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  • Writer's pictureErin

Pannenkoeken : A Dutch Pancake

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This fantastic pancake is thinner and less fluffy than an American pancake but thicker than a French crepe. It can be made sweet or savoury and is the perfect way to make leftovers into something completely different.

Prep Time: 10 min

Cook time: 5 min per pannenkoek

Yield: 8, 8-inch pannenkoek


  • 250g all-purpose flour

  • 500ml milk

  • 2 eggs

  • 1/4 tsp salt

  • butter for cooking


  1. In a medium bowl, combine flour and salt. Set aside.

  2. In a measuring cup combine the milk and eggs. Add about half the liquid to the dry ingredients and whisk thoroughly until your form a smooth, non-lumpy paste.

  3. Add the rest of the liquids and whisk until the batter is smooth and evenly mixed.

  4. Prep all your toppings before heating the pan.

  5. Heat a non-stick pan with 2 tsp of butter over medium heat until the butter melts and begins to brown.

  6. Pour about 1/4 cup to 1/3 cup of batter into the centre of the pan. Pick up and tilt the pan so that the batter covers the bottom evenly.

  7. Place your topping on the batter while it's still wet & sticky.

  8. Allow the batter to cook and set before flipping it over. Cook the toppings now in contact with the pan to desired doneness.

  9. Place in a warm oven until ready to serve.

Zhuzh it up!

  • This is a great way to re-purpose leftovers into a completely new meal!

  • Have extra toppings fried up and at the table to serve with the pannenkoeks so everyone can add more!

  • And don't forget to have salsa, sour cream, nutella, powdered sugar, salted caramel sauce, whipped cream or other condiments on the table.

This amazing recipe was written adapted from Stefan's Gourmet Blog - Dutch Pancakes


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