There’s something truly magical about a plate of warm, buttery poffertjes. These tiny, fluffy Dutch pancakes are a beloved street food in the Netherlands, often served with powdered sugar and a generous pat of butter. Whether you’ve enjoyed them at a festive holiday market or are just discovering them for the first time, this recipe will bring the charm of Dutch cuisine straight into your kitchen.
Making poffertjes at home is easier than you might think, and the process itself is just as delightful as eating them. The batter is light and slightly yeasty, giving these mini pancakes their signature airy texture. Traditionally cooked in a special poffertjes pan, they develop a beautiful golden-brown crust while staying soft and fluffy inside.
Perfect for breakfast, brunch, or even as a sweet treat, poffertjes are a fun dish to share with family and friends. They pair wonderfully with fresh fruit, syrups, and even a drizzle of honey, making them as versatile as they are delicious.
Why You’ll Love This Recipe
- Light, fluffy, and irresistible – The yeast in the batter creates an airy texture that sets poffertjes apart from regular pancakes.
- Quick and fun to make – With a poffertjes pan, flipping these little pancakes is both easy and satisfying.
- Great for gatherings – Serve them at brunch or as a dessert for a guaranteed crowd-pleaser.
- A taste of the Netherlands at home – No need to travel to Amsterdam to enjoy authentic poffertjes!
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- ¾ cup warm milk
- 1 egg
- ¼ teaspoon salt
- 2 tablespoons melted butter (plus extra for cooking)
- Powdered sugar (for serving)
How to Make Poffertjes
Step 1: Prepare the Batter
Start by activating the yeast. In a small bowl, mix the warm milk with the yeast and sugar. Let it sit for about 5-10 minutes until it becomes frothy. This step helps ensure that your poffertjes turn out light and fluffy.
In a large mixing bowl, whisk together the flour and salt. Make a small well in the center and pour in the yeast mixture, the egg, and the melted butter. Gently whisk everything together until you have a smooth, slightly thick batter. If the batter feels too thick, you can add a splash of milk to adjust the consistency.
Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for about 30-45 minutes. This resting time allows the yeast to work its magic, giving the batter a slight rise and a delicate texture.
Step 2: Heat the Poffertjes Pan
If you have a traditional poffertjes pan, heat it over medium heat and lightly grease each well with a little melted butter. If you don’t have a poffertjes pan, don’t worry! You can still make them in a regular pan by dropping small spoonfuls of batter and cooking them like mini pancakes.
Step 3: Cook the Poffertjes
Once the pan is hot, spoon small amounts of batter into each well. Cook for about 1-2 minutes until bubbles begin to form on the surface and the edges look set. Use a skewer, fork, or special poffertjes turner to gently flip each one. Cook for another minute or so until golden brown on both sides.
Repeat with the remaining batter, adding a little butter to the pan as needed to keep them from sticking.
Step 4: Serve and Enjoy
Poffertjes are best enjoyed fresh off the pan! Pile them onto a plate, dust them generously with powdered sugar, and add a little extra butter for that authentic Dutch experience. You can also serve them with fresh fruit, syrup, honey, or even a drizzle of chocolate sauce.
Helpful Tips
- Use warm milk, not hot – If the milk is too hot, it can kill the yeast, which would prevent the batter from rising properly.
- Let the batter rest – Don’t skip the resting time; it helps develop the perfect texture.
- Flip with care – Using a skewer or fork makes flipping easier, especially in a poffertjes pan.
- Don’t overcrowd the pan – Cooking in small batches ensures even cooking and easy flipping.
- Experiment with toppings – While powdered sugar and butter are traditional, feel free to get creative with honey, Nutella, or whipped cream!
Recipe Details
- Prep Time: 45 minutes (including resting time)
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: About 40 mini pancakes
- Category: Breakfast, Dessert
- Method: Pan-frying
- Cuisine: Dutch
- Diet: Vegetarian
Notes
- Yeast Activation Tip: Make sure your milk is warm but not too hot (around 110°F or 45°C) to properly activate the yeast without killing it. If the yeast doesn’t foam after 10 minutes, it may be expired or the milk was too hot or too cold.
- Resting Time Matters: Letting the batter rest helps develop a light and airy texture. If you’re short on time, you can let it rest for at least 20 minutes, but 30-45 minutes is ideal.
- Poffertjes Pan Alternatives: If you don’t have a poffertjes pan, a regular skillet works just fine. Simply drop small spoonfuls of batter and cook them as tiny pancakes. They won’t be as perfectly round, but they’ll still taste amazing.
- Flipping Trick: Using a skewer or small fork makes flipping easier. If using a regular pan, a small spatula works too.
- Serving Ideas: While classic poffertjes are topped with butter and powdered sugar, try adding honey, fruit preserves, chocolate drizzle, or even a sprinkle of cinnamon for a twist.
- Scaling the Recipe: This recipe makes about 40 mini pancakes, but you can easily double or halve the ingredients based on your needs.
- Freezing Tip: If making a big batch, freeze leftovers in a single layer before transferring them to a freezer-safe bag. They reheat well in a pan or toaster oven.
Frequently Asked Questions
Do I need a poffertjes pan?
A poffertjes pan is ideal because it gives them their distinct round shape, but you can still make them in a regular frying pan by dropping small spoonfuls of batter and cooking them like mini pancakes.
