Here in the Netherlands, we Dutchies know a thing or two about pancakes.
We’re talking about the traditional Dutch kind, flat, golden, warm-from-the-pan and topped to your heart’s desire.
Ask any Dutchie how pancake night went at home, and the answers are oddly similar.
Someone, usually mum, dad, or oma, stood by the stove, flipping one after the other. The stack grew slowly, with a clean plate over the top to keep them warm.
Everyone sat around the table, shouting their topping requests like it was a national sport.
And when your pancake finally hit the plate? You rolled it up with expert hands and took that first bite. A little soft, a little sweet, maybe sticky.
That roll? A Dutch art form.
The toppings we still fight over
We asked around at DPM what everyone’s favourite was growing up, just to be sure.
Turns out, we all knew already. Because they’re still the same ones we put on our own pancakes today.
The true old-school toppings. The ones that never left our homes and never left our menu:
- Bacon and syrup; crispy, salty, sticky, sweet. No notes.
- Cheese and bacon; melty, meaty, no-nonsense.
- Apple and cinnamon; for Sunday warmth and rainy day cravings.
- Apple and raisins in the batter; yes, our newest menu addition. A quiet classic, because oma always knew what she was doing.
- Plain with (powdered) sugar or stroop; minimal effort, maximum joy.
- Peanut butter and sugar?; (One of us grew up with it. We won’t say who.)
Some call it old-fashioned.
We call it home.
Why we still serve them (with pride)
At DPM, we love big flavours. Wild ideas. Over-the-top toppings.
But we’ll never let go of the real ones, the ones with staying power.
These are the pancakes that raised us. And they still work. Still warm. Still rollable.
That’s why you’ll always find them on our menu.
Not as a throwback. Not for nostalgia’s sake.
But because they taste like tradition done right.
Craving a little Dutch comfort?
Next time you visit, try one of the classics.
Go for bacon and syrup. Or that new apple & raisin.
Order it like we do at home; and see why we keep making them, year after year.
Because some flavours don’t go out of style. They just get better with butter.
