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Poffertjes (Dutch Mini Pancakes)

1 June, 2016 by Tara 46 Comments

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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.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

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

Two photo collage of Poffertjes (Dutch Mini Pancakes) batter in a Poffertjes pan, then flipped over to show the golden brown color.

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:

  • Hopjesvla (Dutch Coffee Custard)
  • Beschuit (Dutch Rusk)
  • Saucijzenbroodjes (Dutch Sausage Rolls)
Poffertjes (Dutch Mini Pancakes) topped with butter and powdered sugar.

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

Poffertjes (Dutch Mini Pancakes) Recipe

Adapted from Oh My Dish

A pile of Poffertjes (Dutch Mini Pancakes) on a white plate with butter and powdered sugar.
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5 from 6 votes

Poffertjes (Dutch Mini Pancakes)

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.
Course Snack
Cuisine Dutch
Keyword buckwheat, dutch, Netherlands, pancake, snack
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Resting Time: 1 hour hour
Total Time 1 hour hour 20 minutes minutes
Servings 70 -80 Poffertjes

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 1/4 cups (160 grams) all-purpose flour
  • 3/4 cup (100 grams) light buckwheat flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • Butter melted, for greasing the pan

For serving:

  • Butter
  • Powdered sugar

Instructions

  • In a small bowl, sprinkle the yeast over the lukewarm milk, then stir briefly to combine. Allow to sit at room temperature until the yeast is frothy, 5-10 minutes.
  • In a large bowl, whisk together the all-purpose flour, buckwheat flour, sugar, and salt.
  • Whisk in the frothy yeast with milk and eggs to form a smooth, thin batter with no lumps remaining.
  • Cover with plastic or a towel and allow to rest at room temperature until bubbly and puffed, about 1 hour.
  • Place the poffertjes pan over medium low heat and brush each of the cavities with melted butter.
  • Transfer the risen batter to a piping bag, squeeze bottle, or large ziplock bag with a small edge of the corner snipped off.
  • Pipe a small amount of batter, about 1 tablespoon (15 milliliters), into each of the greased cavities of the heated pan.
  • Cook until the bottom is golden and bubbles form on the top with the edges just set.
  • Flip each pancake using a skewer or wooden spoon to cook the other side until golden. Adjust heat between medium and low as needed.
  • Remove to serving dish and repeat with remaining batter, greasing the cavities between batches.
  • Serve immediately while still warm with butter and powdered sugar.
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Filed Under: Appetizers/Snacks, European

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Reader Interactions

Comments

  1. Susan

    1 June, 2016 at 9:04 am

    Does this ever bring back ancient memories! In the late ’60s I had a Danish roommate who had one of these pans and call the pancakes abelskiver. She turned them with a knitting needle (cooking chopstick was also a possibility). I don’t remember if her dough was yeast-based. Wish I had room in my kitchen for one of these pans…

    Reply
    • Tara

      1 June, 2016 at 9:53 am

      I love that she used a knitting needle!

      Reply
  2. Trish @ Rhubarbarians

    1 June, 2016 at 10:10 am

    Oh my gosh, these look SO GOOD! I could eat like, this whole batch. Ha!

    Reply
  3. Lisa | Garlic + Zest

    1 June, 2016 at 10:19 am

    Pretty sure I could eat a whole pile of those little pancakes! They look delicious!

    Reply
  4. Annemarie @ justalittlebitofbacon

    1 June, 2016 at 10:30 am

    These are so adorable! I’d like a dozen. 🙂 I think I could probably make these in a muffin pan (I have a few of those in the house) and my mid-sized cookie scoop for the batter.

    Reply
  5. Jolina - The Unlikely Baker

    1 June, 2016 at 10:44 am

    I so want to make these! I need to get myself one of them poffertjes pans. The pancakes just look so light and delicate and dangerous – I can eat lots of them I think 🙂

    Reply
  6. Just Jo

    1 June, 2016 at 10:50 am

    *Squeal* – are these not the cutest pancakes ever?! I’ve heard of these and ableskiver but I haven’t tried either just get. I need to get me a pan and try your lovely looking recipe 😀

    Reply
  7. sue | theviewfromgreatisland

    1 June, 2016 at 11:26 am

    I’ve seen these pans in thrift stores and didn’t know what in the world they were used for, and now I know! I’ll pick one up next time, these little mini pancakes look incredible 🙂

