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Dutch Pancakes (Pannekoeken) are a thin crepe style pancake that are made of the same ingredients as a traditional pancake, save for the leaveners. If you like your pancakes fluffy, try my Fluffy Pancakes recipe next!
What do you need to make Dutch Pancakes?
- Milk
- Eggs
- Sugar
- Salt
- Flour
- Pure Vanilla Extract
PANNEKOEKEN: A FAMILY TRADITION
When I was growing up, we ate Dutch Pancakes at least once a week. As a result, I am basically 50% Pannekoeken and 50% Sass. These can be made sweet or savoury. As an example of a savoury application, my Oma (Grandma) would make these for Supper along side some farmers sausage.
Dutch Pancake vs Dutch Babies vs French Crepe
Dutch Pancakes, or as my relatives call them Pannekoeken, are super similar to French Crepes!! French Crepes and Dutch Pancakes are built with 3 basic ingredients: flour, milk and eggs. The only difference between the two are that a French Crepe is considerably thinner as its batter uses twice as much milk.
Dutch Pancakes are often mistaken for the more commonly known 'pancake', called Dutch Babies. Well Baby, let me tell you about authentic Dutch Pancakes. Dutch Babies are actually German. 😲 I know, nuts. Dutch Babies more closely resemble a giant Yorkshire pudding with their egg content and signature poof.
Toppings for Pannekoeken
You can roll these up (as pictire and drizzle Canadian Maple Syrup on them or you can try:
- Nutella with Sliced Fruit
- Peanut Butter and Bananas
- Sprinkling Brown, White or Icing Sugar on them
- Jam and Jelly
- Cheese and Bacon!!!
- Apples and Cheese
- The possibilities are endless
📖Recipe
Dutch Pancakes (Pannekoeken)
Savoury or Sweet this thin pancake is always a treat!
4.75 from 4 votes
Course Breakfast, Main Course, Snack
Cuisine Canadian, Dutch
Servings 12 Pancakes
Calories 78 kcal
Ingredients
- 1 Cup All Purpose Flour
- 2 Cups Milk Don't disappoint my ancestors and use some milk replacer here COWS MILK is best here haha!
- 2 Eggs
- 1 tablespoon Granulated Sugar
- ¼ teaspoon Salt
- 1 teaspoon PURE Vanilla Extract
- Butter or Margarine for the Pan
Instructions
Add all of the ingredients to the mixing bowl. Mix it really well. You can Let it rest for 30mins- 1 hour. Some people swear by this. I honestly don' notice a difference so you do you.
I like to get the show on the road and have a non stick pan on every burner on my stove going. I find non stick pans are the absolute best for this recipe. Turn the heat to medium. Add a dab of butter/margarine to the pan. Swirl the pan around so that the butter coats it all. Pour about ¼ cup of batter to the pan and swirl it again so that the batter moves around and coats the entire pan. if your batter doesn't reach add a bit more.
Cook until the top starts to bubble and the sides of the pancake start to lift from the pan. Flip. Cook other side for about 1 minute
Nutrition
Calories: 78kcalCarbohydrates: 11gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 77mgPotassium: 75mgFiber: 1gSugar: 3gVitamin A: 105IUCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!
Four Fun Facts about the Dutch.
Head over to Buzz Feed to read all 18 facts.
- Dutch Men are considered the tallest in Europe
- The Dutch are the largest consumers of licorice in the World
- French Fries are served with mayonnaise (this is how I eat them yuuuum)
- The Dutch have the lowest instances of lactose intolerance #blessed
