These poffertjes (pronounced puff-ur-jis) are my go-to sweet treat when cooking for a crowd. Although they are known as ‘Dutch mini pancakes’, they actually taste a bit like doughnuts as they are made with yeast, giving them the most delicious flavour and airy texture. Simply top with butter and a dusting of icing sugar and dive in! Perfect for breakfast, brunch or dessert - and ideal for Shrove Tuesday (pancake day)!
It is so interesting learning about all the different pancake recipes from around the world. From classic British pancakes to Hong Kong-style mango pancakes - not forgetting American pancakes, Scotch pancakes and French crêpes (which I love turning into a strawberry mille crêpe cake!). I find it incredible how many interpretations there are of one ‘dish’. One version I don’t think gets enough attention outside their home country is poffertjes.
If you haven’t tried poffertjes before, they are dainty little puffs made with a yeasted batter. I think this often puts people off as you do need to let the yeast prove for about an hour to give it time to do its thing. But it really is worth it and it's something a little different to regular pancakes. Plus, you can make it the night before, cover and leave it to prove overnight in the fridge.
When it comes to cooking poffertjes, the best way is in a special poffertjes pan. This has special holes with ridges which help them to puff up. However, just like you don’t have to have a pancake pan to make classic pancakes, you can make poffertjes in a regular frying pan. They will look a bit more rustic - although they will taste just as delicious!
Traditionally poffertjes are served warm with a knob of butter and a dusting of icing sugar. I like to serve some raspberries on the side too. However, you can get creative and try all sorts of toppings. Melted chocolate, warm jam, berry compote, nutella, Lotus Biscoff, my homemade pistachio cream or lemon curd. Sometimes I go for a dollop of whipped cream, a swirl of squirty cream or drizzle of maple syrup/runny honey.
Jump to:
Why you will love this recipe:
- They are simple to make. The prep time is minimal.
- They are perfect for a sweet breakfast, brunch, light dessert or Shrove Tuesday (pancake day) treat.
- They are a delicious alternative to traditional pancakes.
- They are ideal for feeding a crowd.
- They are versatile. Enjoy getting creative with different toppings.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Milk - opt for full-fat for the best results. You want to make sure it is lukewarm to activate the yeast. However, it mustn’t be too hot or it will have the opposite effect and kill it.
Fast action instant yeast - this is what gives the poffertjes their famous ‘puff’.
Caster sugar - this adds a hint of sweetness to the poffertjes batter.
Plain flour - also known as ‘all-purpose’ flour. This gives structure to the poffertjes batter (although traditional recipes use buckwheat flour).
Egg - I always recommend cooking with free-range large eggs stamped with the British Lion mark.
Butter - opt for unsalted so you can control the salt level in these poffertjes. I use it to grease the pan to prevent the poffertjes from sticking as it has a better flavour than oil. I also add a knob on top of the warm poffertjes just before serving for richness.
Substitutions and Variations:
Sugar: you can use any kind of sugar you like in this recipe. Granulated or golden caster will work just as well (you won’t notice much difference in the pancake batter). Or opt for soft light brown sugar for a more caramel flavour.
Vanilla: add a hint of sweet vanilla flavour to the poffertjes batter with vanilla extract or bean paste. Just avoid vanilla essence as that uses artificial ingredients and will give these poffertjes a synthetic taste.
Vanilla icing sugar - if you can find it, use vanilla icing sugar to dust these poffertjes. It adds a subtle vanilla sweetness that just tastes so good.
Berries: a sprinkling of berries is delicious with poffertjes. You can use whatever you like. Raspberries, strawberries, blueberries, blackberries or pitted cherries - the choice is yours. If you don’t have fresh berries, a fruity berry coulis works well. Alternatively, Bonne Maman has a lovely cherry compote - or you could add a spoonful of warm jam. If serving to adults, cherries in kirsch feel very luxurious.
Chocolate: although not at all traditional, these poffertjes are delicious with melted chocolate. Dark chocolate is rich and decadent, while milk chocolate is ideal if you prefer something a bit more mellow. White chocolate is perfect if you are in the mood for something sweet and creamy.
