Amsterdam's sweets at a glance
- Stroopwafel: two thin waffles glued together with caramel syrup, best eaten warm.
- Appeltaart: a tall, rustic apple pie with cinnamon, served with whipped cream.
- Poffertjes: small puffed pancakes cooked on a cast-iron plate, served with butter and icing sugar.
- Pannenkoeken: large thin pancakes, sweet or savoury, the size of the plate.
- Oliebollen: fried doughnuts dusted with icing sugar, sold mostly in December.
- To take home: speculaas, liquorice (drop), hagelslag.
The stroopwafel
The stroopwafel was born in Gouda. Two very thin discs of waffle dough surround a layer of caramel syrup ("stroop"). Supermarket packs keep well and make good gifts, but the version to try in Amsterdam is the one made in front of you: the waffle comes off the iron, the syrup is still runny and the dough crisp.
At the Albert Cuyp market, the stall Rudi's Original Stroopwafels, opposite number 182, makes its own on site. On the Kalverstraat, at number 190, Van Wonderen Stroopwafels offers them glazed with chocolate and topped (pistachios, strawberries, M&M's), for a taste that is more indulgent than traditional.
A local tip: set the stroopwafel for a moment on top of a cup of hot coffee or tea. The steam softens the caramel and the aroma rises.
The appeltaart
Dutch appeltaart is recognisable by its size: a slice is much taller and more generous than a slice of French apple tart. The crust is thick, the apples are tart and flavoured with cinnamon, and it is served with whipped cream ("slagroom"). Ask for it "met slagroom": that is the local reflex.
The most quoted address is Winkel 43, at Noordermarkt 43 in the Jordaan, known for its pie. The terrace looks onto the square of the Noordermarkt: on Mondays and Saturdays, market days, come in the morning to avoid the wait. The café opens early, at 7am or 8am depending on the day, and closes late.
Poffertjes
Poffertjes are small puffed pancakes made with a yeast batter, cooked in a cast-iron pan with hollows. They are served in portions of about twenty, with melted butter and a shower of icing sugar, to be eaten with a wooden fork. You find them at markets such as Albert Cuyp, at funfairs and in a few cafés. They are the ideal dessert to share with children.
Pannenkoeken
Dutch pannenkoeken are large pancakes that cover the plate, and they are eaten at lunch too. Sweet versions get syrup (stroop) and sugar, savoury ones bacon, cheese or mushrooms. The Pancake Bakery, at Prinsengracht 191, serves them in a 17th-century warehouse of the Dutch East India Company, every day from 9am to 8:30pm (9pm on Friday and Saturday). It is about five minutes' walk from the Anne Frank House. For more meal ideas, see our guide to brunch and breakfast in Amsterdam.
Oliebollen, speculaas, drop and hagelslag
- Oliebollen are big fried doughnuts, with or without raisins, sold from stalls on the squares in the run-up to New Year. They are eaten mostly on 31 December; see our guide to New Year in Amsterdam.
- Speculaas is a spiced biscuit (cinnamon, clove, nutmeg), very present around Saint Nicholas. Our guide to Sinterklaas in Amsterdam tells you more.
- Drop is liquorice, salty or sweet. The taste of salty liquorice often surprises travellers: try a single sweet before buying a bag.
- Hagelslag are the chocolate sprinkles the Dutch put on their bread at breakfast. A packet makes a simple, inexpensive gift.
Where to find them at a glance
| Sweet | Address or place | When |
|---|---|---|
| Warm stroopwafel | Rudi's, Albert Cuyp market (opposite 182) | Monday to Saturday, 9:30am to 5pm |
| Topped stroopwafels | Van Wonderen, Kalverstraat 190 | During shop opening hours |
| Appeltaart | Winkel 43, Noordermarkt 43 | All day, from 7am or 8am |
| Poffertjes | Market stalls, funfairs | Depending on the season |
| Pannenkoeken | The Pancake Bakery, Prinsengracht 191 | Every day, 9am-8:30pm (9pm Friday and Saturday) |
| Oliebollen | Stalls on the squares | December |
Opening times are those noted in October 2026; they may vary on public holidays.
Practical tips
- Eat them hot: stroopwafel and poffertjes are best freshly cooked.
- Avoid peak times at Albert Cuyp and the Noordermarkt: Saturday late morning is the busiest.
- Think about payment: a market stall sometimes prefers cash; keep a few coins. Our guide to money, payment and tipping in Amsterdam covers local habits.
- For allergies, ask about ingredients: butter, gluten, nuts and eggs are in most of these recipes.
Going further
To see the halls and stalls where these sweets are tasted, read our guide to Amsterdam's markets. For a trip with children, who love poffertjes, see Amsterdam with children.
