Authentic & Easy Homemade Dutch Pannenkoeken Recipe: Fluffy Pancakes from Scratch
Welcome to the ultimate guide for making traditional Dutch Pannenkoeken! This is truly one of those timeless recipes that every home cook should have in their repertoire. Why? Because it’s incredibly simple, utterly reliable, and always results in a stack of perfectly delicious pancakes. You only need five basic ingredients: all-purpose flour, fresh eggs, wholesome milk, a pinch of salt, and a touch of butter for frying. Forget about pre-made packets or complicated mixes – this recipe is all about homemade goodness, crafted from scratch with minimal effort.
In less than half an hour, you can transform these humble ingredients into a delightful pile of fluffy pannenkoeken. Each pancake boasts a wonderfully soft interior and edges that are just a little crisp, creating that ideal texture contrast that makes them so addictive. Serve them however you like – traditionally with a drizzle of syrup or a dusting of powdered sugar, or venture into savory territory with crispy bacon. For something truly special, try them with smoked salmon and a dollop of crème fraîche. The beauty of pannenkoeken lies in their versatility; truly, anything goes!
If your preference leans towards even thinner, delicate pancakes, then you might want to explore my recipe for classic crêpes. They are exquisitely thin and perfect for showcasing an array of sweet fillings, from fruit preserves to chocolate spreads.
The Art of Making Traditional Dutch Pannenkoeken
Whenever I ask the children, “What do you want for dinner?” their answer is almost always a resounding “Pancakes!” And honestly, I love making them myself. It’s incredibly easy, surprisingly quick, and the homemade version is always infinitely tastier than anything you could buy pre-packaged. There’s a certain warmth and comfort that comes with freshly made pannenkoeken.
In our home, we often enjoy them simply, either plain or with crispy bacon. Then, we add a sprinkle of powdered sugar or a generous pour of golden syrup. It’s a classic, old-fashioned combination that never fails to delight. Sometimes, pannenkoeken serve as a hearty lunch, and other times, they make for a comforting dinner, especially when paired with a robust soup like Dutch Erwtensoep. Their versatility makes them suitable for any meal of the day.
Pancakes truly bring a cozy atmosphere to the table, making any meal feel special. The wonderful thing is that you can customize them in so many ways. Whether you prefer sweet or savory toppings, or even integrate them into other dishes, pannenkoeken are always a fantastic choice.
Did you know that these versatile pancakes can even be added to soup? For a unique and delicious experience, you must try my recipe for Frittatensoep, featuring delicate pancake strips. It’s a delightful way to enjoy pannenkoeken in a completely different context.
Why Choose Homemade Pannenkoeken?
Opting for homemade pannenkoeken isn’t just about saving money; it’s about control over ingredients, superior freshness, and an unmatched flavor profile. Unlike commercial mixes that often contain preservatives and artificial flavors, making pancakes from scratch ensures you’re serving a wholesome, natural meal. The simple act of whisking together flour, eggs, and milk connects you to a long tradition of home cooking, delivering a result that’s both deeply satisfying and incredibly rewarding. Plus, the aroma of fresh pancakes wafting through your kitchen is an instant mood booster!
The Cultural Significance of Pannenkoeken in the Netherlands
In the Netherlands, pannenkoeken are more than just a dish; they’re a cultural staple, a symbol of Dutch home cooking. While similar to French crêpes or American pancakes, Dutch pannenkoeken strike a perfect balance in thickness and are typically much larger, often filling an entire dinner plate. They are traditionally served as a main meal, often enjoyed at dedicated “pannenkoekenhuizen” (pancake houses) where families gather to enjoy a wide variety of sweet and savory options. This rich culinary heritage highlights their role as a versatile and beloved dish, deeply ingrained in Dutch daily life and celebratory occasions.
Top Tip for Perfectly Fluffy Pannenkoeken
For pancakes that are exceptionally fluffy and tender, there’s one golden rule you should always follow: **always let the batter rest for at least 15 to 30 minutes before you start frying.** This crucial step allows the gluten in the flour to relax and the starch granules to absorb the liquid, resulting in a smoother, more consistent batter. This relaxation also ensures that your pancakes will be beautifully tender and light, preventing them from becoming tough or chewy. Don’t skip this step for the best results!
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📖 The Full Pannenkoeken Recipe
RECIPE CARD
Andréa
Pin Recipe
20 minutes
10 minutes
30 minutes
Dinner, Lunch, Breakfast, Snack
Dutch, European Cuisine
4
persons
657
kcal
Prevent your screen from going dark
Ingredients
-
4
cups
all-purpose flour -
â…›
teaspoon
salt -
3
large eggs -
4
cups
milk -
butter,
or oil for frying
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
-
Sieve the all-purpose flour into a large mixing bowl. This step helps prevent lumps and aerates the flour for a lighter batter. Then, add the salt to the flour and whisk them together briefly.4 cups all-purpose flour,
â…› teaspoon salt -
Create a clear well in the center of the flour mixture. Carefully crack the eggs into this well. This method helps in gradually incorporating the wet ingredients into the dry, reducing the risk of lumps.3 eggs -
Begin pouring in the milk, adding it gradually to the mixture. Start by whisking the eggs in the well, slowly drawing in flour from the sides. Continue to mix thoroughly, incorporating more milk as you go, until you achieve a completely smooth, lump-free batter. A hand whisk or electric mixer can be used for this step.4 cups milk -
Cover the bowl with a clean kitchen towel or plastic wrap and allow the batter to rest at room temperature for a minimum of 15 to 30 minutes. This resting period is essential for the flour to fully hydrate and the gluten to relax, which contributes significantly to the tenderness and fluffiness of your finished pannenkoeken. -
Place a large frying pan (preferably non-stick) over medium-high heat. Add a knob of butter or a drizzle of oil. Allow it to heat until the butter is melted and just starting to foam, or the oil shimmers. A properly heated pan is key to preventing the first pancake from sticking.butter -
Pour roughly a soup spoon (or a ladleful) of batter into the hot pan. Immediately tilt and swirl the pan in a circular motion to evenly spread the batter across the entire bottom surface, creating a thin, round pancake. -
Cook the pancake for 1 to 2 minutes on the first side, or until the edges begin to crisp, the bottom is golden brown, and the top surface appears mostly dry with small bubbles forming. Using a spatula, carefully flip the pancake over and cook the other side for another minute, or until it’s also golden brown and cooked through. -
Repeat the frying process with the remaining batter, adding a small amount of butter or oil to the pan before each new pancake, if needed. Stack the cooked pannenkoeken on a plate to keep them warm while you finish baking the rest.
