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 of these pancakes - one with whole-wheat flour and a gluten-free one with coconut flour. Both are excellent!
Pannenkoeken (literally translates to pancakes) are Dutch pancakes. They are very similar to French crepes, but they are thicker and sturdier and are usually served rolled up with just a sprinkling of sugar.
Unlike "Dutch Babies," which are based on a German recipe, these pancakes 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.
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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 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, and serve.
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
Expert Tip
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.
Recipe FAQs
Pannenkoeken are larger and thinner. They are closer to French crepes than to American pancakes, although they are thicker than crepes.
They originate from the Netherlands. Their name literally translates to "Pan-Cakes."
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.
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
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave, covered, at 50% power.
More Pancake Recipes
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Recipe Card
Pannenkoeken (Dutch Pancakes)
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
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ½ teaspoon baking powder
- 1 teaspoon melted butter - for the skillet
- ¼ cup brown sugar - packed
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.
Video
Notes
- 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 the fridge, in an airtight container, for up to four days. Reheat them in the microwave, covered, at 50% power.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Nancy R
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
You're very welcome, Nancy! Thanks for the comment.