[RECIPE!] Pannenkoeken – Dutch Pancakes

If you have never had a Dutch pancake, then you are missing out. Not quite crepe, not quite pancake, these babies are their own kind of wonderful. They are slightly thicker than a crepe, but nowhere close to the fluffiness of their American counterpart, and they are commonly served with burnt sugar syrup or powdered sugar on the side that you can drizzle to your liking; and a variety of “very Dutch” fillings, such as:

  1. Ginger/candied ginger and apple
  2. Lemon, sugar, and butter
  3. Cinnamon and apple
  4. Cheese (alone or with a variety of choices like: bacon, bacon and apple, ham, etc)
  5. Banana (alone or with chocolate shavings or sprinkles called Hagelslag; or peanut butter [pindakaas])

The list goes on.

Recently, my husband mastered our homemade recipe and I think it’s only right to share it with you. This is not the healthiest meal on the block, but it’s certainly hearty, filling, and would likely not break the bank calories, sugar, and carbs wise and so is a good alternative to the “traditional” way pancakes are had (with cream, and Maple Syrup, and the works). Also, they’re just a lovely, easy weekend treat for the whole family. Now on to the recipe! (Please scroll past the photos to read)


This is a plain Dutch pancake that we ate with freshly squeezed lemon juice and a drizzle of honey


This is our go-to savory pancake with gouda and spek (bacon)

Pancake Base (makes 4 pancakes 9-10″ in diameter)

  • 1.5 cups flour of choice (both self-raising, and baking flour will do the trick)
  • 360ml whole/full cream milk (the full cream bit is important. If you use any other kind, the texture will be completely off)
  • 2 teaspoons of vanilla sugar
  • 2 pinches of salt
  • A “dash” (to your liking) of cinnamon
  • Butter enough to fry with
  • Toppings of choice

Method to cook the base alone

  1. Mix all the dry ingredients
  2. Pour in the milk
  3. Whisk together until well combined and no chunks can be seen
  4. Use a ladle or a measuring cup (1 Cup size is good) and pour into a griddle/pan
  5. Cook until bubbling on one side and then flip; get it to a nice light gold on both sides
  6. Serve.
    • Serving suggestions when making naturel pannenkoeken (plain/”natural” pancakes):
      • With lemon and powdered sugar/brown sugar/burnt sugar syrup/honey
      • With peanut butter and chocolate sprinkles or choice of fruit jam
      • With powdered sugar alone
      • With honey alone
      • With maple or your chosen fruit syrup alone

Method to cook with fillings:

  • Do steps 1-3 as above.
  • Then, before you pour the batter in you must first plop a tablespoon of butter into the pan, and put the toppings in with the butter (example: grated gouda, chopped bacon), wait a minute while the toppings sizzle and/or melt/start to shrink
  • Pour in batter with a measuring cup (1 cup size) or ladle
  • Follow step 5 as directed above. Be careful when flipping. This is heavier than a naturel pancake and could break
  • Serve.
    • Serving suggestion: whether you’ve made a sweet or savory pancake, it’s common in Dutch culture to still serve it with a side of burnt sugar syrup, honey, and powdered sugar. My husband, for example, still has a drizzle of sugar or honey over his bacon and cheese pannenkoeken from time to time.

And there you have it! Easy peasy!

If you try this recipe and enjoy it, or have made improvements, please leave a comment below. 🙂 Would love to hear how you liked it, what you paired it with, and so on.

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