This delicious Finnish Pannukakku is a quick and easy breakfast or brunch dish! Flavoured with lemon zest and topped with blueberries, it is similar to a Dutch baby. Served with a delicious maple syrup and wild blueberry sauce.
There are a lot of reasons to love this Finnish Pannukakku. The basic egg/flour/milk batter mixes up in 5 minutes, then it goes into a hot oven for 20-25 minutes. Then it’s ready to enjoy.
Pannukakku is all at once fruity and custardy, with a touch of lemon and sweetness and then that delicious maple and blueberry sauce. I can tell you that it’s more dense than a Dutch baby (at least the Dutch baby recipe I use) – more like a set custard. It’s every bit as special though and definitely worth trying.
Ingredients and substitutions
A few notes about the key ingredients …
Blueberries – you can use either fresh or frozen blueberries for this recipe.
Maple syrup – for the best results, opt for real maple syrup. Pancake syrup will work in a pinch.
Recipe tips!
- You can adjust this recipe down to make a smaller dish to serve fewer people. The recipe is conveniently easy to calculate down by quarters. I used 3/4 of the recipe for my 8×10-inch pan shown here. Halve the recipe for an 8×8-inch pan.
- I would use a fuller fat milk if you can. Whole (3.5%) would be best, but I used 2% and it was fine.
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Get the Recipe: Finnish Pannukakku with Wild Blueberries
Ingredients
Maple Blueberry Sauce:
- 1/2 cup (125 ml) blueberries, fresh or frozen
- 1/4 cup (60 ml) maple syrup
For the Pannukakku:
- 1 cup (250 ml) milk, (recommend 2-3.5%)
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons lemon zest
- 1 cup (125 g) all-purpose flour, spooned and levelled
- 1/2 teaspoon fine salt
- 1/4 cup (50 g) white granulated sugar
- 1/4 cup (60 ml) butter, melted
- 1/4 cup (60 ml) blueberries, fresh or frozen
For serving:
- Icing/confectioners' sugar for dusting
- Additional lemon zest for garnish
Instructions
- Take 1/2 cup of the blueberries and place in a small bowl with the maple syrup. Stir to combine, then set aside.
- Place your metal oven-safe baking dish onto the middle rack of your oven and preheat the oven to 425° F. (non-convection/not fan-assisted).
- While the oven and the pan are preheating, mix your batter in a medium bowl by combining the milk, eggs, vanilla, lemon zest, flour, salt and sugar. Whisk very well until no lumps remain. Set aside. Melt the butter and have it ready.
- When the oven is preheated, remove the pan from the oven and immediately pour in the melted butter. Quickly brush up the sides of the pans, then pour in the prepared batter. Top with 1/4 cup of blueberries.
- Bake in the preheated oven for 20-25 minutes, or until set, very puffy and deep golden brown on the top edges. *Check it in about 15 minutes. Mine was very brown on top, so I placed a sheet of foil loosely over the top to prevent further browning and then let it cook a few more minutes, until set.
- Remove from oven. Pancake will deflate. Once deflated and while still warm, cut into squares and remove to serving plates. Garnish with icing sugar and additional lemon zest. Pass the blueberry maple syrup sauce for spooning on top. *You can serve the sauce at room temperature or warm it slightly.
Notes
More blueberry pancake recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I made it for my 5 residents, and we all loved it!
So glad to hear. Rebecca. Thanks!
Awesome, made it New Years Day morning, my husband and I both loved it! Easy to make! Recipe is definitely a keeper!
So pleased to hear, Chris. Thanks!
Great recipe! Easy to make and the addition of lemon zest and wild blueberries gave such a nice flavor. I made it for family starting off Memorial Day weekend.
So glad you enjoyed it, Sheryl! Thanks so much :)
I would give this recipe 10/5 stars if I could! I have some fussy eaters on my hands and they devoured these. The lemon zest and blueberry combo was the perfect twist from plain pannukakku. Thank you!
So glad, Lindsey! Always great to win over the fussy eaters. Thanks :)
My 1/2 Finnish family called it Roupsa. I am making it this morning!
Enjoy, Paul!
The perfect Pannukakku recipe! Simple and delicious–the blueberries add a nice touch to the traditional Pannukakku recipe.
So glad you enjoyed it, Emily :) Thanks so much!
Made it for brunch, and am making it now at the end of the very same day as a completion to a long week as a reward. Delicious…. and turns out exactly as posted. Not too sweet and amazingly beautiful.
So glad you enjoyed it, Kristine! Thanks so much :)
Turned out perfect! The lemon is something I had never tried before in Finnish Pancakes. A great addition to the blueberries. I usually add cinnamon and almond extract to the blueberry sauce.
Thank you,
So glad you enjoyed it, Hedda? Thanks so much :)
I grew up with Finnish American grandmothers making this, but never with lemons and blueberries. We always did strawberries and raspberries. Great new spin for a favorite.
Thanks Cheryl! Lemon and blueberry is such a great flavour combination. I think you’ll enjoy it :)
I too grew up with a Finnish mother who made this. I lost my recipe and found this to be exactly what mine was. I tried another recipe and it was terrible. I definitely will keep this one and make it whenever. I use a cast Iron frypan and melt the butter in it on the stove then pour the batter in and bake it. Always use real maple syrup. No fruit though. Like it just like it is with the syrup. Thanks for posting this recipe.
So glad to hear, Angela! I must try it in my cast iron skillet, as I love to use it whenever I can :) Thanks so much!
Loved it. Easy, delicious and a nice show. Everyone seemed to enjoy. Only needed to cook 15 minutes. Tented with foil after 10 so it would not get too brown. Definitely a keeper.
So glad to hear! Thanks :)
Thoroughly enjoyed! It reminded me of a dessert yorkershire pudding. We enjoy all your lemon blueberry recipes. Thanks.
So glad to hear! Thanks :)
I’ve made this several times. I’ll change the fruit up (sometimes add chocolate chips), but otherwise remain true to the recipe! Truly easy and delicious! I do use a copper pan instead of pyrex. Creates a beautiful golden exterior!
Sounds lovely, Lori! So glad you are enjoying it :) Thanks!