Poffertjes are fluffy Dutch mini pancakes that resemble little pillows. They are actually pretty easy to make if you have the right pan for the job. And since this is a poffertjes recipe without yeast, it’s even easier.
They are eaten year-round and are a real treat for children and adults alike. You can also find them at Dutch Christmas markets, as well as Oliebollen (we highly recommend being on the lookout for both).
They are traditionally served with butter and a generous dusting of powdered sugar for that classic look and sweet taste!
Since you never eat just one poffertje, a special pan is used to make them by the bunch or dozen. In North America, a poffertjes pan is also known as a Takoyaki pan.
You can also use an aebleskiver pan (for making a similar Danish treat), but these usually have slightly deeper wells and fewer of them.
In the Netherlands, you can find pre-made poffertjes in grocery stores (like Albert Heijn), and there are family restaurants dedicated to only serving pancakes and poffertjes.
Ingredients
- All-purpose flour – To make the batter.
- Milk – Either whole milk or 1-2% fat will work.
- Eggs – To make the batter. Try to use large eggs, avoid jumbo-sized eggs.
- Baking powder – Traditionally made with yeast, but baking powder also works and makes it quicker.
- Salt – To enhance the flavor.
- Powdered sugar – Also known as confectioners’ sugar or icing sugar; to sprinkle on top of the cooked poffertjes.
- Butter – To serve with the cooked poffertjes.
Recipe Tips
- Traditionally, Dutch poffertjes are made with yeast as the leavening agent. This version uses baking powder, because it’s quick and easy (and we know some people don’t like to use yeast). If you want to make the traditional version, you can use 2 teaspoons instant yeast instead of baking powder. In this case, the eggs should be at room temperature and the milk should be warm. You’d also have to let the batter rest for 30-60 minutes after mixing.
- If you don’t have a poffertjes pan, you can also use a small skillet. It will just be a bit more work.
- If you don’t have non-stick spray, you can also use oil or butter to coat the pan. Just use a small amount in each well of the pan.
- When pouring the batter into the pan, don’t overfill the molds.
- Use a non-scratching utensil, such as a wooden chopstick, to flip the poffertjes so you don’t damage the pan.
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How to Make Poffertjes – Step by Step Instructions
In a bowl, add the flour, baking powder, and salt. Whisk until well combined.
Then add the milk and eggs and whisk until smooth.
Spray the poffertjes pan with non-stick spray and heat over medium heat. Add some of the batter.
Cook for about 2-3 minutes, or until golden brown. Then flip them over and cook the other side for another 2-3 minutes, or until fully cooked through.
Repeat with the rest of the batter, cooking in batches until all the batter is used up.
Serve the mini pancakes with powdered sugar and a slice of butter. Enjoy!
Storage Tips
Poffertjes are best enjoyed hot out of the pan with butter and powdered sugar. If you end up with leftovers, you can store them in a sealed container in the fridge for up to 2-3 days.
You can reheat them in the microwave, but they will lose their crispy exterior and become softer. Alternatively, they can be reheated in a pan with a little bit of butter or in the air fryer if you have one.
FAQ
Poffertjes are Dutch mini pancakes, typically flatter in shape (like a coin), while Æbleskiver (aebleskiver) are Danish, more of a cross between a pancake and a donut, and typically rounder in shape (like a ball). In terms of batter, poffertjes are traditionally made with yeast while Æbleskiver are made with baking powder as the leavener. Additionally, poffertjes are too thin to fill whereas Æbleskiver are sometimes filled with jam or similar.
To use a poffertjes pan, assuming it’s cast iron, simply heat it up on the stove over medium heat. Spray the pan with a non-stick spray or lightly coat the wells with oil. Add batter, and use a pointed non-metal utensil (like a wooden chopstick) to flip the pancakes over. When done, allow the pan to cool and then wipe it clean.
Related Recipes
If you’re looking for more classic Dutch recipes that are on the sweet side, try these:
- Dutch Appelflappen (Apple Turnovers)
- Oliebollen (Dutch Donuts)
- Eierkoek (Egg Cakes)
- Boterkoek (Butter Cake)
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups milk
- 2 eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- powdered sugar, for serving
- butter, for serving
Instructions
- In a bowl, add the flour, baking powder and salt. Whisk until well combined.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- Add the milk and eggs and whisk until smooth.1 ½ cups milk, 2 eggs
- Spray the poffertjes pan with non-stick spray and heat over medium heat. Add some of the batter into the wells. Cook for about 2-3 minutes, or until golden brown. Flip over and cook the other side for another 2-3 minutes, or until fully cooked and golden brown on both sides.
- Repeat with the rest of the batter, cooking in batches until all the batter is gone.
- Serve the poffertjes warm with powdered sugar and a slice of butter.powdered sugar, butter
Notes
- Traditionally, Dutch poffertjes are made with yeast as the leavening agent. This version uses baking powder since it’s quick and easy (we know some people dislike using yeast).
- If you want to make the traditional version, you can use 2 teaspoons of instant yeast instead of baking powder. In that case, the eggs should be at room temperature and the milk should be warm. You’d also have to let the batter rest for 30-60 minutes after mixing.
- If you don’t have a poffertjes pan, you can also use a small skillet and drop small amounts of batter into the pan using a spoon.
- If you don’t have non-stick spray, you can also use oil or butter to coat the pan. Just use a small amount in each well of the pan.
- When pouring the batter into the pan, don’t overfill the molds.
- Use a non-scratching utensil, such as a wooden chopstick, to flip the poffertjes so you don’t damage the pan.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should be seen as a rough calculation and not a replacement for professional dietary advice.
Tried this recipe?
Let us know how it was!This recipe was first published in March 2023 and updated in September 2026.
