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    Home » Keto Breakfast Recipes » Pannenkoeken (Dutch Pancakes)

    Pannenkoeken (Dutch Pancakes)

    Last updated: Aug 10, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    A simple 20-minute pannenkoeken recipe that highlights the Dutch pancakes' delicate texture and flavor. All they need is a sprinkling of brown sugar.

    I make two versions of these tasty pancakes - one with whole-wheat flour and one with coconut flour. Both are excellent!

    Three pannenkoeken served on a white plate.

    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.

    Unlike "Dutch Babies", they 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.

    Jump to:
    • Whole-wheat version
    • Gluten-free vesrion
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Related recipes
    • Recipe card

    Whole-wheat 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 probably 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 vesrion

    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. Watch the video below to see how I make these pancakes. Here's the detailed recipe for this version. For the original whole-wheat flour recipe, scroll down to the recipe card.

    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

    1. Break the eggs into a medium bowl and lightly beat them. Add the milk and vanilla and whisk to incorporate.

    2. Add the coconut flour and whisk patiently until very smooth. Allow the batter to thicken for 1-2 minutes, then whisk again.

    3. Heat a small, 8-inch nonstick skillet over medium heat. Spray it with cooking spray or grease it with butter.

    4. 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.

    5. Using a wide spatula, or two regular spatulas, as shown in the video, very carefully flip the pannekoek - it's not as sturdy as a wheat flour one so work carefully.

    6. Cook the second side briefly - it will be done in 30 seconds to 1 minute, then slide onto a plate.

    7. 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.

    8. Sprinkle each of them with sugar (or a sugar-free sweetener), roll, and serve.

    A photo collage showing the steps for making pannenkoeken.

    Nutrition info

    The recipe makes 6. 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 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.

    Frequently asked questions

    What is the difference between pannenkoeken and pancakes?

    Pannenkoeken are larger and thinner. They are closer to French crepes than to American pancakes, although they are thicker than crepes.

    Where do pannenkoeken originate from?

    They originate from the Netherlands. Their name literally translates to "Pan-Cakes."

    Are Dutch pancakes served for breakfast?

    They can be served for any meal. There are savory versions that can be served for lunch or even dinner. Many pannekoek restaurants in the Netherlands are open from noon until 7 or 8 pm.

    They can also be served as dessert or as a snack. My dad typically made them a couple of hours after dinner, as a snack.

    Serving suggestions

    Faithful to my childhood memories, the only filling I like for these pancakes is sugar (real or fake). But there are other tasty filling options if you'd like to experiment:

    • Chocolate hazelnut spread (homemade or store-bought)
    • Whipped cream or chocolate whipped cream
    • Blueberry compote or strawberry compote
    • Cream cheese and jam
    Three pannenkoeken rolled up and served on a white plate.

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      Keto Hazelnut Spread
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      Almond Flour Pancakes
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    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Pannenkoeken
    4.93 from 82 votes
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    Pannenkoeken (Dutch Pancakes)

    A simple pannenkoeken recipe that highlights the pancakes' delicate texture and flavor. All they need is a sprinkling of brown sugar.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: Dutch
    Servings: 10 pancakes
    Calories: 239kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 1 cup white whole-wheat flour
    • ½ teaspoon Diamond Crystal kosher salt
    • ½ teaspoon baking powder gluten-free if needed
    • 2 large eggs
    • 1 ¼ cups milk
    • 1 tablespoon unsalted butter melted
    • 1 tablespoon pure vanilla extract
    • 1 teaspoon melted butter for skillet
    • ¼ cup packed brown sugar

    INSTRUCTIONS

    • In a medium bowl, whisk together the flour, salt and baking powder.
    • In another medium bowl, beat the eggs. Add the milk, butter, and vanilla. Slowly stir in the flour mixture. Whisk to combine.
    • 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:
    • Carefully flip, using two wide spatulas. Fry 1-2 more minutes on the second side, until golden.
    • Transfer the pannekoek to a dinner plate. Sprinkle with brown sugar, roll up, and serve.

    WATCH THE 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. 

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    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 2pannenkoeken | Calories: 239kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 339mg | Fiber: 3g | Sugar: 14g
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    More Keto Breakfast Recipes

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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