Dutch pancakes (pannenkoek) are a delicious breakfast treat that is a cross between a French crepe and an American pancake! They're larger and thinner than your average pancakes and can be customized to be sweet or savory. Top them with your favorite pancake toppings, and you'll have an amazing and unique breakfast that everyone will enjoy!
Easy Dutch Pancakes Recipe
If you love making pancakes for breakfast and need a new and exciting recipe to try, these Dutch pancakes won't disappoint! They are thinner and larger than American pancakes but have the same delicious flavors you already love.
You can either add cinnamon sugar to your batter to make a sweet treat or load them up with your favorite savory toppings like shredded cheese and bacon. Either way, they are bound to be a huge hit with kids and adults alike!
Jump to:
🥘Dutch Pancakes (Pannenkoek) Ingredients
This easy recipe only requires 4 basic ingredients! You might even have them already in your refrigerator and pantry.
- Eggs- 2 large eggs (or use an egg substitute).
- Milk - 2 cups of milk (or use a milk substitute).
- Salt - ½ teaspoon of salt.
- Cinnamon Sugar (optional) - 2 teaspoons of cinnamon sugar.
- All-Purpose Flour - 2 cups of all-purpose flour (or use an all-purpose flour substitute).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Dutch Pancakes (Pannenkoek)
If you regularly make pancakes or crepes, then these Dutch pancakes will be a breeze! You will need an electric crepe machine (or large skillet), spatula, ladle, large mixing bowl, measuring utensils, and a whisk to get started!
1 batch of pancake batter will make around 8 large pancakes! There's enough for everyone to enjoy and maybe even seconds.
- Whisk. In a large mixing bowl, use a whisk to beat 2 large eggs until the eggs start to become frothy. Next, add 2 cups milk, ½ teaspoon salt, and optional 2 teaspoons cinnamon sugar (if using) and whisk to combine fully.
- Add flour. Slowly add 2 cups of all-purpose flour in small amounts and continue to whisk until the pancake mixture is well-combined and smooth.
- Heat. If you are using an electric crepe maker, plug it in and wait for it to heat up, then spray it with non-stick cooking spray or heat butter over the entire surface. Alternatively, heat a large skillet over medium heat and add oil or butter to coat the pan.
- Cook. Use a ladle or measuring cup to add ½ a cup of pancake batter to the skillet or crepe maker. Cook the Dutch pancake over medium heat until the top of the pancake starts to become dry and the bottom is ready to be flipped about 2-3 minutes.
- Flip pancake. Use a spatula to raise the edges, then flip the pancake and cook the other side for 1-2 minutes or until it becomes a light golden color.
- Repeat. Remove the pancake and transfer it to a plate or platter. Repeat with the rest of the pancake batter.
- Serve. Serve the pancakes hot or cold, sweet or savory. They are wonderful with your favorite pancake toppings like butter, syrup, powdered sugar, whipped cream, or fresh fruit.
These tasty pancakes are filling on their own, especially if you load them up with your favorite pancake toppings! However, you can always serve them with some scrambled eggs and breakfast sausage for a well-rounded meal. Enjoy!
💭 Angela' Tips & Recipe Notes
- You can either roll up your pancakes with your favorite crepe fillings inside or enjoy them flat with a knife and fork.
- If you have the time, cover the pancake batter with plastic wrap and let it rest for 30 minutes at room temperature before cooking so that the flour has enough time to absorb the liquid. This is optional but highly recommended, as the pancakes will taste delicious either way.
- Serve your pancakes with your favorite toppings like butter, whipped cream, powdered sugar, fried apples, roasted berries, strawberry coulis, microwave lemon curd, or blueberry syrup! You can also make your pancakes savory by omitting the cinnamon sugar and adding chopped bacon and shredded cheddar cheese on top of the wet batter right after you pour it into the pan.
🥡 Storing & Reheating
Place your cooled leftover Dutch pancakes in a resealable storage bag and store them in the fridge for up to 2 days.
Freezing Dutch Pancakes
Transfer the pancakes into a heavy-duty storage bag after they have completely cooled. Store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Dutch Pancakes
Heat a skillet over medium-high heat. Add a small amount of olive oil or butter to the pan and reheat your pancakes until they are heated to your liking.
