Why You’ll Love Banana Caramel Finnish Oven Pancakes Recipe
This recipe combines the light, airy texture of a traditional Finnish oven pancake with the indulgent flavor of caramel and fresh bananas. It bakes in one pan, making it easier than flipping individual pancakes on the stovetop. The edges turn beautifully golden while the center stays tender and slightly custard-like. The homemade caramel sauce adds a buttery sweetness that pairs perfectly with the natural flavor of ripe bananas. It’s a crowd-pleaser that looks elegant but requires minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pancake batter:
eggs
milk
all-purpose flour
granulated sugar
salt
butter, melted
vanilla extract (optional)
For the caramel sauce:
heavy cream
brown sugar
butter
vanilla extract
For serving:
ripe bananas, sliced
Directions
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Preheat your oven to 400°F (200°C). Generously butter a large baking dish or rimmed baking sheet.
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In a large mixing bowl, whisk together the eggs, milk, sugar, and salt until smooth.
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Gradually add the flour, whisking to prevent lumps. Stir in the melted butter and vanilla extract if using. Mix until the batter is smooth and well combined.
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Pour the batter evenly into the prepared baking dish.
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Bake for about 18–22 minutes, or until the pancake is puffed and golden brown around the edges. The center should be set but still tender.
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While the pancake bakes, prepare the caramel sauce. In a saucepan over medium heat, combine the heavy cream, brown sugar, and butter. Stir constantly until the mixture comes to a gentle boil.
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Reduce the heat and simmer for about 8–10 minutes, stirring frequently, until the sauce thickens. Remove from heat and stir in the vanilla extract.
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Once the pancake is finished baking, remove it from the oven. It will naturally deflate slightly as it cools.
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Top with sliced bananas and drizzle generously with warm caramel sauce. Slice, roll, or fold before serving.
Servings and timing
Servings: 4 to 6 servings
Preparation time: 10 minutes
Baking time: 18–22 minutes
Total time: Approximately 30–35 minutes
Variations
For a nutty twist, sprinkle chopped pecans or walnuts over the caramel sauce before serving.
Add fresh berries such as strawberries or blueberries alongside the bananas for a fruity contrast.
For a chocolate version, drizzle melted chocolate over the top or add chocolate chips to the batter.
If you prefer a less sweet option, reduce the sugar in the batter slightly and serve with lightly sweetened whipped cream instead of caramel.
You can also turn this into a savory dish by omitting the sugar and vanilla and serving with sautéed vegetables and cheese.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the caramel sauce stored separately if possible.
To reheat, warm individual portions in the microwave for 20–30 seconds or until heated through. For slightly crisp edges, reheat in a 325°F oven for about 8–10 minutes. Warm the caramel sauce gently on the stovetop or in short microwave intervals before serving.
FAQs
What is a Finnish oven pancake?
A Finnish oven pancake is a baked pancake made from a simple batter of eggs, milk, flour, and sugar. Unlike traditional pancakes cooked on a griddle, this version bakes in the oven and puffs up as it cooks.
Why did my pancake deflate after baking?
It is completely normal for the pancake to rise dramatically in the oven and then deflate once removed. The structure settles as it cools.
Can I make this recipe ahead of time?
Yes, you can bake the pancake in advance and reheat it before serving. The caramel sauce can also be made ahead and warmed when needed.
Can I use plant-based milk?
Yes, you can substitute dairy milk with plant-based alternatives such as almond or oat milk, though the texture may be slightly different.
How ripe should the bananas be?
Use ripe bananas with yellow peels and small brown speckles. They provide the best natural sweetness and flavor.
Can I freeze Finnish oven pancakes?
Yes, allow the pancake to cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
What type of pan works best?
A rimmed baking sheet or a rectangular baking dish works well. Make sure it is well greased to prevent sticking.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar in both the batter and caramel sauce to suit your taste preferences.
How do I know when the pancake is fully cooked?
The edges should be golden brown, and the center should be set. A toothpick inserted into the center should come out clean.
Can I add spices to the batter?
Absolutely. A pinch of cinnamon or nutmeg adds warmth and pairs beautifully with bananas and caramel.
Conclusion
Banana Caramel Finnish Oven Pancakes are a comforting and elegant dish that transforms simple pantry ingredients into something truly special. The fluffy baked pancake combined with sweet bananas and rich caramel sauce creates a delicious balance of texture and flavor. Whether served for brunch, dessert, or a cozy family breakfast, this recipe is sure to become a favorite.
Banana Caramel Finnish Oven Pancakes
A fluffy Finnish oven pancake topped with sweet bananas and rich homemade caramel sauce. This easy baked pancake is perfect for breakfast, brunch, or dessert and requires minimal effort with impressive results.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Finnish
- Diet: Vegetarian
Ingredients
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 ripe bananas, sliced
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter (for caramel)
- 1/4 cup heavy cream
Instructions
- Preheat oven to 425°F (220°C). Place 1/4 cup butter in a baking dish and allow it to melt in the oven.
- In a large bowl, whisk together eggs, milk, flour, sugar, vanilla extract, and salt until smooth.
- Carefully remove the hot baking dish from the oven and swirl the melted butter to coat the bottom evenly.
- Pour the batter into the hot baking dish and return to the oven.
- Bake for 18-22 minutes or until puffed and golden brown.
- While the pancake bakes, prepare the caramel by melting 2 tablespoons butter in a saucepan over medium heat. Add brown sugar and stir until dissolved.
- Slowly add heavy cream and simmer for 2-3 minutes until thickened. Remove from heat.
- Top the baked pancake with sliced bananas and drizzle with warm caramel sauce before serving.
Notes
- Serve immediately for best texture as the pancake will deflate slightly after removing from the oven.
- You can substitute half-and-half for heavy cream in the caramel sauce.
- Add a dusting of powdered sugar for extra sweetness.
- Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 135 mg
