If you’ve ever grown up in Thunder Bay, you know there’s one dish that brings a little nostalgia and a lot of flavor: the Finnish pancake from the legendary Hoito Restaurant. Golden, custardy, and perfectly comforting, this pancake has been a beloved part of our city’s culinary history for generations. Even though the Hoito building sadly burned down, the pancake—and the memories it carries—live on in kitchens across Thunder Bay.
From Finland to Thunder Bay The Finnish pancake, or pannukakku, hails from Finland, where families traditionally baked it in large pans for breakfast or dessert. Unlike the thin crepes you might be used to, pannukakku is thick, custardy in the center, and lightly crisp on top—perfect for feeding a crowd. Early Finnish immigrants brought this simple yet satisfying dish with them when they arrived in Thunder Bay in the early 1900s to work in logging, mining, and industry.
The Hoito Legacy: Founded in 1918, the Hoito Restaurant was a co-operative gathering place for Finnish immigrants. Its pancakes quickly became a signature item, filling the restaurant with their sweet, comforting aroma. Unfortunately, the Hoito burned down in 2021, taking the historic building with it. For locals it marked the end of an era. Yet, the spirit of the Hoito lives on. Fans of the dense and delicious pancake continue to make them at home as a reminder of the dish that made Thunder Bay unique.
Make Your Own Hoito-Style Pancake at Home!
Here are three ways to bring a taste of the Hoito to your kitchen:
Version One: Classic Finnish Pancake
Ingredients:
2 large eggs
2 tbsp sugar
2 tbsp melted butter
2 cups milk
1 cup all-purpose flour
1 tsp vanilla extract
½ tsp salt
Instructions:
Whisk eggs, sugar, melted butter, and milk until smooth.
Add flour, vanilla, and salt; whisk only you don’t see the flour.
Let the batter sit covered in the fridge for at least 30 min or overnight.
Cook in a greased skillet over medium heat until edges set and top bubbles.
Flip and cook for a few minutes. Serve warm with jam, berries, butter or syrup.
Version Two: Fluffier Finnish Pancake with Sour Cream
Ingredients: 2 large eggs
2 tbsp sugar
2 tbsp melted butter
1 ½ cups milk
½ cup sour cream
1 cup all-purpose flour
1 tsp vanilla extract
½ tsp salt
Instructions:
Whisk eggs, sugar, melted butter, milk, sour cream, and vanilla until smooth.
Add flour and salt; whisk until just combined.
Let the batter sit covered in the fridge for at least 30 min or overnight.
Cook in a greased skillet over medium heat until edges set and top bubbles.
Flip and cook for a few more minutes.
Serve warm with your favorite toppings.
Version Three: Baked Fluffy Finnish Pancake with Baking Powder
Ingredients:
2 large eggs
2 tbsp sugar
2 tbsp melted butter
1 ½ cups milk
½ cup sour cream
1 cup all-purpose flour
1 tsp vanilla extract
½ tsp salt
1 tsp baking powder
Instructions:
Preheat oven to 375°F (190°C).
Grease a 9×13-inch pan.
Whisk eggs, sugar, melted butter, milk, sour cream, and vanilla until smooth.
Mix flour, salt, and baking powder; gradually add to wet ingredients.
Pour batter into prepared pan and bake 25–35 minutes until golden and set.
Let cool slightly, cut into squares, and serve warm with jam, syrup, or berries.
Even though the Hoito is gone, we can still enjoy this classic Finnish pancake at home, keeping a delicious piece of our city’s heritage alive.
