Poffertjes (Dutch Mini Pancakes)

1 June, 2016 by Tara 46 Comments

A recipe for Poffertjes (Dutch Mini Pancakes)! These little puffed pancakes are topped with butter and a dusting 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. Our kids were especially fond of the mini pancake size which was perfect for little hands.

A slightly sweetened, yeast-based batter is simply whisked together until smooth. After resting at room temperature for about an hour until bubbly, the mixture is poured into 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.

Buckwheat Flour

Traditionally, Poffertjes are made with a mixture of buckwheat and wheat flour. While researching recipes, I came across a large variety of options from all-purpose or pastry flour to buckwheat or a mixture of the two.

After making these over the years and continuing to adjust the recipe, my current favorite Poffertjes have 1 1/4 cups (160 grams) all-purpose flour and 3/4 cup (100 grams) light buckwheat flour.

Light (or white) Buckwheat Flour is not the same as the darker buckwheat flour found in most American grocery stores. It has a lighter color and more fine texture. You can find this type of flour in some markets with Dutch and French ingredients or on Amazon: Acadian Light Buckwheat Flour.

If you do not have light buckwheat flour available, you can make the recipe with simply 2 cups (250 grams) all-purpose flour. The amount of milk may need to be adjusted.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.

Poffertjespan

Poffertjes are traditionally made in a Poffertjespan (Poffertjes Pan). For those in the Los Angeles area, I picked up my pan 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. The shape won’t quite be the same.

I used a wooden skewer I had on hand for Aebleskiver to flip the Poffertjes over, but a wooden cooking chopstick, wooden skewer or even a knitting needle will also work. Definitely make sure it is wooden if you are using a non-stick pan so the surface doesn’t scratch.

A Few Poffertjes Tips

The batter should be thin and pourable. If too thick, add a little more milk.

The fluffy, spongy texture of the pancakes comes from the yeast and 1 hour rise 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. Do not overproof. If the batter is allowed to rest too long, it will develop a more sour flavor.

I added a spoonful of sugar to the batter for personal preference and just to help bring all the flavors together. Many recipes do not include sugar and get the sweetness simply from the dusting of powdered sugar.

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

Make sure the pan is thoroughly heated and greased with butter before adding the batter. Grease the pan with more butter between batches.

There are a few different ways to transfer the batter to the heated pan. My preference is a squeeze bottle with a 1/4 inch (6 millimeter) opening. This allows me to work faster and have more control. If using a squeeze bottle, make absolute sure that the batter is thin and there are no lumps.

You can also use a pastry bag or a ziplock bag with a 1/4 inch (6 millimeter) corner snipped off. Another option is to use a small spoon to transfer the batter or even a small cookie scoop with a 1 tablespoon (15 millimeter) capacity, but I am usually too slow and more likely to burn the batch.

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 through. Do not over-cook.

The Poffertjes 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 chocolate hazelnut spread (I slightly warm the chocolate hazelnut spread first to make it easier to drizzle).

Quick and Easy Poffertjes

I personally prefer the Poffertjes with yeast for a more notable taste and texture, but the batter can also be made with baking powder for a quick and easy option.

Use the same recipe, but swap the yeast for 2 teaspoons baking powder and there is no need for the milk to be lukewarm.

Cook the Poffertjes immediately after combining the ingredients and creating the batter. No need for the one hour rest.

Looking for more Dutch recipes?

Try my:

Poffertjes (Dutch Mini Pancakes) topped with butter and powdered sugar.

This recipe was originally posted in June 2016 and updated in May 2024.