Alternatively, you can put the pancakes on a microwave-safe plate and reheat them in the microwave in 30-second increments.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Absolutely! Pancakes are a wonderful dish to make ahead of time because they store well in the fridge and freezer. You can either cook them and serve them within 2 days by storing them in the fridge or store them in the freezer for up to 2 months. Simply follow the reheating instructions above before serving!
If you don't have an electric crepe maker, you can use a 10 or 12-inch skillet. A cast iron skillet is ideal for making Dutch pancakes because it heats evenly and retains heat well!
Even though these two dishes are made with similar ingredients, Dutch pancakes are thicker and more fluffy than crepes! Crepes are much thinner and have more of an eggier flavor than pancakes. Also, Dutch pancakes are not always stuffed and rolled with filling inside, even though you can fill them if you'd like or simply top them off like American pancakes!
🥞 More Tasty Breakfast Treats
- Raspberry Crepes - An easy and delicate crepe recipe that can be whipped up in a matter of minutes!
- Mini Silver Dollar Pancakes - Mini pancakes are fun to make and perfect for breakfast, brunch, or lunch boxes!
- Strawberry Buttermilk Crepes - These delicious crepes are stuffed with a sweet and tart cream filling!
- Dutch Baby Pancakes - A German pancake recipe that can be filled with your favorite sweet or savor fillings for a tasty breakfast!
- Chocolate Pancakes - If you are a chocolate lover like me, then you will love these easy and chocolatey pancakes!
- Blueberry Pancakes - These easy and tasty pancakes can be made with fresh or frozen blueberries!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Dutch Pancakes (Pannenkoek)
Ingredients
- 2 large eggs
- 2 cups milk
- ½ teaspoon salt
- 2 teaspoon cinnamon sugar (optional)
- 2 cups all-purpose flour
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large mixing bowl, use a whisk to beat the eggs until the eggs start to become frothy. Next, add in the milk, salt, and optional cinnamon sugar (if using) and whisk to combine fully.
- Slowly add the all-purpose flour in small amounts and continue to whisk until the pancake mixture is well-combined and smooth.
- If you are using an electric crepe maker, plug it in and wait for it to heat up, then spray it with non-stick cooking spray or heat butter over the entire surface. Alternatively, heat a large skillet over medium heat and add oil or butter to coat the pan.
- Use a ladle or measuring cup to add ½ a cup of pancake batter to the skillet or crepe maker. Cook the Dutch pancake over medium heat until the top of the pancake starts to become dry and the bottom is ready to be flipped about 2-3 minutes.
- Use a spatula to raise the edges, then flip the pancake and cook the other side for 1-2 minutes or until it becomes a light golden color.
- Remove the pancake and transfer it to a plate or platter. Repeat with the rest of the pancake batter.
- Serve the pancakes hot or cold, sweet or savory. They are wonderful with your favorite pancake toppings like butter, syrup, powdered sugar, whipped cream, or fresh fruit.
Notes
- You can either roll up your pancakes with your favorite crepe fillings inside or enjoy them flat with a knife and fork.
- If you have the time, cover the pancake batter with plastic wrap and let it rest for 30 minutes at room temperature before cooking so that the flour has enough time to absorb the liquid. This is optional but highly recommended, as the pancakes will taste delicious either way.
- Serve your pancakes with your favorite toppings like butter, whipped cream, powdered sugar, fried apples, roasted berries, strawberry coulis, microwave lemon curd, or blueberry syrup! You can also make your pancakes savory by omitting the cinnamon sugar and adding chopped bacon and shredded cheddar cheese on top of the wet batter right after you pour it into the pan.
- To store: Place your cooled leftover Dutch pancakes in a resealable storage bag and store them in the fridge for up to 2 days.
- To freeze: Transfer the pancakes into a heavy-duty storage bag after they have completely cooled. Store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
- To reheat: Heat a skillet over medium-high heat. Add a small amount of olive oil or butter to the pan and reheat your pancakes until they are heated to your liking. Alternatively, you can put the pancakes on a microwave-safe plate and reheat them in the microwave in 30-second increments.
Comments
No Comments