Savory Dutch Pancakes – Pannekoeken with Speck
Savory Dutch Pancakes (Pannekoeken) are satisfying for breakfast, lunch or even dinner. This is not a “dutch baby” puffy pancake. Keep reading to find out how to make a true Dutch Pancake.
These Savory Dutch Pancakes are are not the same as the “dutch baby” pancakes that are all over the internet. A “dutch baby” is a pancake that you bake in a cast iron skillet. It puffs up, then collapses when it comes out of the oven.
According to Wikipedia, “dutch baby” pancakes were popularized in the US in the early 20th century. It’s based on a German recipe (Deutsch, not Dutch!).
Although dutch babies are delicious, they are not what I’m writing about today.
Dutch Pancakes, or Pannekoeken, are from Holland!
Pannekoeken are true Dutch pancakes. Dutch as in from Holland or The Netherlands.
My husband is Dutch and we’ve been visiting Holland together for more than 30 years. Every trip to Holland includes at least one meal at a Pannekoekehuis (Pancake house).
How to Make Savory Dutch Pancakes (Pannekoeken)
- This recipe is based on one I found in an old Dutch cookbook. The book has recipes for several styles of pancake.
- Some recipes are made with yeast and a thick batter and some are more like a crepe with no leavening and melted butter in the batter.
- I adapted the recipe that seems closest to the type of pancake we like. We like the more crepe-like thin pancakes. You can eat them plain, or with savory or sweet toppings.
- I love the savory version topped with “spek” (smoked proscuitto) and cheese.
- To make sweet pancakes top them with sauteed apples or any fruit of your choice.
- When our kids were young they loved pancakes topped with whipped cream and chocolate sauce, or “stroop” (Dutch syrup).
Scroll through the step by step photos to see how to make Dutch Pancakes (Pannekoeken):
Roll them up and enjoy. Personally, I like the speck and cheese pancakes with a little maple syrup. Sorry, it’s the American in me. I just love my maple syrup!
Want to try more Authentic Dutch Recipes?
- Dutch Apple Tart
- Dutch Sugar Bread
- Dutch Speculaas Cookies
- Dutch Savory Pancake
- Dutch Stroop Waffels
- Dutch Boter Koek
- Dutch Filled Speculaas Cake
- Spekkoek (Thousand Layer Cake)
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Savory Dutch Pancakes – Pannekoeken
Ingredients
- 8 ½ oz all purpose flour (1 ⅔ cups, see note)
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons table salt
- 1 large egg
- 16 oz whole milk (2 cups)
- 2 oz unsalted butter
- 4 oz speck (or meat of your choice (see note))
- 4 oz young Gouda cheese (or cheese of your choice)
Instructions
- In a large bowl, whisk together 8 ½ oz all purpose flour, 1 ½ teaspoons baking powder and 1 ¼ teaspoons table salt. Make a well in the center of the dry ingredients. Add 1 large egg and half the milk to the well. Mix until the ingredients are combined. Slowly add the remaining milk. The texture should be like a thin pancake or crepe batter.
- Heat a large (12") non-stick skillet over medium. Melt a teaspoon of butter and swirl to coat the pan. Pour ½ cup of the batter into the pan and swirl to create a large thin pancake that covers the bottom of the pan.
- Place several slices of the speck or bacon over the top of the pancake. Cook until the top of the pancake is set. Flip the pancake over and cook until that side is browned.
- Flip back over so the speck is on top. Add a few slices of cheese, cover and allow the cheese to melt.
- Serve hot or hold in a warm oven while you make the remaining pancakes
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Eileen, New to me recipes, so it’s like travelling through food. My family is going to enjoy them. By the way, your background in baking has really upped my baking efforts. Thank you for sharing your knowledge and making so approachable.
Thanks! Enjoy the recipes.
Had these for dinner last night and they were amazing. Thanks!! I might reduce the salt a little the next time, as the prosciutto added salt too, and it seemed a little high (always a personal thing with salt!). Also thanks for listing the weights of the ingredients; not nearly enough recipes use weight, but when they do, that’s always my preferred way to measure. Happy New Year!
Thanks for the clear and easy instructions. Next best thing to visiting the “old country”!
For your flour amount, 4 oz is NOT 250 g. In no known universe is that accurate. 4 oz is 113.4 g. Conversely 250 g is 8.8 oz
Wow, why so aggressive? It was a typo and has been fixed.
This is an amazing recipe! I recently visited Amsterdam and was inspired to make these lovely pancakes. Your recipe has exceeded my expectations and my daughter demands these on a regular basis. This recipe is simple, authentic, and so so tasty! Yay!
Thanks!!
Thank you so much for this! Great post! The pictures were really useful for knowing what colour they were supposed to be. Troubleshooted a few little things i’d been consistently making mistakes on whilst trying to recreate Dutch pancakes (i’m from the UK). Mainly to cook it until the top was completely set (i’d kept trying to flip too early in my previous attempts), and to put the meat on top of the uncooked side of the pancake (i’d been cooking one side, flipping, adding ham and cheese whilst browning the other side).
Thanks, Charis. I’m so glad the photos were helpful. Enjoy!!
I love savoury pancakes – quick and easy, these pancakes look like a great idea for this Sunday’s brunch.
Thanks, Nicole. I like the Dutch pancakes because you can make them sweet or savory.
I make them differently but I,ll try these, great story too. Reggi Shane.
Thanks, Reggi. I saw a few different recipes in our Dutch cookbook and chose the one closest to what we’re used to.