Dutch Mini Pancakes (Poffertjes)
Poffertjes Say it: POF-er-tyuhs
Poffertjes are tiny, pillowy Dutch pancakes, cooked in a dimpled pan until golden outside and tender within. They are a familiar treat at fairs, markets and family tables across the Netherlands, especially in colder months, but they are easy to make at home. The batter is lightly yeast-leavened and often includes a little buckwheat flour for its gentle nutty flavor. Served hot with melting butter and powdered sugar, they are sweet, airy and irresistible straight from the pan.
Dutch Mini Pancakes (Poffertjes)
Poffertjes
Pronounced POF-er-tyuhs
- Serves
- 4
- Prep
- 1 hr 15 min
- Cook
- 25 min
- Total
- 1 hr 40 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Batter
To serve
Method
Warm the milk until lukewarm, about 100°F (38°C); it should feel just warm to the touch, not hot.
In a large bowl, whisk the all-purpose flour, buckwheat flour (or extra all-purpose flour), sugar, instant yeast and salt until evenly combined.
Make a well in the dry ingredients, add the eggs and lukewarm milk, and whisk to a smooth, thin batter. Stir in the 2 tbsp (28 g) melted butter.
Cover and leave in a warm spot for 45–60 minutes, until bubbly, visibly risen and yeasty-smelling. The batter should be pourable like heavy cream; thin with a splash of milk if needed.
Heat a poffertjes pan over medium heat and brush each dimple with the extra butter. Pour about 1 tbsp (15 ml) batter into each dimple—no more than halfway—and cook for 1–2 minutes, until the edges set and bubbles break on the surface.
When the bases are golden and the tops still moist, flip each poffertje with a skewer or small fork and cook for 30–60 seconds more, until puffed and golden all over. Transfer to a warm plate and repeat with the remaining batter, greasing the pan as needed.
Serve immediately with the softened butter and a generous dusting of powdered sugar.
Regional variants
Some cooks add a little vanilla or cinnamon to the batter, and ready-made poffertjes mix is widely sold in the Netherlands. For a dessert version, serve with warm chocolate sauce or Dutch stroop instead of powdered sugar.
Cook's notes
- A real poffertjespan gives the classic round shape; an æbleskiver pan works well, or cook small 2-inch (5 cm) pancakes in a nonstick skillet.
- If the batter thickens while standing, stir in milk a tablespoon at a time until it pours easily but is still slightly thicker than crepe batter.
- Keep finished poffertjes warm in a single layer in a 200°F (95°C) oven, but serve soon so they stay fluffy.
Serve with
Butter and powdered sugar, with hot coffee, tea, or cold milk.
Make ahead and storage
Best eaten fresh. The batter can be made up to 1 day ahead and refrigerated after rising; stir and loosen with milk before cooking.