Toppings: just like British pancakes you can try all sorts of toppings with these poffertjes. Nutella is a firm favourite of mine, but other spreads work well too. I also love Lotus Biscoff, my easy homemade pistachio cream or easy lemon curd for a zesty twist. You can also serve with a dollop of whipped cream, a swirl of squirty cream or drizzle of maple syrup/runny honey, if you prefer.
Do I need a Poffertjes pan?
I am of the opinion that you don't need loads of kitchen kit for every little thing, so buying a poffertjes pan is not a necessity if you are only going to make these once. However, they are relatively inexpensive and they do make it a little more fun. If you are going to make these on a regular basis, I'd recommend this poffertjes pan. It makes it so easy.
Here's how to make Poffertjes:
Here's a step by step guide for what you need to do, but you can find the full recipe att the bottom of the page for detailed instructions.
ONE: Use In a large jug, mix together the lukewarm milk, yeast and sugar. Leave to sit for about 10 minutes - or until frothy and bubbly.
TWO: Next, add the flour and salt to a large mixing bowl. Pour in the milk.
THREE: Add the egg, then whisk well until you have a smooth batter.
FOUR: Cover with cling film or a clean tea towel and set aside to rest in a warm place for about 45 minutes to 1 hour - or until really bubbly and roughly doubled in size. If your house is colder, it might take a little longer. Make sure it doesn’t over-prove or it will develop a sour flavour.
FIVE: When the poffertjes batter is ready, place a poffertjes pan or large non-stick frying pan over a medium heat. Once hot, grease generously the cavities of the pan with butter (or the base of the non-stick frying pan). Pour the poffertjes batter into a squeezy bottle (or use a small cookie scoop, ladle, piping bag or jug).
SIX: Fill each hole of the poffertjes pan with batter until nearly at the top. If you don’t have a poffertjes pan, you can just squeeze out small rounds (you want to use around 1 tablespoon of batter for each one - depending on the size you want your poffertjes).
SEVEN: Cook for a few minutes or so - or until bubbly on top and golden underneath (use a toothpick to gently lift up and check). Quickly and carefully, flip the poffertjes over and cook for another minute or so on the other side.
EIGHT: Serve the poffertjes warm topped with a knob of butter, a dusting of sieved icing sugar and fresh raspberries.
Cooking Tips:
Milk temperature: make sure your milk is lukewarm - if you have a thermometer, it should be between 38-46°C. Too hot and it will kill the yeast, too cold and it will slow down the fermentation process.
Whisking the batter: you want to whisk the batter until it is just smooth and lump-free. However, don’t be tempted to overmix or your poffertjes will become tough.
Doubled in size: if you worry about knowing when your batter has doubled in size, you can always take a ‘before’ and ‘after’ photo on your phone. Alternatively, make sure you use a clear bowl when making the batter, then use an erasable marker pen to draw a line on the side.
Proving time: the exact time your poffertjes batter takes to prove depends on the temperature of your room. Warmer areas will mean the batter is ready after a shorter period of time. However, if your house is on the colder side, you are likely to need a little longer. If you want to prove it overnight, it must go in the fridge as this slows down the proving process so that you don't end up with something over-proofed.
Transferring the batter - I find the easiest way to transfer the batter is to pour it into a squeezy bottle first. However, if you don’t have one, you can use a clean piping bag and snip the end off, a small ladle, cookie scoop or jug.
Poffertjes pan: it is worth investing in a poffertjes pan if you plan on making these regularly. However, if you don’t have one, don’t panic. Simply use a good-quality large non-stick frying pan.
Perfect poffertjes: the key is to watch your poffertjes closely as they cook on a medium heat and to resist the urge to rush them. You need to give them enough time to bubble on top and turn golden underneath before you attempt to turn them.
A note on the flour
Traditional poffertjes are usually made with a combination of buckwheat and plain flour. However, it can be tricky to get hold of so I developed my recipe with just plain flour. They don’t have quite the same ‘nutty’ flavour that you get from cooking with buckwheat flour, but they still taste delicious.
Frequently Asked Questions
Although I am not a Dutch speaker, I am reliably informed that ‘poffertjes’ comes from the Dutch word ‘pofferen’ which means ‘to puff up’. Once you make these puffed little pancakes, it is quite clear to see how they got the name!
