Dark Chocolate Finnish Oven Pancake with Cocoa Powder

Prep: 5 minCook: 30 minmediumScandinavian
Dark Chocolate Finnish Oven Pancake with Cocoa Powder

A dramatic puffed pancake that rises high in the oven, this Finnish pannukakku gets its rich chocolate flavor from dark cocoa powder. The batter blends easily in a blender, then pours into hot melted butter to create impressive peaks and valleys as it bakes. Perfect for weekend breakfast or brunch when you want something special that looks fancy but requires minimal effort. Serve immediately while still puffed and golden for the best presentation.

VegetarianNut-Free

Ingredients

  • 6 Tbsp butter
    vegetable oil1:1dairy-freedairy-free

    Use same amount

    Full guide →
  • 1 ¼ cups whole milk
    any milk1:1

    Works with dairy or plant milk

    Full guide →
  • 6 eggs
  • 3 tsp vanilla extract
  • 1 cup flour
  • ¼ cup sugar
  • ½ tsp baking powder
  • ¼ cup dark cocoa powder
    regular cocoa powder1:1

    Less intense chocolate flavor

  • ¼ tsp salt
  • toppings, any you like (maple syrup, whipped cream, fruit, etc.)(optional)

Instructions

  1. 1

    Preheat oven to 450 degrees F and add butter to 9-by-13-inch baking dish, place in oven to melt

  2. 2

    Combine milk, eggs, vanilla, flour, sugar, cocoa powder, baking powder, and salt in blender until smooth and well-combined

  3. 3

    Pour batter from blender into baking dish with melted butter in a swirling motion

  4. 4

    Bake until risen and poofy for 25 to 30 minutes

  5. 5

    Serve immediately with desired toppings

Tips

Tip 1

Use a blender for the smoothest batter - it eliminates lumps better than whisking by hand.

Tip 2

The swirling motion when pouring helps create the characteristic peaks and valleys that make this pancake so impressive.

Tip 3

Serve immediately while still puffed - the pancake will deflate as it cools but still tastes great.

Good to Know

Storage

Best served fresh, but leftovers keep covered in refrigerator for 2 days

Make Ahead

Batter can be made 1 day ahead and refrigerated, bring to room temperature before baking

Serve With

Serve immediately while puffed with maple syrup, whipped cream, or fresh fruit

See pairing guide →

Common Mistakes

Watch

Don't overmix batter to avoid tough pancake

Watch

Make sure butter is fully melted before adding batter to prevent sticking

Substitutions

Dairy-Free Swaps

butter→
vegetable oil1:1dairy-freedairy-free

Use same amount

Full guide →

General Alternatives

whole milk→
any milk1:1

Works with dairy or plant milk

Full guide →
dark cocoa powder→
regular cocoa powder1:1

Less intense chocolate flavor

Find more substitutions →

FAQ

Can I make this in a smaller pan?

Yes, use a 9-inch round or 8x8 square pan and reduce baking time to 20-25 minutes. The pancake will be thicker.

What if my pancake doesn't puff up?

Make sure your oven is fully preheated and the butter is hot when you add the batter. Old baking powder can also prevent rising.

How long will leftovers keep?

Covered in the refrigerator for up to 2 days. Reheat gently in a low oven to warm through, though it won't puff again.