Every culture has its own version of pancakes, but pannenkoeken hold a special place in Dutch kitchens. Thin, flexible, lightly crisp at the edges, and perfect for both sweet and savory toppings.
Dutch pannenkoeken are not the same as thick American pancakes or French crêpes. This post is meant to be the go-to guide for real Dutch pancakes. Not just a recipe, but an explanation of why things work, how to fix common problems, and how to adapt the batter to what you have at home.
What makes pannenkoeken different from other pancakes?
True Dutch pancakes are thinner than American pancakes but thicker than crêpes. They should be supple enough to fold, with lightly crispy edges and a soft center.
Why the first pancake almost always fails
If you've ever wondered "Why does my first pancake always go wrong?"-you're not alone. This is one of the most common complaints.
The reason is simple: your pan isn't hot enough yet.
A pancake pan needs a few minutes to fully heat through. I always preheat my pan over medium heat without oil or butter for at least 2-3 minutes. Only then do I grease it lightly.
The best pan for making pannenkoeken
You can make pancakes in a regular skillet, but a dedicated pancake pan makes a noticeable difference. The low rim makes flipping easier, and a thick base distributes heat evenly.
One important tip many people overlook: Use your pancake pan for pancakes only.
No dishwasher, no savory cooking, no metal utensils. Once the nonstick surface is damaged, pancakes become frustrating very quickly.
Oil or butter for baking pancakes?
This is mostly personal preference, but there's a practical answer too.
- Oil (like sunflower oil): higher smoke point, less burning
- Butter: richer flavor, more browning
My favorite solution is a mix of oil and butter. You get the flavor of butter with the stability of oil. Best of both worlds.
Building the best pancake batter
This basic pannenkoeken batter uses:
- All-purpose flour
- Eggs for structure and flexibility
- Milk for a smooth, pourable batter
Buckwheat adds depth and makes the pancakes slightly sturdier, which is great if you like crispy edges (replace ⅕th of the flour with buckwheat flour). Prefer softer pancakes? Simply replace it with all-purpose flour.
Want to level your pannenkoeken up? Serve them with boerenjongens, boerenmeisjes, or a spoonful of strawberry chia jam, all classic-style toppings that work beautifully with Dutch pancakes. Tip: serve the last pannenkoek with vanilla ice cream!
Prefer a savoury pannenkoek? Add a few slices of bacon to the pan before adding the batter, flip and add some grated cheese! You can also stirfry some veggies in a separate pan, like red onions, mushrooms and paprika, and serve them on your pannenkoek.
Frequently Asked Questions
Yes. Store covered in the fridge for up to 24 hours. Stir before using.
Omit the eggs and add 1 teaspoon baking powder for lightness.
Absolutely. Use oat milk, soy milk, or almond milk.
Pannenkoeken (Dutch Pancakes)
Equipment
- mixing bowl
- whisk
- Nonstick skillet or pancake pan
Ingredients
- 1 ¾ cup all-purpose flour
- 2 eggs (large)
- 2 cups milk (dairy or plant based)
- Pinch of salt
- Butter and/or neutral oil, for cooking
Instructions
- Whisk 1 ¾ cup all-purpose flour and a Pinch of salt in a bowl.
- Add the eggs and mix until thick and smooth.
- Gradually whisk in the milk until the batter is thin and pourable.
- Heat a pancake pan over medium heat for 2-3 minutes.
- Lightly grease the pan with butter and/or oil.
- Pour batter into the pan and swirl to spread thinly.
- Cook until bubbles form and the edges set, then flip.
- Cook briefly on the second side and repeat with remaining batter.
Notes
- Batter should be thinner than American pancake batter-almost like heavy cream.
- Serve with Dutch 'stroop' (a molasses-like syrup), icing sugar, jam, boerenjongens (rum raisins), boerenmeisjes (brandied apricots)....
- Pannenkoeken are also really good with savoury toppings: fried onions and other veggies like mushrooms, paprika. Bacon and cheese pair really well with pannenkoeken, too.
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