Easy & Simple Poffertjes (Dutch Mini Pancakes)

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Fluffy, delicious mini-Dutch pancakes from the Netherlands, this easy poffertjes recipe uses simple pantry ingredients. This is a family-friendly breakfast, dessert, or snack idea perfect for gatherings or the holidays. It's also easily adaptable to be dairy-free.

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Why This Recipe
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Topping Ideas
Pairing Suggestions
Storage & Reheating
FAQ
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Poffertjes (aka 'pancakes' in Dutch) are soft, fluffy pancakes that originate from the Netherlands. They're a popular street food snack sold across Europe! This traditional Dutch treat is usually served with a variety of toppings, like powdered sugar, caramel sauce, vanilla sauce, chocolate sauce, and more!

The Dutch use an Aebleskiver pan, which is a cast-iron pan with little wells for the pancake batter to fry in, but you can use a Takoyaki pan, mini pancake maker, or a large non-stick pan.

My first time trying them was in Switzerland at the Zurich Christmas market. It was love at first bite with that sweet vanilla sauce! I still dream of them to this day.

Why This Recipe

We're using all-purpose flour as it's more widely available than buckwheat flour and still produces delicious, light pancakes.
I tested this with both active dry yeast and instant yeast, and each produces light, fluffy pancakes.
Most poffertjes recipes turn out flat and dense; proofing the batter in a warm spot ensures they cook up airy and soft.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Milk: I recommend using dairy milk for best results. Substitution: Plain oat milk or almond milk.
Large Eggs
Vanilla Extract: To add that sweet aroma.
Unsalted Butter: I recommend using melted unsalted butter so the batter isn't overly salty. Substitution: Use salted butter and omit the salt below.

Dry Ingredients

All-Purpose Flour (aka Plain Flour): Buckwheat flour is traditionally used, but I like using all-purpose flour as it's widely available and still produces great results.
Dry Active Yeast: Or use instant yeast. Both produce fluffy pancakes.
White Granulated Sugar: To sweeten the batter.
Salt: To boost and balance the sweet flavors.

Instructions

Below are step-by-step instructions on how to make poffertjes:

In a large mixing bowl, whisk together flour, sugar and salt until combined and set aside.

Combine the dry ingredients: In a large mixing bowl, whisk together flour, sugar, and salt until combined and set aside.

Heat milk until warm in the microwave or on the stovetop until 110 F and gradually add dry active yeast while whisking. Cover and rest for 10 minutes until thick and frothy.

Mix warm milk and yeast: Heat milk until warm in the microwave for 60-90 seconds or on the stovetop on low heat until it reaches 110ºF using a digital instant-read thermometer and remove from heat. While whisking, gradually add the dry active yeast to the warm milk until it has dissolved. Cover and rest for 10 minutes, until a thick frothy film develops on top.

Add the yeast mixture to the dry ingredients, followed by eggs and vanilla extract and mix until combined.

Mix yeast mixture with dry batter: Add the yeast mixture to the dry ingredients, followed by eggs and vanilla extract. Mix just until combined, do not overmix.

Cover and proof the batter in a warm area for 30 minutes.

Proof the batter: Cover the batter with a lid or warm clean tea towel. Place the bowl in a warm area for 30 minutes to proof, I recommend the kitchen sink filled halfway with warm water. Once proofed, it should be frothy, thick, and bubbly.

Heat the aebleskiver pan on low-medium heat and grease with melted butter. Then fill each well halfway with batter.

Fry pancake batter: Heat an Aebleskiver or Takoyaki pan on low-medium heat. Quickly and lightly grease the wells with melted butter and spoon in about 1 tablespoon (15 ml) of batter, filling each well halfway. (If using a large non-stick pan, lightly grease it with melted butter using a paper towel. Drop 1 tablespoon (15 ml) of batter per pancake into the pan.)

Fry pancakes on each side for 2-3 minutes or until golden and fluffy.

Cook until golden: Cook until bubbles form on the surface and the bottoms are golden brown, about 2-4 minutes. Flip each pancake using a wooden skewer or fork, and cook the other side until golden, about 2-3 minutes more. Transfer the cooked pancakes to a serving plate. Serve warm with powdered sugar or your favorite toppings (see topping ideas below).

Expert Tips

Whisk the dry ingredients before adding the wet ingredients for even distribution.
Heat the milk until 110ºF with a digital instant-read thermometer so it's warm enough to activate the yeast, or you won't get fluffy pancakes.
Whisk the milk while slowly adding the active yeast to prevent clumping.
Proof the batter in a warm area so it gets bubbly and thick. I like using the kitchen sink filled halfway with warm water.
Cover the batter with a lid or warm clean towel during the proofing process.
Cook pancakes on low-medium heat and do not exceed that, or they will burn.
Work quickly to grease and batter the wells to prevent overcooked pancakes.
Don't overfill each well with batter and only fill it about halfway or it will overflow.

Variations

Dairy-free version: Use plain oat milk, almond milk, or plant-based milk instead of dairy milk. Avoid using coconut milk or soy milk as they're too overpowering in flavor. Replace the butter with a neutral oil, such as vegetable or canola oil.
Gluten-free version: Replace the all-purpose flour with buckwheat flour.

Topping Ideas

Icing Sugar (aka Powdered Sugar)
Fresh Fruit: Strawberries, raspberries, blackberries, or bananas.
Vanilla Sauce
Chocolate Sauce or Ganache
Nutella
Maple Syrup or Honey
Dulce de Leche or Caramel Sauce
Whipped Cream or Ice Cream

Pairing Suggestions

Poffertjes pair well with:

Beverages: Coffee, tea, milk, or juice.
Fresh Fruit: Strawberries, raspberries, blackberries, or bananas.
Baked Goods: Cakes, pastries, cookies, or other sweet desserts.
Cooked Proteins: Eggs, bacon, ham, or breakfast sausage.

Storage & Reheating

Leftover poffertjes can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer: Poffertjes can be frozen for up to 3 months. To freeze, let them cool and store in a freezer-safe bag in a single layer. To reheat from frozen: reheat in the microwave until hot, about 1-2 minutes.

FAQ

Can I make poffertjes in advance?

Poffertjes can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.

Are poffertjes gluten-free?

Poffertjes made with buckwheat flour are naturally gluten-free. To make my version of this recipe gluten-free, substitute the all-purpose wheat flour with buckwheat flour.

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