Nordic Baked Banana Pancake (Gluten-Free Oven Pancake)

Published: 7/27/2026

This gluten-free oven-baked pancake is a technically efficient adaptation of the Finnish “Gluteeniton banaanipannukakku uunissa.” Unlike traditional stovetop pancakes, this method utilizes oven convection to ensure a uniform rise and a custard-like interior.

Ingredients (6 servings)

• 2 large ripe bananas
• 3 large eggs
• 2 cups (480 ml) whole milk
• 1 cup (120 g) gluten-free flour (or oat flour)
• 1 pinch salt
• 2 tbsp (28 g) unsalted butter (for the pan)

Instructions

1. Preheat your oven to 400°F (200°C). Place butter in a 9x13 inch ceramic or glass baking dish and set it in the oven for 3–5 minutes until the butter is completely melted and the dish is hot.
2. In a large mixing bowl, mash the bananas with a fork or whisk until a smooth puree is formed.
3. Incorporate the eggs one at a time, whisking vigorously. Stream in the milk and add the salt, ensuring the base is homogenous.
4. Gradually sift in the gluten-free flour. Whisk until the batter is well-combined; a few small banana lumps are acceptable, but the flour must be fully hydrated.
5. Remove the hot dish from the oven. Swirl the melted butter to ensure the bottom and all sides are thoroughly coated.
6. Pour the batter into the hot dish. Return to the oven and bake for 25–30 minutes. The pancake is done when the edges have pulled away from the sides and the surface is golden brown and firm to the touch.

Pro Tips

• Banana Ripeness: Utilize bananas with significant brown spotting. This ensures a higher sugar content and better structural integration into the batter.
• Thermal Shock: Preheating the pan with butter is a critical technical step. The high heat creates an immediate sear on the bottom of the batter, which facilitates a better rise and prevents the gluten-free starches from sticking to the dish.

See Also

• Authentic Finnish Crepes (Letut)
• Easy Fluffy Banana Pancakes (Quick Breakfast)
• Fluffy Finnish Oven Pancake (Pannukakku)

Categories: baking, breakfast