Bring the Netherlands to your breakfast table with this Pannenkoeken recipe. These large, thin Dutch Pancakes are delightful on their own, but once you add the sweet and savory fillings, they are nothing short of magical!
Last year, we took our 4-year-old son and 1-year-old daughter on their very first international vacation to Amsterdam and Rotterdam. We saw some incredible things during our week-long trip and had some amazing food. For them, the highlight of our vacation was the De Pannenkoekenboot, a 75-minute cruise along the IJ featuring all-you-can-eat Pannenkoeken or Dutch Pancakes and a ball pit on the lower level.
Pannenkoeken or Dutch Pancakes Recipe
We may not be in the Netherlands anymore, but we can continue to make these Pannenkoeken at home. Pannenkoeken are Dutch-style pancakes. They are generally as large as a dinner plate, 10-12 inches wide, but are only slightly thicker than a crepe. The are very similar to the pancakes I grew up with in western Germany. My mom would often serve them with a layer of Nutella and rolled up, cigar-style.
I am sharing a recipe for a basic Pannenkoeken base, but often slices of apple, bacon, or even cheese are added right to the batter before it sets in the pan. Sometimes whole wheat or buckwheat flour are substituted for some of the white flour.
The real fun comes in the endless possibilities and combinations of toppings, both savory and sweet. Popular additions include syrup (Stroop), sprinkles (Hagelslag), sliced fresh fruit, jam, cheese, bacon and other cured meats, cinnamon sugar, raisins (optionally soaked in rum), sliced hard-boiled eggs, and more.
It may not be very Dutch, but my favorite sweet combination is a layer of Dulce de Leche (borrowed from the Argentinian Panqueques con Dulce de Leche) with sliced fresh strawberries and chocolate sprinkles. You can even mix savory and sweet, like bacon with sliced bananas and a sprinkling of cinnamon sugar. My son especially loves to create fun shapes and faces. Add whatever you desire, roll up, and serve warm!
- 2 cups plus 2 tablespoons whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- Butter for greasing the pan
- Shredded cheese
- Bacon, cooked
- Raisins (soaked in rum if desired)
- Sliced fresh fruit
- Cinnamon sugar
- Hagelslag (sprinkles)
- Stroop (syrup)
- In a large bowl, beat together the milk and eggs until combined. Whisk in the flour and salt to create a smooth batter.
- Place a wide skillet (10-12 inches) over medium heat. Once hot, grease with butter and add about 1/2 cup of the prepared batter to the pan, swirling to create a thin, even layer. Once the top begins to set and the bottom is golden (2-3 minutes), flip to cook the other side, about a minute longer. Transfer to a serving platter and repeat with remaining batter.
- Serve the Pannenkoeken immediately with desired toppings.
Home Chef Tip: If you're hosting a brunch, set out a large plate of these Dutch Pancakes and an array of sweet and savory fillings so that your guests can assemble their own any way they'd like.
We hope you enjoy this recipe for Pannenkoeken or Dutch Pancakes from SoFabFood Home Chef, Tara from Tara’s Multicultural Table, as much as we do. If you love this recipe, be sure to check out our other Breakfast recipes for more like it. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!