Belgian pancakes are thin, soft, and tender, with a hint of sweetness. They’re great for stacking and rolling and so delicious.

Two rolled crepes topped with whipped cream and drizzled with syrup are on a white plate. Fresh blueberries are scattered around, adding a pop of color to the dish. A fork is visible in the background on the table.

About these belgian pancakes

These Belgian pancakes are from the Flemish region of Belgium. Similar to French crêpes but softer and more tender. My dad is the main pancake maker at my parents’ house, and this is his version of the recipe. Traditional pannenkoeken can be a bit chewy from the gluten in the batter. Dad would always add a touch of baking powder, not to make them fluffy, but to interrupt the gluten and give a more delicate texture. Since having kids of my own, I’ve been making them too. We have them with a sprinkle of sugar, rolled up, but you can use fruit, cream, compote, or whatever you like!

Pancakes for every birthday

One of the massive stacks of pancakes dad would make. His ones are much rounder and more even than mine, but he’s had years of practice!

A stack of golden-brown pancakes piled high on a white plate, set on a kitchen counter. The pancakes have a slightly crispy edge and a fluffy texture, evoking a delicious homemade feel. Kitchen utensils and a mug are blurred in the background. — Vake’s pannenkoeken

Ingredients

Here’s what you need. You can find the amounts in the printable recipe card at the bottom of this post.

All-purpose flour and baking powder. We add a little baking powder adds lightness and stop them from being chewy.
Large eggs. The batter has lots of eggs which makes a lovely tender pancake.
Butter. Salted or unsalted butter for flavor and texture.
Milk. There’s a lot of milk in the batter to make it runny. This helps it spread nice and thin in the pan.
Sugar. A little granulated sugar for a hint of sweetness.
Salt. Brings out the flavor more.

Two rolled crepes sit on a white plate, with more pancakes blurred in the background. The crepes are golden brown, indicating they are freshly cooked. The scene is set on a light-colored surface.

Instructions

Add all the ingredients in one bowl and whisk until smooth. You can also use an immersion blender to make extra smooth batter. It’s going to be very runny.

Two-panel image showing baking process: left, a hand cracks an egg into a bowl of flour; right, a hand whisks a smooth batter in a glass bowl. Both images have Baking with Butter text at the bottom.

Make sure the pan is hot before frying the first pancake so it doesn’t stick, and spread on a little coconut oil or butter. Pour the batter into the pan and swirl it around to cover the bottom of the pan as much as you can. This is where the runny batter is helpful because it will spread out quite easily with the tilt of the pan.

Two images side by side. The left shows batter being poured into a frying pan. The right shows the same pan with the partially cooked batter, held by a hand. Both images have the text Baking with Butter at the bottom.

Fry for around 45-60 seconds on one side until it’s golden brown. Turn the pancake and fry for 15 seconds on the other side.

Two images side by side showing a crepe being cooked in a stainless steel pan. The left image shows the crepe being flipped while still light in color. The right image shows the crepe with a golden-brown side being flipped. Text reads Baking with Butter.

Stack the pancakes on a plate as they are cooked and continue with the rest of the batter.

TIPS

Preheat your pan enough. If the pan is too cold, the pancake will stick. More often than not, the first pancake will stick while you learn your pan’s heat. Just think of it like a tester.
Grease the pan lightly with butter or oil, spreading it evenly with a paper towel to prevent sticking but without adding too much.
Pour the batter into the center of the pan and quickly swirl it around to coat the surface for an even, thin pancake.
Flip when the surface of the pancake dries out. Use a thin spatula to loosen the edges, then flip gently.
Adjust the heat as needed to prevent pancakes from browning too quickly or unevenly. You’ll need to get to know your own stove and what works best.

Serving

We loved these pancakes served simply. Just a sprinkle of sugar and rolled up. But really, the options are endless. You can pile on fresh berries, sliced bananas, drizzle them with syrup or fruit compote.

A close-up of a thin belgian pancake with sugar on top, resting on a white plate. In the blurred background, there are more crepes stacked on a plate. A small white bowl and spoon are nearby on a marble surface.

Two belgian pancakes on a plate topped with whipped cream and blueberries, drizzled with syrup. A fork is placed beside the plate on a marble surface.

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