Easy & Simple Poffertjes (Dutch Mini Pancakes)

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. I also share how to make these dairy-free if you refer to the Ingredients list below.

5 from 2 votes

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Prep Time 10

Cook Time 20

Proofing time 30

Total Time 1

Course Breakfast, Dessert, Snack

Cuisine European

Servings (or makes 48 pancakes)

Calories per serving 334 kcal

Ingredients

2 cups all-purpose flour or buckwheat flour
¼ cup white granulated sugar
¼ teaspoon salt
1.5 cup milk (or sub with plain oat milk for a dairy-free version)
1 teaspoon dry active yeast or instant yeast
3 large eggs
2 teaspoon vanilla extract
2 tablespoon unsalted butter melted (or sub with neutral oil for a dairy-free version)
2 tablespoon icing sugar or powdered sugar

Instructions

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.
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.
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 large serving plate. Sprinkle powdered sugar over the pancakes.
Feel free to serve pancakes with the following topping ideas: vanilla sauce, chocolate sauce, dulce de leche, nutella, maple syrup, honey, ice cream or whipped cream, fresh fruit, or melted butter.

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