Traditional Dutch Poffertjes Recipe (Mini Pancakes)

Poffertjes are one of those typically Dutch treats I grew up with. These small, fluffy Dutch pancakes are traditionally served warm with a generous knob of butter and plenty of powdered sugar. And yes, that really is the best way to eat them!

For years, though, I had never actually made poffertjes myself. My parents used to make them when I was little, and every summer we would visit a traditional Oud-Hollandsche poffertjeskraam near the town where I lived. Homemade poffertjes, however? Somehow I had never tried those.

Until a friend asked me for an authentic poffertjes recipe and I realized it was about time I made my own.

This traditional poffertjes recipe uses both all-purpose flour and buckwheat flour, plus yeast to give the little pancakes their characteristic light and fluffy texture.

What are Poffertjes?

Poffertjes are small Dutch pancakes, traditionally cooked in a special cast-iron poffertjes pan with shallow round indentations.

They are smaller and thicker than regular Dutch pancakes (pannenkoeken) and have a soft, fluffy center. They are usually served as a sweet treat with butter and powdered sugar.

You will find poffertjes all over the Netherlands, especially at fairs, markets and traditional poffertjes stands.

And although they look a little like American mini pancakes, the texture and preparation are quite different.

Recipe Ingredients

• All-purpose flour – I use a combination of regular flour and buckwheat flour.
• Buckwheat flour – Gives the poffertjes a slightly nutty flavor and is traditionally used in poffertjes batter.
• Yeast – This is what makes these poffertjes different from quick mini pancakes made with baking powder. The batter needs about 45 minutes to rise.
• Milk – Use lukewarm milk to activate the yeast. Make sure it isn’t too hot.
• Eggs – For structure and richness.
• Vanilla sugar – Adds a little sweetness and vanilla flavor.
• Butter – You’ll need some for greasing the pan and, importantly, more for serving.
• Powdered sugar – The classic finishing touch.

Do you Need a Poffertjes Pan?

Traditionally, yes. A poffertjes pan has lots of small round indentations that give the pancakes their distinctive shape.

My parents had one when I was little, but when I made poffertjes myself for the first time, I discovered that using one does require a little practice!

Because the pancakes are so small, they cook quickly. By the time I had filled the sixth indentation, the first poffertje was already beginning to brown.

The trick is to have everything ready before you start and work fairly quickly.

If you make poffertjes regularly, a proper poffertjes pan is definitely worth having.

How to Make Traditional Dutch Poffertjes

Start by dissolving the yeast in some of the lukewarm milk.

Combine the all-purpose flour and buckwheat flour in a large bowl. Add the yeast mixture, followed by the remaining milk, and whisk until you have a smooth batter.

Add the eggs, salt and vanilla sugar and mix again.

Cover the batter and leave it to rise for about 45 minutes. It will become thicker as it rests.

Heat your poffertjes pan and grease each indentation with a little butter. Fill each one about halfway with batter.

Cook until the edges are set and the tops begin to look slightly dry. Flip each poffertje and cook briefly on the other side until golden and cooked through.

Serve immediately with butter and a generous dusting of powdered sugar.

How to Flip Poffertjes

This was definitely the part I found hardest the first time I made them!

Traditionally you turn poffertjes with a small fork or skewer. Wait until the bottom has set and the top is just beginning to dry before flipping them.

Don’t wait too long. Poffertjes are small and can go from golden to overcooked surprisingly quickly.

It may take a batch or two to get into a rhythm, but that’s part of the fun.

How to Serve Dutch Poffertjes

The traditional way is also the simplest: serve the poffertjes hot with butter and plenty of powdered sugar.

Make sure you add the butter while the poffertjes are still hot so it melts over them. I learned that lesson the hard way when I was so busy turning my first batch that they had already started cooling by the time I served them!

You can add other toppings, but if you’re making poffertjes for the first time, I’d start with the classic butter-and-sugar combination.

Poffertjes vs Dutch Pancakes

Poffertjes and Dutch pancakes (pannenkoeken) are not the same thing.

Poffertjes are small, thick and fluffy and are cooked in a special pan. Dutch pancakes are much larger and thinner, somewhere between an American pancake and a French crêpe, and can be served with sweet or savory toppings.

If you want to try those too, have a look at my traditional Dutch pancake recipe.

Are Poffertjes Really Dutch?

Poffertjes are very much part of Dutch food culture, although their exact origin is less straightforward.

One story links their development to buckwheat pancakes made when wheat flour was scarce. Whatever their precise beginnings, poffertjes have been associated with Dutch fairs, markets and poffertjes stands for generations.

For me, they are certainly a nostalgic Dutch treat. Every summer we would visit a traditional Oud-Hollandsche poffertjeskraam, and I can still remember eating them warm with melting butter and powdered sugar.

Storage and reheating

Poffertjes are at their best straight from the pan, but leftovers can be stored in an airtight container in the refrigerator.

Reheat them briefly in a frying pan or microwave until warm. Add the butter and powdered sugar after reheating.

You can also freeze poffertjes. Let them cool completely first and freeze in a well-sealed container or freezer bag.

FAQ Dutch Poffertjes Recipe

What are poffertjes made of?

Traditional poffertjes are made from a batter containing flour, buckwheat flour, milk, eggs and yeast. They are cooked in a special poffertjes pan and traditionally served with butter and powdered sugar.

Are poffertjes the same as mini pancakes?

Not quite. Poffertjes are sometimes described as Dutch mini pancakes because of their size, but traditional poffertjes are made with yeast and cooked in a special pan, giving them a different texture and shape.

Can I make poffertjes without a poffertjes pan?

A traditional poffertjes pan gives you the characteristic small round shape and makes them easier to flip. You can experiment with making tiny pancakes in a regular frying pan, but they won’t have quite the same shape or texture.

Why do you use buckwheat flour in poffertjes?

Buckwheat flour is traditionally associated with poffertjes and gives them a slightly nutty flavor. This recipe combines buckwheat with regular flour rather than using buckwheat alone.

What do Dutch people eat with poffertjes?

The classic Dutch way to serve poffertjes is with butter and a generous dusting of powdered sugar. They’re best eaten while still hot.

Can you make poffertjes ahead of time?

Yes, although they are best fresh from the pan. You can make them ahead, store them in the refrigerator and reheat them just before serving.

More Dutch recipes

If you’re looking for typical Dutch recipes, I have a few more lined up for you!

• Dutch spiced breakfast cake
• Dutch pea soup
• Dutch doughnuts
• Arretje Nof