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Home » Lost in Food

Poffertjes (Dutch Mini Pancakes)

Modified: Jan 22, 2025 by Lesley · Published: Feb 8, 2023 · This post may contain affiliate links · 9 Comments

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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.

a blue and white backdrop with a plate of dutch mini pancakes (pofferjes) and blueberries in the background topped with 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.

Table of Contents

Toggle
  • Pancake traditions
  • What are poffertjes?
  • How to cook poffertjes
  • How to cook poffertjes without pan
  • Poffertjes ingredients
  • How do you eat poffertjes?
  • Helpful hints & tips
  • FAQs
  • Pin the recipe
  • Additional recipe suggestions
  • Poffertjes (Dutch Mini Pancakes)
    • Equipment
    • Ingredients
    • Instructions
    • Notes

a large blue and white plate with a bunch of dutch mini pancakes (pofferjes) topped with sugar from a top down view

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.

a plate of dutch mini pancakes on another blue and white plate with a light blue background and fork topped with sugar

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

pink bowl filled with poffertjes batter and a whisk
traditional cast iron poffertjes pan
  • 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.
poffertjes batter being poured into cast iron poffertjes pan
poffertjes in cast iron pan ready for flipping over
  • 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.
poffertjes being flipped over
cast iron poffertjes pan filled with cooked pancakes
  • 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

poffertjesplaat pan and sugar - dutch mini pancake pan with sugar

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

Dutch mini pancakes being cooked in a non stick pan ready for flipping over
Dutch mini pancakes cooking in a non stick 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.
an inviting plate of dutch mini pancakes (pofferjes) topped with sugar and a blue background with a fork holding a pancake ready to eat

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

What is the difference between poffertjes and pancakes?

Pancakes often contain baking powder to help them rise. However, poffertjes use yeast as the raising agent. Once made, the batter is set aside to allow time for the yeast to activate and the batter to double in size.

What is a poffertjes pan?

A poffertjes pan is a pan that has been specifically designed to cook these Dutch mini pancakes. My pan (see images above) is made of case iron and has 15 semicircular holes in it, roughly 5cm in diameter. The pancake batter is poured into the hole, where it puffs up, before being flipped over.

How to store leftover poffertjes?

To enjoy them at their best, I like to eat them warm straight from the pan. However, leftovers can be stored in an airtight container on the counter top for 1-2 days. When ready to enjoy, warm them up for a few seconds in the microwave.

Pin the recipe

pofferjtes dutch pancakes for pinterest

Additional recipe suggestions

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

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

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

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

a blue and white backdrop with a plate of dutch mini pancakes (pofferjes) and blueberries in the background topped with sugar

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.
5 from 10 votes
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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 tablespoon caster sugar
  • 350 ml whole milk
  • pinch of salt
  • 7 g sachet of dried yeast
  • 1 egg (beaten)
  • 2 tablespoon 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
Tried this recipe? We'd love to see your photos!Mention @lostinf00d or tag #lostinfood!
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Comments

  1. Chloe Edges says

    February 07, 2021 at 10:51 pm

    5 stars
    I'm putting one of these pans on my birthday list immediately. They're my favourite pancakes of all time!

    Reply
    • Lesley says

      February 08, 2021 at 2:28 pm

      Thank you Chloe, I reckon they are probably mine too. They just taste different.

      Reply
  2. Cat says

    February 06, 2021 at 2:46 pm

    5 stars
    These look amazing, I love how fluffy they are. I really want to drizzle these in Nutella!

    Reply
    • Lesley says

      February 08, 2021 at 2:25 pm

      Thank you Cat, they are delicious and just a bit of a change from the pancakes I normally make.

      Reply
  3. Marita says

    February 05, 2021 at 6:57 pm

    5 stars
    Yummy! I heard of these pancakes before but never made them. I am intrigued. Thanks for the recipe #cookblogshare

    Reply
  4. Midge & Millie @ Peachicks' Bakery says

    February 04, 2021 at 1:15 pm

    5 stars
    They are so cute! And sound absolutely delicious! Love the flavour buckwheat gives to things, definitely something I need to use more of here! #CookBlogShare

    Reply
    • Lesley says

      February 05, 2021 at 5:54 pm

      Thank you, they have such a lovely flavour, just a bit different.

      Reply
  5. Choclette says

    February 03, 2021 at 4:32 pm

    5 stars
    Another recipe that's been on my "must bake" list for several years. I've never eaten one, but they sound absolutely yummy. Quite envious of your special pan.

    Reply
    • Lesley says

      February 03, 2021 at 5:39 pm

      Thank you Choclette, they really are a treat and just a bit different from the more traditional pancakes we normally enjoy.

      Reply

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Recipe Rating




5 from 10 votes (5 ratings without comment)

Hi, I’m Lesley.

I’m the blogger, cook and creator behind Lost in Food.

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