Pannekoeken
Large, thin Dutch pancakes cooked on the stovetop in a skillet. They are made from a simple batter of flour, eggs, milk, butter, and salt, then finished with granulated sugar.
- 40-minute
- breakfast
- brunch
- butter
- classic
- dessert
- dutch
- dutch pancakes
- eggs
- entertaining
- family-friendly
- light meal
- netherlands
- nut-free
- pancakes
- pannekoeken
- shellfish-free
- skillet
- soy-free
- stovetop
- sugar
- sweet
- thin pancakes
- vegetarian
- weekend breakfast
- western european
- whole milk
- Cuisine
- Dutch
Shopping options
Check ingredients to include themPackage used · most used first
whole milk · 480 Milliliter
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
51%
Details
large eggs · 3 Each
Kroger® Grade A Large White Eggs
25%
Details
Unsalted butter · 42 Gram
Land O Lakes Unsalted Butter in Half Sticks
Sale
9%
Details
all-purpose flour · 150 Gram
Kroger® Bleached All Purpose Flour
7%
Details
granulated sugar · 50 Gram
Kroger® Pure Cane Granulated Sugar
3%
Details
table salt · 3 Gram
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- all-purpose flour-150 g
- granulated sugar-50 g
- large eggs-3 each
- whole milk-480 ml
- butter-42 grams
- table salt-3 g
In a mixing bowl, whisk together the all-purpose flour and table salt; in a second bowl, beat the large eggs with the whole milk until smooth.
Wash hands, bowls, and utensils after contact with raw egg mixture.
Pour the egg mixture into the flour mixture while whisking to make a thin, pourable batter, then whisk in the melted unsalted butter until no dry flour remains.
Avoid tasting raw batter because it contains raw eggs and flour.
Let the batter rest for 15 minutes so the flour hydrates, then give it one brief whisk before cooking.
Heat the large skillet over medium heat and melt a small amount of the skillet-coating butter until it lightly coats the surface.
The skillet and butter get very hot; add butter carefully to prevent splattering.
Turn the skillet handle inward while cooking.
Add about 80 ml or 1/3 cup batter to the skillet, immediately tilting and swirling to form one large, thin pancake.
Cook for 1 to 2 minutes, until the top looks mostly set and the edges are lightly golden, then flip with a thin spatula.
Flip pancakes gently to avoid tearing and hot steam burns.
Cook the second side for 30 to 60 seconds, just until set, then transfer to a plate and repeat with the remaining batter and butter.
Use caution when working around the hot skillet and melted butter.
Serve warm, finishing each pannekoek with a simple sprinkle of granulated sugar.
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