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Loading...Dutch pancakes are the Netherlands' beloved thin, crepe-style pancakes, larger than American flapjacks but slightly thicker than French crêpes. Made with a simple batter of flour, eggs, and milk, they cook in minutes and are traditionally served with sweet stroop syrup, powdered sugar, or fresh fruit. This classic recipe is the foundation for both sweet and savory toppings that make Dutch pancakes a beloved everyday meal.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield8 pancakes (4 servings)
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 14 gFat
- 6 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 22 gSugar
- 12 gProtein
- 280 mgSodium
- 230 mgPotassium
- 150 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the batter
- 1 1/2 cups (190 g) all-purpose flour
- 3 large eggs
- 1 1/2 cups (360 ml) whole milk
- 2 tbsp unsalted butter, melted, plus more for the pan
- 1 tbsp granulated sugar
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract (optional)
For serving
- Dutch stroop, or maple syrup
- Powdered sugar, for dusting
- Lemon wedges
- Fresh berries or sliced apple (optional)
Directions
- In a large mixing bowl, whisk together the flour, salt, and sugar; make a well in the center.
- In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla until completely smooth.
- Pour the wet ingredients into the dry ingredients and whisk until you have a silky, lump-free batter the consistency of heavy cream. Cover and let rest for 15 minutes.
- Heat an 8-inch (20 cm) non-stick skillet or crepe pan over medium heat and lightly brush with melted butter.
- Pour about 1/3 cup (80 ml) batter into the pan and immediately swirl to coat the bottom in a thin, even layer.
- Cook for 1 to 2 minutes, until the edges look set and the underside is lightly golden, then flip and cook another 30 to 60 seconds.
- Slide the pancake onto a plate and keep warm in a 200°F (95°C) oven. Repeat with the remaining batter, brushing the pan lightly between each pancake.
- Serve stacked or rolled, dusted generously with powdered sugar and drizzled with stroop. Finish with a squeeze of lemon or fresh fruit if desired.
Cook’s Notes
- Letting the batter rest for at least 15 minutes relaxes the gluten and produces more tender pancakes.
- For a savory version, skip the sugar and vanilla and top cooked pancakes with melted Gouda, ham, or smoked bacon.
- Dutch stroop is a thinner, darker syrup with caramel-malt notes; maple syrup is a fine substitute if unavailable.
- Keep finished pancakes warm by stacking them between layers of parchment paper on a plate set over a pot of simmering water.
- A 10-inch pan works well too; just increase the batter per pancake to about 1/2 cup for a more traditional Dutch-style size.
