Poffertjes (Dutch Mini Pancakes)

Mini Dutch pancakes known as poffertjes are a delicious alternative to traditional pancakes and just as easy to make. Poffertjes are small pancakes that are made with buckwheat flour and leavened with yeast. The most traditional way to serve them is warm with a knob of butter and a dusting of icing sugar.

I first tasted these mini Dutch pancakes or poffertjes on a Christmas trip to Berlin, they are pancake perfection. I enjoyed these poffertjes so much that I decided I had to find a recipe that worked for me and could be adapted to cook at home.

Poffertjes are small buckwheat and yeast risen pancakes. Made using a basic batter recipe with the addition of yeast, this easy poffertjes recipe is quick to prepare and simple to cook. The addition of yeast means that they puff up nicely when you cook them.

Pancake traditions

All cultures have a pancake tradition of some sort or another. I’m a fan of a Scotch Pancake as that’s what I grew up with. However, you will find pancakes are popular the world over: from these Poffertjes enjoyed by the Dutch; to Galette Bretonne eaten in Brittany, France; an Italian Crespelle; or large fluffy American pancakes enjoyed with a slug of maple syrup.

Most countries have a recipe for a pancake. The flour used and thickness of the finished article might differ, however the basic batters remain largely the same.

What are poffertjes?

Poffertjes are small pancakes made with buckwheat flour and yeast. This Dutch street food is usually sold by vendors in batches of 6 or 12 and eaten with a wooden fork. Traditionally served with just a dusting of icing sugar and melted butter. However I do love to add a squeeze of fresh lemon juice to mine (as is my want with most pancakes).

I asked my Dutch friend Paula when she would typically eat these? Like the Scotch pancakes I had as a child, she said she tends to eat them as an afternoon treat although they are certainly filling enough to be eaten as part of a meal. In fact she said there is a really cool place where she grew up that serves them at dinner, something Paula and her family, particularly the kids, have enjoyed.

How to cook poffertjes

• Heat the milk in a saucepan to warm, remove from the heat and mix in the caster sugar and the yeast. Set the pan aside for 5-10 minutes during which time the mixture will become foamy.
• Combine the flours and salt in a large mixing bowl and slowly add the yeast mixture, then the egg to the flour and whisk until you have a smooth batter.
• Cover the bowl with a damp tea towel and allow it to rest for an hour, by which time it should have doubled in size.
• When ready to cook, heat a poffertjes pan over a medium-high heat.
• Grease the pan with sunflower oil, taking time to ensure each hole is greased.

• Now to make the pancakes.
• My preferred method is to pour the batter into a large jug and pour small quantities into a pan, you may prefer to use a tablespoon to spoon out the mixture.
• Pour a small amount of pancake batter into each hole in the pan.

• Once bubbles start to appear on top, flip the poffertjes over to cook on the second side for 1-2 minutes.
• I find the easiest way to flip the pancakes is to use a chop stick to flip them over.
• When the poffertjes are cooked on both sides, remove from the pan and set on one half of a clean towel that has been placed on a warm plate. Then cover the pancakes with the other half of the towel to keep warm.
• Repeat this process until all the pancake batter has been used up.
• Once all the pancakes have been made transfer onto a plate, add a knob of butter and dust with icing sugar. Serve immediately.

How to cook poffertjes without pan

We have a traditional poffertjes pan (see the photo above), however they can be cooked in a non-stick frying pan.

• Simply grease the pan with a little sunflower oil.
• Spoon in a small amount of the poffertjes batter, taking care not to overcrowd the pan or they will stick together.
• Once bubbles start to appear on the top, flip the poffertjes over to cook for 1-2 minutes on the second side, as you would any other pancake.

Poffertjes ingredients

• Buckwheat Flour is traditionally used to make poffertjes and it has a great nutty flavour, that is then combined with Plain White Flour.
• Caster Sugar sweetens the pancakes but you could also add coconut sugar for a refined sugar alternative.
• Whole Milk is used to make the batter as it gives a better texture to the finished pancake batter. You could substitute with semi-skimmed milk or a dairy free milk alternative.
• Sachet of Dried Yeast is used to help the pancake batter to really puff up when cooked.
• Egg is added to the batter and works along with the yeast to help the pancakes puff up.

How do you eat poffertjes?

