About · Pancake Company Amsterdam

Three women making pancakes in a kitchen, 1930s

Making pancakes in the kitchen, ca. 1935 · Nationaal Archief / Spaarnestad

Four centuries on this canal

The Singel was dug in 1425 as Amsterdam's outer moat. By the Golden Age, thin pancakes were flipping in kitchens along it — buckwheat, butter, a hot iron plate. In 1862 the flower growers moored their barges here and never left. The market still floats; the pancakes never stopped.

We keep the old way — cast iron, real butter, batter from scratch — and add what a morning today asks for: oat milk, vegan and gluten-free batter, breakfast until we close. Tradition, without the dust.

From the archiveThe prints on our walls

Nell Langlais flips a pancake by tossing it in the air — Flip once, *and don't miss*Nell Langlais tosses a pancake into the air, 1930s. We still do it this way — though we usually catch it.Nationaal Archief / Het Leven · ca. 1935

Poffertjes on the cast-iron plate — Cast iron, real butter, *and a quick hand*Batter in the dimples, flip once when the edge turns dry. Two minutes later: icing sugar.Wikimedia Commons · CC BY-SA

Students eating pancakes during a race, 1960 — **Who finishes *a pancake* fastest**Pancake race, Amsterdam 1960. Some traditions need no explanation.Nationaal Archief / Anefo · 1960

1425

The canal

The Singel, Amsterdam's oldest ring canal, dug as the city moat.

1862

The market

The Bloemenmarkt — the world's only floating flower market — opens on our doorstep.

Today

The pan

Cast iron and real butter, every order — with vegan and gluten-free batter for everyone.

“Come for the poffertjes. Stay for the view.”

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