Easy & Simple Poffertjes (Dutch Mini Pancakes)

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Delicious, fluffy, mini pancakes sold in street stalls of the Netherlands. This easy poffertjes recipe is made with simple pantry ingredients! Great for breakfast, dessert or as a snack for the whole family to enjoy. [Dairy-free adaptable]

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Ingredients & Substitutes
Topping Ideas
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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Poffertjes is a Dutch word for mini dutch pancakes. They are soft fluffy pancakes that originate from the Netherlands and has become very popular across Europe.

This traditional Dutch treat is usually served with powdered sugar (icing sugar), caramel sauce, maple syrup, vanilla sauce, fruits, chocolate, nutella, ice cream and more!

It's a popular street food that you will not regret! The first time I had them was in Switzerland during the Christmas market. It was love at first bite. I loved them so much that I got thirds!

These miniature pancakes have become very popular on social media in the United States competing with American pancakes for their adorable size.

The Dutch people have a traditional poffertjes pan to make these little pancakes. It's a special cast iron pan called an "Aebleskiver pan" with little wells for the pancake batter to cook in.

But you can use a takoyaki pan or a mini pancake maker. Or you can use a regular pan that is non-stick and pour 1 tablespoon of the poffertjes mix onto the pan to cook.

Ingredients & Substitutes

Please scroll down to the recipe card for full measurements.

Dairy milk: or substitute with dairy-free milk like plain oat milk. Avoid using almond milk, soy milk or coconut milk as they tend to have an additional taste.
Large Eggs
Vanilla Extract: to give our batter a wonderful sweet aroma!
Melted Butter: is essential for making to prevent the pancakes from sticking to the pan as it cooks. For a dairy-free option, substitute with a neutral tasting oil like vegetable oil or canola oil.

Dry Ingredients

All-Purpose Flour: I am using plain flour for this recipe. Even though, traditionally a mixture of buckwheat flour is used. But for purposes of ease and accessibility, feel free to use all-purpose flour.
Dry Active Yeast or Instant Yeast
White Granulated Sugar: to help sweeten the yeast-based batter
Salt: a pinch of salt always helps to enhance the flavors

Topping Ideas

Icing Sugar or Powdered Sugar
Fresh fruit like berries or bananas
Butter
Nutella
Chocolate Sauce or Ganache
Maple Syrup or Honey
Vanilla Sauce
Dulce de Leche
Whipped cream or Ice cream

Expert Tips

Whisk dry ingredients first before adding in the wet ingredients for better ingredient distribution.
Make sure the milk is warm so it can activate the yeast or the yeast will not activate resulting in dense pancakes.
Whisk the warm milk as you add the active yeast so it won't clump together.
Allow the batter to proof in a warm area so it can become bubbly and thick, otherwise the pancakes won't be fluffy. I like using the kitchen sink filled halfway with warm water.
Cover the pancake batter with a lid or warm clean towel to ensure the proofing process.
Do not crank the heat past low-medium heat or the pancakes will burn.
Work quickly in greasing and filling the aebleskiver or takoyaki pan with butter and batter or the pancakes can burn if they sit too long.

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.

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

Heat milk until warm about 90 seconds in the microwave or in a small saucepan over low heat until 110 F with a digital thermometer and remove off stove top. Then gradually add dry active yeast while whisking the warm milk until the yeast has fully dissolved. Cover and rest for 10 minutes, until a thick frothy film develops on the top.

Heat milk until warm about 90 seconds in the microwave or in a small saucepan over low heat until 110 F with a digital thermometer and remove off stove top. Then gradually add dry active yeast while whisking the warm milk until the yeast has fully dissolved. Cover and rest for 10 minutes, until a thick frothy film develops on the top.

Pour the yeast mixture to dry ingredients, followed by the eggs and vanilla extract. Mix just until smooth but do not over mix.

Pour the yeast mixture to dry ingredients, followed by the eggs and vanilla extract. Mix just until smooth but do not over mix.

Cover batter with a lid or warm clean tea towel and rest the bowl in a warm area for 30 minutes to proof so it becomes frothy, thick and bubbly. Tip: a kitchen sink filled halfway with warm water is a good place.

Cover batter with a lid or warm clean tea towel and rest the bowl in a warm area for 30 minutes to proof so it becomes frothy, thick and bubbly. Tip: a kitchen sink filled halfway with warm water is a good place.

Heat a Danish aebleskiver or takoyaki pan on low-medium heat. Quickly brush melted butter into the wells of the pan and work quickly pour 1 tablespoon of the pancake batter to fill each well halfway. Do not fill to the top or it will overflow. (Alternatively, if you're using a normal non-stick pan, grease the pan with melted butter using a paper towel and pour about 1 tablespoon of the pancake batter into the pan).

Heat a Danish aebleskiver or takoyaki pan on low-medium heat. Quickly brush melted butter into the wells of the pan and work quickly pour 1 tablespoon of the pancake batter to fill each well halfway. Do not fill to the top or it will overflow. (Alternatively, if you're using a normal non-stick pan, grease the pan with melted butter using a paper towel and pour about 1 tablespoon of the pancake batter into the pan).

Cook until bubbles form on the top of the pancake and the bottom is solid, about 2-4 minutes. Then flip with a wooden skewer or fork and cook on the other side until golden brown, about 2-3 minutes. Remove the pancakes from the pan and transfer to a serving plate. Sprinkle powdered sugar over the pancakes.

Cook until bubbles form on the top of the pancake and the bottom is solid, about 2-4 minutes. Then flip with a wooden skewer or fork and cook on the other side until golden brown, about 2-3 minutes. Remove the pancakes from the pan and transfer to a serving plate. Sprinkle powdered sugar over the pancakes for serving.

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 1-3 minutes until hot or reheat in a pan on low-medium heat.
Freezer friendly? Poffertjes freeze well and can be frozen for up to 3 months. To freeze, let them cool down and store them in a freezer safe bag in a single layer. To reheat from frozen: let them thaw in the fridge overnight and reheat in the microwave for 1-2 minutes until hot.

Pairing Suggestions

Poffertjes serve well with:

coffee, tea, milk, or juice
fruit like berries, bananas, apples, pears or any fruits you enjoy
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. To reheat, microwave for 1-3 minutes until hot or in a pan on the stovetop on low-medium heat.

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