Large thin Dutch pancakes eaten sweet with stroop and powdered sugar, or savoury with ham and Dutch cheese. Larger and thinner than French crepes.

Dutch pannekoeken have been eaten since at least the 17th century, depicted in Golden Age paintings. Unlike French crepes, Dutch pancakes are made with whole milk and often buckwheat; they are cooked one at a time in a large pan and eaten as a full plate-sized portion. Utrecht cafes and bakeries serve pannekoeken as a brunch and lunch staple.

Where to eat Dutch Pancakes (Pannekoeken) in Utrecht

3 editor picks for Dutch Pancakes (Pannekoeken) in Utrecht, ranked by editorial score. All Utrecht signature dishes · Dutch Pancakes (Pannekoeken) across every city.

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Make it at home

Serves 435 minEasy

Ingredients

  • 200g plain flour
  • 2 eggs
  • 500ml whole milk
  • Pinch of salt
  • 30g unsalted butter for cooking
  • For savoury: 4 slices Dutch ham, 80g grated aged gouda
  • For sweet: 4 tbsp Dutch stroop (syrup) and icing sugar

Method

  1. Whisk flour, eggs, a pinch of salt and half the milk until smooth. Gradually add remaining milk to make a thin batter. Rest 15 minutes.
  2. Heat a 26cm frying pan over medium-high heat, add a small knob of butter.
  3. Pour a ladleful of batter (approx. 100ml) into the pan, swirl to cover the base completely.
  4. Cook 2 to 3 minutes until the edges are set and the underside is lightly golden; flip once and cook 1 minute more.
  5. For savoury: add ham and gouda when the pancake is nearly cooked and fold in half.
  6. For sweet: slide onto a plate, pour Dutch stroop over and dust with icing sugar.

Editor tip. Dutch pannekoeken should be very large and very thin; use a big pan and pour just enough batter to coat the base thinly.

Common allergens: Gluten, Dairy, Egg.