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
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.
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.
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.
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Additional recipe suggestions
If you like these pancakes then why not try my other simple pancake recipes:
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.
Poffertjes (Dutch Mini Pancakes)
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
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe Edges says
I'm putting one of these pans on my birthday list immediately. They're my favourite pancakes of all time!
Lesley says
Thank you Chloe, I reckon they are probably mine too. They just taste different.
Cat says
These look amazing, I love how fluffy they are. I really want to drizzle these in Nutella!
Lesley says
Thank you Cat, they are delicious and just a bit of a change from the pancakes I normally make.
Marita says
Yummy! I heard of these pancakes before but never made them. I am intrigued. Thanks for the recipe #cookblogshare
Midge & Millie @ Peachicks' Bakery says
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 says
Thank you, they have such a lovely flavour, just a bit different.
Choclette says
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 says
Thank you Choclette, they really are a treat and just a bit different from the more traditional pancakes we normally enjoy.