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1 Comment These Dutch pancakes, or pannenkoeken as we call them in the Netherlands, are thin, golden and slightly crispy around the edges. They’re thicker than French crêpes but much thinner than American pancakes, and you only need a few basic ingredients to make them.
I grew up with these traditional Dutch pancakes and still love them just plain with a generous amount of powdered sugar. But bacon and cheese is a very good idea too!
Table of contents
Tip from Simone
Don’t worry if your first pancake isn’t the prettiest one of the batch. For some reason, the first one always seems to be a bit too pale. Once the pan is properly hot, the next pannenkoeken usually turn out beautifully golden.
And those slightly crispy, rustic edges? That’s one of my favorite parts. Check all my Dutch recipes here.
What are Dutch pancakes?
First things first: Dutch pancakes are not the same as poffertjes, the small fluffy pancakes that are also popular in the Netherlands. And they’re definitely not the same as a Dutch baby, which is a completely different type of pancake.
Traditional Dutch pancakes are large and thin, usually roughly the size of your frying pan. There’s no baking powder or other raising agent in the batter, which is why they stay relatively flat.
They’re somewhat similar to French crêpes, but Dutch pannenkoeken are usually a little thicker and more rustic. You don’t need a special pancake pan either. A regular frying pan works perfectly well, although a crêpe or pancake pan is handy if you have one.
​Ingredients and Substitutions
The basic batter is very simple: flour, eggs, milk and a pinch of salt.
- Flour – Regular all-purpose flour works perfectly. Buckwheat flour is also traditionally used in Dutch pancakes, although it will give them a slightly different flavor and texture.
- Milk – I like to use whole milk. You can also use a plant-based milk such as almond milk if you prefer.
- Eggs – The eggs help bind the batter and give the pancakes their structure. There is no baking powder in traditional Dutch pancakes.
- Sugar – Optional, and only really necessary if you know you’re making sweet pancakes. Leave it out if you want to make savory versions.
- Butter – Use a little butter for frying each pancake. Apart from adding flavor, it helps to create those lovely golden, slightly crispy edges.
How to Make Dutch Pancakes
Start by mixing the flour, salt and optional sugar in a large bowl. Add the eggs and gradually whisk in the milk until you have a smooth, fairly thin batter.
Let the batter stand for a little while before you start frying.
Heat a frying pan over medium to medium-high heat and melt a small amount of butter. Add enough batter to lightly cover the bottom of the pan, then immediately swirl the pan so the batter spreads into a thin, even layer.
Cook until the top of the pancake looks dry and the underside is golden brown. Flip it with a spatula – or do the proper pancake toss if you’re feeling courageous – and briefly cook the other side.
Transfer the pancake to a plate and continue until you’ve used all the batter.
Sweet or Savory Pannenkoeken
One of the best things about Dutch pancakes is that you don’t have to decide between sweet and savory when you make the batter. You can make every pancake different.
My favorite additions are apple, cheese and bacon, but banana and pineapple are really good too.
For pancakes with fillings, pour the batter into the pan first and immediately add your extras while the top is still wet. Thinly slice ingredients such as apple beforehand so you can press them gently into the batter before it sets.
Flip these pancakes a little more carefully. If you’re using grated cheese, don’t leave the cheese side in the pan for too long or it can become too dark.
For sweet Dutch pancakes I tend to overdose on powdered sugar. Dark Dutch syrup – stroop – is another classic, but I’ll take the powdered sugar every time. Fresh fruit or maple syrup works too.
And that’s the fun of making pannenkoeken for the whole family: one person can have apple, someone else bacon and cheese and the next one can keep theirs plain. You can easily end up making ten different pancakes from one bowl of batter.
Storing Dutch Pancakes
Leftover pancakes can be kept covered in the fridge and reheated briefly in a frying pan or microwave. Stack them with a piece of baking paper between them if you want to make it easier to separate them later. You can store them for around 3 days. I actually eat them either warm or cold. They’re delicious either way.
You can also make the pancakes ahead and reheat them when you’re ready to eat.
FAQ Dutch Pancake Recipe
Usually the pan simply isn’t quite hot enough yet. The first pancake helps bring the pan to the right temperature. Give it a little more time to heat up before adding the next portion of batter.
They should be thinner than American pancakes but don’t have to be as paper-thin as French crêpes. The batter should easily spread across the bottom when you tilt and swirl the pan.
Yes. Leave out the optional sugar and use the basic batter for both sweet and savory pancakes. Cheese, bacon and apple are all classic additions.
Dutch pancakes are large and thin and are cooked in a regular frying pan. Poffertjes are tiny, fluffy pancakes that are traditionally cooked in a special poffertjes pan.
If you’re looking for the little ones instead, try my Dutch poffertjes recipe.
More Dutch Favorites
Hot Lightning (Hete Bliksem Recipe) – Dutch Apple Potato Mash
Dutch Pancake Recipe (Pannenkoeken)
Ingredients
- 200 gr flour
- 2 eggs
- 500 ml milk
- pinch salt
- butter for baking
- 2 tbsp sugar if making sweet pancakes
Instructions
- Add flour, salt (and sugar if you're using that) into a large mixing bowl. Break the eggs into the middle of the dry ingredients and mix with a whisk.
- Slowly pour the milk into the mix and whisk until you have a smooth batter.
- Leave the batter to stand for a bit before you start baking.
- Heat a pan on medium high heat and add a spoonful of the batter. Swirl the pan around to spread the batter thinly around the pan. Bake until the top starts to dry, then flip the pancake over and bake the other side briefly.
- Transfer to a plate and repeat the proces until all batter is used.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
It’s such an easy recipe and one of my favorite ways to make a stack of pancakes!