).
Pour the Finnish pancakes batter into the skillet (photo 6).
Place the pan back in the oven for twenty-five to thirty minutes or until the top of the baked pancake turns golden.
Serve your Finnish pancakes with sprinkled powdered sugar or fresh fruits, if desired.
- Lessen or skip the salt altogether when using salted butter for this Finnish pancakes recipe.
- Make sure there are no lumps before adding the remaining milk with the rest of the ingredients.
- Do not pour the pancake batter into the skillet unless the butter has completely melted.
- Although not done traditionally, you can add some spices if you prefer — cinnamon and cardamom are what I typically use when I prepare these baked pancakes.
- DO I NEED TO LET THE BATTER REST FOR AT LEAST 10 MINUTES?
There is no need to do that for these Finnish pancakes.
Just make sure there are no lumps in the batter, then carefully pour it into the melted butter in the pan.
- CAN I REHEAT IT?
I don’t recommend it.
The edges of your Finnish pancakes would not be as crispy as when it first came out of the oven, and the top might feel slightly soggy.
Looks absolutely delicious right? So, give this baked pancake a try and let me know what you think in the comment section below!
Finnish Baked Pancakes
- Cast Iron Skillet (8-inch)
- 1/2 cup flour
- 1 medium egg, beaten
- 1 cup milk
- 1 tbsp butter, unsalted
- pinch salt
- powdered sugar, fo dusting
- To prepare for your Finnish pancakes, start by preheating your oven to 225°C (425°F).
- In a large mixing bowl, sift flour and salt.
- Add egg, half of the milk, and whisk until there are no more lumps.
- Add the remaining milk and continue whisking.
- Add the butter to a pan (or skillet) and place the skillet in the preheated oven.
- Once the butter has melted, take the pan out of the oven.
- Slowly pour the Finnish pancake batter into the pan.
- Place the pan back in the oven for 25 to 30 minutes, or until the top of the baked pancake turns golden.
- Serve Finnish pancakes with powdered sugar, fresh fruits, or jam.
- Cook’s Tip #1: You might want to skip the salt when using salted butter or use less.
- Cook’s Tip #2: Make sure the butter has melted before pouring the Finnish pancakes batter into the skillet.
- Cook’s Tip #3: Check that there are no lumps before adding the remaining milk to the ingredients.
- Cook’s Tip #4: Although it’s not traditional, you can add some spices if you prefer — cinnamon and cardamom are what I generally use when I prepare these Finnish pancakes at home.
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