Soft, fluffy poffertjes cook up golden on the outside with light, airy centers. This easy poffertjes recipe uses simple ingredients and can be made without a traditional poffertjes pan. Serve them warm for breakfast or dessert with your favorite toppings.
Poffertjes are small, soft and fluffy Dutch pancakes that are a popular street food in the Netherlands. They're served warm with a variety of toppings, such as powdered sugar, vanilla sauce or chocolate sauce.
My first time trying them was at the Zurich Christmas market in Switzerland. It was love at first bite, especially with the sweet vanilla sauce! I still dream of them to this day.
They're traditionally cooked in a poffertjes pan with small, shallow wells, but an Aebleskiver pan, Takoyaki pan, or large non-stick pan also works.
When making them at home, I found that proofing the batter in a warm spot until thick, bubbly, and frothy is key to getting light and fluffy poffertjes instead of flat, dense ones.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Milk: Dairy milk works best. Plain oat or almond milk also works.
- Large Eggs
- Vanilla Extract
- Unsalted Butter: Melt before using.
- All-Purpose Flour (Plain Flour): I use all-purpose flour because it's widely available and produces light, fluffy poffertjes. Buckwheat flour can also be used as a 1:1 substitute.
- Active Dry Yeast: Instant yeast also works. Follow the same method below for either type.
- White Granulated Sugar
- Salt
Topping Ideas
- Powdered Sugar
- Fresh Fruit: Strawberries, raspberries, blackberries, or bananas.
- Vanilla Sauce, Chocolate Sauce, or Nutella
- Maple Syrup or Honey
- Caramel Sauce or Dulce de Leche
- Whipped Cream or Ice Cream
Expert Tips
- Check the milk temperature. Keep it around 110°F so the yeast activates properly.
- Check that the yeast activates. The milk should develop a thick, frothy layer after 10 minutes.
- Proof in a warm spot. The batter should become thick, bubbly, and frothy before cooking.
- Keep the heat low-medium. Higher heat can brown the outside before the centers cook through.
- Fill the wells halfway. Overfilling can cause the batter to overflow as the poffertjes puff up.
Instructions
Below are step-by-step instructions on how to make poffertjes:
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt until combined. Set aside.
- Activate the yeast: Heat the milk in the microwave until it reaches 110°F, about 60-90 seconds, or heat it in a small saucepan over low heat. Remove from the heat. Gradually whisk the active dry yeast into the warm milk until dissolved. Cover and rest for 10 minutes, until a thick, frothy layer develops on top.
- Make the batter: Add the yeast mixture to the dry ingredients, followed by the eggs and vanilla extract. Mix just until combined. Do not overmix.
- Proof the batter: Cover the bowl with a lid or clean tea towel and place it in a warm area for 30 minutes. I recommend placing the bowl in a kitchen sink filled halfway with warm water. The batter should become thick, bubbly, and frothy.
- Fill the pan: Heat a poffertjes, Aebleskiver, or Takoyaki pan over medium-low heat. Lightly grease the wells with melted butter. Spoon about 1 tablespoon (15 ml) of batter into each well, filling it halfway. If using a large non-stick pan, lightly grease it with melted butter and drop 1 tablespoon (15 ml) of batter per pancake into the pan.
- Cook until golden: Cook until bubbles form on the surface and the bottoms are golden brown, about 2-4 minutes. Flip each pancake with a wooden skewer or fork and cook the other side until golden, about 2-3 minutes. Transfer to a serving plate and serve warm with powdered sugar or your favorite toppings.
Storage & Reheating
- Refrigerator: Store leftover poffertjes in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooled poffertjes in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Microwave for 15-30 seconds until warm, or reheat in a lightly greased pan over low heat for 1-2 minutes per side.
Variations
- Gluten-Free: Replace the all-purpose flour 1:1 with certified gluten-free buckwheat flour.
- Dairy-Free: Replace the dairy milk with plain oat or almond milk and use a neutral oil instead of butter. Avoid coconut or soy milk if you don't want their stronger flavors in the poffertjes.
