Pannenkoeken (Traditional Dutch Pancakes)
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Traditional Dutch pannenkoeken are thin, pan-fried pancakes made with flour, milk, eggs, and butter. They sit somewhere between a crêpe and an American pancake, but are usually larger and softer. I grew up eating these both sweet and savory, and once you’ve made them at home, you’ll understand why they stay a regular on the table.
In the Netherlands, pannenkoeken are often served for dinner, but you can also enjoy them at breakfast or lunch.
They’re usually eaten rolled up with powdered sugar or syrup on top. But they also work well with cheese, bacon, or fruit like apples or bananas cooked into the pancake.
How to Make Dutch Pannenkoeken
Pannenkoeken are a classic Dutch dish, cooked in a hot nonstick crepe pan (or regular large frying pan) and served fresh. They use a simple batter and don’t need any rising agents. You pour the batter thin, let it set, flip once, and serve right away or stack them to keep warm. They cook quickly, so stay near the stove.
Continue below for the full recipe with ingredients and step-by-step instructions.
Dutch Pancakes (Pannenkoeken)
These Dutch pannenkoeken are thin, soft pancakes made with a simple batter and cooked in butter. Serve them sweet or savory, just like in the Netherlands.
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 2 1/2 cups milk
- Butter, for cooking
Instructions
- In a large bowl, whisk the flour and eggs together.
- Slowly add the milk while whisking until you have a smooth, pourable batter.
- Cover the batter with plastic wrap and let it rest for 10 minutes if you have time; it helps the texture.
- Heat a wide nonstick pan over medium heat and add a small amount of butter.
- Use a ladle to pour batter into the pan and tilt to spread it thin.
- Cook until the top looks set and the bottom is lightly golden, then flip with a wide, flat spatula
- Cook the second side briefly and remove from the pan.
- Repeat with the remaining batter. Lightly wipe the pan with a bit of butter between pancakes.
- Serve hot or cold with the topping of your choosing.
Notes
Store leftover pannenkoeken in the fridge for up to 2 days.
Reheat the pancakes by steaming them on a plate over hot water for about 10 minutes, warming them wrapped in foil in a 400°F oven for 7–9 minutes, or heating them covered on a plate in the microwave for about 1 minute.
Freezing is possible, but they are best eaten fresh.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 227Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 43mgSodium: 48mgCarbohydrates: 42gFiber: 1gSugar: 0gProtein: 9g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
Looking for more recipes like this? Take a look at my Dutch recipe collection for more classic dishes from the Netherlands.
