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

Poffertjes (Dutch Mini Pancakes)

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


  • 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

For serving:

  • Butter
  • 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.