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Pannenkoeken - Dutch Pancakes

Meagan - The Crossroads Cook
Dutch Pancakes, not to be confused with Dutch Baby Pancakes, are similar to crepes and can be filled with both sweet and savory fillings. Go international for dinner tonight and try some Pannenkoeken!
Prep Time 5 mins
Cook Time 20 mins
Course Brunch, Dessert, Main
Cuisine Dutch
Servings 10 Pancakes


  • 2 cups All-Purpose Flour
  • 2 cups Milk
  • 1 tsp Sugar
  • A Pinch of Salt
  • 2 Eggs


  • In a large bowl, combine the flour, sugar, and salt.
  • In a large mixing cup, measure two cups of milk and whisk in two large eggs.
  • Combine the wet and dry ingredients, whisking until completely smooth.
  • Heat a 10-inch non-stick skillet to medium-high heat. Add a bit of the oil of your choice. Once the oil is hot, use a ladle to add about 1/2 cup of the batter to the pan, swirling the pan as you add it so that the batter spreads to the edges.
  • Cook the pancake until the edges start to pull away and the bottom releases from the pan. Just shake the pan and if it moves, it's ready. Flip the pancake and cook for another 30 seconds to a minute.
  • To keep the finished pancakes warm while you cook the rest, either stack on a plate in a warm oven, or place on a double boiler set-up and cover.


To serve, fill the pancakes with your choice of toppings. Ham, cheese, sauteed onions, mushrooms, jam, peanut butter, Nutella, and lemon juice and powdered sugar are all good options!
Keyword Dutch Pancakes, Pancakes, Pannenkoeken