Spekpannenkoek (Bacon Pancake)
Spekpannenkoek
The savoury Dutch pancake — smoked bacon fried into the batter until crisp, the whole plate-sized round eaten with a thread of dark syrup over the salt.
IBread & the Broodmaaltijd- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
- Level
- Beginner
The spekpannenkoek is the savoury heart of the Dutch pancake tradition: a wide, thin pannenkoek with smoked bacon fried right into its surface, crisped and burnished, eaten flat on the plate. It is farm food from the eastern provinces, where a good pig and a bag of flour made a filling supper, and it remains the first thing many people order at a pancake house.
Bacon and pancakes have been paired in the Dutch countryside for as long as both have existed, and the nineteenth-century farm kitchen — cooking plainly, wasting nothing, leaning on the pig — is where the dish takes its familiar shape. In provinces like Gelderland, a spekpannenkoek was a whole meal, cheap and satisfying, the batter stretching a modest amount of meat across a plate.
Bacon first, batter second
The order matters. Render the diced bacon in the pan first, letting its fat run out slowly so the pieces crisp, then pour the batter straight over the sizzling bacon so it sets into the surface as it fries. You are not laying bacon on a finished pancake; you are cooking the two together so they become one thing, the smoky fat flavouring the whole round.
Salt and sweet, crisp and supple — a good spekpannenkoek is a small lesson in contrast, and the syrup is not a mistake.
The syrup is traditional
To a newcomer, zigzagging dark stroop over a bacon pancake looks like a category error. It isn't. The sweet syrup against the salty, smoky bacon is one of the most cherished combinations in Dutch home cooking — the same logic as maple and bacon, older and unhurried. Serve it bacon-side up, syrup drawn across in lines, with a grind of pepper and nothing else it needs.
“Render the bacon in a cold pan so the fat comes out slowly and the pieces crisp evenly before the batter goes in.”
Ingredients
Serves 4
The batter
- 250 gplain flour
- 500 mlwhole milk — at room temperature
- 2eggs
- 1 pinchsalt
The bacon and the pan
- 200 gsmoked streaky bacon — spek, diced or in strips
- 1 tbspbutter — if needed
To serve
- to servestroop — dark syrup
- to tasteblack pepper
Method
- 1
Make the batter
Whisk the flour and salt with the eggs and a splash of milk to a smooth paste, then thin with the rest of the milk to pouring cream. Let it rest 20 minutes while you deal with the bacon, so the flour hydrates and the pancake stays tender.
- 2
Render the bacon
Scatter the diced bacon into a cold, wide frying pan and set it over medium heat. Let it render slowly and crisp in its own fat, spreading it into an even layer across the base — this fat is what you will fry the pancake in.
- 3
Pour over the batter
With the bacon sizzling and evenly spread, pour a ladle of batter straight over it and swirl to a thin, even round so the bacon sets into the surface. Add a little butter only if the pan runs dry.
- 4
Fry and flip
Cook 2 minutes until the edges lift and the underside is golden, then flip and give the second side a minute to set. The bacon side should be burnished and crisp, studded into the pancake.
- 5
Serve bacon-side up
Slide it onto a warm plate bacon-side up. The Dutch way is to zigzag dark stroop over the top — the sweet syrup against the salty, smoky bacon is the whole reason the dish is loved.
In the kitchen
The tools that make this recipe easier.
- EssentialLoaf tin ↗
For suikerbrood, ontbijtkoek, and dense rye loaves.
Building the bread meal
The Dutch lunch is a spread, not a dish — bread and a parade of toppings.
- Jonge & belegen kaas — young and aged Gouda, sliced thin
- Hagelslag — chocolate sprinkles for the sweet slice
- Boiled egg & ham — the savoury half of the board
- Karnemelk — a glass of cold buttermilk
Questions from the kitchen
Why put syrup on a bacon pancake?+
The salty-sweet pairing is traditional and deliberate — dark stroop over crisp smoked bacon is a beloved Dutch combination, the savoury pancake's answer to salted caramel.
What bacon should I use?+
Smoked streaky bacon (gerookt spek). Its fat renders to fry the pancake and its smoke carries through the batter. Diced or in strips both work.
Can I add cheese or apple?+
Yes — spek-en-kaas (bacon and cheese) and spek-en-appel (bacon and apple) are classic pancake-house variations. Add them on top before you flip.
Paint the rest of the meal
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