There’s a little pancake shop just outside Amsterdam that my husband swears makes the best pannekoeken in all of Holland. The first time he took me there, I was expecting something like the fluffy “Dutch baby” pancakes I’d seen back home — you know, the ones that puff up in the oven and collapse dramatically the moment you take them out. But when the server placed a plate in front of me, I realized I was in for something completely different.
True Dutch pancakes, or pannekoeken, are thin like crepes, cooked on the stovetop, and can be topped with just about anything — savory or sweet. The one I fell in love with had smoky slices of speck and melty Gouda, rolled up like a cozy blanket and served hot. Ever since, making them at home has been my way of recreating that moment.
Why You’ll Love This Recipe
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They’re versatile — breakfast, lunch, dinner, or even a late-night snack.
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You can go savory with bacon, speck, cheese, or keep it sweet with fruit, syrup, or whipped cream.
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The batter comes together quickly and uses basic pantry staples.
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They’re thin, tender, and packed with flavor — more satisfying than a crepe but lighter than an American pancake.
Whenever we visit Holland, we make at least one stop at a pannekoekhuis. Over the years, our kids have created their own traditions — one always orders sweet apple pancakes with stroop, while another swears by the whipped cream and chocolate sauce version. At home, though, I usually go for the savory speck-and-cheese combination… with a sneaky drizzle of maple syrup, because some habits from home are just too good to let go.
Ingredients & Notes from My Kitchen
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Flour – Plain all-purpose works fine.
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Milk – Whole milk gives the best flavor and tenderness.
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Eggs – Large, fresh eggs help the batter bind beautifully.
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Butter – Melted into the batter for richness.
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Speck or Bacon – Speck has a deeper smoky flavor, but good-quality bacon works too.
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Cheese – Gouda is the classic choice; its meltiness is perfect for these pancakes.
Tip: The batter should be looser than American pancake batter — closer to a crepe consistency. This keeps the pancakes thin and flexible for rolling.
Step-by-Step: How I Make Pannekoeken at Home
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Mix Dry Ingredients – Whisk flour and salt in a large bowl.
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Add Eggs & Milk – Make a well in the center, add eggs and half the milk. Whisk until smooth.
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Loosen Batter – Add the rest of the milk slowly, whisking to avoid lumps.
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Cook the Pancake – Pour a thin layer of batter into a hot, buttered pan.
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Add Toppings – Place pieces of speck or bacon on top while the pancake is still wet.
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Flip & Brown – Once the top has set, flip to brown the speck side.
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Melt the Cheese – Flip back over and sprinkle with Gouda until melted.
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Serve & Enjoy – Roll them up and serve hot.
Serving Ideas
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Classic Savory – Speck or bacon with Gouda.
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Sweet & Fruity – Sauteed apples with cinnamon sugar, topped with stroop or maple syrup.
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Dessert Style – Whipped cream, berries, and a dusting of powdered sugar.
And yes, even the savory versions taste incredible with a touch of syrup — I’ve been told that’s “too American,” but I’m standing by it.
Savory Dutch Pancakes
Thin, tender, and irresistibly flavorful—these savory Dutch pancakes are perfect for breakfast, lunch, or even a light dinner. Speck (or bacon) and melty Gouda take this classic dish to the next level, but feel free to get creative with your fillings.
Ingredients
- 1 ⅔ cups (8 ½ oz) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons table salt
- 1 large egg
- 2 cups (16 oz) whole milk
- 2 oz unsalted butter, plus more for cooking
- 4 oz speck (or bacon, ham, or meat of choice)
- 4 oz young Gouda (or cheese of choice), thinly sliced
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Make a well in the center and add the egg along with half the milk. Whisk until smooth, then gradually whisk in the remaining milk. The batter should be thin, similar to crepe batter.
- Heat a large (12-inch) non-stick skillet over medium heat. Melt about 1 teaspoon of butter, swirling to coat the pan.
- Pour ½ cup of batter into the pan, tilting and swirling so it forms a thin, even layer covering the bottom.
- Arrange slices of speck or bacon over the top. Cook until the pancake is set on top, then flip and cook until the underside is golden brown.
- Flip again so the meat side is up. Lay a few slices of cheese on top, cover the skillet, and let the cheese melt.
- Serve hot, or keep warm in a low oven while you cook the remaining pancakes.
Notes
- The batter should spread easily in the pan; if it’s too thick, whisk in a splash more milk.
- Swap the speck and Gouda for your favorite savory pairings—smoked turkey and brie, or prosciutto and fontina are both delicious.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 264Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 69mgSodium 958mgCarbohydrates 23gFiber 1gSugar 3gProtein 13g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Every time I make these pancakes, it’s like a mini trip back to Holland. They’re simple enough for a weekday breakfast but special enough to serve guests. Whether you fill them with melty cheese and smoky speck or pile on warm cinnamon apples, pannekoeken are all about comfort and flexibility. Just make sure to serve them right off the pan while they’re still warm — that’s when they’re at their very best.
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