Dutch Pancakes

A cross between a French crepe and an American pancake, thin yet dense, Dutch Pancakes (Pannenkoeken) are a wonderful thing. This recipe comes courtesy of my husband, who was born and raised in Holland. He loves to make these Dutch Pancakes for a family breakfast on weekend mornings.

Dutch Pancakes

All of my husband’s immediate family lives in The Netherlands. So, we’ve been over there a bunch of times to visit and to sightsee. One of our favorite things to eat, when we are over there, is Dutch pancakes and Holland is full of pancake restaurants. Pancakes in Holland are not just for breakfast, they have savory versions for lunch and even dinner.

One of the best things in the world to eat, is a savory Dutch pancake made with Dutch cheese and speck, served with a frosty mug of beer. You can’t beat it, especially when enjoyed outside on the terrace on a sunny day.

They really should have Dutch pancake restaurants here in the US. But until then, you can make and enjoy your own Dutch pancakes at home. This recipe is for plain pancakes, with some suggested add-ins. My husband will often add apples or bananas to the batter. Or, you can go the savory route and add cheese (hard cheeses work best) and ham or bacon.

Dutch Pancakes

We like to eat these Dutch Pancakes rolled up. They are delicious when sprinkled with powdered sugar and drizzled with maple syrup. I like to top them with fresh fruit or berries.

The raspberries I used in the pictures here were freshly picked by me and the girls at Silferleaf Farm in Concord. The berries were so ripe and delicious that one of my girls couldn’t resist stealing one mid photo.

Dutch Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 7 to 8 pancakes (using 9" frying pan). Double or triple the recipe as needed for more pancakes.

Dutch Pancakes


    Pancake Batter
  • 2 cups flour (all white or any blend you like)
  • 2 cups + 2 tbsp. milk
  • 2 large eggs
  • 1/2 tsp salt
  • Fruity Variations
  • Sliced Apples (e.g. Granny Smith) or
  • Sliced Banana or
  • Blueberry or
  • Topped with Strawberry and Whipped Cream or ...
  • Savory Variations
  • Grated Sharp Cheese (e.g. Old Amsterdam, Aged Gouda or Cheddar)
  • Bacon (cooked and chopped)
  • Broccoli (steamed and chopped)
  • Ham
  • Spinach


    For the batter:
  1. Combine the flour and salt.
  2. Mix the eggs into the flour.
  3. Add milk slowly (about 1/2 cup at a time) while mixing, getting rid off any lumps in the batter.
  4. For each plain pancake:
  5. Lightly coat frying pan (non-stick or seasoned skillet) with butter (Pam spray works well) over medium-high heat.
  6. Ladle 1/2 cup of batter into frying pan, coating the bottom evenly.
  7. Flip the pancake once all batter solidifies and brown the other side (~15-30 seconds).


With the exception of cheese, if you're adding fruit or other ingredients, add them immediately after ladling the batter into the pan. When adding cheese, add as the batter starts to solidify.

For savory pancakes (dinner or lunch) experiment with combinations of ham and cheese, bacon and cheese, broccoli or spinach with cheese, or create your own...

For dessert pancakes, top plain pancakes with fruit and whipped cream or chocolate sauce.

Top cooked pancake with some confectioner's sugar and/or (maple) syrup.


A cross between a French crepe and an American pancake, thin yet dense, Dutch Pancakes (Pannenkoeken) are wonderful for a family breakfast on weekend mornings.


  1. Diederik Verhoef says:

    Come on over for those lovely Dutch pancakes. Working on the Dutch pancake thing as we speak! At least in CA that is….have a look at Royal Dutch Delights.

  2. Sally says:

    Thank you. My grandmother grew up on Holland and made these for us. She called them flinches or at least that’s what it sounded like. She added some sugar to the batter though. We ate them as you said – just with butter and sugar and rolled up. We would wait for our turn for the next one off the pan. Any time I try to describe them people just say ” oh, crepes” LOL

    • Joy says:

      Hi Rose, bacon is a good substitute for speck. You can either add uncooked bacon to the pan, either in strips or chopped, let it cook for just a bit (depends on how well you like the bacon cooked) and then ladle the batter over top. Or you can add cooked chopped bacon to the batter, then ladle into the pan.

      Hope you give it a try and enjoy!
      Joy recently posted…4 Easy Ideas + Tips for a Stress-Free Girls Night InMy Profile

  3. Bonnie says:

    I fell in love with Dutch pancakes when visiting the Netherlands and had such a taste for them this morning. Usually I cannot find a recipe which is accurate. This is it! Thank you! They were the perfect consistency and taste.

      • Larry Lynch says:

        My grandmother made these all the time. But she would put berries or apple slices in the batter. When done she sprinkled cinnamon and brown sugar on them and we never had maple syrup so she made a syrup with brown sugar and I believe water boiled it and that’s what we had on them. They were the greatest. Really miss grandma’s cooking

  4. Rachel Robbertsen says:

    This is a nice one too for dinner(or lunch)
    Chop 2 unions and 250 grams of mushrooms in a blender (untill it’s crumbly)
    Than stir frie it in a pan in a little olive oil,
    than put in a whole Boursin(the small version) or creamcheese with herbs.
    When it’s melted, put the ragout on your pancake…delicious!! Enjoy!!

  5. Barbara | Creative Culinary says:

    These are just beautiful and happy to know about a real Dutch pancake. I’m sort of on a mission to have folks know that Dutch Baby Pancakes came about because someone’s daughter could not pronounce the word Deutsch and something German became something Dutch. Why yes, I am of German heritage! 🙂

    I just ate a bowl of strawberries for breakfast; what a waste…I could have had them with these gorgeous pancakes!
    Barbara | Creative Culinary recently posted…The Pucker UpMy Profile

  6. Nicole Neverman says:

    Thank you so much for attending week 11 of #PureBlogLove and linking your fantastic blog post. These Dutch pancakes have my mouth watering. They look perfect! Bet the whole family loves weekend breakfasts with these on the menu 🙂 I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
    Nicole Neverman recently posted…#PureBlogLove Link Party – Week 11My Profile

  7. mila furman says:

    OMG I love Dutch pancakes!!! And these look incredible!!! I think these may be right up my alley! Thanks for sharing them with us on #foodie Fridays!!!! Glad to see ya there!

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