Pannenkoeken, Dutch style pancakes, are an easy breakfast recipe made with just 4 simple ingredients. They are similar to crepes but thicker and are equally delicious served as a sweet or savory breakfast.
We had heard about these tasty Dutch pancakes when watching different travel videos before moving here. They are nothing like the Dutch baby pancakes (aka German pancakes) that are baked in a pan and become all puffy.
Not long after we moved, a kind women from church invited my kiddos and I over for a playdate. For lunch she made us all pannenkoeken and I wrote down the recipe so we could make them at home.
The base recipe is extremely simple using just a few pantry ingredients. The mix is also easy to make either sweet or savory.
Pannenkoek are larger and skinnier than American pancakes and look much more crepe like but they are much thicker than crepes. They are eaten here as a meal or a snack.
Ingredients
- flour
- milk
- eggs
- salt
- butter (for the pan)
Possible variations:
You can make these sweet with syrup, powdered sugar or paired with fresh fruits. Fruit syrups or compotes like apple syrup or strawberry sauce would also be really nice.
If you want savory, you can add cheese, herbs, and meat like bacon or ham pieces. Should you be really adventurous you might even try chipotle chocolate sauce.
The Dutch have a special syrup called schenkstroop that comes in several varities like classic, caramel, and even chocolate. The classic variety has a strong molasses feel to it which wasn’t a hit with my family. Our favorite is the caramel version.
How to make this:
- In a large bowl, beat together the flour, salt, milk, and eggs until smooth.
- Heat a pan to medium heat and melt about 1/2 Tablespoon of butter. Using a ladle, scoop out the mix and pour it into the pan.
- Cook for about 1 minute until the bottom is golden brown. Flip and cook again on the other side for about 1 additional minute.
- Remove from pan and keep warm. Repeat with remaining batter, adding additional butter before ladling each new pannenkoek.
Top Tips
- Use the ladle to stir the mixture before measuring out the next pancakes. Otherwise the flour settles at the bottom.
- If you want to add anything to the batter I find it turns out better if it is mixed directly into the batter before pouring. If you want only a partial batch with mix ins you can add them to each ladle full before pouring into the pan.
TOP TIPS FOR COOKING WITH KIDS
The recipe is incredibly simple and uses only the most basic of techniques so it is perfect for children to make. My son sat on the counter next to my friend and helped ladle in the mix.
See here for more tips on cooking with kids!
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Other savory breakfast recipes you may like:
- Savory White Cheddar and Cornmeal Waffles
- Potatoes O’brien
- Pumpkin Quiche
- Spinach Feta Breakfast Croissants
Equipment
- Ladle
- Saute pan
Ingredients
- 4 cups all purpose flour
- 4 1/2 cups milk
- 2 large eggs
- 1 teaspoon salt
- 5 Tbsp butter for pan
Instructions
- In a large bowl, beat together the flour, salt, milk, and eggs until smooth.
- Heat a pan to medium heat and melt about 1/2 Tablespoon of butter. Using a ladle, scoop out the mix and pour it into the pan.
- Cook for about 1 minute until the bottom is golden brown. Flip and cook again on the other side for about 1 additional minute.
- Remove from pan and keep warm. Repeat with remaining batter, adding additional butter before ladling each new pannenkoek.
I’ll take one sweet and one savory please! Both look delicious.