This delicious Pannukakku Finnish Pancake with Wild Blueberries is also quick and easy! Flavoured with lemon zest and topped with wild blueberries, it’s also served with a delicious maple syrup and wild blueberry sauce.
It’s not too late to plan a special Valentine’s Day breakfast! This Finnish pancake, known as a Pannukakku, is quick, easy and delicious! Not to mention, special – for a special day. 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.
I spied this recipe in the latest edition of Food & Drink magazine, published here in Ontario by the LCBO. I have to confess, I’d never heard of a Pannukakku and immediately thought it was very much akin to a Dutch baby pancake. I love to try new things though, so I cooked one up to discover the wonders of this Finnish version. I was not disappointed. It was delicious. It was all at once fruity and custardy, with a touch of lemon and sweetness and then that delicious maple/blueberry sauce. I can tell you that it’s more dense than a Dutch baby (at least the Dutch baby recipe I use) – like a set custard. It’s every bit as special though and definitely worth trying.
Cook’s Notes for Pannukakku Finnish Pancake with Wild Blueberries
The original recipe featured Birch syrup instead of maple syrup. While Birch syrup is delicious, it is hard to find and VERY expensive ($25 for 1/2 a cup expensive). The maple syrup was perfect with the blueberries and the pancakes instead, though I do recommend real maple syrup if at all possible.
As noted above, adjust this recipe down to make a smaller dish or 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. My 8×10 pan made 4 generous size squares.
I would use a fuller fat milk if you can. Whole (3.5%) would be best, but I used 2% and it was fine.
Look for wild frozen blueberries in with the frozen fruit at your grocer. President’s choice has them here in Canada. Wild blueberries are smaller and pack much more blueberry flavour, which is always a good thing.
I didn’t warm my blueberry maple sauce (and yes, it was fully thawed by the time my dish was cooked and pretty much at room temperature). If you are using larger blueberries though, it may be quite cold or slightly frozen still. If so, pop into the microwave for a few seconds (or set out a little earlier to thaw). You could warm the sauce to serve in the microwave or a small saucepan, if you like.
Pannukakku Finnish Pancake with Wild Blueberries
Ingredients
- 3/4 cup frozen wild blueberries DIVIDED
- 1/4 cup maple syrup
- 1 cup milk (recommend 2-3.5%)
- 4 eggs
- 1/2 tsp vanilla extract
- 1 1/2 tsp lemon zest
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup white sugar
- 1/4 cup melted butter
- Icing sugar for dusting
- Additional lemon zest for garnish
Instructions
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Take 1/2 cup of the frozen wild blueberries and place in a small bowl with the 1/4 cup of maple syrup. Stir to combine, then set aside. Measure out 1/4 more of wild blueberries and set aside to sprinkle on the batter before baking.
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Place your oven-safe baking dish onto the middle rack of your oven and preheat the oven to 425° F.
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While oven is 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 ready.
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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 reserved 1/4 of blueberries.
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Bake in preheated oven for 20-25 minutes, or until set, very puffy and deep golden brown on the top edges. *Note to check it at about 15 minutes. Mine was very brown on top, so I place a sheet of foil loosely overtop to prevent further browning and then let it cook a few more minutes, until set.
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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.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Another hit! Follow directions for a no-fail receipe.
We were missing one or two ingredients for supper receipes set aside but not for this one. Made it in a 9 x 13 pan and watched it rise … and rise … and rise! It made four generous portions and was delicious!
Would have liked it to maintain its height so I could have taken a photo to send to my sister. She bragged about the Dutch baby receipes she made. Don’t think hers would have been as yummy looking!
So glad! Mine rose quite impressively, too and we all watched it deflate. I really enjoyed this. A nice change from a Dutch baby.
What a dreamy breakfast, the blueberry topping is so pretty!
Thanks so much, Laura :)
This looks perfect from my better half’s birthday this Saturday. Great way to start the day. I make my own maple syrup so, yes I’ll be using that.
It would be perfect, Joe! And even better with your own maple syrup :) Enjoy!
What a cozy breakfast!
Thanks Jennifer :)
I’ve never heard of or had pannukakku, but holy moly it looks DELISH! Obviously I missed this before Valentine’s Day, but that’s not going to stop me from making this beauty! This is perfect for any Sunday brunch… or mid week because I’m totally already craving this for dinner! Loving the custard and blueberries up in here. Drool-fest! Pinned! Cheers, Jennifer!
Thanks so much, Cheyanne :)
This looks fantastic, and really so incredibly easy. If only I’d seen it yesterday when we had an impromptu breakfast at home! Oh well, there’s always next weekend :)
Thanks Rebeccah and absolutely. Perfect for any weekend :)
I love the name of this recipe! And it looks so delicious! And I always like the simple flour/egg/milk recipe for pancakes which how we used to make pancakes growing up in Germany.
Thanks Linda :) We really enjoyed it!
I’ve been into Scandinavian food and cooking lately, thanks for the share of this
yummy looking recipe!
Thanks! I love trying different foods too, and this one didn’t disappoint :)
I had never heard of pannukakku before but it sure looks delicious and your pictures are beautiful! Love the combo blueberry/lemon :)
Thanks so much, Marie. I had never heard of it either, but will definitely be making it again! :)
Lemon and blueberry are perfect together but made into this gorgeous pancake is nothing short of breakfast perfection! Sharing and loving on this recipe!
Thanks Tricia. Loved this one!
Sounds wonderful Jennifer! I have always loved a blueberry/lemon combo. Perfect warm breakfast for any day!
Thanks Mary Ann :)
Wonderful, this is definitely I will have to make. Thanks for sharing.
Thanks Amy :)
So easy! And it looks so warming for this freezing cold weekend. Definitely trying!
Thanks Katrina and it is so easy. Great for any weekend breakfast!
This gorgeous pancake looks perfect for the V Day!! I love lemon and blueberry combination, throw in some maple syrup and it’s a definite winner. I miss LCBO magazines, I always grab a copy whenever we visit my in-laws in Ontario! ;-)
Thanks Julia and yes, the LCBO magazines continue to be great!
Greetings from Finland! Pannukakku is very good and super easy to make. Have a lovely Valentine’s Day (in Finnish: Hyvää ystävänpäivää)!
It was delicious Huli! We will definitely make it again. P.S. I love your dog – from photos you share on instagram :)