Although poffertjes are often called ‘Dutch mini pancakes’, they are rather different to other pancakes out there. British pancakes are large, thin and crêpe-like, while American pancakes are thick and fluffy (due to the addition of baking powder). However, poffertjes are much smaller and tender - almost the same size as blinis. They also contain yeast, which some people argue makes them not strictly pancakes at all…
Yes. Although your final product will likely look better and rise higher with a special pan, a good non-stick frying pan will do the job. Just add 1 tablespoon dollops to the pan and fry as instructed (or as you would a regular pancake!)
In the Netherlands, poffertjes are a popular treat served at festivals all year round - especially at winter markets. They are also a firm favourite in cafés and available to buy readymade in supermarkets so anyone can enjoy them at home whenever they fancy. Personally, I can eat poffertjes pretty much any time of day. They are delicious for breakfast or brunch (especially if cooking for a crowd as you can lay out different toppings), but are also brilliant for pudding too. Especially on Shrove Tuesday (pancake day).
Traditional poffertjes are served with icing sugar and a knob of butter. However, like all pancakes, you can get creative and go with whatever you fancy. I love to add a drizzle of dark, milk or white chocolate alongside some fruity berries (go with whatever is in season or make a frozen berry coulis/compote or add a dollop of warm jam). Alternatively, serve with your choice of spread. I switch it up between nutella, Lotus Biscoff, my easy homemade pistachio cream or easy lemon curd for a zesty twist. You can also serve with a dollop of whipped cream or swirl of squirty cream, if you prefer. I also love a drizzle of maple syrup or runny honey.
Yes! The classic option is with Gouda cheese (yum!), but you can have fun with all sorts. I love trying them with different cheeses and adding crispy bacon or crunchy onions. Alternatively, enjoy them blini-style with cream cheese and smoked salmon or like my smashed potatoes with crème fraîche.
Storage & Make Ahead Instructions
- To store: The cooked poffertjes can be kept in an airtight container in the fridge for up to 2 days.
- To reheat: you can reheat the poffertjes in the microwave in a loosely covered microwave-proof container. The exact time will depend on the number you are reheating and the strength of your microwave - I like to do 15-second blasts until hot. Watch closely as you don’t want to overheat them or they will become rubbery. Alternatively, preheat the oven to 180°C/160°C Fan and bake on a lined baking sheet for about 6 minutes - or in an airfryer at 180°C for about 4 minutes. You can also reheat in a buttered non-stick frying pan over a low heat for a couple of minutes, flipping to cook on both sides.
- To freeze: you can freeze the cooked poffertjes in a sealed container for up to 2 months. Defrost at room temp before reheating.
- Make ahead: you can make the poffertjes batter the day before and keep covered and chilled in the fridge overnight - although don’t be tempted to push it any longer. Proving it int he fridge slows down the process so it can be left overnight without risking over-proofing the batter.
Other recipes you might enjoy:
If you like these poffertjes you will love my sfingi (Italian doughnuts). Also don’t miss my fluffy banana pancakes or apple beignets (appelflappen).
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintPoffertjes (Dutch Mini Pancakes)
These delicious poffertjes (A.K.A ‘Dutch mini pancakes) are an irresistible treat. Imagine dainty puffed up pancakes topped with melting butter and a dusting of sweet icing sugar. Perfect for breakfast, brunch or dessert - and ideal for Shrove Tuesday (pancake day)!
- Prep Time: 10 minutes
- Proving Time: 30-60 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes + proving
- Yield: Makes 50 poffertjes 1x
- Category: Pancakes
- Method: Stove
- Cuisine: Dutch
- Diet: Vegetarian
Ingredients
- 350 ml full-fat lukewarm milk
- 7g (2 ¼ tsp) fast action instant yeast
- 15g (2 tbsp) caster sugar
- 250 g (1¾ cups) plain flour
- Pinch of salt
- 1 large egg
- Unsalted butter, for greasing
To serve:
- Unsalted butter
- Icing sugar
- Fresh raspberries
Instructions
- Firstly, make sure your milk is lukewarm. I like to use the microwave and heat in 30-second increments. You just want it warm so if you hold your hand against it, it’s not too hot or too cold. If it is too hot, let it cool slightly or it will kill the yeast. If you have a thermometer, it should be between 38-46°C.
