Poffertjes (Dutch Mini Pancakes)

Name: Poffertjes (Dutch Mini Pancakes)
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 2 1/4 teaspoons (7 grams) active dry yeast; 1 1/2 cups (355 milliliters) lukewarm whole milk (105-115˚F (40-46˚C)); 1 3/4 cups (220 grams) all-purpose flour (or half all-purpose flour/half buckwheat flour); 2 tablespoons (25 grams) granulated sugar; 1/4 teaspoon salt; 1 large egg; Butter (melted, for greasing the pan); Butter; Powdered sugar

1 June, 2016 by Tara 51 Comments

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A recipe for Poffertjes (Dutch Mini Pancakes)! These little puffed pancakes are topped with butter and sprinkling of powdered sugar for quite the delicious treat.

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A pile of Poffertjes (Dutch Mini Pancakes) on a white plate with butter and powdered sugar.

Poffertjes are little pancake puffs from the Netherlands particularly popular as a street food during holidays and festivals. We came across them for the first time at food stall in the Markthal in Rotterdam. Evan and Claire were especially fond of the mini pancake size which was perfect for little hands.

A basic, slightly sweetened yeast-based batter is simply whisked together until smooth. After resting at room temperature for about an hour until puffed and bubbly, the mixture is poured in small individual cavities of a special Poffertjespan (Poffertjes Pan).

The batter is cooked on each side until golden and served warm from the pan with a few dots of butter and a sprinkling of powdered sugar.

Poffertjespan

Poffertjes are traditionally made in a Poffertjespan (Poffertjes Pan). For those in the Los Angeles area, I have been able to locate them at Holland International Market in Bellflower.

If you do not have one available, you can substitute with an Aebleskiver or Takoyaki pan by only filling the very bottom part of the pan.

I used a wooden skewer I had on hand for Aebleskiver to flip the Poffertjes over, but a cooking chopstick or even a knitting needle will also work.

A Few Poffertjes Tips

The fluffy, spongy texture comes from the yeast and 1 hour rising time. The milk should be lukewarm, just slightly warm to touch to activate the yeast (105-115˚F, 40-46˚C). In colder kitchens, the batter may need closer to two hours.

Traditionally, the pancakes are made with a mixture of buckwheat and wheat flour. While researching recipes, I came across a mixture of some using all-purpose or pastry flour while others used buckwheat or a mixture of the two.

I used purely all-purpose since the buckwheat flour available in the United States tends to be darker and stronger than the European version. If you have a lighter quality available, feel free to replace half of the all-purpose flour with it.

To easily fill the pan with batter, I used a piping bag. A ziploc bag with the corner snipped off, squeeze bottle, or even a small cookie scoop with a 1 tablespoon (15 milliliter capacity) would be great too.

Flip the Poffertjes over once the top forms bubbles and just as the edges are starting to set. There should still be plenty of moisture in the center when flipping. This helps form the little puffed shape.

Adjust the heat as needed between medium and medium low. You want the edges to turn golden, but still give the center a chance to cook.

Poffertjes (Dutch Mini Pancakes) topped with fresh strawberries and Nutella.

These mini pancakes are best served right away with butter and powdered sugar. They would also be delicious paired with a variety of sweet or savory toppings.

A favorite option in particular with the kids is a combination of fresh strawberries and a drizzle of Nutella (I slightly warm the Nutella first to make it easier to drizzle).

Looking for more Dutch recipes?

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