Authentic Dutch Pancakes Recipe (Easy Pannenkoeken!)

If you enjoy pancakes, you have to try Dutch Pancakes, which are incredibly pliable, thin, and large. Unlike Dutch baby pancakes, which are light and baked in the oven, pannenkoeken are made on the stovetop and fit both sweet and savory toppings. In this post, I’ll present my top recipes together with troubleshooting tips and decorating ideas. The first time I made them, I was really enthralled since they are so tasty!

From the Netherlands, the pannenkoek is a big, thin pancake. Between a crêpe and an American pancake in thickness, this dish is usually made with either sweet or savory components, such as cheese, bacon, or apples. Frequently served as a main dish with toppings like apple butter, powdered sugar, or syrup, they are

Basic Ingredients:

• 3 large eggs (room temperature)
• ½ cup all-purpose flour (spooned and leveled)
• ½ cup whole milk (room temperature)
• ¼ teaspoon sea salt

Optional for flavor and texture:

• 2 tablespoons cane sugar (or granulated sugar)
• 1 teaspoon vanilla extract
• Pinch of nutmeg (or cinnamon/cardamom)
• 2 tablespoons unsalted butter (for cooking and flavor)

For serving (optional):

• Powdered sugar
• Fresh berries
• Maple syrup

1. Put all the ingredients in a bowl and mix them well.
In a bowl, combine your flour, salt, eggs, and milk, then whisk until the batter is smooth and creamy.

2. Take a Break
Allow the batter to rest for around 10 to 15 minutes. Your pancakes are made even softer by this brief break.

3. Warm Up Your Pan
To prevent anything from sticking, heat a non-stick pan over medium heat and add a little butter or oil.

4. Pour and Spread
Pour some batter into the pan, then tilt it about to evenly distribute it.

5 Turn When Edges Are Crisp
Cook for one to two minutes, or until the borders are golden and crispy, then flip and cook the other side for another minute.

6 Serve again
Add whatever you like on top, and continue until the dough is finished!

In general, allow 25–35 minutes from the moment of mixing until the dish is served, taking into account rest periods. The active cooking time is between 15 and 20 minutes if you multitask while the batter rests.

This Video was collected from Epicurious

Because it promises steady heat distribution and easy flipping without sticking, I always prepare the perfect Dutch pancakes in a non-stick or well-seasoned cast iron pan. Cooked on medium-low heat, the pancake cooks evenly and avoids burning. Furthermore, I gently mix the dough to stop too much gluten formation, which results in fluffy, light pancakes.

Often known as Dutch pancakes, pannenkoeken are large, flat pancakes created in the Netherlands. In terms of density, they are between American pancakes and French crêpes with a semi-chewy texture. Sweet or savory, they usually allow for several toppings and fillings.

Dutch pancakes are significantly bigger and thinner than the light, little American pancakes. They are less fluffy but more flexible for toppings since they do not use baking powder or sugar in the base batter.

The fundamental components are a pinch of salt, eggs, milk, and flour. For texture and taste, some recipes include melted butter, vanilla, or a trace of baking powder.

Combine the dry ingredients in a separate bowl, then gently blend the wet ingredients—eggs, milk, melted butter—and slowly add them. The blend ought to be slick and thin. Ten to thirty minutes’ settling improves its texture.

Cook in a skillet or frying pan over medium heat using oil or butter. Pour a thin layer of batter, twirl to coat the pan, cook for 1-2 minutes until the edges are crispy, then rotate and cook the other side.