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4 from 1 vote

Pannenkoeken (Dutch pancakes)

Thin, custardy crepes are easy to throw together and delicious topped with maple syrup, jam, nutella, nut butters, whipped cream or fresh fruit.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 -16, depending on the size of your pan and thickness of your crepes


  • 1 cup all-purpose flour or: try 1/2 all-purpose flour, 1/2 buckwheat flour
  • pinch of salt
  • 1 tablespoon vegetable oil
  • 2 eggs
  • 1.5 cups milk


  • Combine all ingredients. My dad follows this order: flour, salt, vegetable oil, eggs and milk. Whisk together until there are no lumps.
  • Preheat an ungreased, nonstick frying pan over medium heat. When pan is hot, pour in enough batter to lightly cover the bottom of the pan, quickly swirling the pan to coat evenly (in our 10-inch frying pan, my dad uses about 4 oz or 1/2 cup batter per crepe). Cook for 30 to 45 seconds, or until the edge of the crepes start to turn from beige to brown and bubbles start to puff up the crepe (you can lift the edge of the pancake to check the browning of the underside.) Flip and cook for another 30 to 45 seconds, then plate and serve.


My parents recently bought this frying pan and it is MAGIC. Far and away the best frying pan I've ever used in my life. If you use a pan like this, I can promise you there is no need to grease the pan because the nonstick surface is so smoooooth.

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