Why Dutch Pancakes Are Europe’s Best Breakfast (And How to Make Them at Home)

When people think of pancakes, fluffy American stacks drenched in maple syrup often come to mind. But in the Netherlands, pancakes are an entirely different experience. Known as pannenkoeken, Dutch pancakes are thin, crepe-like, and large enough to fill an entire dinner plate, served with both sweet and savory toppings that turn them into a satisfying meal any time of day.

Unlike delicate French crepes, Dutch pancakes have a slightly thicker bite while still remaining light, making them perfect for holding a variety of toppings. From traditional apple and cinnamon to bacon and cheese or mushrooms and onions, pannenkoeken blur the line between breakfast, lunch, and dinner. In Dutch homes and pancake houses (pannenkoekenhuis), they are a beloved comfort food for families and travelers alike.

In this recipe guide, you’ll learn how to make authentic Dutch pancakes at home, whether you want to impress brunch guests or recreate that cozy European cafe vibe on a Sunday morning. We’ll also cover the best times to enjoy them, how to serve them like locals do, and the surprising controversies about pannenkoeken that even many tourists never realize.

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Best Time to Eat and How to Partner

In the Netherlands, pannenkoeken are enjoyed at any time of day, but they are most popular for lunch or dinner, often as a main meal rather than a breakfast treat. Many families enjoy them for a cozy evening meal, especially on weekends, and they are commonly eaten at pancake restaurants as a social occasion with friends and family.

To serve them authentically, offer a variety of toppings so guests can customize their pancakes. For savory options, include Gouda cheese, crispy bacon, sautéed mushrooms, or smoked salmon with dill. For sweet toppings, provide powdered sugar, stroop (Dutch syrup), sliced apples caramelized in butter, or fresh berries with whipped cream. Pair with coffee, tea, or a light beer for dinner to recreate the full Dutch dining experience.

One controversial truth about Dutch pancakes is that tourists often mistake them for crepes or American pancakes with European flair. In reality, pannenkoeken are in a class of their own, rooted in centuries of Dutch farmhouse cooking traditions where they were eaten to fuel long working days. Calling them simply “crepes” overlooks their cultural and culinary significance in Dutch homes.

Another often misunderstood aspect is that Dutch pancakes are meant to be a meal, not just a snack or dessert. In the Netherlands, it’s common to eat just one large pancake loaded with savory toppings as dinner, often followed by a sweet pancake for dessert. This approach turns what foreigners view as a light breakfast into a hearty, communal dining ritual.

Finally, while many travelers flock to pancake houses in Amsterdam expecting an Instagram-worthy tourist dish, locals see pannenkoeken as a nostalgic comfort food tied to childhood and family gatherings. Over-commercializing them into purely sweet, decorative pancakes misses their original purpose: simple, filling, and endlessly adaptable for any taste or occasion.

How to Make Dutch Pancakes

Dutch Pancakes Recipe Ingredients

Basic Pancake Batter:
2 cups (250g) all-purpose flour
2 large eggs
2 ½ cups (600ml) milk (whole or semi-skimmed)
1 tbsp butter (melted) or vegetable oil
½ tsp salt
1 tsp sugar (optional for sweet pancakes)
Butter for cooking
Optional Sweet Toppings:
Powdered sugar
Maple syrup or honey
Fresh fruit (bananas, berries, apples)
Chocolate spread
Optional Savory Toppings:
Cheese (Gouda, Edam)
Ham or bacon
Mushrooms, spinach, or onions

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Step By Step How to Make Dutch Pancakes

Prepare the Batter

In a large mixing bowl, whisk together eggs and milk until well combined. Gradually add flour and salt, whisking continuously to avoid lumps.

Stir in the melted butter. Let the batter rest for 10-15 minutes (optional but helps with texture).

Cooking the Pancakes

Heat a non-stick skillet or pancake pan over medium heat. Lightly grease with butter or oil.

Pour about ½ cup of batter into the pan, swirling to coat the surface evenly. Cook for 1-2 minutes, until the edges start to lift. Flip and cook for another 1-2 minutes until golden brown.

Adding Toppings (Optional)

For cheese or bacon pancakes, add toppings while cooking (before flipping). For sweet toppings, add after cooking and serve warm.

Tips To Make Dutch Pancakes

For extra fluffy pancakes, add ½ tsp baking powder to the batter.

For a richer taste, replace half the milk with buttermilk.

Use a large pan (at least 10 inches) to get the classic thin and wide Dutch pancake shape.

Don’t flip too soon! Wait until the edges turn golden before flipping.

