Pannekoeken (Dutch Pancakes)

by V. DeLeeuw; Recipe may contain ads or affiliate links.


Pannenkoeken (literally translates to pancakes) are Dutch pancakes. They are very similar to French crepes, but they are thicker and sturdier and usually served rolled up, with just a sprinkling of sugar.

One of my fondest childhood memories is of my Dutch-born dad standing in the kitchen, making us big, thick pannenkoeken sprinkled with lots of sugar. My Pannenkoeken are smaller and are made with whole-wheat flour. I use brown sugar because it adds flavor in addition to sweetness. If you use all-purpose flour in this recipe, you can probably use just 1 cup of milk, since white flour absorbs less liquid. You’ll know the batter is right if it spreads easily in the skillet.

Pannekoeken (Dutch Pancakes)
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Dutch
Yield: 10 pannekoeken
  • 1 cup white whole-wheat flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 2 large eggs
  • 1¼ cups reduced-fat milk
  • 1 tablespoon melted unsalted butter
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon melted butter for skillet
  • ¼ cup (packed) brown sugar
  1. In a medium bowl, whisk together the flour, salt and baking powder.
  2. In another medium bowl, beat the eggs. Add the milk, butter, and vanilla. Slowly stir in the flour mixture. Whisk to combine.
  3. Heat a 6-inch skillet over medium heat, about 4 minutes (cut frying time in half by using 2 skillets simultaneously). Brush with a thin layer of butter. Pour about ¼ cup batter onto skillet, swirling the skillet to spread evenly. Fry until golden, 2-3 minutes – you’ll know it’s time to flip when the edges start separating from the skillet:
  4. Carefully flip, using two wide spatulas. Fry 1-2 more minutes on the second side, until golden.
  5. Transfer the pannekoek to a dinner plate. Sprinkle with brown sugar, roll up, and serve.
Just like crepes, pannekoeken can be made in advance – cook the entire batch, keep piled on a baking sheet, then briefly warm in a hot oven, loosely covered with foil so they don’t dry out, before sprinkling with sugar, rolling and serving.
Nutrition Per Serving
Serving size: 1 pannekoek; Calories: 116; Fat: 3g; Carbohydrates: 18g; Sugar: 9g; Sodium: 169mg; Fiber: 2g; Protein: 4g

Pannekoeken Recipe

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