Can I make the batter ahead of time?
Yes! You can prepare the batter a few hours in advance and keep it in the refrigerator. Just give it a gentle stir before using.
How do I know when they’re ready to flip?
When bubbles appear on the surface and the edges start to set, they’re ready to be flipped. They should be lightly golden brown on the bottom before you turn them over.
Can I make these dairy-free?
Absolutely! Substitute the milk with a plant-based alternative like almond or oat milk, and use dairy-free butter.
Storage Instructions
If you have leftovers (which is rare because they’re so delicious!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan over low heat or briefly in the microwave.
For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They’ll keep for up to 2 months. To reheat, warm them in a pan or oven until heated through.
Related Recipes
If you loved these poffertjes, you might enjoy:
- Syrniki (Russian Cottage Cheese Pancakes)
- Smash Burger Pancakes: A Unique Twist on Classic Comfort Food
- German Potato Pancakes (Reibekuchen) – An Easy and Comforting
Conclusion
There’s something undeniably comforting about a warm plate of poffertjes. Whether you’re reminiscing about a trip to the Netherlands or just looking for a fun new breakfast idea, this recipe is sure to bring joy to your table. They’re light, fluffy, and incredibly easy to make, making them perfect for any occasion.
So grab your poffertjes pan (or a regular pan), whip up a batch, and enjoy a little taste of Dutch tradition right at home. Happy cooking!
Print
Authentic Dutch Poffertjes – Fluffy Mini Pancakes
Description
There’s something truly magical about a plate of warm, buttery poffertjes. These tiny, fluffy Dutch pancakes are a beloved street food in the Netherlands, often served with powdered sugar and a generous pat of butter. Whether you’ve enjoyed them at a festive holiday market or are just discovering them for the first time, this recipe will bring the charm of Dutch cuisine straight into your kitchen.
Making poffertjes at home is easier than you might think, and the process itself is just as delightful as eating them. The batter is light and slightly yeasty, giving these mini pancakes their signature airy texture. Traditionally cooked in a special poffertjes pan, they develop a beautiful golden-brown crust while staying soft and fluffy inside.
Perfect for breakfast, brunch, or even as a sweet treat, poffertjes are a fun dish to share with family and friends. They pair wonderfully with fresh fruit, syrups, and even a drizzle of honey, making them as versatile as they are delicious.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- ¾ cup warm milk
- 1 egg
- ¼ teaspoon salt
- 2 tablespoons melted butter (plus extra for cooking)
- Powdered sugar (for serving)
Instructions
Step 1: Prepare the Batter
Start by activating the yeast. In a small bowl, mix the warm milk with the yeast and sugar. Let it sit for about 5-10 minutes until it becomes frothy. This step helps ensure that your poffertjes turn out light and fluffy.
In a large mixing bowl, whisk together the flour and salt. Make a small well in the center and pour in the yeast mixture, the egg, and the melted butter. Gently whisk everything together until you have a smooth, slightly thick batter. If the batter feels too thick, you can add a splash of milk to adjust the consistency.
Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for about 30-45 minutes. This resting time allows the yeast to work its magic, giving the batter a slight rise and a delicate texture.
Step 2: Heat the Poffertjes Pan
If you have a traditional poffertjes pan, heat it over medium heat and lightly grease each well with a little melted butter. If you don’t have a poffertjes pan, don’t worry! You can still make them in a regular pan by dropping small spoonfuls of batter and cooking them like mini pancakes.
Step 3: Cook the Poffertjes
Once the pan is hot, spoon small amounts of batter into each well. Cook for about 1-2 minutes until bubbles begin to form on the surface and the edges look set. Use a skewer, fork, or special poffertjes turner to gently flip each one. Cook for another minute or so until golden brown on both sides.
Repeat with the remaining batter, adding a little butter to the pan as needed to keep them from sticking.
Step 4: Serve and Enjoy
Poffertjes are best enjoyed fresh off the pan! Pile them onto a plate, dust them generously with powdered sugar, and add a little extra butter for that authentic Dutch experience. You can also serve them with fresh fruit, syrup, honey, or even a drizzle of chocolate sauce.
Notes
- Yeast Activation Tip: Make sure your milk is warm but not too hot (around 110°F or 45°C) to properly activate the yeast without killing it. If the yeast doesn’t foam after 10 minutes, it may be expired or the milk was too hot or too cold.
- Resting Time Matters: Letting the batter rest helps develop a light and airy texture. If you’re short on time, you can let it rest for at least 20 minutes, but 30-45 minutes is ideal.
- Poffertjes Pan Alternatives: If you don’t have a poffertjes pan, a regular skillet works just fine. Simply drop small spoonfuls of batter and cook them as tiny pancakes. They won’t be as perfectly round, but they’ll still taste amazing.
- Flipping Trick: Using a skewer or small fork makes flipping easier. If using a regular pan, a small spatula works too.
- Serving Ideas: While classic poffertjes are topped with butter and powdered sugar, try adding honey, fruit preserves, chocolate drizzle, or even a sprinkle of cinnamon for a twist.
- Scaling the Recipe: This recipe makes about 40 mini pancakes, but you can easily double or halve the ingredients based on your needs.
- Freezing Tip: If making a big batch, freeze leftovers in a single layer before transferring them to a freezer-safe bag. They reheat well in a pan or toaster oven.
