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Overview

Dutch Pancakes

Pannenkoeken, Dutch Pancakes

This dutch pancakes recipe makes eight large, thin pannenkoeken — the Dutch pancake tradition, nothing like a thick American stack. Each one is fried in butter until golden and lacy at the edges, then rolled or folded and served with stroop and butter. They work sweet or savoury: try apple and cinnamon, or bacon and cheese. One serving is about 240 g.

Pannenkoeken have been eaten in the Netherlands for centuries — early versions were made with buckwheat, a hardy grain that grew on poor Dutch soil, and cooked in a pan over an open fire. Today pancake houses (pannenkoekenhuizen) all over the country serve them as big as a dinner plate, rolled or folded, sweet with stroop and powdered sugar or savoury with bacon, cheese and apple. They are not the same as poffertjes, the Netherlands' other famous pancake: poffertjes are small, thick, yeasted puffs cooked in a dimpled pan, while a pannenkoek is one large, thin pancake. The Dutch even have a St Pancake Day — Sint Pannenkoek, on 29 November — when families eat them together.

Pairs well with: Stroop, butter & coffee

Provenance

Netherlands flag Netherlands

Dutch Pancake-House Classic

Nordic & European

Time Dedication

40m

10m prep • 30m cook

Batch Yield

4 Servings

513 kcal per serving

1 serving ≈ 240 g

Technical Skill

Easy

Easy (One Pan)

Meal Timing & Digestive Fit

Breakfast

Prime Morning Fit

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Inappropriate

Occasions: Weekend breakfasts, brunch, Sint Pannenkoek (29 November), family mornings Cost: Low — about $1–2 per serving at home
Tags: Sweet Savory Vegetarian
A large thin golden Dutch pancake on a white plate with syrup being poured over it

Dutch Pancake-House Classic

Photo: FotoosvanRobin, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

A home-style Dutch pancake on a thin batter, fried golden in butter and served with stroop.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 40m
P

Prep Stage: Make the Batter

10 Mins • One Bowl

Whisk the flour, sugar and salt in a large bowl. In a jug, whisk the milk, eggs and melted butter. Pour the wet into the dry and whisk until smooth and thin — the batter should run off a ladle in a steady stream, thinner than American pancake batter. Rest for 5 minutes while the pan heats.

Maestro Tip: Thin batter is the whole point: it should spread across the pan by itself with a tilt of the wrist.

  1. 1

    Heat the Pan

    3 Mins Medium heat, about 175°C (350°F)

    Set a large (about 28 cm) non-stick frying pan over medium heat and melt a small knob of butter, swirling it to coat the base.

    The pan must be properly hot before the first ladle goes in, or the pancake sticks.

    Done when: The butter foams gently without browning.

  2. 2

    Pour and Swirl

    2 Mins Medium heat, about 175°C (350°F)

    Pour in about 100 ml of batter — a small ladleful — and immediately tilt and swirl the pan so the batter spreads into one large, thin round.

    Work fast: the batter sets in seconds, so swirl in one smooth motion.

    Done when: The batter covers the whole pan in a thin, even layer.

  3. 3

    Cook the First Side

    2 Mins Medium heat, about 175°C (350°F)

    Cook for about 2 minutes until the edges lift and the underside is golden with lacy brown spots. The top should look mostly set with a few damp patches.

    Do not prod it — let the edge tell you when it is ready.

    Done when: The edges curl up slightly and the underside is golden.

  4. 4

    Flip and Finish

    2 Mins Medium heat, about 175°C (350°F)

    Slide a spatula under the pancake, flip it in one confident motion and cook the second side for about 1 minute until golden. Slide onto a warm plate and keep warm while you cook the rest.

    A quick wrist flick beats a slow, careful flip — hesitation tears the pancake.

    Done when: Both sides are golden and the pancake is soft and pliable.

  5. 5

    Serve with Stroop

    2 Mins Serve warm, about 60°C (140°F)

    Spread each pancake with a little butter, drizzle with warm stroop, and roll or fold it into quarters. Serve two per person, at once, while the edges are still crisp.

    Roll sweet pancakes and fold savoury ones — the Dutch way is rolled.

    Done when: The butter melts into the pancake and the stroop runs in thin ribbons.

