This Pannenkoeken recipe brings the authentic taste of Dutch pancakes right to your kitchen. Ready in just 25 minutes, these thin, versatile pancakes can be served sweet or savory, making them a perfect breakfast or snack option for any time of the day.
Bring a touch of Dutch tradition to your table with my Pannenkoeken recipe, a favorite at kids' birthday parties and special occasions. These pancakes, distinctively larger and thinner than the American version, offer endless possibilities for delicious add-ons, from sweet bananas to savory bacon.
If you're a fan of the Pannenkoeken, you'll also love exploring other international pancake recipes. Try your hand at the fluffy Oladi, a Russian pancake with apple, the Ukrainian Syrniki, a cottage cheese pancake, or the Moroccan Baghrir, a semolina pancake.
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Why This Is The Best Pannenkoeken Recipe
- Quick and Easy: This Pannenkoeken recipe is a breeze to whip up. With just a few simple steps, you'll have a delicious breakfast or dessert ready in 25 minutes.
- Classic Flavors: This recipe sticks to the traditional Dutch pancake flavors. The simplicity of the ingredients allows the taste of each one to shine through.
- Family Favorite: Pannenkoeken is a dish that's loved by both kids and adults alike. It's a surefire way to bring smiles to the breakfast table.
- Comfort Food: There's something incredibly comforting about a stack of warm, fluffy pancakes. This recipe brings that comfort right into your kitchen.
- Surprisingly Simple: Despite its fancy name, making Pannenkoeken is surprisingly simple. Even if you're a beginner in the kitchen, you can pull off this recipe with ease.
- Instagram-Worthy: These pancakes aren't just tasty, they're also beautiful. A stack of these on your plate is sure to get you some likes on social media.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Flour: The base of our recipe, flour provides the structure and body to our dish.
- Baking Powder: A leavening agent, baking powder helps our dish to rise and become fluffy.
- Milk: Milk adds moisture to our dish, making it soft and tender.
- Butter: The fat in this recipe gives our dish a rich and creamy texture along with a beautiful buttery flavor.
- Vanilla Sugar: A sweetener with a hint of vanilla, it adds a lovely aroma and sweet taste to our dish. If you don't vanilla sugar, you can use a regular sugar and add a teaspoon of vanilla extract.
How to Make Pannenkoeken
Making these Dutch pancakes is super easy and will give you great results every single time. Here's how to make it step by step:
- Combine dry ingredients: In a bowl, mix together the dry ingredients, which include flour and salt.
- Beat eggs separately: In another bowl, beat the eggs. Once done, add milk, melted butter, and vanilla to this bowl.
- Mix dry and wet ingredients: Slowly pour the flour mixture into the bowl with the eggs and milk mixture. Stir until you have a smooth batter.
- Preheat the skillet: Place a skillet over medium heat and apply a thin layer of butter to it.
- Pour and cook the batter: Pour roughly ¼ cup of batter onto the skillet, tilting the skillet to evenly spread the batter. Allow it to cook for about 2 minutes or until it turns golden. Flip the pancake using a spatula and cook the other side for another 2 minutes.
- Transfer and repeat: Move the cooked pancake to a plate and repeat the process until all the batter is used up.
- Sprinkle and serve: To serve the pannenkoeken, sprinkle them with vanilla sugar and roll them up. Enjoy these Dutch pancakes, or as they say in the Netherlands, "Eet smakelijk!"
For a full list of ingredients and instructions, see the recipe card below.
Tips For Making the Best Pannenkoeken
- Don't overmix the batter: When combining the wet and dry ingredients, be careful not to overmix. Overmixing can lead to tough pancakes. A few lumps in the batter are perfectly fine.
- Use medium heat: Cook your Pannenkoeken over medium heat. This allows the pancakes to cook evenly without burning. If the pan is too hot, the pancakes may burn on the outside before they're cooked through.
