Dutch Pancakes
Eight large, thin Dutch pancakes for sweet or savory toppings.
35 min hands-on + 10 min resting · Total: 45 min · 4 servings
Ingredients
- 250 g all-purpose flour — Contains wheat (gluten).
- 500 ml milk — Contains milk.
- 2 pc eggs — Contains egg.
- 30 g butter for pan — Contains milk.
Instructions
Whisk the batter
Whisk 2 eggs with 250 ml of the 500 ml milk in a bowl. Gradually whisk in 250 g all-purpose flour until no dry lumps remain, then whisk in the remaining 250 ml milk. The batter should pour in a thin ribbon. Do not taste raw batter.
Smooth, pourable batter without dry flour lumps.
Rest for 10 minutes
Cover the batter and let it rest at room temperature for 10 minutes so the flour hydrates. Stir it once before cooking; it should look smooth and slightly thicker. Do not leave raw egg batter at room temperature longer than 2 hours.
Smooth batter that has thickened slightly.
Rest the pancake batter: 600 seconds
Heat and butter the skillet
Heat a 24 cm skillet over medium heat for about 2 minutes. Melt a small amount of the measured 30 g butter and swirl to coat the pan thinly; the butter should foam gently but not brown.
Butter foams gently without browning.
Cook eight thin pancakes
Pour about 100 ml batter into the hot skillet and tilt quickly to cover the base in a thin round. Cook about 1–2 minutes until the underside is golden and the upper surface is no longer liquid; flip with a spatula and cook about 1 minute more. Repeat for about eight pancakes, using small amounts of the remaining 30 g butter between batches. Each center must be fully set, not wet or raw.
Each pancake is golden on both sides and the center is fully set, with no wet batter.
Cook all eight pancakes: 1500 seconds
Serve or refrigerate
Stack the eight cooked pancakes on a clean plate and divide into four servings of about two pancakes each. Serve warm. If saving leftovers, cover and refrigerate within 2 hours of cooking (1 hour above 32°C) at 4°C or below; use within 3 days. Reheat until hot throughout, to 74°C if checked with a thermometer.
Eight warm, flexible pancakes, about two per serving.
Tips
- Tilt the pan immediately after each 100 ml pour to make a wide, thin pancake.
- Keep finished pancakes loosely covered and warm while cooking the rest.
Common mistakes
- A 60 ml pour may make an undersized pancake in a 24 cm skillet; use about 100 ml.
- A pan that is too cool makes the batter stick; butter should foam gently.
Substitutions
- For a dairy-free version, replace the 500 ml milk with 500 ml unsweetened plant drink and the 30 g butter with neutral oil; wheat and egg remain.
Storage
Cover and refrigerate within 2 hours (1 hour above 32°C) at 4°C or below; use within 3 days.
Reheating
Reheat in a skillet until hot throughout; 74°C if checked with a food thermometer.
About this recipe
Pannenkoeken are broad, thin Dutch pancakes eaten with sweet or savory toppings, not just at breakfast.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.