Description
Dutch Pancakes, known as Pannenkoeken, are thin, large pancakes that are slightly sweet and incredibly versatile. This recipe guides you through making authentic Dutch pancakes with a tender texture and a delicate crisp on the edges, perfect for breakfast or brunch. Serve with classic toppings like powdered sugar, fresh fruits, or maple syrup for a delicious treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 2 tablespoons melted butter, plus more for greasing the pan
- 1 teaspoon vanilla extract
Optional Toppings
- Powdered sugar
- Maple syrup
- Fresh fruit (berries, bananas)
- Whipped cream
- Chocolate sauce
Instructions
- Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Whisk in the wet ingredients: In a separate bowl, thoroughly mix the egg, buttermilk (or the milk and lemon juice/vinegar mixture), melted butter, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients bowl and gently fold until just combined. Do not overmix; a few lumps are acceptable to maintain batter tenderness.
- Let the batter rest: Cover the bowl with plastic wrap or a clean kitchen towel and allow the batter to rest for 5-10 minutes to improve texture and consistency.
- Heat the pan: Preheat a lightly greased griddle or non-stick frying pan over medium heat to ensure even cooking.
- Pour the batter: Ladle approximately 1/4 cup of batter onto the hot surface per pancake. Space pancakes apart to prevent merging.
- Cook the first side: Cook for 2-3 minutes until bubbles form on the surface and the edges appear set and dry.
- Flip and cook the second side: Gently flip the pancakes with a spatula and cook for an additional 2-3 minutes until golden brown. Press lightly with the spatula to distribute heat evenly.
- Serve and enjoy: Stack pancakes and add desired toppings such as powdered sugar, maple syrup, fresh fruits, whipped cream, or chocolate sauce for a delightful meal.
Notes
- Using buttermilk gives the pancakes a subtle tang and helps with fluffiness, but you can substitute it with milk and lemon juice or vinegar as listed.
- Do not overmix the batter to keep the pancakes light and tender.
- Resting the batter helps the flour fully hydrate and results in better texture.
- Make sure your pan is at medium heat; too hot and the pancakes will burn, too cool and they will be greasy and dense.
- Customize toppings based on your preference for sweet or savory pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Dutch
Keywords: Dutch pancakes, Pannenkoeken, traditional Dutch recipe, breakfast pancakes, buttermilk pancakes, sweet pancakes, easy pancake recipe
