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! A family-friendly breakfast, dessert or snack idea perfect for gatherings or the holidays. It's also dairy-free adaptable.

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Ingredients & Substitutes
Variations
Topping Ideas
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Poffertjes (which translates to 'Pancakes' in Dutch) are soft, fluffy pancakes originating from the Netherlands. They are 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, Nutella, and more!

My first time trying them was in Switzerland at the Christmas market. It was love at first bite with that sweet vanilla sauce. I loved it so much; I even got a third helping!

The Dutch have a special cast iron pan called "Aebleskiver 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 for this recipe - I share details below!

Ingredients & Substitutes

Please scroll down to the below recipe card for exact measurements.

Milk (dairy)
Large Eggs
Vanilla Extract
Melted Butter: Unsalted butter ideally.

Dry Ingredients

All-Purpose Flour (aka plain white wheat flour): Traditionally buckwheat flour is used, but I'm using all-purpose flour as it's easier to access.
Dry Active Yeast or Instant Yeast
White Granulated Sugar: To sweeten the batter.
Salt

Variations

Dairy-free version - Replace the dairy milk with plain oat milk, almond milk, or plant-based milk. Avoid using coconut milk or soy milk, as their flavors are overpowering. 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, like berries or bananas.
Butter
Chocolate Sauce or Ganache
Nutella
Vanilla Sauce
Maple Syrup or Honey
Dulce de Leche or Caramel Sauce
Whipped Cream or Ice cream

Expert Tips

Whisk dry ingredients before adding the wet ingredients for even distribution.
Make sure the milk is warm enough to activate the yeast for fluffy pancakes!
Whisk the milk while adding the active yeast to prevent clumping.
Proof the batter in a warm area so it gets bubbly and thick, like 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'll overflow.

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.

Whisk 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 90 seconds or on the stovetop on low heat until 110 degrees F with a digital thermometer and remove off heat. Then gradually add the dry active yeast to the warm milk while whisking, until the yeast has fully dissolved. Cover and rest for 10 minutes, until a thick frothy film develops on the 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 - don't overmix.

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

Proof the batter: Cover batter with a lid or warm clean tea towel. Place the bowl in a warm area for 30 minutes to proof, like 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 over 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 suggestions below).

Storage & Reheating

Poffertjes will last up to 4 days stored in an airtight container in the fridge once cooled. To reheat, microwave for 30-90 seconds or reheat on the stovetop on low-medium heat until hot.
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.

Pairing Suggestions

Poffertjes pair well with:

Coffee, tea, milk, or juice.
Fresh fruit, like berries, bananas, apples, or pears.
Cakes, pastries, cookies, or other desserts.
Cooked proteins like eggs, bacon, ham, or sausage for breakfast.

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 once cooled. To reheat, microwave for 30-90 seconds or reheat on the stovetop on low-medium heat until hot.

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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