Poffertjes (Dutch Mini Pancakes)

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Poffertjes are a traditional Dutch treat. Mini, fluffy pancakes, traditionally made with yeast and buckwheat flour. This poffertjes recipe includes these traditional ingredients. This delicious treat is typically eaten topped with butter and confectioners’ sugar.

I’ve loved this Dutch treat since I was a kid. In the Netherlands, poffertjes and pannenkoeken were often served at children’s birthday parties when I was growing up. They’re also always found as street food on fairs and festivals where you can buy them at a ‘Poffertjeskraam’ (Poffertjes booth or stall).

There are a few variations of poffertjes recipes available, some use flour and baking powder or self-rising flour. I personally like to make them the traditional way, with yeast and buckwheat flour.

The Poffertjes Pan

When making poffertjes you’ll need to use a special pan to get the cute little round shapes. It’s simply called a ‘Poffertjes Pan’. It’s easy to find in the Netherlands but harder to find in other countries, you can find several on Amazon if you do a search. Don’t mistake the Scandinavian Aebleskiver for a poffertjes pan though, although it’s similar, it’s not the same. The poffertjes pan has more holes and the holes are more shallow. However, if all you have is an Aebleskiver you can definitely try and make them in it as well. Or use a regular pan you use for pancake and pour little bits of batter on it. I’ve never tried either method, because I have a poffertjes pan available. However, there’s no problem in getting creative and finding another alternative if you don’t have one!

How To Make Poffertjes

An overview of ingredients needed to make poffertjes

You’ll need the basics: flour, buckwheat flour, salt, sugar, dry yeast, milk and eggs (a full list of ingredients including measurements can be found in the recipe card below).

 

Poffertjes recipe steps, adding flour, buckwheat flour, sugar and salt to a bowl, showing the ingredients being whisked.

Add flour, buckwheat flour, salt and sugar to a bowl and give it a light whisk.

 

Poffertjes recipe steps; yeast added to a bowl of flour, milk being added to a bowl of flour while being whisked, eggs added to a batter, batter being mixed with a handheld mixer.

Add the yeast. Slowly add the milk, while whisking continuously, until all milk is poured into a bowl. Once the milk and flour mixture has been incorporated you can add the eggs. At this stage I prefer to switch over to an electric hand mixer to ensure that there are no lumps in the batter. However, you still use the whisk if you prefer. Make sure you mix the batter till everything is smooth and fully incorporated. You shouldn’t have any lumps in the batter.

 

Poffertjes recipes steps; bowl with batter being covered with plastic wrap, batter that has been rested shown in the bowl, batter being poured into a jug and a dispenser bottle.

Cover the batter with plastic wrap and leave to rest at room temperature for an hour and a half. Once the batter has rested you’ll see the yeast has started to work. Once the batter has rested I like to transfer the batter over to a special dispenser bottle. You can use a little ladle or transfer the batter into something that’ll make it easy to pour little bits of batter into the pan.

 

Poffertjes recipe steps; dispenser bottle filled with batter, poffertjes pan being brushed with butter, dispenser bottle filling the poffertjes pan, poffertjes being turned over with a skewer.

The special dispenser bottle I use has a perfect opening to squirt out enough batter.

Next you’ll need to use the ‘poffertjes pan’. Make sure your pan is nice and hot and butter the holes. Pour in the batter to fill up the holes. Bake the poffertjes till the bottom is starting to brown and turn them over. I like using a skewer for that.

 

Poffertjes recipe steps; poffertjes being turned over with a skewer and a fork, poffertjes being lifted out of the pan with a skewer.

Sometimes I need a little help of another skewer, or in this case a fork to help turn them over. If they are cooking too fast just turn down the heat a bit. Once they are nice and brown on the outside they’re done. I usually use a skewer take them out.

 

Poffertjes displayed on a plate, sprinkled with confectioners' sugar and a knob of butter on the side

Sprinkle generously with powdered sugar, add a knob of butter and enjoy!

 

Poffertjes are a traditional Dutch treat. Mini, fluffy pancakes made with yeast and buckwheat flour. Typically eaten sprinkled with confectioner's sugar. #poffertjes #dutchrecipe #dutchrecipes #minipancakes

The poffertjes are best eaten while still warm 🙂

Poffertjes are a traditional Dutch treat. Mini, fluffy pancakes made with yeast and buckwheat flour. Typically eaten sprinkled with confectioner's sugar. #poffertjes #dutchrecipe #dutchrecipes #minipancakes
Poffertjes are a traditional Dutch treat. Mini, fluffy pancakes made with yeast and buckwheat flour. Typically eaten sprinkled with confectioner's sugar. #poffertjes #dutchrecipe #dutchrecipes #minipancakes
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Poffertjes (Dutch Mini Pancakes)
Poffertjes are a traditional Dutch treat. Mini, fluffy pancakes made with yeast and buckwheat flour. Typically eaten sprinkled with confectioner's sugar.
Poffertjes are a traditional Dutch treat. Mini, fluffy pancakes made with yeast and buckwheat flour. Typically eaten sprinkled with confectioner's sugar. #poffertjes #dutchrecipe #dutchrecipes #minipancakes
Votes: 3
Rating: 5
You:
Rate this recipe!
Type Other
Cuisine Dutch
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 90 minutes
Servings
poffertjes
Ingredients
Type Other
Cuisine Dutch
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 90 minutes
Servings
poffertjes
Ingredients
Poffertjes are a traditional Dutch treat. Mini, fluffy pancakes made with yeast and buckwheat flour. Typically eaten sprinkled with confectioner's sugar. #poffertjes #dutchrecipe #dutchrecipes #minipancakes
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Add flour, buckwheat flour, salt and sugar to a bowl and give it a light whisk.
  2. Add the yeast and slowly add the milk while whisking continuously until all milk is poured into a bowl. Mix until incorporated.
  3. Add the eggs and mix the batter till everything is smooth and fully incorporated. You shouldn't have any lumps in the batter. (you can use an electric hand mixer)
  4. Cover the batter with plastic wrap and leave to rest at room temperature for an hour and a half. Once the batter has rested transfer the batter over to a dispenser bottle.
  5. Heat up a poffertjes pan and butter the holes. Pour in the batter to fill up the holes. Bake the poffertjes till the bottom is starting to brown and turn them over. You can use a skewer or a fork for that. If they are cooking too fast just turn down the heat a bit. Once they are nice and brown on both sides they're done. Take them out of the pan and transfer to a plate.
  6. Sprinkle generously with powdered sugar, add a knob of butter and enjoy! Poffertjes are best eaten while still warm 🙂
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • If you don't have a dispenser bottle you can use a little ladle or transfer the batter into something that'll make it easy to pour little bits of batter into the pan.

4 comments

  1. Melanie
    18 November 2018

    For how long should we put it in the oven and how many degrees

    1. 20 November 2018

      Hi Melanie,

      Poffertjes aren’t baked in the oven, but on the stove, like pancakes. You will need to bake the batter on a medium heat and flip them over when they start to brown.

  2. Seena
    17 September 2018

    How long can I leave the batter in the bottle before I bake them? Im asking because im thinking of preparing them at large events and I dont know how much time they last before they are poured and baked. Can I prepare all my dough and put it into bottles ad use them thougought my day or they will ferment?

    1. 18 September 2018

      Hi Seena,
      The longest I’ve left the batter in the bottle was about one hour. I’ve not tested it leaving it longer. I suggest you create a small batch and test how long you ideally would like to prepare it in advance and see how it holds up.

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