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Belgian Pancakes

5 from 1 vote
Elien Lewis
Thin, soft Belgian pancakes made with a simple batter of flour, eggs, milk, and butter. This is my dad's recipe, with a little baking powder for an extra tender texture. Perfect for stacking, rolling, and serving with your favorite toppings.
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Two rolled belgian pancakes topped with whipped cream and syrup, garnished with fresh blueberries, served on a white plate with a fork in the background.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 pancakes

Ingredients
 
 

  • 250 g all-purpose flour
  • 3/4 teaspoon baking powder
  • 3 large eggs
  • 600 g milk plus more if needed to thin the batter
  • 12 g granulated sugar
  • 45 g butter melted
  • 1/4 teaspoon salt

Greasing

  • oil or butter

Instructions
 

  • Add the flour, eggs, melted butter, baking powder, sugar, salt, and milk in a large bowl. Whisk together until it's a smooth and runny batter. You can use an immersion blender if you have it, to make it extra smooth, or run the batter through a sieve. 250 g all-purpose flour, 3/4 teaspoon baking powder, 3 large eggs, 600 g milk, 12 g granulated sugar, 45 g butter, 1/4 teaspoon salt
  • Leave the batter to rest for 10-15 minutes, then give it another stir. It should be very runny, like thin pouring cream. If it has thickened too much, add a splash of milk until it pours really easily.
  • Heat a nonstick or well-seasoned frying pan over medium heat.
  • Pour around 1/4 to 1/3 cup of batter into the center of the hot pan, adjusting the amount to suit your pan size. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. For round pancakes, aim to cover the entire flat base of the pan.
  • Cook for around 1 to 2 minutes, until the surface looks dry and matte and the edges begin to lift. Gently loosen with a thin spatula, flip, and cook for another 60 or so seconds until lightly golden. The first pancake is always a test and you can adjust your heat from there.
  • Transfer the pancake to a plate and repeat with the remaining batter, lightly greasing the pan as needed. Stack the pancakes as you go to keep them soft and flexible.
  • Enjoy warm with a sprinkle of sugar, rolled up, or with your favorite toppings.

Notes

  • Batter consistency: The batter should be very thin and pourable. Add more milk or water if it becomes too thick to spread easily.
  • Cooking temperature: Medium heat is a good starting point. If the batter sets before you can swirl it, the pan may be too hot. Adjust the heat as you cook.
  • First pancake: The first one is often a tester while you work out the heat and amount of batter for your pan.
  • Storage: Refrigerate cooked pancakes for up to 3 days or freeze for up to 3 months. Reheat gently in a pan or microwave.
  • Make ahead: These pancakes are excellent made a day ahead. Let them cool, then stack, cover, and refrigerate. 
     
     
     

Nutrition

Serving: 1pancakeCalories: 131kcalCarbohydrates: 16gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 51mgSodium: 115mgPotassium: 93mgFiber: 0.5gSugar: 3gVitamin A: 219IUCalcium: 70mgIron: 1mg
Keyword Belgian, Pancakes, Pannenkoeken
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