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5.0 from 9 votes

Pannenkoeken (Dutch Pancakes)

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook the pannenkoek until golden and set on the bottom, for 2-3 minutes. Carefully flip it using two wide spatulas.
  4. Cook it for 1-2 more minutes on the second side, until golden.
  5. 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

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%)

Nutrition Facts

Serving: 10pancakes

Amount Per Serving

Calories 239

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.