Belgian Pancakes (Pannenkoeken)

These Belgian pancakes, or pannenkoeken, are thin, soft, buttery, and just a little sweet. They’re quite similar to French crêpes, though a bit more tender, and we usually eat them rolled up with a sprinkle of sugar. This recipe is based on the pancakes my dad has always made for us growing up. Except he doesn’t actually follow a recipe. He just throws everything together, adds a little more milk or flour until the batter looks right, and somehow they turn out perfect every time. I’ve tried to put actual measurements to his method so I can recreate them without having to guess!

They’re really simple to make, and once you’ve got the hang of swirling the batter around the pan, it’s pretty easy going!

About these belgian pancakes

These Belgian pancakes are from the Flemish region of Belgium which is where I’m from. My dad would often make a huge stack of these pancakes when we had family coming over, and if there were lots of people, he’d sometimes start making them the day before. They’re just as delicious the next day, so don’t feel like you have to make them fresh!

Growing up, our family always ate them the same way, just with a sprinkle of sugar, rolled up. That is still my favorite way to eat them. But as our family grew and we started bringing partners into the mix a few new pancake traditions came in. Now we have whipped cream, bananas, berries, compote, and all sorts of other toppings on the table. All delicious, of course, though I still stick to just a bit of sugar!

A tall stack of golden-brown belgian pancakes on a white plate, sitting on a countertop. The background shows kitchen items slightly blurred for focus. — My dad’s pancake stack

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

1, Add the flour, baking powder, eggs, melted butter, sugar, salt, and milk to a large mixing bowl.

Hands cracking an egg into a glass bowl of flour with an egg already inside for Belgian pancakes.

Whisk until everything is well combined and the batter is smooth. A few little lumps are fine, but you don’t want big pockets of dry flour.

An immersion blender mixing yellow Belgian pancake batter in a glass bowl.

You can also use an immersion blender to mix the batter. The batter should be thin like pouring cream.

A hand pours Belgian pancake batter from a measuring cup into a hot frying pan.

Pour around 1/4 to 1/3 cup of batter into the center of the hot pan. Immediately lift the pan and tilt it in a circular motion so the batter spreads into a thin, even layer.

A spatula lifts a thin, golden-brown Belgian pancake cooking in a frying pan.

Cook for around 1 to 2 minutes, until the top looks dry and matte and the edges begin lifting slightly. Slide a thin spatula underneath and gently flip the pancake.

A thin Belgian pancake cooking in a non-stick skillet.

Cook the second side for another 30 to 60 seconds, until lightly golden.

A stack of thin, golden-brown Belgian pancakes on a white plate.

Transfer the cooked pancake to a plate and repeat with the remaining batter. Stacking them as you go helps keep them soft and flexible.

TIPS

Choose the right pan. A smaller nonstick pan makes it much easier to get perfectly round pancakes. Use enough batter to cover the flat base completely, then let the edge of the pan do the shaping for you.
Keep the batter thin. If the batter is too thick, it won’t spread quickly enough and you’ll end up with thicker, uneven pancakes. Don’t be afraid to add more milk or some water if needed.
Preheat the pan properly. If the pan isn’t hot enough, the first pancake can stick and may cook unevenly. If it’s too hot, the batter sets before you’ve had time to swirl it.
Use only a little grease. You don’t need a big puddle of butter in the pan. Just use a thin and even coating to help prevent sticking without making the pancakes greasy.
Swirl immediately. Pour the batter into the center, then quickly tilt the pan in a circular motion. Don’t wait for it to start cooking before spreading it.
Watch for the surface to dry. The pancake is ready to flip when the top is no longer wet and the edges begin lifting slightly.

How to serve Belgian pancakes

But you can add just about anything you like:

Granulated sugar, brown sugar, or powdered sugar
Fresh strawberries, blueberries, or sliced bananas
Whipped cream or a scoop of vanilla ice cream
Maple syrup, golden syrup, or honey
Warm fruit compote
Chocolate spread or melted chocolate
A squeeze of lemon juice with a little sugar

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.

Storing and reheating

Refrigerator: Let the pancakes cool completely, then stack them on a plate or in an airtight container. Refrigerate for up to 3 days.

Freezer: Place small pieces of parchment paper between the pancakes to stop them sticking together, then freeze in an airtight container or freezer bag for up to 3 months.

Reheating: Warm them briefly in a frying pan over low heat or in the microwave until soft and heated through. Covering them while reheating helps prevent them from drying out.

FAQ

They’re very similar, but there are regional and family variations in how they’re made. My dad’s version includes a little baking powder, which gives them a softer texture. They’re still thin enough to roll or fold.

Usually, it’s because the batter isn’t spreading evenly across the pan before it begins to set. Using a smaller pan can make a big difference. If you can swirl enough batter to cover the entire flat base, the pan naturally creates a round pancake.

It’s meant to be! Belgian pannenkoeken need a thin batter so they can spread into a delicate layer when you tilt the pan. If the batter is too thick, the pancakes will be heavier and harder to spread evenly.

More Belgian recipes

If you love these homemade Belgian pancakes, here are a few more recipes from my Belgian collection.

Yeasted Belgian Waffles – Light, crisp Brussels-style waffles made with yeast and whipped egg whites.
Liège Waffles – Sweet, buttery Belgian waffles with crunchy pearl sugar that caramelizes as they cook.
Belgian Crèmekoeken – Soft, sweet buns filled with creamy vanilla custard.
Homemade Marzipan (Belgian Marsepein)