A Dutch Poffertjes Recipe for Delicious Mini Pancakes!
Craving some Dutch mini pancakes? Who isn’t! Poffertjes – as they are called in Dutch – are actually pretty easy to make… if you have the right ingredients and the right pan for the job!
These small, puffed pancakes are made to resemble a little pillow or cushion. They are eaten and served year-round and are a real treat for children (but also adults).
Traditionally served with butter to melt on the freshly cooked pancakes, they are topped with a hearty dose 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 ebleskiver pan (for making a similar Danish treat), but these usually have slightly deeper wells and fewer of them.
In the Netherlands, poffertjes have a long history that connects back to the Catholic Church.
These days, you can find pre-made poffertjes in grocery stores in the Netherlands (like Albert Heijn), and there are family restaurants dedicated to only serving pancakes and poffertjes.
Ingredients
If you want to make this poffertjes recipe, here are the ingredients that you will need. It’s not a long list, that’s for sure.
- All-purpose flour – To make the batter.
- Milk – Either whole milk or 2% fat will work.
- Eggs – To make the batter.
- Baking powder – Traditionally made with yeast, but baking powder also works.
- Salt – To enhance the flavor.
- Powdered sugar – Also known as confectioners’ sugar; to sprinkle on top of the cooked poffertjes.
- Butter – To serve with the cooked poffertjes.
Recipe Tips and Substitutions
Before you make these Dutch mini pancakes, read through these recipe tips so that you know what to expect!
- Traditionally, Dutch poffertjes are made with yeast as the leavening agent. This version uses baking powder because it’s quick and easy (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.
- Use a non-scratching utensil, such as a wooden chopstick, to flip the poffertjes so as not to damage the pan.
- 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 to avoid making a mess.
How to Make Poffertjes – Step by Step Instructions
In this section, we’ll show you exactly how to make poffertjes, step by step. We’ve included the recipe process photos so you can track your progress as you create!
The recipe card with all the ingredients and instructions can be found at the bottom of this post.
In a bowl, add the flour, baking powder, and salt.
Whisk until well combined.
Then add the milk and eggs.
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 until fully cooked through.
Repeat with the rest of the batter, cooking in batches until all the batter is done.
Serve the mini pancakes with powdered sugar and a slice of butter. Enjoy!
Storage Tips
Once you have made a batch of poffertjes, they are best enjoyed hot out of the pan with butter and powdered sugar.
Leftovers can be stored in a sealed container in the fridge once cooled. 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.
FAQ
Here are some answers to frequently asked questions about poffertjes!
Poffertjes is the Dutch name for mini fluffy pancakes. Popular in the Netherlands year round – and especially at Christmas markets – they are made using a special pan.
Poffertjes are Dutch mini pancakes, typically flatter in shape, while Æbleskiver (ebleskiver) are Danish, more of a cross between a pancake and a donut, and typically more round in shape, forming a ball. In terms of batter, poffertjes are usually 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 something like jam.
To make poffertjes, combine the dry ingredients with the wet ones to make the batter. Then, grab the special pan – a Takoyaki pan – and spray it with a non-stick spray. Pour in the batter and fry on one side for 2-3 minutes. Then flip the pancakes using a chopstick and fry for another 2-3 minutes until cooked through. Remove and serve with butter and powdered sugar!
To use a proffertjes 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 utensil (like a bamboo chopstick) to flip the pancakes over. When done, allow the pan to cool and then wipe clean without the use of soap or detergent as this can damage the cast iron.
Related Recipes
For more classic Dutch recipes that are a little more on the sweet side, here are some ideas for you to try!
- Dutch Appelflappen (Apple Turnovers)
- Oliebollen (Dutch Donuts)
- Eierkoek (Egg Cakes)
- Boterkoek (Butter Cake)
Poffertjes (Dutch Mini Pancakes)
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups milk
- 2 eggs
- 1 1/2 teaspoons baking powder
- 1/4 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 1/2 teaspoons baking powder, 1/4 teaspoon salt
- Add the milk and eggs and whisk until smooth.1 1/2 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 until fully cooked and golden brown on both sides.
- Repeat with the rest of the batter, cooking in batches until all the batter is done.
- Serve poffertjes with powdered sugar and a slice of 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 – 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.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
