Two places, one recipe, the same batter. Pick your table.
Oud-Zuid, on the edge of De Pijp · since December 2025
On the Ruysdaelstraat, on the border of Oud-Zuid and De Pijp, a few minutes from the Museumplein. Here we bring the Vreeland tradition into the city: a village inside Amsterdam.
On the Vecht · since 1967
In the middle of the village of Vreeland, in a former coach house with a large sheltered terrace and a garden. Since 1967 a familiar place to stop during a walk, a bike ride or a trip along the Vecht.
A Dutch pancake is not the thick, fluffy stack you may know. It is large and thin, baked one at a time and as wide as the plate.
In the Netherlands we eat pancakes at any time of day: for breakfast, lunch or dinner. Sweet with apple and cinnamon, or savoury with bacon and cheese.
On every table stands a Keulse pot: a stoneware jar of stroop, a dark brown sugar syrup. The Dutch pour it over sweet pancakes, and over savoury ones too. Bacon, cheese and syrup on one pancake? Try it once. You will be surprised.
At Hendrik we bake ours with five-grain heritage flour from a windmill on the river Vecht, to the same family recipe since 1967.
The craft
Our pancakes are made with heritage flour from the De Ruiter windmill in Vreeland. The flour is a blend of wheat, buckwheat, corn, barley and rye. This traditionally milled flour is the base of the batter in both our kitchens, in Vreeland and in Amsterdam. It makes our pancakes extra rich and full of flavour, and our family recipe has not changed since 1967.
Every pancake at Hendrik can also be baked with gluten free, lactose free or vegan batter.
From the menu
The pancakes guests keep coming back for.
What others write
No trends and no complicated concepts, but a restaurant where everyone feels at home straight away.
This is not a terrace where you drop in for a moment. It is a place where time quietly slows down. Where a holiday feeling, hospitality and good food come together.
On walking in you get the familiar feeling of a pancake house with roots in the late sixties, an atmosphere that reaches back to the time when the original pancake house in Vreeland opened its doors.
Since 1967
It starts with the flour.
1967
Since 1967 we have been baking pancakes in an old coach house on the Vecht.
2021
In 2021 we, four brothers from the Vecht region, took over the restaurant.
Guides
Frequently asked
Yes. Every pancake on the menu can be made with gluten free, lactose free or vegan batter. We also bake without milk or without egg. Tell us about your allergy when you order; we work in a kitchen that also handles gluten and we will tell you honestly what is and is not possible.
The flour. Our batter is made with heritage flour from the De Ruiter windmill in Vreeland: wheat, buckwheat, corn, barley and rye. Five grains instead of one, which makes the pancake fuller in flavour. Both restaurants bake with the same flour.
Largely, yes: the same batter and the same classics. There are small differences in dishes and prices, so this site carries the menu of each restaurant separately, with the prices that apply there.
Please do. There is a children’s menu of its own, For small Hendriks and Hendrikas, with a Children’s Party pancake they decorate themselves with sweets. In Vreeland there is a garden with a wishing well, in Amsterdam a little puppet theatre.
No, we cannot promise a table on the terrace in advance. The terrace is large, so there is usually room, and on arrival we will happily find you a table outside if we can.
From seven people we ask you to e-mail rather than call. For Vreeland that is info@restauranthendrik.nl, for Amsterdam amsterdam@restauranthendrik.nl. Depending on the size of the party you order à la carte or we put together a set menu with you.