Pannenkoeken are a favorite in the Netherlands.

Simply Recipes / Mark Beahm

One of the first meals my Dutch husband cooked for me was pannenkoeken.

My husband grew up making pancakes with his mother who grew up making them with her mother.

Plate of Pannenkoeken (Dutch Pancakes) on a plate next to a stripped kitchen towel with forks, a container of syrup, and a container of tea

Simply Recipes / Mark Beahm

The recipe was passed down not on a kitchen-stained card but by shared experience.

They mix the batter intuitively by eye and feel rather than the precise by-the-gram measurements I employ.

What Are Pannenkoeken?

Plate of Pannenkoeken (Dutch Pancakes) on a plate next to a stripped kitchen towel with forks and a container of syrup

Simply Recipes / Mark Beahm

Dutch pancakes are heartier and sturdier, supporting all kinds of mix-ins and toppings.

Even more fun and especially popular with children are the pannenkoekenboten that cruise down the canals and rivers.

Dutch pancakes dont have to be sweet.

Pannenkoeken (Dutch Pancakes) batter in a skillet topped with apple slices, and in the surroundings, apple slices and half an apple on a cutting board, an apple on the counter, and a plate with more Dutch pancakes

Simply Recipes / Mark Beahm

Spekpannenkoeken made with bacon are enticingly sweet and savory when drizzled with syrup.

Cook a couple of bacon slices in the pan, then pour the batter over the cooked bacon.

You don’t need to add butter to the pan as the pancake cooks in the flavorful bacon fat.

Powdered sugar dusted on a stack of Pannenkoeken (Dutch Pancakes) at a table setting with a glass of tea, a plate with a serving of Dutch pancake, and utensils on the counter

Simply Recipes / Mark Beahm

Even slices of cheese make it into pancakes.

Pannenkoeken Toppings

Dutch pancakes can be a vehicle for a plethora of toppings.

Add the milk and eggs and whisk to form a smooth, pourable batter.

Dry ingredients whisked together in a bowl for Pannenkoeken (Dutch Pancakes) recipe

Simply Recipes / Mark Beahm

The batter should be thinner than American pancakes and thicker than crepe batter.

You may need to add a little extra milk to get the right consistency.

Set a large non-stick or well-seasoned cast-iron skillet over medium heat.

Wet ingredients added to the bowl and whisked together to make Pannenkoeken (Dutch Pancakes) batter

Simply Recipes / Mark Beahm

When the temperature is right, the butter should melt, sizzle, and foam.

Swirl the butter to coat the bottom of the pan.

Simple Tip!

Pannenkoeken (Dutch Pancakes) batter lifted up using a whisk to check consistency

Simply Recipes / Mark Beahm

Cook until the top of the pancake is dry, about 2 minutes.

Flip and cook the other side for 1 to 2 minutes more.

The pancakes should be golden brown in a speckled, honeycomb pattern.

Melted butter on a skillet for Pannenkoeken (Dutch Pancakes) recipe

Simply Recipes / Mark Beahm

Repeat with the remaining butter and batter.

Or serve them straight from the pan as you go.

The batter can sometimes thicken a bit as you make your pancakes.

Pannenkoeken (Dutch Pancakes) batter added to heated skillet

Simply Recipes / Mark Beahm

Add a few drops of milk as needed to thin it back out.

Serve the pancakes with your favorite toppings.

Dutch pancakes are best eaten fresh and hot from the pan.

Pannenkoeken (Dutch Pancakes) batter cooking on the skillet

Simply Recipes / Mark Beahm

Store leftovers, covered, in the fridge for a day.

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Pannenkoeken (Dutch Pancakes) flipped on the skillet

Simply Recipes / Mark Beahm

Cooked Pannenkoeken (Dutch Pancakes) placed on a plate and covered with a kitchen towel

Simply Recipes / Mark Beahm

Pannenkoeken (Dutch Pancakes) on a plate covered slightly with a kitchen towel

Simply Recipes / Mark Beahm