Pairing Suggestions
Serve poffertjes with:
- Coffee or Tea: A warm drink balances the sweetness of the poffertjes and toppings.
- Fresh Fruit: Serve with berries or sliced bananas for a fresh, lighter side.
- Eggs: Scrambled or fried eggs add a savory contrast for a more complete breakfast.
FAQ
Why are my poffertjes flat and dense?
Make sure the yeast activates in the warm milk and proof the batter in a warm spot for 30 minutes. The batter should look thick, bubbly, and frothy before cooking.
Do I need a poffertjes pan to make poffertjes?
No. You can use an Aebleskiver pan, Takoyaki pan, or large non-stick pan. If using a regular pan, cook 1 tablespoon of batter per pancake.
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📖 Recipe
Easy Poffertjes (Dutch Mini Pancakes)
Soft, fluffy poffertjes cook up golden on the outside with light, airy centers. This easy poffertjes recipe uses simple ingredients and can be made without a traditional poffertjes pan. Serve them warm with powdered sugar or your favorite toppings.
Ingredients
- 2 cups all-purpose flour
- ¼ cup white granulated sugar
- ¼ teaspoon salt
- 1.5 cup milk
- 1 teaspoon active dry yeast
- 3 large eggs
- 2 teaspoon vanilla extract
- 2 tablespoon unsalted melted butter
- 2 tablespoon icing sugar for serving
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt until combined. Set aside.
- Heat the milk in the microwave until it reaches 110°F, about 60-90 seconds, or heat it in a small saucepan over low heat. Remove from the heat. Gradually whisk the active dry yeast into the warm milk until dissolved. Cover and rest for 10 minutes, until a thick, frothy layer develops on top.
- Add the yeast mixture to the dry ingredients, followed by the eggs and vanilla extract. Mix just until combined. Do not overmix.
- Cover the bowl with a lid or clean tea towel and place it in a warm area for 30 minutes. I recommend placing the bowl in a kitchen sink filled halfway with warm water. The batter should become thick, bubbly, and frothy.
- Heat a poffertjes, Aebleskiver, or Takoyaki pan over medium-low heat. Lightly grease the wells with melted butter. Spoon about 1 tablespoon (15 ml) of batter into each well, filling it halfway. If using a large non-stick pan, lightly grease it with melted butter and drop 1 tablespoon (15 ml) of batter per pancake into the pan.
- Cook until bubbles form on the surface and the bottoms are golden brown, about 2-4 minutes. Flip each pancake with a wooden skewer or fork and cook the other side until golden, about 2-3 minutes. Transfer to a serving plate and serve warm with powdered sugar or your favorite toppings.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 334kcal | Carbohydrates: 56g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 195mg | Potassium: 224mg | Fiber: 2g | Sugar: 18g | Vitamin A: 292IU | Vitamin C: 0.002mg | Calcium: 123mg | Iron: 3mg
Yolanda
I am so happy i came across your profile. I absolutely love the recipes and i must congratulate you on your website settings. Being able to choose the number of servings and automatically having the ingredients matching the quantity selected is a great point! Love it! But just with this recipe i got a bit confused...if i want to bake the 48 pieces which is the number of servings that i should choose to get the correct ingredients quantities?
Thanks 🙂
Christie Lai
Hi Yolanda, to get 48 pieces, choose 5 servings. If you click "refresh" on your phone/desktop, it'll refresh the recipe card to show the defaulted serving amount to match the amount in the brackets - sorry this part couldn't be improved (unfortunately it's due to a technical limitation that I can't fix at my end). I hope this helps!
Jeanne
Great recipe! I tried others that did not work. I used soy milk and cake flour (+1/3 cup). Thanks.
christieathome
Very happy to read this and glad you enjoyed it with the substitutions! Thanks so much for making my recipe, Jeanne!
Kiana
Absolutely Wonderful
christieathome
Thank you so much Kiana for making my recipe and leaving a kind review! Have a lovely day!