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Dutch pancakes

Yummy for breakfast on Fridays or rolled up in your kids lunchbox.


1 cup of flour (250 ml)
2 cups of milk (500 ml)
2 eggs
pinch of salt
1 tsp of vegetable oil
oil or butter, for brushing the pan


  1. Mix the flour and milk until they are smooth. Add the eggs, oil, and a pinch of salt. Mix well. Let batter rest for 30 minutes to 1 hour for better results.
  2. Heat up a large frying pan on medium to medium-high heat. Brush a little oil or butter in the pan. Pour in enough batter to evenly cover the bottom of the pan, trying to make the pancake as thin as possible. Cook until batter sets and the pancake is golden on the bottom, about 1 minute. Flip pancake and cook another 20 to 30 seconds until the other side is also golden.
  3. Serve with syrup, Nutella or icing sugar. Makes about 12 large pancakes.

​Be as creative as you want! We also cook the pancakes with cheese or apple. In Holland, these pancakes are served in many variations with meat or ginger or whatever you like