Pannekoek or Dutch pancake is a sweet or savoury style of pancake that originates from the Netherlands. They are larger and thinner than the fluffy American-style of pancake most commonly found around our breakfast tables. Try this recipe with your favourite fruit or omit the vanilla to make a savoury pannekoek.

Yield: Makes 6.



  • 2 cups milk (2%)
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 3 tbsp canola oil


  1. Whisk together milk, flour, eggs, vanilla and salt until smooth.
  2. Heat 1 tbsp oil in a 10 inch non-stick frypan over medium-high heat. Pour 1/2 cup batter in frypan. Swirl frypan until it is coated on bottom with batter; cook until underside is golden brown, about 1 minute.
  3. Loosen edges of pannekoek with a spatula. Slide spatula under pannekoek and quickly flip it over; cook until underside is golden brown, about 1 minute.
  4. Gently slide pannekoek onto a parchment paper-lined large rimmed baking sheet.
  5. Repeat procedure with remaining batter, adding remaining oil as necessary.
  6. Pannekoek may be cooled and frozen for up to 1 month. If freezing, layer pannekoek with parchment paper in an airtight container.