{recipe} Finnish Pancake with Raspberry Red Wine Sauce

And now I am going to tell you what to make for breakfast on Christmas morning. With a mere 5 ingredients, 5 minutes of prep, and 25 minutes in the oven, you can have a rich, custardy, puffy, wonderful breakfast on the table.

You may or may not know that I am part Norwegian. Now if you’re not Scandinavian, you might not realize what a big deal it is for a Norwegian to make and enjoy something Finnish. My grandmother was one of the sweetest, warmest, kindest women in the world, but as a proud Norwegian, she really had it in for the Finns (even worse than the Danes or the Swedes.) So it speaks volumes that this is a cherished family recipe despite its, er, unlikely origins.

Sometimes people eat this and think it’s the same thing as a Dutch baby, but in fact, they are a little bit different, and I feel that the Finnish pancake is superior. Probably because it has more butter in it. A typical Dutch baby recipe asks that you mix a lesser amount of melted butter into the batter, while the Finnish pancake requires that you melt a bunch of butter in the cooking pan then add the batter on top, creating an end result that’s more butter-coated, with small rivulets and channels of butter along the entire surface. And yet, the Dutch baby gets all the love. In fact, Finnish pancakes don’t even have a Wikipedia page! Oh, the injustice. (Update: commenter Nicole points out they do have a Wikipedia page, under Pannukakku, but it’s admittedly pretty lame.)

According to my grandmother’s recipe, you are meant to serve this with fresh berries, and whipped cream. I also like maple syrup on the side. If I’m feeling energetic, I’ll make a simple raspberry red wine sauce (recipe below.) You can whip up some cream to go with it–if I have creme fraiche on hand, I add a few spoonfuls to give the cream a slight tang. But hey, it’s Christmas morning, and you’re probably tired from playing Santa, so a can of squirt whipped cream and a handful of mixed berries will work just as well! It’s all about the pancake, anyway.

Ideally you would make this in a cast-iron pan, but any large metal oven-proof frying pan will work. It doesn’t need to be non-stick, because of all the butter. If you don’t have either of those, you can make it in a casserole-type dish, but it won’t puff up quite as much. It will still be delicious, though.

Recipe: Finnish Pancake
serves 6


  • 4 tablespoons butter (original recipe calls for twice that much, but I think 4 tablespoons is the right amount. If you really and truly love butter, like even more than I do, which hardly seems possible, you could go up to 6 tablespoons)
  • 5 eggs
  • 3/4 cup sugar
  • 1 1/2 cups milk
  • 1 cup flour
  • Put butter into a heavy, oven-proof skillet and place into the oven. Turn oven to 400 degrees F.
  • Beat eggs and sugar with a hand mixer until foamy.
  • Add milk and flour and beat until smooth and frothy.
  • Pour batter into melted butter in heated pan. Place pan in the oven and cook for about 25 minutes, until pancake pulls away from sides, rises, and browns on top.
  • Serve warm with fruit and whipped cream.

Easy Raspberry Red Wine Sauce


  • 2 small baskets fresh raspberries
  • 1 cup red wine
  • 3/4 cup sugar (more or less to taste)


  • Before preparing the pancake, put all sauce ingredients in a small saucepan on the stove.
  • Bring to a boil then turn down to a simmer. Simmer 30-40 minutes, while you prepare and bake the pancake.
  • Just before taking the pancake out, remove from heat and put into a pitcher or bowl. Serve warm.


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23 Responses

  1. snott says:


  2. Nicole says:

    But…they do have a Wikipedia page http://en.wikipedia.org/wiki/Pannukakku

    Pannukakku was very popular where I grew up in Northern Michigan, they even serve it in restaurants. I am curious where your Grandmother lived in the U.S., because I have never seen any recipes online where they recommend raspberry sauce, it is usually lingonberry. Yet, where I grew up it was always served with raspberry. That photo takes me right back home.
    I, like you can not take all the butter that is recommended in the original recipe and always cut back a bit. Although I like the idea of whip cream to bring the fat content back up where it belongs!! Happy Holidays!

  3. Karen says:

    Thanks Nicole for the in-depth info – love it!! My grandma never used raspberry sauce – that is purely my invention. 🙂 She was from North Dakota originally, then Oregon – where there are tons of great berries available, but usually never lingonberries or gooseberries like she wanted. I’m not sure at which time period she picked up the recipe but I’ve always assumed it was from her mother or aunts. Thanks so much for sharing – and happy holidays to you too!

  4. Elizabeth says:

    Amazing, just made this for breakfast and it was delicious.

  5. Amrita says:

    Slobbering on my keyboard, literally.
    Considering the fact that I prefer pancakes only when they’re paper thin & smothered in Nutella, I think I’m definitely trying these pretty soon!

  6. Anna says:

    That sounds and looks divine, not to mention supremely easy! Most definitely getting added to the special sunday breakfast routine 😀

  7. Nanna says:

    …but we Finns do not have anything against Norwegians…The Swedes are another thing!… 🙂
    Hieno pannukakku!

  8. Andrea says:

    I’ll have you know that I made this for my family Christmas morning. I’ve made a Dutch baby before, but not a Finnish pancake. It was delicious. I subbed blackberries but next time will have to make more sauce because we ran out. Piggies. My aunt loved it and said it reminded her of going to Pannekoeken Huis (?) while she was in college. Thank you for the recipe!

  9. Sabrina says:

    is it okay if i use the unsalted butter? Thanks 🙂

  10. roca says:

    Looking forward to making this a family tradition. Sounds divine!

  11. Donna says:

    Do you use self rising flour or bread flour?

  12. Karen says:

    This was DELICIOUS thanks for the recipe!

  13. Janet says:

    In your recipe it says to cook it. Is that on top of the stove or in the oven?

    • Karen says:

      @janet in the oven. Sorry if that’s not clear – I thought by mentioning to preheat the oven in the first step that it would be, but I will add clarification! Thanks.

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