Dutch Pancakes
Delight in the simplicity and versatility of Dutch Pancakes—light, thin, and irresistibly golden. Unlike their fluffy American counterparts, these European-style pancakes are closer to crepes, perfect for rolling or folding around your favorite toppings. Made with a handful of simple ingredients like all-purpose flour, milk, eggs, and melted butter, the batter comes together in minutes and rests briefly for a smooth, lump-free texture. Cooked to perfection in a buttery skillet, each pancake is tender with beautifully crisp edges. Enjoy them warm and customize endlessly—drizzle with syrup, dust with powdered sugar, or go savory with cheese or ham. Ideal for a quick breakfast, indulgent brunch, or even dessert, Dutch Pancakes are a crowd-pleasing favorite that's as easy as it is delicious.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 500 milliliters Milk
- 3 large Eggs
- 30 grams Unsalted butter
- 1 pinch Salt
- 1 teaspoon Sugar (optional, for sweet pancakes)
- 1 tablespoon Butter (for cooking)
- optional Toppings (e.g., syrup, powdered sugar, fruits, cheese, etc.)
Instructions
In a large mixing bowl, sift the flour and add a pinch of salt (and sugar if making sweet pancakes).
In another bowl, whisk together the milk and eggs until fully combined.
Gradually pour the milk-egg mixture into the flour, whisking continuously to create a smooth batter without lumps.
Melt 30 grams of unsalted butter and whisk it into the batter.
Let the batter rest for 10-15 minutes at room temperature to allow the flour to hydrate.
Heat a non-stick skillet or pancake pan over medium heat and add a small amount of butter (about a teaspoon). Allow the butter to melt and coat the surface of the pan.
Pour about 1/4 cup of the batter into the pan, tilting it to spread the batter into a thin, even layer.
Cook for 1-2 minutes until the edges start to curl and the bottom is golden brown. Flip the pancake with a spatula and cook for another 1 minute on the other side.
Repeat the process with the remaining batter, adding more butter to the pan as needed.
Serve the Dutch pancakes warm with your choice of toppings, sweet or savory. Popular options include syrup, powdered sugar, fresh fruits, cheese, or even ham.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 11.3 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