- In a large jug, mix together the lukewarm milk, yeast and sugar. Leave to sit for about 10 minutes - or until frothy and bubbly. Technically, you don’t need to do this with fast action yeast, but I always like to check to ensure it is active and working.
- Next, add the flour and salt to a large mixing bowl. Pour in the milk, followed by the egg, then whisk well until you have a smooth batter.
- Cover with cling film or a clean tea towel and set aside to rest in a warm place for about 45 minutes to 1 hour - or until really bubbly and roughly doubled in size. If your house is colder, it might take a little longer. Make sure it doesn’t over-prove or it will develop a sour flavour.
- When the poffertjes batter is ready, place a poffertjes pan or large non-stick frying pan over a medium heat. Once hot, grease generously the cavities of the pan with butter (or the base of the non-stick frying pan) - either by brushing with a pastry brush or piece of buttered paper.
- Pour the poffertjes batter into a squeezy bottle (or use a small cookie scoop, ladle, piping bag or jug) and fill each hole of the poffertjes pan with batter until nearly at the top. If you don’t have a poffertjes pan, you can just squeeze out small rounds (you want to use around 1 tablespoon of batter for each one - depending on the size you want your poffertjes). Cook for a few minutes or so - or until bubbly on top and golden underneath (use a toothpick to gently lift up and check). Quickly and carefully, flip the poffertjes over and cook for another minute or so on the other side. The exact time it takes to cook each side will depend on a) the amount of batter and b) the heat of your pan. Watch closely and adjust the heat/cooking time accordingly - take care not to overcook. Remove from the pan and place onto a heatproof dish or plate. Cover with foil and place in an 100c oven to keep warm. Repeat with the remaining batter until you have around 50 poffertjes.
- Serve the poffertjes warm topped with a knob of butter, a dusting of sieved icing sugar and fresh raspberries.
Notes
Scroll up for a helpful step by step guide on how to make poffertjes.
To store: you can make the poffertjes batter the day before and keep covered and chilled in the fridge overnight - although don’t be tempted to push it any longer. The cooked poffertjes can be kept in an airtight container in the fridge for up to 2 days.
To reheat: you can reheat the poffertjes in the microwave in a loosely covered microwave-proof container. The exact time will depend on the number you are reheating and the strength of your microwave - I like to do 15-second blasts until hot. Watch closely as you don’t want to overheat them or they will become rubbery. Alternatively, preheat the oven to 180°C/160°C Fan and bake on a lined baking sheet for about 6 minutes - or in an airfryer at 180°C for about 4 minutes. You can also reheat in a buttered non-stick frying pan over low heat for a couple of minutes, flipping to cook on both sides.
To freeze: you can freeze the cooked poffertjes in a sealed container for up to 2 months. Defrost at room temp before reheating.
Make ahead: you can make the poffertjes batter the day before and keep covered and chilled in the fridge overnight - although don’t be tempted to push it any longer. Proving it in the fridge slows down the process so it can be left overnight without risking over-proofing the batter.
Milk temperature: make sure your milk is lukewarm - if you have a thermometer, it should be between 38-46°C. Too hot and it will kill the yeast, too cold and it will slow down the fermentation process.
Chef’s perk: like classic British pancakes, you may find the first few poffertjes look a little less than perfect. Don’t panic! You will soon get the hang of it as you go onto the next batch and familiarise yourself with the pan, batter and technique. Just set the first few aside as a chef’s perk. Quality control is very important…
Poffertjes pan: it is worth investing in a poffertjes pan if you plan on making these regularly. However, if you don’t have one, don’t panic. Simply use a good-quality large non-stick frying pan.
Serving suggestions: traditionally, poffertjes are served with melted butter and icing sugar. However, they are also delicious ebelskivers-style with jam or nutella. I also love them with my easy homemade pistachio cream or a drizzle of maple syrup (see Substitutions and Variations for more ideas).
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