This delicious Finnish Pannukakku is a quick and easy breakfast or brunch dish! Flavoured with lemon zest and topped with blueberries. It’s can also be served with a delicious maple syrup and wild blueberry sauce.

Finnish pannukakka in baking dish

Why you’ll love this authentic Pannukakku recipe

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.

Finnish pannukakka in baking dish

Cook’s Notes

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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Finnish pannukakka in baking dish

Get the Recipe: Finnish Pannukakku with Wild Blueberries

An easy and delicious Finnish pancake, flavoured with lemon zest and topped with blueberries. With an optional blueberry and maple sauce for serving, too.
5 stars from 9 ratings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 5 servings


Maple Blueberry Sauce:

  • 1/2 cup (111 ml) blueberries, fresh or frozen
  • 1/4 cup (0.02 ml) maple syrup
  • 1 cup (244 ml) milk, (recommend 2-3.5%)
  • 4 (4) eggs
  • 1/2 tsp (2.46 ml) vanilla extract
  • 1 1/2 tsp (7.39 ml) lemon zest
  • 1 cup (125 g) all-purpose flour
  • 1/2 tsp (2.46 g) salt
  • 1/4 cup (50 g) white sugar
  • 1/4 cup (56.75 g) melted butter
  • 1/4 cup blueberries, fresh or frozen

For serving:

  • Icing/confectioners' sugar for dusting
  • Additional lemon zest for garnish


  • Take 1/2 cup of the blueberries and place in a small bowl with the 1/4 cup of 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.
  • While oven and pan 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.
  • 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 the 1/4 cup of blueberries.
  • 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.
  • 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.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Cuisine: American
Course: Breakfast, Brunch
Serving: 1serving, Calories: 326kcal, Carbohydrates: 42g, Protein: 8g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 157mg, Sodium: 386mg, Potassium: 182mg, Sugar: 22g, Vitamin A: 565IU, Vitamin C: 0.7mg, Calcium: 103mg, Iron: 1.8mg
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