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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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.
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.
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.
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?
Poffertjes (Dutch Mini Pancakes) Recipe
Adapted from Oh My Dish
Poffertjes (Dutch Mini Pancakes)
- 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
- Powdered sugar
- In a small bowl, sprinkle the yeast over the milk, then stir to combine. Allow to sit until the yeast is frothy, 5-10 minutes.
- In a large bowl, whisk together the flour, sugar, and salt. Mix in the frothy yeast with milk and egg to form a smooth batter. 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 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 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 as needed.
- Serve immediately with butter and powdered sugar.