Dutch pancakes

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These pancakes are soft, delicious, and super easy to make. Perfect for lunch, dinner, or dessert, the possibilities are endless!

These pancakes are thinner than American pancakes but slightly thicker than crepes. They are often eaten with jam or apples for dessert, bacon, cheese, or both for dinner. Obviously, there is much more you can do with them!

The batter for these pancakes is very thin. Especially if you are used to making American pancakes, this takes some getting used to, but this is exactly what we want! I always use a ladle to pour the batter into the middle of the pan.

Quickly divide the batter over the entire bottom of the pan by tilting the pan. You can always add a bit more if there isn't enough batter in the pan.

When the top of the pancake is dry, and the bottom is nice and golden, you can flip the pancake.

Bake until the underside of the pancake is cooked. That's it!

The history of Dutch pancakes

Because it has been a while since I went into the archives for a recipe, I went looking for the oldest recipe for pancakes I could find.

I came across a recipe in a handwritten Dutch cookbook from the 18th century, and..… the recipe was exactly the same as I've been making them for years... Not really exciting.

They did suggest adding spices like nutmeg, cinnamon, or ginger which I would love to try soon. Or maybe make them with speculaas spices!

Ingredients you need

Flour
Milk
Eggs
Salt
Sugar *optional

What is the difference between these pancakes and crepes?

The main difference is in the proportions of the ingredients and the size. Crepes are slightly thinner, smaller, and have more milk and eggs than pancakes.

How long will they keep?

They are at their best when freshly baked and still warm, but you can keep them in the fridge for about 2-3 days.

Can I use almond milk?

Yes! You can use any milk you like. You can even use just water. I often use a mix of half water and half milk.

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Pancakes

Yield: 10

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Ingredients

300g (2 cups) flour
500 ml (2 cups) milk
2 eggs
½ teaspoon salt
1 teaspoon sugar *OPTIONAL

Instructions

Put the flour, salt, and sugar in a bowl and add the eggs and about half of the milk.
Stir until completely combined and add the rest of the milk until you have a thin, smooth batter. Try to not over mix the batter.
Heat some butter or oil in a frying or crepe pan and pour a ladle of batter on the bottom. Divide the batter over the whole bottom of the pan by tilting the pan. You can always add some batter if it is not enough.
Bake the pancake for a few minutes on medium-low heat until the bottom is golden brown and the top is dry. Flip the pancake and bake this side until done.