Dutch pancakes (pannenkoek)are a delicious breakfast treat that is a cross between a French crepe and an American pancake! They're larger and thinner than your average pancakes and can be customized to be sweet or savory. Top them with your favorite pancake toppings, and you'll have an amazing and unique breakfast that everyone will enjoy!
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Instructions
In a large mixing bowl, use a whisk to beat the eggs until the eggs start to become frothy. Next, add in the milk, salt, and optional cinnamon sugar (if using) and whisk to combine fully.
Slowly add the all-purpose flour in small amounts and continue to whisk until the pancake mixture is well-combined and smooth.
If you are using an electric crepe maker, plug it in and wait for it to heat up, then spray it with non-stick cooking spray or heat butter over the entire surface. Alternatively, heat a large skillet over medium heat and add oil or butter to coat the pan.
Use a ladle or measuring cup to add ½ a cup of pancake batter to the skillet or crepe maker. Cook the Dutch pancake over medium heat until the top of the pancake starts to become dry and the bottom is ready to be flipped about 2-3 minutes.
Use a spatula to raise the edges, then flip the pancake and cook the other side for 1-2 minutes or until it becomes a light golden color.
Remove the pancake and transfer it to a plate or platter. Repeat with the rest of the pancake batter.
Serve the pancakes hot or cold, sweet or savory. They are wonderful with your favorite pancake toppings like butter, syrup, powdered sugar, whipped cream, or fresh fruit.
Notes
You can either roll up your pancakes with your favorite crepe fillings inside or enjoy them flat with a knife and fork.
If you have the time, cover the pancake batter with plastic wrap and let it rest for 30 minutes at room temperature before cooking so that the flour has enough time to absorb the liquid. This is optional but highly recommended, as the pancakes will taste delicious either way.
Serve your pancakes with your favorite toppings like butter, whipped cream, powdered sugar, fried apples, roasted berries, strawberry coulis, microwave lemon curd, or blueberry syrup! You can also make your pancakes savory by omitting the cinnamon sugar and adding chopped bacon and shredded cheddar cheese on top of the wet batter right after you pour it into the pan.
To store: Place your cooled leftover Dutch pancakes in a resealable storage bag and store them in the fridge for up to 2 days.
To freeze: Transfer the pancakes into a heavy-duty storage bag after they have completely cooled. Store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
To reheat: Heat a skillet over medium-high heat. Add a small amount of olive oil or butter to the pan and reheat your pancakes until they are heated to your liking. Alternatively, you can put the pancakes on a microwave-safe plate and reheat them in the microwave in 30-second increments.