This simple 20-minute pannenkoeken recipe highlights the Dutch pancakes' delicate texture and flavor. All they need is a sprinkling of sugar. I make two versions - one with whole-wheat flour, and a gluten-free one with coconut flour.
Pannenkoeken are Dutch pancakes. They are similar to French crepes but are thicker and sturdier. Unlike "Dutch Babies," which are actually German, these are truly Dutch. 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.
Whole-Wheat Version
Head to the recipe card for this version. My pancakes are smaller than Dad's, and they are made with whole-wheat flour.
Dad used to sprinkle his pancakes with white sugar, but I use brown sugar because it adds flavor in addition to sweetness.
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.
Gluten-Free Version
After transitioning to a low-carb and gluten-free diet, I created a gluten-free version using coconut flour. While certainly nontraditional, it's delicious! Here's the detailed recipe for this version.
Ingredients
3 large eggs
½ cup plus 2 tablespoons whole milk
1 teaspoon pure vanilla extract
¼ cup (28 grams) coconut flour
Cooking oil for the pan (I use avocado oil)
Instructions
Break the eggs into a medium bowl and lightly beat them. Add the milk and vanilla and whisk to incorporate. Add the coconut flour and whisk patiently until very smooth. Allow the batter to thicken for 1-2 minutes, then whisk again.
Heat a small, 8-inch nonstick skillet over medium heat. Spray it with cooking spray or grease it with butter. For each pancake, pour a scant ⅓ cup of the batter into the skillet. Swirl to spread.
Cook until the top is bubbly and the bottom is set, 2-3 minutes. Using a wide spatula or two regular spatulas, carefully flip the pannekoek - it's not as sturdy as a wheat flour one, so work carefully.
Cook the second side briefly - it will be done in 30 seconds to 1 minute - and then slide the pancake onto a plate.
Spray the skillet again and continue cooking the pancakes until all the batter is gone. Pile the cooked pannenkoeken on top of each other on a plate and cover them loosely with foil to keep them warm. Sprinkle each of them with sugar (or a sugar-free sweetener).
Roll the pancakes.
Serve immediately.
Nutrition Info
This recipe makes 6 pannenkoeken. Nutrition for 2 (pancake only, no toppings):
Calories: 210 Fat: 14g Saturated fat: 5g Carbohydrates: 10g Sugar: 12g Sodium: 127mg Fiber: 3g Protein: 10g
I used the whole wheat version. These are incredible! Just like Oma used to make them. I sprinkled mine with regular white sugar and lots of it! So good. Oma never rolled her pannenkoeken, so I kept mine unrolled. Thank you for this recipe!
Nancy R
Read more comments
I used the whole wheat version. These are incredible! Just like Oma used to make them. I sprinkled mine with regular white sugar and lots of it! So good. Oma never rolled her pannenkoeken, so I kept mine unrolled. Thank you for this recipe!Recipe Tips
- Just like crepes, you can make pannenkoeken ahead of time. Cook the entire batch and keep them piled on a baking sheet. When ready to serve, briefly warm them in a hot oven, loosely covered with foil so they don’t dry out.
- You can cut the frying time in half by using 2 skillets simultaneously.
Recipe FAQs
Pannenkoeken originate from the Netherlands. Their name literally translates to "Pan-Cakes." They are larger and thinner than American pancakes. They are closer to French crepes, although they are thicker than crepes.
They can be served for any meal. There are savory versions that can be served for lunch or even dinner. Many pannenkoek restaurants in the Netherlands are open from noon until 7 or 8 pm.
They can also be served as dessert or a snack. My dad typically made them a couple of hours after dinner as an evening snack.
Both are great. The whole-wheat version is closer to the traditional recipe. The gluten-free one is a bit more eggy.
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.
Serving Suggestions
Faithful to my childhood memories, the only filling I like for pannenkoeken is sugar (real or fake). But there are other tasty filling options if you'd like to experiment:
- Chocolate hazelnut spread
- Whipped cream or chocolate whipped cream
- Blueberry compote or strawberry compote
- Fried bananas
- Cream cheese and jam
- For a savory version, Swiss cheese and ham
Recipe Card
Pannenkoeken (Dutch Pancakes)
Video
Ingredients
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 per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Nancy R says
I used the whole wheat version. These are incredible! Just like Oma used to make them. I sprinkled mine with regular white sugar and lots of it! So good. Oma never rolled her pannenkoeken, so I kept mine unrolled. Thank you for this recipe!
Vered DeLeeuw says
You're very welcome, Nancy! Thanks for the comment.