Dutch Pancakes

Dutch PancakesWhen I was in middle school, everyone was so excited to take Family and Consumer Science classes (or FACS). We loved FACS for one reason, and one reason only: food. Each year, we got to spend a couple weeks in the test kitchen learning basic cooking skills and table manners. Our teacher, Mrs. Brommer, would demonstrate a recipe and we would have a chance to make it in small groups. Each recipe was split into a myriad of steps, allowing each student a chance to touch the recipe. This recipe for Dutch Pancakes originally had over a dozen steps, filled with reminders to clean up spills and not let anything burn. I’ve simplified the original recipe (I hope you won’t spill batter everywhere, now that I took out that line!) and hope you’ll enjoy this quick and easy breakfast!

Dutch Pancakes (Pannekoeken)

Yield: 4 servings

Dutch Pancakes (Pannekoeken)


  • 1 tablespoon butter
  • 2 eggs
  • ¾ cup flour
  • ¾ cup milk
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Place butter in a glass baking dish and melt in heated oven.
  3. Allow butter to melt completely, and remove from oven. Tilt dish to coat evenly coat the bottom of the dish with butter. The original recipe called for 2 tablespoons of butter. I use only one tablespoon, and you can probably get away with using even less, depending on the size of your dish.
  4. Mix eggs, milk and flour with a whisk or electric mixer until smooth.
  5. Pour mixture into prepared pan. Wipe any mixture from the side of the pan, as it will burn in the oven.
  6. Sprinkle with cinnamon and nutmeg and bake for 15-20 until pannekoeken is well risen and golden brown.
  7. Remove from oven and let cool. Your pannekoeken will deflate as it cools.
  8. Slice and serve. Sprinkle with powdered sugar or serve with fruit. Remember my apple butter recipe from last week? Pannekoeken and apple butter are a match made in heaven. Enjoy!
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