Finishing Touches & Plating

Serve the Dutch pancakes hot from the pan, two per person, rolled with butter and stroop — or with apple, bacon or cheese for the savoury versions.

Nutritional Physiology & Benefits

Nutrition

Energy

513

kcal / serving

Protein

14g

Complete AA

Carbs

75g

Complex

Fats

17g

Healthy

Per serving (4 servings · 1 serving ≈ 240 g)
Energy513 kcal
Protein14 g
Carbohydrates75 g
Fat17 g
Fibre1.7 g
Sugar27.5 g
Sodium297 mg
Per 100g
Energy214 kcal
Protein5.8 g
Carbohydrates31.1 g
Fat7.2 g
Fibre0.7 g
Sugar11.4 g
Sodium124 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B12 and riboflavin (milk, egg), calcium (milk, butter), vitamin A (egg, butter), iron (flour).

Quick Morning Energy

About 74.7 g of carbohydrate per serving gives fast, filling energy for the morning, with 13.8 g of protein to help it last.

Simple, Familiar Ingredients

Flour, milk, eggs and butter — nothing processed, and you can see exactly what goes into the pan.

Easy to Adapt

The same batter takes sweet toppings like stroop and apple or savoury ones like cheese and bacon, so one recipe feeds every taste at the table.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Crispy Bacon

Salty bacon against sweet stroop is the classic Dutch savoury-sweet contrast — cook the bacon into the pancake or serve it on the side.

Vegetables

Apple and Cinnamon

Thin apple slices cook into the pancake and soften, and cinnamon warms the whole thing up.

Drinks

Black Coffee

Strong coffee cuts through the sweet syrup and resets the palate between bites.

Fresh Orange Juice

The sharp citrus balances the buttery pancake and makes the breakfast feel lighter.

Complete menu

Dutch pancakes with stroop and butter, crispy bacon, apple and cinnamon, and black coffee.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Drowning the Pancake in Syrup

More syrup mostly adds sugar without more flavour — about 27.5 g of sugar per serving is already in the recipe, so pour a thin stream at the table. This is general nutrition information, not medical advice.

Storing Cooked Pancakes in a Stack While Hot

Hot pancakes stacked straight away steam each other soft and stick together — cool them on a rack first. This is general food-safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty breakfast; two pancakes is a full serving — add fruit to lighten it.
  • ChildrenA favourite with children; cut into strips for small hands and go easy on the syrup.
  • ElderlySoft and easy to eat; serve warm with butter and a little syrup.
  • Pregnant womenFine in moderation; keep the syrup light and pair with fruit rather than extra sugar.
  • Breastfeeding womenA filling breakfast; choose a smaller portion if you are watching energy intake.
  • AthletesGood quick carbohydrate before or after training, with protein from the egg and milk.
  • Weight gainAdd an extra pancake, bacon or cheese to raise the energy of the meal.
  • Weight lossOne pancake with fruit instead of syrup keeps the meal lighter.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 74.7 g of carbohydrate per serving; choose one pancake and fruit instead of syrup, and ask your clinician about portion size.
  • High blood pressureAbout 297 mg of sodium per serving, which is modest; salted butter would raise it.
  • Kidney diseaseModerate in protein; ask your clinician whether this portion suits your plan.
  • GoutLow in purines; the egg and milk are not a major concern for most people with gout — ask your clinician.
  • Stomach issuesPlain pancakes are gentle on the stomach; rich toppings and too much syrup are the usual triggers.
  • Cardiovascular diseaseButter and syrup add saturated fat and sugar; keep both modest and add fruit.
  • Fatty liverA refined-flour breakfast with added sugar; keep portions small and add fruit.
  • Food allergiesContains wheat (gluten), milk, egg — the three main allergens in this recipe.
  • Special therapeutic dietsFollow your clinician's guidance on sugar and carbohydrate portions; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely on a wire rack, then stack with baking paper between pancakes in an airtight container.
In the fridge
Cooked pancakes 2 days in the fridge.
In the freezer
Up to 2 months, separated with baking paper.
How to reheat
Reheat in a dry pan over medium heat, about 175°C (350°F), for 1 minute a side until hot through, about 74°C (165°F).
Freezing recommended
Yes — pancakes freeze very well for up to 2 months.
Signs it has spoiled
Sour or off smell, mould spots, or a slimy surface.

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