- Patience is key: Wait until you see bubbles forming on the surface of the pancake before you flip it. This ensures that the pancake is cooked enough to flip without breaking.
Serving Suggestions
- For a classic Dutch breakfast, serve your Pannenkoeken with a generous drizzle of Keukenstroop, a traditional syrup from the Netherlands. The sweet, thick syrup perfectly complements the light, fluffy pancakes.
- If you're a fan of savory breakfasts, try topping your Pannenkoeken with a sprinkle of cheese and a side of crispy bacon. The saltiness of the cheese and bacon beautifully balances the mild sweetness of the pancakes.
- For a decadent treat, serve your Pannenkoeken with a dollop of whipped cream and a dusting of cinnamon sugar. This combination transforms the humble pancake into a dessert fit for a king!
- If you're in the mood for a classic American twist, serve your Pannenkoeken with a generous pour of maple syrup and a side of apples. The tartness of the apples and the sweetness of the syrup make for a delicious contrast.
Recipe Variation Ideas
- Savory: For a savory twist on the traditional Pannenkoeken, place some crispy bacon, cheese, mushrooms, onions, or zucchini on top before rolling them. This variation adds a hearty, savory flavor that's perfect for a satisfying breakfast or brunch.
- Apple Cinnamon: If you're a fan of sweet and spicy, this variation is for you. Simply add caramelized apples and a handful of raisins on the pancakes and roll them The apples add a sweet crunch, the cinnamon sugar gives a warm spice, and the raisins provide a burst of sweetness.
Frequently Asked Questions
Pannenkoeken is a traditional Dutch pancake that is a bit thinner than American pancakes but thicker than crepes. It's a popular dish in the Netherlands, often served with a variety of both savory and sweet toppings like cheese, bacon, apples, or syrup.
Pannenkoeken is pronounced as "pan-ne-ko-ken". It might take a little practice to get it right, but it's all part of the fun of cooking international dishes!
No, they are not the same. While both are Dutch in origin, a Dutch baby is a large, fluffy, oven-baked pancake, while pannenkoeken are cooked on a pan over medium heat and are thinner and wider.
Absolutely! Pannenkoeken can be served with a variety of toppings. For a sweet version, try adding maple syrup, cinnamon sugar, or even chocolate. For a savory twist, cheese and bacon are great options.
Yes. Simply replace milk with a plant-based milk like almond or soy milk. Substitute butter with vegan butter.
How to Store Leftovers
Refrigerate: After enjoying your Dutch pancake, or pannenkoeken, you may find yourself with leftovers. Simply place these in an airtight container and store in the refrigerator. They will keep well for up to 3 days.
Reheat Instructions: When you're ready to enjoy your pannenkoeken again, reheat them on a pan over medium heat. Add a little butter to prevent sticking and heat until warm throughout.
Freeze: Unfortunately, due to the delicate nature of the batter, freezing is not recommended for pannenkoeken. The texture and taste may change upon thawing, making it less enjoyable.
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Recipe
Pannenkoeken (Dutch Pancakes)
Ingredients
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 ¼ cup milk
- 1 tablespoon butter melted
- 1 tablespoon vanilla sugar
Instructions
- In a bowl mix in the dry ingredients (flour, salt, baking powder).
- In another bowl, beat the eggs. Add the milk, melted butter, and vanilla. Whisk until combined.
- Slowly whisk in the flour to the bowl with the eggs and milk mixture.
- Heat a skillet over medium heat and brush it with melted butter.
- Pour about ¼ cup of batter onto the skillet, and swirl the skillet to spread evenly. Cook for 2 minutes or until golden, then flip the pancake using a spatula and cook on the other side for another 2 minutes.
- Transfer the pancakes to a plate.
- To serve: sprinkle the pancakes with vanilla sugar and roll them.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Laurie says
How many eggs are needed (eggs aren’t listed in the ingredients)?
Iryna Bychkiv says
Laurie, 2 eggs are needed. I realize I haven't added them to a recipe card. Fixing this now.