Pannenkoeken (Dutch Pancakes)

Name: Pannenkoeken (Dutch Pancakes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 pancakes
Ingredients: 2 large eggs; 1 ¼ cups whole milk; 1 tablespoon unsalted butter; 1 tablespoon pure vanilla extract; 1 cup white whole-wheat flour; ¼ teaspoon kosher salt; ½ teaspoon baking powder; 1 teaspoon melted butter; ¼ cup brown sugar

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
10 pancakes
Calories
239 kcal
Course
Breakfast
Cuisine
Dutch

Pannenkoeken (Dutch Pancakes)

Winston Campbell

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This simple pannenkoeken recipe highlights the pancakes' delicate texture and flavor. All they need is a sprinkling of sugar.

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Ingredients

Servings

2 large eggs
1 ¼ cups whole milk
1 tablespoon unsalted butter melted
1 tablespoon pure vanilla extract
1 cup white whole-wheat flour
¼ teaspoon kosher salt
½ teaspoon baking powder
1 teaspoon melted butter for the skillet
¼ cup brown sugar packed

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Instructions

In a medium bowl, beat the eggs. Add the milk, butter, and vanilla. Slowly stir in the flour, salt, and baking powder. Whisk to combine.
Heat an 8-inch nonstick skillet over medium heat for about 4 minutes. Brush it with a thin layer of butter. Pour about ¼ cup of batter onto the skillet, swirling the skillet to spread the batter evenly.
Cook the pannenkoek until golden and set on the bottom, for 2-3 minutes. Carefully flip it using two wide spatulas.
Cook it for 1-2 more minutes on the second side, until golden.
Transfer the pannekoek to a dinner plate. Sprinkle it with brown sugar, roll it up, and serve.

Notes

This recipe is not low-carb or gluten-free. After transitioning to a low-carb, gluten-free diet, I created a gluten-free version using coconut flour. While certainly nontraditional, it's very good. The detailed recipe for this version is included in the post above.
You can cut the frying time in half by using 2 skillets simultaneously.
Just like crepes, you can make this recipe in advance. Cook the entire batch and keep them piled on a baking sheet. Then, briefly warm them in a hot oven, loosely covered with foil so they don’t dry out. Finally, sprinkle them with sugar, roll, and serve.
If you use all-purpose flour, you can use just one cup of milk since white flour absorbs less liquid. You’ll know the batter is right if it spreads easily in the skillet.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave, covered, at 50% power.

Nutrition Information

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Serving 2pannenkoeken Calories 239kcal (12%) Carbohydrates 39g (13%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 3g (15%) Sodium 339mg (14%) Fiber 3g (12%) Sugar 14g (28%)