    Reply
  8. lk529

    5 June, 2016 at 9:33 am

    Yum! Nice pan. 🙂

    Reply
  9. Rita

    26 September, 2016 at 8:55 pm

    Hi,
    Can I use instant yeast instead? I cannot seem to find the one you have used. If yes, would it be the same measurement?
    I tried making poffertjes earlier but failed as my batter had no bubbles and they weren’t cooking and came out rubberu. I am going to try your recipe later. Hope it works

    Also, can I ask you, do poffertjes taste very different from the normal fluffy and spongey american type of pancake?

    thank you 🙂

    Reply
    • Tara

      26 September, 2016 at 10:55 pm

      Hi Rita! Yep, you can use instant yeast. You will only need about 2 teaspoons and no need to add it to the milk. Just mix it straight into the flour. The taste is close to the American pancakes, but I found them to be a bit lighter.

      Reply
      • Sarah

        4 April, 2024 at 6:19 pm

        Do you still use the milk in the recipe?

        Reply
        • Tara

          5 April, 2024 at 9:40 am

          Hi Sarah! Yes you would still add the lukewarm milk to the recipe. Just don’t need to activate the yeast first if it is instant.

          Reply
  10. Rita

    27 September, 2016 at 9:53 am

    Hi.
    Thanks for your reply. I followed your recipe and it tasted great. but after a few hours I had a problem with the batter. It smells very bad, smells sour (if that makes sense).. I left the batter in the kitchen for several hours and returned to find it smelling bad. I will be using this recipe at a charity event but I am worried that the bad smell will remain all day long, I will be there for 7 ays. I forgot to mention that even the pancakes had the same smell. Do you have any clue what this has happened? does it mean the batter is no longer safe to use?

    Thank you so much

    Reply
    • Tara

      27 September, 2016 at 10:50 am

      Hi Rita. If they smell bad then I would toss them. Do you mean you left the batter sitting out at room temperature for several hours? These Poffertjes are best with fresh batter that has only been left for about an hour or two and are best while still warm from the pan.

      Reply
  11. Areke Duthie

    11 October, 2018 at 6:23 pm

    try a squeeze of lemon juice and caster sugar yummo

    Reply
    • Tara

      11 October, 2018 at 6:46 pm

      Sounds delicious!

      Reply
  12. Corine

    28 December, 2018 at 12:44 pm

    Hi Tara,

    I loved seeing these (and you’re piece about Rotterdam) on this site.
    I used to live in Rotterdam and work right beside the Markthal, so I spend many lunches there.
    Now I live in a town right outside of Rotterdam. (Yes, I am Dutch).

    As the Dutch do not have a real cuisine of it’s own, I saw you really try to find Dutch dishes. It is fun to see.
    Now I am going to explore the rest of your site. I think it is going to be fun.

    Kind regards,
    Corine.

    Reply
    • Tara

      28 December, 2018 at 2:10 pm

      Dank u wel Corine!

      Reply
  13. THERESA

    12 March, 2019 at 7:26 am

    These were out of this world, why have I never tried these before.

    Reply
  14. Olga

    13 March, 2019 at 1:36 pm

    It looks perfect and tasty! Can’t wait to have this anytime of the day, love it!

    Reply
  15. Karely

    21 November, 2019 at 1:24 pm

    Can I make then in the oven? If so, what temperature and how long?

    Reply
    • Tara

      21 November, 2019 at 1:55 pm

      Hi Karely! Unfortunately, the Poffertjes require the special pan on the stove to make their shape. Previously cooked Poffertjes can be reheated in the oven though.

      Reply
  16. Donald Jones

    18 February, 2020 at 3:58 pm

    Hey thanks for the recipe, I have tried making this numerous times using a poffertjes pan also.
    I cant seem to get it right, the outsides are cooking however the insides are still gooey.

    I have tried different temperatures at different times and nothing seems to be working.

    Do you have any advice?

    Thanks

    Reply
    • Tara

      18 February, 2020 at 5:49 pm

      Hi Donald! If the insides are still not cooked, then either the pan is overfilled or the temperature is too high. Adjust the heat lower to give the inside a chance to heat through before the outside browns.

      Reply
  17. Kyla Chandler

    16 March, 2020 at 6:30 pm

    Will 2% milk work or does it have to be full fat?

