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Poffertjes (Dutch Mini Pancakes) Recipe

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Poffertjes are traditional Dutch mini pancakes known for their fluffy texture and slight sweetness. Made with a yeast-leavened batter, these delightful bite-sized pancakes are cooked in a special poffertjes pan and typically served with butter and powdered sugar or maple syrup for a perfect breakfast or snack.

Ingredients

Scale

Batter 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

For Cooking

  • Butter (for generously greasing the pan and serving)

Instructions

  1. Activate Yeast: Warm the milk to lukewarm, about 90 to 100 degrees Fahrenheit. Add the dry yeast and allow it to dissolve for a few minutes while you gather the rest of the ingredients.
  2. Prepare Dry Ingredients: In a large bowl, combine the flour, sugar, and salt. Stir them together to mix evenly.
  3. Make Batter: Pour the yeast-infused warm milk into the flour mixture. Add the egg and stir until just barely combined; avoid overmixing to keep the batter light and airy.
  4. Let Dough Rise: Cover the bowl and allow the dough to rise at room temperature for at least 30 minutes, ideally about one hour, to develop the yeast and texture.
  5. Heat Pan and Grease: Prepare a poffertjes pan or an aebleskiver pan by generously greasing each small divot with butter. Heat the pan until very hot but not smoking.
  6. Cook Poffertjes: Pour batter to fill each divot about halfway. Cook for 1 to 2 minutes until the underside is golden, then flip each poffertjes using a skewer or fork.
  7. Finish Cooking: Cook the flipped poffertjes for another 1 to 2 minutes until fully cooked and golden on both sides.
  8. Serve: Remove the poffertjes from the pan and serve immediately with butter and a dusting of powdered sugar or maple syrup for a traditional finish.

Notes

  • Ensure the milk is just warm, not hot, to prevent killing the yeast.
  • Do not overmix the batter; a few lumps are okay for a fluffy texture.
  • The poffertjes pan is essential for the authentic shape; an aebleskiver pan is a good substitute.
  • If you don’t have a poffertjes pan, small muffin tins may work but the shape and texture might differ.
  • Serve immediately for best flavor and texture, as poffertjes tend to dry out when cooled.

Keywords: Poffertjes, Dutch pancakes, mini pancakes, breakfast, yeast pancakes, traditional Dutch recipe

Find it online: https://yumwithmia.com/poffertjes-dutch-mini-pancakes-recipe/