Pannenkoeken (Dutch Pancakes) Recipe - Healthy Recipes Blog (2024)

FAQs

What is the difference between pancakes and pannenkoeken? ›

Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes. They may incorporate slices of bacon, apples, cheese, or raisins.

What's the difference between a Dutch pancake and an American pancake? A Dutch pancake is usually larger and much thinner than the thick and fluffy American pancakes. If you order a Dutch pancake at PANCAKES Amsterdam, you will get a delicious thin pancake with a diameter of 32 centimeters.

Dutch pancakes are traditional and worldwide famous, and there is a reason for that. They come with a topping of your choice or just plain. And it is the topping that makes the pancakes in a pancake restaurant so special.

Both Netherlands-style Pannenkoeken and Dutch Baby pancakes make a wonderful breakfast option as the batter can be made the night before and, in the case of the Dutch Baby, the pancake is baked in the oven, making it a relatively hands-off recipe.

Literally translated “pannenkoek” is the Dutch word for pancake. A pannenkoek is a delicious crepe with a variety of ingredients cooked right into the batter, making this not your average North American pancake.

Dutch Pancakes, or as my relatives call them Pannekoeken, are super similar to French Crepes!! French Crepes and Dutch Pancakes are built with 3 basic ingredients: flour, milk and eggs. The only difference between the two are that a French Crepe is considerably thinner as its batter uses twice as much milk.

The history of 'Hollandse Pannenkoeken' or Dutch pancakes goes back to the 12th century when pancakes were part of the daily food in China and Nepal cooked with buckwheat and water. History suggests that the crusaders liked them so much that they brought them to Europe.

If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.

A Dutch baby is very similar to a Yorkshire pudding, with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet.

Why do restaurant pancakes taste better than homemade? ›

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

While flapjacks is an informal nickname for pancakes, some people may use the terms hotcakes and griddlecakes to refer to specific types of pancakes. In the UK, the word flapjack refers to something entirely different—a baked good made from oats that resembles a granola bar.

Crêpes are an ultra-thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood.

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, is a dish that is similar to a large Yorkshire pudding.

The major difference between them and regular pancakes is the smaller amount of flour, and that the egg whites are beaten to form a meringue (just like you would in a souffle, hence the name), before being gently folded into the rest of the pancake batter.