How Many Calories Have Dutch Pancakes

Calories: ~180 kcal
Carbs: 25g
Protein: 6g
Fat: 6g
Fiber: 1g
Toppings will change the calorie count!

How to Serve Dutch Pancakes

Classic Dutch way: Sprinkle with powdered sugar and roll it up.

Savory style: Serve with cheese and ham, folded in half.

Indulgent treat: Add Nutella, fruit, and whipped cream.

Origin and History

Dutch pancakes, or pannenkoeken, trace their origins back to the Middle Ages, when grains and dairy formed the foundation of daily meals. Farmers relied on hearty, simple foods that could fuel long days of work, and early versions of the pancake—thin, rustic, and cooked over open heat—became a natural staple. Over centuries, the recipe evolved with regional ingredients, turning into a beloved household dish.

By the 18th and 19th centuries, Dutch pancakes had grown into both an everyday comfort food and a celebratory treat. Families prepared them for gatherings, holidays, and seasonal festivals, often serving them with apples, bacon, or syrup. Their thin structure—somewhere between a crêpe and an American pancake—made them versatile and endlessly adaptable.

Today, Dutch pancakes remain a cultural cornerstone. Pannenkoeken restaurants can be found across the Netherlands, each offering dozens of sweet and savory combinations. The dish has become a symbol of Dutch hospitality: unfussy, satisfying, and welcoming to anyone who sits at the table.

One ongoing debate among pancake lovers is whether Dutch pancakes or French crêpes are truly superior. Crêpe enthusiasts praise their delicate texture, while Dutch pancake fans argue that their version offers more substance and flavor flexibility. Both sides claim their favorite belongs at the top of Europe’s breakfast hierarchy.

Another controversy surrounds what counts as an authentic topping. Traditionalists insist that apples, bacon, powdered sugar, or stroop (Dutch syrup) are the only true choices. Others believe modern additions like Nutella, cheese, caramelized onions, and fresh berries keep the dish relevant. The disagreement reflects a broader conversation about preserving tradition versus embracing creativity.

There’s also debate about whether Dutch pancakes should be eaten for breakfast, lunch, or dinner. Many Dutch locals consume them as a full meal rather than a morning dish, while international fans treat them strictly as breakfast food. This difference in perspective often surprises visitors, revealing how flexible and culturally embedded the dish really is.

How Long You Take to Prepare

Dutch pancakes are surprisingly quick to prepare once you have the batter ready. Mixing the ingredients flour, eggs, milk, and a pinch of salt—takes about 10 minutes. A brief resting period of 10 to 20 minutes helps the batter relax, giving the pancakes their signature thin, tender texture.

Cooking each pancake takes just a few minutes. With a hot pan and a little butter, the batter spreads easily, creating a thin layer that browns within moments. Depending on the size of your pan, you can complete a batch in 20 to 30 minutes, making this a practical recipe for busy mornings or casual weeknight dinners.

If you’re adding toppings like apples, bacon, or cheese, allow a few extra minutes per pancake to ensure everything cooks evenly. Despite the additions, the process remains simple and approachable, even for beginner cooks. The real key is keeping the pan hot and the batter thin.

Serving Suggestions

Dutch pancakes shine because they work equally well as sweet or savory meals. For a classic presentation, sprinkle powdered sugar over a warm pancake and drizzle with stroop. Apple slices caramelized in butter make an excellent topping, giving the dish a cozy, traditional feel.

For savory lovers, bacon or ham paired with cheese creates a satisfying meal that pairs beautifully with a simple side salad. Some Dutch restaurants even serve pannenkoeken topped with vegetables, herbs, and meats, transforming the dish into something closer to a thin, flavorful flatbread.

If you want a breakfast spread, serve Dutch pancakes alongside fresh fruit, yogurt, or coffee. For a more indulgent option, add whipped cream, chocolate sauce, or cinnamon sugar. Their adaptability makes them ideal for gatherings where everyone can customize their own pancake.

Final Thoughts

Dutch pancakes capture the essence of comfort cooking: simple ingredients, straightforward preparation, and endless room for personalization. Whether you prefer them sweet or savory, thickly topped or lightly dressed, they offer a delicious and satisfying start—or end—to any day.

What makes them stand out among Europe’s many breakfast traditions is their versatility. They’re hearty without being heavy, flavorful without requiring elaborate techniques, and comforting without feeling predictable. Their thin, rustic charm is exactly what draws people back to them again and again.

In the end, Dutch pancakes earn their reputation not through hype but through genuine, quiet excellence. They’re easy to master at home, deeply rooted in tradition, and endlessly enjoyable. Try them once, and you’ll quickly understand why so many people consider them Europe’s best breakfast.