Savory pancakes, called Pannenkoeken, so large they fill the whole plate. This is one of the most loved foods in The Netherlands and with reason: melted cheese, crispy bacon, and sautéed onions make this a fulfilling meal that can be eaten for either breakfast, brunch, lunch, or dinner!
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Dutch pancakes, or "pannenkoeken," are a beloved culinary staple in the Netherlands, revered for their versatility and delightful flavors, served with both sweet and savory toppings. Among the myriad of savory variations, the combination of cheese, onion, and bacon stands out as a classic and mouth-watering option. This blend of ingredients perfectly encapsulates the heartiness and comfort found in traditional Dutch cuisine. The savory pancakes are not just a breakfast item but are enjoyed as a fulfilling meal at any time of the day, showcasing the Dutch flair for incorporating simple, quality ingredients into splendid culinary creations.
If you're looking for more savory breakfast recipes, check out also these Scrambled Eggs with Zucchini and these Roasted Tomatoes Eggs in Purgatory.
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American Pancakes vs. Dutch Pancakes
If you've ever been to The Netherlands, you may have noticed some restaurants called Pannenkoekenhuis, literally pancake houses. If you're from the US, you may be familiar with pancake restaurants but it's not really the same.
Pannenkoekenhuis are Dutch pancake restaurants that serve only Dutch pancakes in many different flavors. Compared to the US version, in Holland, they serve mostly savory pancakes. There are only a few sweet versions which include plain with syrup and the traditional apple, cinnamon, and raisins.
Another difference is that Dutch pancakes, or Pannenkoeken, have more eggs and are less fluffy because they don't have baking powder. Like French Crêpes. Also, instead of serving several small pancakes in a stack, they serve only a big one that fills the whole plate.
There is also another version of pancakes very common in the Netherlands, called Poffertjes. They're tiny mini puffy pancakes usually served with butter and powdered sugar.
If you want some classic pancakes but with a spin, try my Pear and Chocolate Chip Pancakes.
Sweet pannenkoeken are served with fruits and syrups on top. Instead, the ingredients for the savory ones are most often cooked in the batter (but it really depends on the restaurant preferences), as in this recipe.
If the pancakes are topped with the ingredients, they're usually rolled and then eaten by cutting roll slices. While, if the ingredients are in the batter, they eat it by cutting bites with fork and knife, since it will be thicker, more similar to a Frittata.
Ingredients
- Eggs: Eggs act as a binding agent in pancake batter, adding structure and richness.
- Milk: Milk adds moisture and richness to the pancake batter. Any plant-based milk like almond, soy, or oat milk can be used for a dairy-free option.
- Flour: All-Purpose Flour provides the primary structure to the pancakes. Gluten-free flour blends can be used for a gluten-free alternative. Buckwheat flour is also a great option, adding a nutty flavor.
- Onion: Onions add a slight sweetness and texture to the pancakes. Leeks or shallots can be used for a milder flavor, or green onions for a slight bite.
- Smoked Bacon: Smoked bacon adds a rich, meaty flavor and crisp texture. For a vegetarian option, smoked tempeh or coconut bacon can be used. Turkey bacon is a lighter meat alternative.
- Cheese: Shredded cheese such as Gouda or mild Cheddar adds a creamy, savory flavor and gooey texture. For a dairy-free option, use vegan cheeses like cashew-based or soy-based cheese. For a different flavor profile, try Emmental or Edam cheese.
Variations
The savory variants can include anything, from vegetables to whole dishes. Like the Stamppot Pancake, a pancake topped with mashed potatoes and sausage: 2 classic Dutch meals in 1. But the most common ones are ham and cheese or bacon, cheese and onions. But really, once you have the batter, you can top them with cooked mushrooms, salami, bell peppers, and so on.
How to serve
A peculiarity of the Dutch is that they like to mix sweet and savory, very much like Americans. Which is very far off my comfort zone as an Italian. So you guess that, when the pancake arrives on the table, Dutch people immediately grab their Schenkstroop (sugar syrup) and generously pour it on top of all the savory goodness.
Storage
Leftover Dutch pancakes with cheese, onion, and bacon should be cooled to room temperature before storage to prevent moisture buildup. Once cooled, they can be stored in an airtight container or wrapped tightly in cling film or aluminum foil. This helps retain their flavor and texture.
Place the wrapped pancakes in the refrigerator, where they can be kept safely for 2-3 days.
For longer storage, pancakes can be frozen; individually wrap each pancake and place them in a freezer-safe bag or container. They can last up to two months in the freezer.
When reheating, ensure that the pancakes are heated thoroughly to revive their original taste and texture. Microwaving, oven reheating, or a quick pan fry can effectively warm them up.
Recipe FAQs
Yes, you can prepare the batter up to 24 hours in advance. Store it covered in the refrigerator. Before using, give it a gentle stir to recombine any ingredients that may have settled.
Certainly! Feel free to add herbs like chives or parsley, or vegetables like bell peppers or mushrooms for additional flavor.
These savory pancakes are versatile and can be enjoyed at any meal - breakfast, lunch, or dinner.
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📖 RECIPE
Ingredients
Method
- In a large bowl, whisk the eggs with milk and then slowly add the sifted flour and salt. Mix until you have a smooth batter, then set aside.
- Peel and cut the onions in half lenghtwise, then thinly slice them.
- In a large pan, add the bacon cubes and turn on the heat. When they start to sweat, add the onions and sauté until they start to brown.
- Remove half of the filling from the pan, then pour half of the batter in the pan.
- Cover the pan and let it cook at medium-low heat for a few minutes, checking the bottom once in a while to make sure it doesn't burn.
- When the botton is browned, flip the pancake using a large spatula. Add the grated cheese on top and cook for a few minutes more until the other side is brown too.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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Dave says
How much cheese is in this recipe? I'm not seeing cheese in the ingredients list.
Jessica - Cooking my Dreams says
Hi Dave, Thank you for your comment, somehow I must have missed it in the list! 🙂 I now adjusted the recipe card. There is about 1/2 cup of shredded cheese (in total, so 1/4 cup each), which you can of course adjust to your preference!