Notes & Pro Tips
- Why does the first pannenkoek often fail? The most common reason is that your skillet isn’t hot enough. It needs to be consistently hot to set the batter quickly. Give it a moment to properly preheat before pouring your first ladle of batter.
- How do you prevent lumps in the batter? The key is gradual addition and thorough mixing. Always add the milk slowly, little by little, while continuously whisking to integrate it smoothly. Sifting the flour beforehand also helps significantly in avoiding lumps.
- What if my pancakes stick to the pan? This usually indicates you need more fat or your pan isn’t hot enough. Ensure your pan is well-seasoned or non-stick, and use a bit more butter or oil between each pancake. Don’t be shy with the fat!
- How do they become nice and fluffy? The secret lies in the resting period! Always let the batter rest for at least 15-30 minutes before you start baking. This allows the flour to fully hydrate and the gluten to relax, resulting in a much lighter and fluffier pancake.
- Keeping fried pancakes warm: To keep your freshly baked pannenkoeken warm and tender while you finish the batch, stack them on a plate and cover them with aluminum foil. Place the plate in a low oven, preheated to about 210 °F (100 °C).
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2. Creative Variations for Every Palate
- Sweet Delights: Indulge with classic toppings like maple syrup, powdered sugar, or a vibrant array of fresh fruits such as berries or sliced bananas. For a more decadent treat, spread with Nutella, a spoonful of rich lemon curd, or even finely sliced apples cooked into the batter.
- Savory Sensations: Explore the savory side! Traditional “pannenkoeken met spek” (pancakes with bacon) are a must-try. Other popular savory fillings include melted cheese, thinly sliced ham, sautéed mushrooms with caramelized onions, or for a gourmet touch, smoked salmon with a dollop of crème fraîche, or creamy goat cheese with a drizzle of honey.
- Healthy Options: For a more nutritious twist, substitute some or all of the all-purpose flour with whole wheat flour. This adds fiber and a nutty flavor. Feeling adventurous? Try my unique and delicious recipe for vibrant spinach pancakes, a healthy and colorful alternative!
- Party-Ready Mini Pannenkoeken: Make a festive spread by baking smaller, silver-dollar-sized pancakes. Serve them with a buffet of various sweet and savory toppings, allowing guests to customize their own delightful bites.
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3. Can I Make the Batter the Night Before? Absolutely! You can prepare the pannenkoeken batter the evening before you plan to cook them. Simply cover the bowl tightly with plastic wrap and refrigerate it overnight. Before using, give the batter a good stir, and if it has thickened too much, add a small splash of milk to reach the desired consistency. This makes for a quick and easy breakfast or brunch!
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4. Storage & Reheating for Leftovers
- Refrigerator: Once your pannenkoeken have cooled completely, stack them with parchment paper in between (to prevent sticking) and store them in an airtight container. They will keep fresh in the refrigerator for 2 to 3 days.
- Freezer: For longer storage, freeze cooled pancakes individually on a baking sheet, then transfer them to a freezer-safe bag or container. They can also be stored per portion. Pannenkoeken can be kept in the freezer for up to 3 months.
- Reheat: Reheating is easy! You can warm them briefly in the microwave for 15 to 20 seconds per pancake until warm and pliable. Alternatively, reheat them gently in a dry frying pan over medium heat for about a minute per side, or place them in a low oven until heated through.
Nutrition Information
Here’s a breakdown of the nutritional content for one serving of these delicious Dutch Pannenkoeken. Please note that these values are estimates and can vary based on specific ingredients and preparation methods.
Calories:
657
kcal
Carbohydrates:
109
g
Protein:
25
g
Fat:
12
g
Saturated Fat:
6
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Trans Fat:
0.01
g
Cholesterol:
152
mg
Sodium:
217
mg
Fiber:
3
g
Sugar:
12
g
Vitamin A:
579
IU
Iron:
6
mg
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Explore More Delicious Dutch Recipes
The Netherlands boasts a rich culinary heritage beyond just pannenkoeken! If you’ve enjoyed making this traditional dish, you’re in for a treat with these other beloved Dutch kitchen classics. From hearty main courses to delightful desserts, there’s always something new and delicious to discover.
- Raclette with Steak Roll-Ups
- Gado Gado with Peanut Sauce
- Mini Apple Pies