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It is thought that the Dutch name Speculaas comes from the latin 'speculum' that means mirror.


Traditionally speculaas biscuits are the mirror image of the carved wooden moulds they are baked in.


Windmill shaped speculaas biscuits are known throughout the whole world, as are male or female speculaas figurines.


These days speculaas biscuits can take any shape or form. But you can do so much more with speculaas spice than just making biscuits.


Find out more about the delicious recipes you can make using vandotsch speculaas spice mix.

Speculaas dough figures

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Simple vandotsch speculaas pancakes

In the Netherlands, pancakes are known as pannenkoeken and are mostly eaten at lunch and dinner time, all year round. Pancake restaurants are popular with families and serve many sweet, savory, and stuffed varieties.


Pannenkoeken are slightly thicker than crêpes and usually quite large, 30 cm or so in diameter.  English pancakes are similar to crêpes. The pannenkoeken batter is egg-based and fillings include such items as sliced apples, cheese, ham, bacon, and candied ginger, alone or in combination. And, of course 'stroop', a thick molasses-like sugar beet-based syrup.


What follows is an overview of the ingredients that we used to make vandotsch speculaas pancakes, including:


vandotsch Speculaas Misellaneous Recipes




How to make vandotsch speculaas pancakes

Other miscellaneous Recipes:

The batter ready for the pan

vandotsch speculaas pancake

Delicious with golden syrup

vandotsch speculaas spice infused batter
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Makes about ten medium-sized pancakes




- 200g flour

- 1 tea spoon baking powder

- a pinch of salt

- 1 table spoon of vandotsch speculaas spice mix

- 250 ml of milk

- 3 eggs

- unsalted butter




- Put the flour, baking powder, salt and vandotsch speculaas spice mix into a bowl and pour in the milk, stirring with a wooden spoon.

- Beat in the eggs, one at a time, until the batter is smooth and without lumps. Let the batter rest for 10 minutes.

- Heat a small non-stick pan until it is warm, melt a bit of butter.

- Stir the batter again thoroughly and pour into a measuring cup to make it easier to pour into the pan.

- Pour a layer of batter into the hot pan and leave to cook on medium-high position.

- Once small air bubbles appear in the pancake turn the pancake over and let the other side brown equally. Continue for all the pancakes.


Place a pan with a layer of water on the hob. Boil the water. When boiled, place a plate over the pan and add your pancakes to keep them warm. Cover with another plate.


Delicious when served with raisins, golden syrup, pieces of almond paste or vandotsch speculaas spice ice cream!


Enjoy your vandotsch speculaas pancakes!

Your recipe could be here . . .

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