Finnish Pancakes Recipe (2024)

Yum...my finnish grandmother and great grandmother made these..but added 2 x the eggs

As a Finnish Finn I must say, in my province here we don't actually usually put any sugar in the dough - instead we opt for one teaspoon of salt for 1 liter of milk (+5dl flour, 2-3 eggs)...Also one can use buttermilk in place of some of the normal milk if one wants to, so that's fine. It'd be more of a syrniki than a crepe then though. The (Finnish) pancake's toppings determine whether it's a sweet or a salty dish.

Technically, this is not a Finnish Pancake in its traditional sense. Pan cake or "pannukakku" is made with a similar batter, but it's baked in oven in one large rimmed oven pan. The ones in a recipe here would be called "lettus" and are close to French crépes.

There seems to be some confusion as to the amount of milk, measured in grams. We measure milk in milliliters (ml) so 250 ml = 1 cup. So this recipe would need 500 ml of milk. I use butter for frying and a splash of beer in the batter. I also let the batter sit in the fridge for several hours or overnight

I subbed the whole milk with buttermilk (that's what I had) and added a dash of vanilla. It was unbelievably good. Delicious pancakes with a melt in your mouth texture.

my mom worked at the hoito making these. they are amazing.

These actually are the pancakes Pippi made. Finland was a part of Sweden a long time ago and still shares a lot of food and culture. Here they are eaten with berry jams (strawberry and a blueberry/raspberry mix called "Drottningsylt" or "Queens Jam") and whipped cream. In Finland and Northern Sweden they use cloudberry preserves or "Lakka" in Finnish. I suspect you can find this stuff at IKEA stores. Vanilla is added as vanilla sugar to the whipped cream.

tried these today. I'm originally from Thunder Bay. My memory is still very good and these are not even close.

Even with the sugar in the batter these were fantastic with sausage crumbles and scrambled eggs inside. I found I couldn't do large ones in a pan--they were even hard to flip on a griddle, they kept folding over on themselves (even when I made them smaller!). But so tasty! We also ate them with sour cream, sugar, and mixed berries.

Could not resist cooking these in butter instead of oil, because I crave those crispy, brown-buttery edges. The ingredients and simplicity of the recipe belie how fabulous these pancakes are. Not American-style, not French, they are uniquely Finnish.

These are great! Shocked there aren't more reviews. Super easy and I think I like them more than regular pancakes

These were awesome. Only change I would make is less oil in the pan to start.

Wonderful as written. important: does NOT work with gf flour subbed 1:1 for the listed ap flour.

I made these exactly as described, except that at my stove's medium heat I had to cut the cooking time--I'll cook over lower heat next time. Wonderfully thick, not sweet. I spread mine with gooseberry jam and rolled them up.

My daughter and I loved these! I made mine smaller than recommended as the edges weren't cooking correctly when it was so big.

So easy and so delicious. These are like the pancakes I ate as a child, but haven’t had in ages.

the density of milk is similar to water, so 2 cups should equal about 480 grams, NOT 240 grams

As these are the pancakes I ate growing up, I wanted to pass on some recommendations. Serve with blueberry compote and maple syrup. Eat cold the next day rolled up with white sugar. Amazing! These pancakes are notorious in Thunder Bay.

This is exactly like the pancakes I ate growing up, both at home and at the Hoito. I went to high school around the corner from the Hoito, and it was a hot place for skipping class :) Rebels, we were, skipping school to eat pancakes!

These strike me as the sort of pancakes Pippi Longstocking would have made. At least that's what I told my three-year-old daughter when we made these morning. We loved them as the recipe stands without any toppings or syrup. We also added half a t of vanilla to half the batch and those were lovely too. Excellent easy breakfast and this will go into our pancake recipe rotation.

my mom worked at the hoito making these. they are amazing.

As a Finnish Finn I must say, in my province here we don't actually usually put any sugar in the dough - instead we opt for one teaspoon of salt for 1 liter of milk (+5dl flour, 2-3 eggs)...Also one can use buttermilk in place of some of the normal milk if one wants to, so that's fine. It'd be more of a syrniki than a crepe then though. The (Finnish) pancake's toppings determine whether it's a sweet or a salty dish.