Travel to Amsterdam with these delicious Dutch Pancakes (Pannekoek) with Apple Stroop. Enjoy the Dutch pancakes the traditional way with bacon, ham, apples, Gouda cheese, or keep it plain and simple with a dust of powdered sugar. Whether you go savory or sweet, these Dutch pancakes (pannekoek) are easy to make and quite scrumptious.
What is a Dutch Pancake or Pannekoek?
A Dutch pancake, also known as Pannekoek, is a soft, thin pancake from the Netherlands. The Dutch pancakes resemble a French crepe, but are slightly thicker and at least 10″ inches round. They are traditionally served plain with powdered sugar and butter or topped with bacon, ham, apples, Gouda cheese, or a combination of the ingredients.
The Dutch pancakes (pannekoek) are also traditionally served with apple Stroop, a sweet syrup made with apple juice and molasses. You can enjoy Dutch pancakes any way you want. In fact, a lot of people prefer to roll the pancakes and cut them into bite-sized pieces.
Dutch Pancakes (Pannekoek) in Amsterdam
During our trip to the Netherlands, we quickly learned that Dutch pancakes (pannekoek) are one of the best foods to try in Amsterdam. So there are countless restaurants serving Dutch pancakes in Amsterdam. However, the BEST place to enjoy Dutch pancakes is at the famous restaurant, Pancakes Amsterdam.
Pancakes Amsterdam is so popular that there are six locations throughout the city. Their menu includes a variety of delicious Dutch pancakes – traditional, savory, and sweet. In addition, they also serve American pancakes and another Dutch favorite, Poffertjes.
I still remember thinking it was crazy waiting outside the restaurant in a long line just for pancakes, but then we ate our Dutch pancakes….totally worth the wait! We both ordered a plate of Poffertjes and traditional Dutch pancakes with bacon and apples.
Every bite was simply divine, which is why it is the inspiration behind my recipe. The Dutch pancakes were light, soft, flavorful, and perfectly sweet with apple Stroop.
List of Ingredients for Dutch Pancakes (Pannekoek) with Apple Stroop
You can enjoy Dutch pancakes plain, but we enjoy the additional flavor of bacon and apples. The combination of salty and sweet is perfect.
For the Dutch Pancakes
- All-purpose flour
- Baking powder
- Salt
- Egg
- Milk
- Unsalted butter melted
- Prosciutto
- Gala apples
- Lemon juice
For the Apple Stroop
- Apple juice
- Sugar
- Ground cinnamon
- Salt
- Molasses
How to Make Dutch Pancakes (Pannekoek)
Making Dutch pancakes (pannekoek) is very simple and easy. It takes very little ingredients and time.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In a separate bowl, whisk together the egg, milk, and melted unsalted butter.
Slowly pour the wet ingredients into the dry ingredients while whisking. Make sure you do not pour the wet ingredients all at once or your batter will create lumps. Pour a little at a time while whisking until the dry ingredients absorb all the liquid. Repeat this process two more times until the batter is a loose liquid with no lumps.
Set aside and let rest while you prepare toppings. If you are keeping the Dutch pancakes (pannekoek) plain, you can skip ahead to cooking them.
For Prosciutto and Apples
Once the batter is finished, peel and core your apples. Then slice them a little less than 1/4 cm. Place the apple slices in a bowl of lemon juice and water so they do not brown.
In a non-stick skillet, melt unsalted butter over medium heat. Sauté the apples on both sides until the apples get color and are soft. Remove the apples from the pan and set aside.
Carefully slice the prosciutto into strips and place them in layers between sheets of paper towels. This step is to make the cooking process faster because cutting prosciutto can be finicky. The layers are also to help the prosciutto not stick together.
Cooking the Dutch Pancakes (Pannekoek)
Place a 10″ in. non-stick skillet over medium heat. For every pancake, melt a small amount of butter on the pan (about 1/2 – 1 teaspoon). Once melted, pour 1/3 cup of the batter into the pan. Quickly swirl the batter around the pan to completely cover it.
If you are using a 12 in. sauté pan, pour 1/2 cup of the batter into the pan.
Place prosciutto and apple slices on the pancake batter before it cooks on top. Let the pancake cook for 1 – 2 minutes or until it is golden brown. Gently flip the pancake over and cook for another 1 – 2 minutes.
Repeat the cooking process for every pancake. In between every pancake, place a paper towel sheet to avoid the pancakes getting soggy and sticking together.
