Classic Dutch Pancakes
Classic Dutch Pancakes
Details
Dutch pancakes, known as "pannenkoeken," are a traditional Dutch staple that are larger and thinner than American pancakes but slightly thicker than French crêpes. Incredibly versatile, they can be served sweet with syrup, powdered sugar, or fruit, or savoury with bacon and cheese — making them true comfort food and a classic taste of the Netherlands.
Recipe by
Victor
Ingredients
200 grams of All-purpose Flour
2 Eggs
500 millilitres of Milk
1 pinch of Salt
2 rounded tablespoons of Butter
1 rounded tablespoon of Butter (or oil for cooking)
Method
1
Make the batter: Sift 200 grams all-purpose flour and 0.5 teaspoons salt into a large mixing bowl and make a well in the centre. Crack in 2 large eggs and whisk together, gradually adding 500 milliliters milk until you have a smooth, thin batter. Melt 2 tablespoons butter and stir it into the batter. Let the batter rest for 15 minutes
2
Heat the pan: Heat a large flat pan over medium heat and add a small amount of 1 tablespoons butter or oil (for frying). Swirl to coat the pan evenly.
3
Pour the batter: Pour a ladleful of batter into the pan and immediately tilt the pan in a circular motion to spread the batter as thin and wide as possible.
4
Cook each side: Cook until the edges look set and the surface is no longer wet, then flip and cook the other side until lightly golden.
5
Serve: Repeat with the remaining batter, adding a little butter or oil between each pancake. Serve warm with your choice of toppings.
Notes
Letting the batter rest is important (you need to let it rest for 15 min)— it makes the pancakes smoother and less likely to tear. For a savoury version, fry strips of bacon in the pan first, then pour the batter directly over them. For sweet, serve with Dutch stroop (syrup) or powdered sugar and fresh fruit.
Last edited on Monday 27 April 2026