I know what you think: pancakes for dessert? That seems like turning your meals upside down or inside out, however enough people talk about breakfast for dinner or dessert as lunch. Funny enough, I am raised with pancakes as a main dinner dish, not as a breakfast and these small raisin pancakes are a traditional Dutch dessert.

When I met my husband, many many years ago, there was surprise on his face when I told him that our pancakes are as large as a wheel and that we eat them at dinner time. I was surprised to learn that he was used to eating pancakes for breakfast. Of course we are talking different types of pancakes.

Small Raisin Dessert Pancakes are served next to each other on a plate, with powdered sugar on top and a little bit of butter, but to continue mixing things up, I also photographed the stacked.

Key Ingredients in This Recipes

You’ll find the complete list of ingredients and exact quantities in the recipe below.

All-purpose flour
Baking powder
Egg
Milk
Raisins
Butter
Powdered sugar

How to Make Small Raisin Dessert Pancakes

Step 1 – Mix dry ingredients (all-purpose flour, baking powder, and salt). In a separate bowl, mix wet ingredients (egg and milk).
Step 2 – Combine dry mix and wet mix, add raisins and mix again.
Step 3 – Heat butter in a skillet and pour half of the batter into the pan, divided over 3 pancakes. A note of caution; these small pancakes cook quickly, so don’t walk away; they are done before you know it.
Step 4 – Once the pancakes are brown on one side, flip them and bake the other side until brown as well. Bake other 3 pancakes the same way.

Step 5 – Place 3 raisin pancakes, next to each other on a plate, dust with powdered sugar and serve with a little piece of butter.

I only used raisins as a filling, as that’s the most authentic version, but I know that some people use raisins and apple or any other variety you might like.

Small pancakes stacked and a quarter cut out.

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