Serve with traditional Dutch apple Stroop (syrup), American maple syrup, or butter with powdered sugar. Enjoy!
How to Make Apple Stroop (Apple Syrup)
Dutch pancakes (pannekoek) are traditionally served with apple Stroop (syrup). This syrup can be made a day ahead.
In a large saucepan, stir together the apple juice, sugar, ground cinnamon, and salt together. Bring the syrup to a boil for about 30 minutes or until it reduces to half and reaches 235°F on a candy thermometer. This step is important so the syrup has the correct viscosity.
Once the syrup has reached the correct temperature, add the molasses and mix until combined. Let the syrup cool down completely. Store in an airtight container in the refrigerator until you are ready to use it.
Tips & Tidbits
Variations of Dutch Pancakes (Pannekoek)
If you are keeping the Dutch pancakes plain, cook the pancake as directed without any additional ingredients.
If you are adding Gouda cheese, flip the pancake over again (prosciutto and apple slices up) and add on top so it melts into the pancake.
Here are some other ideas you can try with your Dutch pancakes:
- Prosciutto and Gouda cheese
- Gouda cheese and apples
- Apples with toasted almonds and whipped cream
- Sautéd bananas with toasted almonds and chocolate sauce
What Type of Bacon Can I Use?
In Europe, speck is commonly enjoyed as bacon, but it is not always easy to find in U.S. grocery stores. So I use prosciutto for my Dutch pancake recipe to stay close to the authenticity of what we enjoyed in Amsterdam.
Furthermore, I find American bacon too crispy and wavy for the thin Dutch pancakes. If you decide to use American bacon, cook it just before it’s too crispy and then add it into the pancakes.
Dutch Pancakes (Pannekoek) with Apple Stroop
Delicious thin and soft Dutch pancakes (pannekoek) with slices of prosciutto and apples. This traditional pancake from the Netherlands is a real treat and can be enjoyed for any meal of the day!
Ingredients
For the Dutch Pancakes (Pannekoek)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 2 cups milk
- 3 tablespoons unsalted butter (melted), plus more
- 6 ounces prosciutto
- 2 Gala apples
- 1 lemon
For the Apple Stroop (Syrup)
- 4 cups apple juice
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 2 tablespoon molasses
Instructions
For the Dutch Pancakes (Pannekoek)
- In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk together the wet ingredients.
- Slowly pour the wet ingredients into the dry ingredients while whisking the batter to avoid any lumps. When the dry ingredients absorb all the liquid, add more. Repeat this process two to three more times until the batter is a smooth, loose liquid with no lumps. Set aside and let rest while you prepare toppings.
- In a small bowl, juice the lemon and combine 1/2 cup of water. Peel, core, and slice the Gala apples. The slices should be less than 1/4 cm. thin. Place the sliced apples in the lemon water mixture to avoid browning.
- In a non-stick skillet, melt unsalted butter over medium heat. Sauté the apples on both sides until the apples get color and are soft. Remove the apples from the pan and set aside.
- Cut the prosciutto into slices and layer on a plate. Place paper towels between the laters of prosciutto to avoid them from sticking together.
- In a 10" in. non-stick skillet, melt about 1/2 - 1 teaspoons of unsalted butter. Once the butter has melted, pour 1/3 cup of the batter into the pan. Quickly swirl the batter around the pan to completely cover it. Place prosciutto and apple slices on the pancake batter before it cooks on top. Let the pancake cook for 1 - 2 minutes or until it is golden brown. Gently flip the pancake over and cook for another 1 - 2 minutes.
- Repeat the cooking process for every pancake. In between every pancake, place a paper towel sheet to avoid the pancakes getting soggy and sticking together. Serve with warm apple Stroop and enjoy!
For the Apple Stroop (Syrup)
- The apple Stroop can be made one day ahead.
- In a large saucepan, stir together the apple juice, sugar, ground cinnamon, and salt together. Bring the syrup to a boil for about 30 minutes or until it reduces to half and reaches 235°F on a candy thermometer. This step is important so the syrup has the correct viscosity.
- Once the syrup has reached the correct temperature, add the molasses and mix until combined. Let the syrup cool down completely. Store in an airtight container in the refrigerator until you are ready to use it.
Notes
If you are using a 12 in. sauté pan, pour 1/2 cup of the batter into the pan.
You can also make these Dutch pancakes (pannekoek) without prosciutto and apples. Melt butter over the pancakes and dust with powdered sugar. Or add other ingredients like Gouda cheese.
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