This is one of those recipes that you can always use. Why? It's simple and always works. You only need five things: flour, eggs, milk, salt, and a little butter. No packets or ready-made mixes—just make it yourself.
Within half an hour, you have a stack of delicious, fluffy pancakes. The inside is soft, and the edges are a little crispy—just the way it should be. Serve them with syrup, powdered sugar, bacon, or something special like salmon with crème fraîche. Anything goes.
Do you fancy extra-thin pancakes? Take a look at my recipe for crêpes. They are perfect for sweet fillings!
How to Make Traditional Pannenkoeken
When I ask the children, "What do you want to eat?" They almost always say pancakes! And I like to make them myself. It's easy, quick, and much tastier than buying them from a package.
We often eat them plain or with bacon, then add powdered sugar or syrup. It's old-fashioned and delicious. Sometimes, we eat them for lunch, and sometimes, we eat them for dinner—for example, with Dutch Erwtensoep.
Pancakes are always good. They immediately make it cozy at the table. And you can eat them in many ways. With sweet or savory. Or even in soup!
Did you know that pancakes can also be put in soup? Then try my recipe for Frittatensoep with pancake strips.
Top Tip
Always let the batter rest for a while. This will make your pancakes extra fluffy and delicious.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 4 cups all-purpose flour
- ⅛ teaspoon salt
- 3 eggs
- 4 cups milk
- butter, or oil for frying
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Sieve the flour into a large bowl and add the salt.4 cups all-purpose flour, ⅛ teaspoon salt
- Make a well in the middle and crack the eggs into it.3 eggs
- Pour in the milk little by little. Mix well until it is a smooth batter.4 cups milk
- Let the batter rest for 15 to 30 minutes.
- Heat some butter or oil in a frying pan.butter
- Pour a soup spoon of batter into the pan. Turn the pan so that the batter spreads well.
- Bake for 1 to 2 minutes, until the top is dry. Turn the pancake over and bake the other side for another minute.
- Repeat this until all the batter is used up.
Notes
- Why does the first pannenkoek often fail? Your skillet is not hot enough. Wait a moment before you start.
- How do you prevent lumps? Add the milk slowly and keep mixing well. Sift the flour beforehand.
- What if my pancakes stick? Use some extra butter or oil in the pan.
- How do they become nice and fluffy? Always let the batter rest before you start baking.
- Fried pancakes should be kept warm on a plate covered with aluminum foil in a low oven at 210 °F (100 °C).
- Sweet: Syrup, icing sugar, fresh fruit, apple, Nutella, lemon curd
- Savory: Bacon (traditional pannenkoeken met spek), cheese, ham, mushrooms with onion, salmon, goat cheese with honey.
- Healthy: Make them with whole wheat flour. Fancy something different? Then try my spinach pancakes. Delicious and healthy!
- Party? Make small pancakes and serve with all kinds of different toppings!
- Refrigerator: Let cool well and store in a sealed container. They keep for 2 to 3 days.
- Freezer: Store separately or per portion. They can be stored for up to 3 months.
- Reheat: In the microwave (15 to 20 seconds) or briefly in a dry pan.
Nutrition
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