These easy poffertjes are traditionally served with a dusting of icing sugar and some butter. The pancakes are served warm so that the butter melts into them

However, as with most pancakes you can serve them with whatever you enjoy eating. Here are some suggestions:

• a squeeze of fresh lemon juice
• lemon curd
• any flavour of jam
• maple syrup or Moose Maple Butter (my kids go to)
• golden syrup
• treacle
• try my Fresh Blueberry Compote
• a side of fresh fruit: try blueberries, strawberries, raspberries, peaches, nectarines or apricots

Helpful hints & tips

• Take time to properly grease the pan with oil before you start cooking, this will stop the poffertjes from sticking, making them easier to flip over. Pour on a little oil, then I like to use a silicone brush to get the oil right into every hole in the pan.
• I always use a jug when pouring the pancake batter into the pan, it’s just easier and I find there’s less mess.
• Flipping the pancakes can be tricky if you are using a poffertjes pan. I like to use a chopstick, and a quick flipping action to turn them over. It’s a skill that does take a little practice, and you will make mistakes at the start. But don’t worry about that, they still taste great!

FAQs

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Additional recipe suggestions:

If you like these pancakes then why not try our other simple recipes:

• Scotch Pancakes
• American Buttermilk Pancakes with Cinnamon
• Pumpkin Pancakes with Candied Pecans

These simple pancakes taste delicious with our Fresh Blueberry Compote (Blueberry Syrup).

Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. Here you’ll find all our brunch recipes together with some great advice on how to get started.

Poffertjes (Dutch Mini Pancakes)

Mini Dutch pancakes known as poffertjes are a delicious alternative to traditional pancakes and just as easy to make. Poffertjes are small pancakes that are made with buckwheat flour and leavened with yeast. The most traditional way to serve them is with a knob of butter and a dusting of icing sugar.

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Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Resting time for batter: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Servings: 4 servings

Calories: 376kcal

Author: Lesley Garden

Equipment

• 1 poffertjes pan or use a non-stick frying pan or skillet

Ingredients

• ▢ 150 g buckwheat flour
• ▢ 100 g plain flour
• ▢ 2 tbsp caster sugar
• ▢ 350 ml whole milk
• ▢ pinch of salt
• ▢ 7 g sachet of dried yeast
• ▢ 1 egg (beaten)
• ▢ 2 tbsp sunflower oil (for brushing/greasing pan)
• ▢ icing sugar (for dusting)
• ▢ butter (for serving)

Instructions

• Heat the milk in a saucepan to warm, remove from the heat and mix in the caster sugar and the yeast. Set the pan aside for 5-10 minutes during which time the mixture will become foamy.
• Combine the flours and salt in a large mixing bowl and slowly add the yeast mixture, then the egg to the flour and whisk until you have a smooth batter. Cover the bowl with a damp tea towel and allow it to rest for an hour, by which time it should have doubled in size.
• Now to make the pancakes. My preferred method is to pour the batter into a large jug and pour small quantities into a pan, you may prefer to use a tablespoon to spoon out the mixture.
• Heat a poffertjes pan over a medium-high heat. Grease the pan with sunflower oil and pour in a small amount of the pancake batter into each hole in the pan.
• Once bubbles start to appear on top, flip the poffertjes over to cook on the second side for 1-2 minutes.
• When the poffertjes are cooked on both sides, remove from the pan and set on one half of a clean towel that has been placed on a warm plate. Then cover the pancakes with the other half of the towel to keep warm.
• Repeat this process until all the pancake batter has been used up.
• Once all the pancakes have been made transfer onto a plate, add a knob of butter and dust with icing sugar. Serve immediately.

Notes

Poffertjes are traditionally served with melted butter and a dusting of icing sugar. However a squeeze of fresh lemon works too as does some jam or lemon curd. Also delicious when served with a side of fresh fruit.

If you don’t have a traditional poffertjes pan don’t worry, you can use a non-stick frying pan instead. The poffertjes will be flatter and won’t have the same puffed up shape, but they will still taste great.

Nutrition Facts

Poffertjes (Dutch Mini Pancakes)

Amount Per Serving

Calories 376 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 49mg16%

Sodium 58mg3%

Potassium 390mg11%

Carbohydrates 56g19%

Fiber 4g17%

Sugar 11g12%

Protein 12g24%

Vitamin A 200IU4%

Calcium 124mg12%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking, Breakfast, Brunch

Cuisine : Dutch

Keyword : Dutch mini pancakes, dutch pancakes, pofferjes, poffertjes without pan

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This recipe has been shared to Cook Blog Share with Peachicks Bakery.