Easy Dutch Pancakes Recipe You’ll Make On Repeat

Ready in 25 minutes • Serves 4-6 • Easy to Medium

Tired of thick, heavy pancakes that leave you feeling stuffed? I get it – I used to dread weekend breakfast prep until I discovered Dutch pancakes. These paper-thin, dinner-plate-sized beauties cook in just 2 minutes per side and actually taste light and satisfying.

Here’s the thing most recipes won’t tell you: the secret isn’t in fancy ingredients, it’s in the batter consistency and one crucial resting step that transforms ordinary flour into restaurant-quality pannenkoeken with crispy edges and tender centers.

Let me tell you about my first pannenkoeken disaster. I was visiting Amsterdam years ago, fell head-over-heels for these massive pancakes at a tiny café, and came home determined to recreate them. My first attempt? A thick, rubbery mess that could’ve doubled as a frisbee.

The problem was I treated them like American pancakes – too thick, wrong batter consistency, completely wrong flipping technique. After dozens of failed attempts and one very patient Dutch friend walking me through her grandmother’s method, I finally cracked the code.

Now, this is where the magic happens. Real Dutch pancakes are traditionally eaten for dinner in the Netherlands, not breakfast. They’re thin like crepes but with more body, versatile enough for both savory and sweet toppings, and large enough to be a complete meal. The key difference? The batter consistency and the resting time – two things most recipes skip over.

In my recipe development process, I discovered that the perfect pannenkoeken comes down to three critical factors: ultra-thin batter that flows like heavy cream, proper resting time for the flour to hydrate, and the right pan temperature for those signature crispy edges.

Want to understand the science behind perfect batter consistency? The King Arthur Baking guide to flour hydration explains exactly why resting time makes such a difference in texture.

For the Basic Batter:

• 2 cups all-purpose flour
• 3 large eggs, room temperature
• 2½ cups whole milk (or your preferred plant milk)
• ½ teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons melted butter, plus extra for cooking
• 1 teaspoon vanilla extract
• Pinch of nutmeg (optional but traditional)

Equipment:

• Large nonstick pan or well-seasoned cast iron skillet (10-12 inches)
• Wire whisk or electric mixer
• Large mixing bowl
• Ladle or measuring cup for pouring
• Thin spatula for flipping

Popular Topping Options:

• Sweet: Powdered sugar, maple syrup, honey, sliced strawberries, blackberries, banana, sliced apple rings, whipped cream, ice cream
• Savory: Shredded cheese (gouda, white cheddar, pepper jack), sliced ham, bacon, chopped onions, asparagus, spring onions, sliced pimento

Pro tip: Want perfect apple slices for toppings? Sharp Japanese knives make all the difference – see our Wakui vs Toyama comparison to find your ideal blade.

Combine flour and salt in a large mixing bowl. In a separate bowl, whisk together eggs, milk, melted butter, vanilla extract, and sugar until smooth. Gradually pour the wet ingredients into the flour mixture, whisking constantly to prevent lumps.

The batter should flow like heavy cream – much thinner than regular pancake batter. If it seems too thick, add milk 2 tablespoons at a time. If you see any lumps, strain the batter or use an electric mixer for 30 seconds. (Need a reliable hand blender for smooth batter? Check out our Braun MQ5025 Hand Blender review after 6 months of real kitchen testing.)

Cover the bowl and let the batter rest for 15-20 minutes at room temperature. This resting time allows the flour to fully hydrate and creates that perfect tender texture. During testing, I found this step makes the difference between good and absolutely incredible pancakes.

Heat your frying pan over medium heat for 2-3 minutes. Add a small pat of butter – it should sizzle gently, not aggressively. The pan is ready when a drop of batter sizzles immediately but doesn’t brown instantly.

For cast iron skillet care and seasoning tips, check out Lodge’s complete guide to maintaining the perfect cooking surface.

Pour about ½ cup of batter into the center of the pan using a ladle. Immediately lift and tilt the pan in a circular motion to spread the batter evenly across the entire surface. Work quickly – you have about 5 seconds before the batter starts setting.

Cook for 2-3 minutes until the edges turn golden brown and start lifting slightly from the pan. The surface should look mostly set with just a few wet spots in the center. Don’t rush this step – proper browning creates those signature crispy edges.

Here’s where most people panic, but I’ll walk you through it. Using a thin spatula, gently loosen the edges all around the pancake. Slide the spatula under one side, lift carefully, and flip in one confident motion. Cook the second side for 1-2 minutes until lightly golden.

Transfer to a warm plate and add your chosen toppings immediately. Dutch pancakes are best served hot and fresh from the pan.

Batter Consistency is Everything:

Your batter should be thin enough that you can see the whisk marks disappear immediately when you stir. Too thick and your pancakes will be heavy; too thin and they’ll tear when flipping.

Storage:

Leftover pancakes keep in the refrigerator for 2 days. Reheat in a dry pan over medium-low heat for 30 seconds per side, or wrap in damp paper towels and microwave for 15-20 seconds.

Scaling:

This recipe doubles perfectly for larger crowds. Just rest the batter a bit longer (25-30 minutes) to ensure even hydration.

Gluten-Free Option:

Substitute the all-purpose flour with a high-quality gluten-free flour blend. Add 1 teaspoon of baking powder to help with structure.

Vegan Variation:

Replace eggs with ¼ cup applesauce or 3 tablespoons ground flaxseed mixed with 9 tablespoons water. Use plant milk and coconut oil instead of butter.

Dutch Baby Alternative:

For oven-baked puffed pancakes, pour the batter into a preheated, buttered cast iron skillet and bake at 425°F for 15-20 minutes until puffed and golden.

Preparation Time Hack:

Make the batter the night before and refrigerate. Bring to room temperature and whisk gently before cooking.

After testing countless variations, I’ve found that the combination of proper resting time and the right milk-to-flour ratio creates pancakes with incredible texture. The addition of melted butter in the batter (not just in the pan) gives them richness without heaviness.

Most recipes say to cook these like crepes, but I find a slightly higher heat and longer cooking time develops better flavor and those coveted crispy edges that make Dutch pancakes so special.

The beauty of pannenkoeken is their versatility. Start with sweet toppings for brunch, then try savory combinations with shredded cheese, bacon, and spring onions for dinner. Each pancake becomes a blank canvas for creativity.

For homemade ice cream toppings, our Ninja Creami NC301 review reveals how to make perfect frozen treats in just minutes. And if you’re prepping ingredients like chopped onions or shredded cheese, check out our KitchenAid 3.5 Cup Food Chopper review for time-saving prep tips. If you have no appliance of them, then buy from here

For more European breakfast inspiration and traditional techniques, Food & Wine’s guide to international pancakes showcases similar thin-style pancakes from around the world.

Your batter is too thin or the pancake needs more cooking time. Wait until edges are golden and lifting before flipping.

They’re dinner-plate sized, much thinner, and have crispy edges with tender centers. The batter rests 15-20 minutes for better texture.

No, poffertjes use yeast and require special pans. This recipe makes traditional large pannenkoeken only.

Heat in a dry pan for 30 seconds per side, or microwave wrapped in damp paper towels for 15 seconds.

Dutch baby refers to oven-baked puffed pancakes. Traditional Dutch pancakes are stovetop-cooked and don’t puff up.

Yes! Add cheese, ham, or fruit to wet batter immediately after pouring, then press gently before flipping.

Love this recipe? Try my Easy Crepe Recipe or Weekend Waffle Guide for more European-inspired breakfast favorites that’ll transform your weekend mornings!