Traditional Dutch pancakes or pannenkoeken as we call them are on the menu today. This recipe brings back memories because these pancakes taste so good.
Dutch pancakes are bigger and thinner than regular pancakes but so delicious. Would you like to see how you can make traditional Dutch pancakes? Let’s get started!
During our summer vacations, we would stay in our caravan for three weeks. It was a small caravan with a mini kitchen. Somehow my father managed to cook up dinner in that little caravan every evening.
Every summer the high light of our vacation would be eating a stack of pancakes. So when we were asked what we would like to eat the answer was always the same. Pancakes!!!
Which was quite a task because how do you bake approx. 20 pancakes and keep them warm in such a small caravan?
Keeping them warm was probably the easiest task as the caravan would be like an oven in the Summer. But making the batter and cooking the pancakes were the real challenge.
He managed to make it work every time. We would eat these pannenkoeken mostly for lunch but also for dinner and even on occasions for breakfast. So you can eat these any time you want.
So today I’m sharing his recipe for Dutch pancakes or Hollandse pannenkoeken.
Dutch pancakes ingredients
Traditional Dutch pancakes are so yummy and much larger and thinner than regular American pancakes. You can easily make from scratch. All you need is:
- Whole wheat flour
- Baking powder
- Pinch of salt
How to make Dutch pancakes
When you make these pancakes you need a big frying pan or skillet. I have a great nonstick frying pan that has never failed to produce great pancakes or eggs.
Start with adding all the flour in a large mixing bowl then add the baking powder and salt. Whisk the flour mix thoroughly before adding half of the milk into the bowl.
Stir well until you have a lump free batter. Now add the remainder of the milk slowly. Keep whisking as you continue to add the milk.
Then break an egg and whisk until the egg has totally dissolved in the batter. Repeat for the second egg. Set your batter aside for 5 minutes.
Heat a frying pan until hot and add a knob of butter. Add a soup spoon of batter in the pan. Swirl the batter in the pan until the whole pan is covered.
Add more batter if the base of the pan is not totally covered. Let the batter set and bake for about 1 minute per side and take the pancake out of the pan. Keep warm and serve.
Depending on the size of the pan this recipe yields between 12-16 pancakes.
Pancake toppings and add ons
You can eat your Dutch pancakes with:
- Powdered sugar
- Sugar syrup
- Apple syrup
- Brown sugar
- Granulate sugar
- Fruit – you can add banana, apple, berries or peach. You can even mash your banana or berries and incorporate them in the batter
- Whipped cream
- Bacon or ham – If you like savory you can make them with bacon. Just bake the bacon first and put the pancake batter on top of the bacon
You can even turn it into a pizza. Just use a little more batter in the pan and add vegetables and cheese.
Other pancake recipes
If you love pancakes take a look at these delicious pancake recipes:
- Sweet Dutch baby pancake
- Vegan banana peanut butter pancake
- Easiest fluffy coconut flour pancakes
- Sweet pancake muffin bites
- The Fluffiest pancakes that will make you happy
See how to make traditional Dutch pancakes
Want to see how you can make traditional Dutch pancakes? Watch the video instruction below:
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Want try a big pancake, that's thicker than crepe and thinner than American pancake? Bake Dutch pancakes for breakfast, lunch and dinner. Sweet or savory.
- 500 g whole wheat flour
- ½ tsp baking powder
- ¼ tsp salt
- 900 ml milk
- 2 large eggs
- Butter or baking product
- Put all the flour in a bowl and add the baking powder and salt. Whisk before adding half of the milk into the bowl
- Stir until a lump free batter. Now add the remainder of the milk and keep whisking
- Then stir in the two eggs until you have a smooth batter. Set aside for 5 minutes
- Heat a frying pan and add a knob of butter. Add a soup spoon of batter in the pan. Spread the batter and let it set. Bake for about 1 minute per side
- Keep warm and serve
Calories: 226; Fat: 5.5g; Carbs: 35.8g; Protein: 7.9g;