Mini Dutch pancakes known as poffertjes are a delicious alternative to traditional pancakes and just as easy to make.
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 Galette Bretonne eaten in Brittany, France to the 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 Dutch street food, 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:
We have a traditional poffertjes pan (see the photo above), however they can be cooked in a non-stick frying pan. Simply spoon in a small amount of the batter and flip it as you would any other pancake.
Mini Dutch Pancakes recipe 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.
Serving suggestion:
These easy poffertjes are traditionally served with a dusting of icing sugar and some butter. However, as with most pancakes you can serve them with whatever you enjoy eating.
Being Canadian a splash of maple syrup or maple butter would be Michelle’s go to. Whereas I would probably opt for a squeeze of fresh lemon or our Fresh Blueberry Compote to dip the pancakes into.
Pin the recipe:
Additional recipe suggestions:
If you like these pancakes then why not try our other simple recipes:
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 (Mini Dutch Pancakes)
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)
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 flour 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. Our 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 saucepan over a medium-high heat. Grease the pan with some butter and spoon in a small amount of pancakes at a time. The pancakes should be approximately 4cm in diameter, cook quickly on both sides and remove to a clean towel on a warm plate until you have made all the pancakes and are ready to serve.
- Once all the pancakes have been made transfer onto serving plates and dust with icing sugar. Serve immediately.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
LINKING TO
Cook Blog Share 2021 Week 5 with Peachicks Bakery
Chloe Edges
I’m putting one of these pans on my birthday list immediately. They’re my favourite pancakes of all time!
Lesley
Thank you Chloe, I reckon they are probably mine too. They just taste different.
Cat
These look amazing, I love how fluffy they are. I really want to drizzle these in Nutella!
Lesley
Thank you Cat, they are delicious and just a bit of a change from the pancakes I normally make.
Marita
Yummy! I heard of these pancakes before but never made them. I am intrigued. Thanks for the recipe #cookblogshare
Midge & Millie @ Peachicks' Bakery
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
Lesley
Thank you, they have such a lovely flavour, just a bit different.
Choclette
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.
Lesley
Thank you Choclette, they really are a treat and just a bit different from the more traditional pancakes we normally enjoy.