    Reply
    • Tara

      16 March, 2020 at 7:00 pm

      Hi Kyla! Full fat is best, but I have used 2% without any issues.

      Reply
  18. Nela Collazos

    17 April, 2020 at 6:55 pm

    Thank you for the recipe! Just got my pan and I’m extremely excited to try these out! I can’t find instant yeast anywhere. I was only able to find regular large flake nutritional yeast. Can I use this ?

    Reply
    • Tara

      17 April, 2020 at 8:36 pm

      Hi Nela! Unfortunately, nutritional yeast is a deactivated form of yeast so it won’t make the batter rise. Do you have baking powder (I know this has been difficult for me to locate recently as well)? It can be used in a pinch- about 2 teaspoons baking powder and cook the batter right away without the rise. It just won’t be as light and airy as with activated yeast.

      Reply
  19. Jack Thomas

    27 June, 2020 at 3:14 am

    Do you add the milk separately or do you mean just dont use the milk

    Reply
    • Tara

      27 June, 2020 at 3:07 pm

      Hi Jack! I use the milk to activate the yeast first, then pour it with the frothy yeast into the flour mixture.

      Reply
  20. Silvy

    17 November, 2020 at 2:28 am

    Hi ! I made these for the first time and used buckwheat as suggested and because I didnt have a suitable pan to cook them on the stove top, but I did have a mini patty pan which is similar, I went for oven- baked version of these and it worked ! Perhaps because of buckwheat the taste was a little unusual , but the texture was amazing! Crispy on the outside, fluffy and moist on the inside – really something different. I will try to get hold of the proper pan for future use .
    Many thanks for the recipe.
    X

    Reply
    • Tara

      17 November, 2020 at 6:30 pm

      So happy to hear Silvy!

      Reply
  21. Nabila Ashraf

    17 December, 2020 at 2:42 pm

    Hi tara,
    Can I make them also in a cakepop machine?

    Reply
    • Tara

      17 December, 2020 at 3:46 pm

      Hi! I don’t personally have a cake pop machine so have never tried it.

      Reply
  22. Tara Bates

    16 February, 2021 at 2:03 pm

    Thank you for this ❤️ My grandmother was Dutch and I’m so glad to be able to make them now!

    Reply
    • Tara

      16 February, 2021 at 5:30 pm

      Hi Tara! So happy to hear! We love Dutch cuisine so much.

      Reply
  23. Chelsea R

    1 November, 2021 at 4:42 pm

    5 stars
    So good! I didn’t have the special pan, so I used my electric takoyaki pan (typically used for making Japanese octopus dough balls), and it worked very well with the recipe (exactly 3 batches of 18).
    My family has wanted to try these ever since we saw them on an episode of Bluey (and it took us forever to figure out what that Dutch dog was saying before I could even search for a recipe:). Thank you so much!

    Reply
    • Tara

      9 February, 2022 at 10:02 pm

      So glad to hear Chelsea! Thank you for sharing!

      Reply
  24. Andrea

    10 February, 2022 at 12:30 pm

    5 stars
    They look and sound like little puffs of heaven. Can’t wait to give them a try.

    Reply
  25. Mahy

    10 February, 2022 at 1:39 pm

    5 stars
    Well, I could eat a big batch of these… Fantastic pancake recipe and so easy to follow!

    Reply
  26. Jessica Stroup

    10 February, 2022 at 1:41 pm

    5 stars
    So fluffy and tender! These are amazing!

    Reply
  27. Hailey

    10 February, 2022 at 1:46 pm

    5 stars
    How cute are these?!? I can’t wait to try out this recipe.

    Reply
  28. Carrie Robinson

    10 February, 2022 at 2:05 pm

    5 stars
    What a fun breakfast idea! My daughter would love these. 🙂

    Reply
  29. Chrissie

    4 March, 2023 at 8:38 pm

    Hi Tara, I see one of your ladies cooked these in her mini patty pan in the oven. Have you any idea how hot to have the oven and how long to cook them for? So looking forward to making these with my granddaughter.

    Reply
  30. Hollywood

    17 April, 2025 at 11:02 pm

    How many oz is your squeeze bottle? Does it fit one whole recipe of batter or do you need to refill the bottle during cooking?

    Reply

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