Name: Poffertjes (Dutch Mini Pancakes) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Dutch
Ingredients: 1 tbsp SAF Instant Yeast; 1 1/2 cups warm milk (90 to 100 degrees F); 1 3/4 cups white flour (All Purpose Flour); 1 tbsp sugar; 1/2 tsp salt; 1 egg; Butter (for generously greasing the pan and serving)

Jump to Recipe

Introduction

Poffertjes are delightful little Dutch pancakes that are fluffy and light, perfect for a cozy breakfast or a sweet snack. They’re traditionally cooked in a special pan to create their signature puffed, bite-sized shape. Served warm with butter and powdered sugar, poffertjes are a real treat anyone can enjoy at home.

A pile of small, round, golden-brown poffertjes stacked on a white plate, dusted with white powdered sugar that adds a light, snowy texture on top of each piece. The poffertjes have a soft, slightly crispy surface, showing an uneven golden color with some darker spots. In the background, slightly out of focus, is a red mug filled with a light-colored drink, both placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp SAF Instant Yeast
1 1/2 cups warm milk (90 to 100 degrees F)
1 3/4 cups white flour (All Purpose Flour)
1 tbsp sugar
1/2 tsp salt
1 egg
Butter (for generously greasing the pan)

Instructions

Step 1: Warm the milk to lukewarm, about 90 to 100 degrees Fahrenheit. Add the dry yeast and let it dissolve for a few minutes while you prepare the other ingredients.
Step 2: In a large bowl, combine the flour, sugar, and salt. Stir them together to mix evenly.
Step 3: Pour the yeast and milk mixture into the flour mixture and add the egg.
Step 4: Stir the batter until just barely combined. Avoid overmixing to keep the poffertjes light and fluffy.
Step 5: Let the batter rise at room temperature for at least 30 minutes, preferably about an hour.
Step 6: Heat a poffertjes pan or aebleskiver pan until very hot (but not smoking). Generously grease the pan’s divots with butter.
Step 7: Fill each divot about halfway with batter. Cook for 1–2 minutes, then flip each poffertje using a skewer or fork.
Step 8: Cook the second side for another 1–2 minutes until golden. Remove to a serving plate.
Step 9: Serve warm, topped with butter and powdered sugar or maple syrup as desired.

Tips & Variations

Use a warm, draft-free spot for rising the batter to ensure good yeast activity and fluffy results.
If you don’t have a poffertjes pan, an aebleskiver pan or mini muffin pan works as a substitute.
For extra flavor, add a splash of vanilla extract or a pinch of cinnamon to the batter.
Serve with fresh berries or a fruit compote for a fruity twist.

Storage

Store any leftover poffertjes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven or toaster oven to keep them soft. Avoid microwaving for too long, as they can become rubbery.

How to Serve

A stack of about fifteen small, round golden-brown puffed pancakes with slightly uneven, textured tops sit on a white plate. Each pancake is lightly dusted with white powdered sugar that gently covers the tops and the plate's surface. The pancakes are arranged in a pyramid shape with some stacked on top of others, showing a fluffy and soft interior in between the browned crust. In the blurry background, there are two red cups, one taller than the other, providing a warm contrast to the food. The scene rests on a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter in advance?

Yes, you can prepare the batter the night before and refrigerate it. Let it come to room temperature before cooking for best results.

What can I use if I don’t have a poffertjes pan?

An aebleskiver pan or a mini muffin tin can be used as a substitute. The shape won’t be exactly the same, but the taste will still be delicious.