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A pile of Dutch Pannenkoeken. The top pannenkoek is rolled up and dusted with icing sugar.

Pannenkoeken (Dutch Pancakes)

Classic thin Dutch pancakes, perfect for sweet or savory toppings
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch
Cuisine Dutch
Servings 8 pannenkoeken
Calories 174 kcal

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.
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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.