Poffertjes (Dutch Mini Pancakes)

Name: Poffertjes (Dutch Mini Pancakes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 350 ml full-fat lukewarm milk; 7 g fast action instant yeast ((2 ¼ tsp)); 15 g caster sugar ((2 tbsp)); 250 g plain flour ((1¾ cups)); Pinch of salt; 1 large egg; Unsalted butter (for greasing); Unsalted butter; Icing sugar; Fresh raspberries

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These poffertjes (pronounced poff-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)!

poffertjes in bowl with butter and raspberries.

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.

How To Pronounce Poffertjes
Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Making without yeast
Do I need a Poffertjes pan?
Here’s how to make Poffertjes:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Poffertjes (Dutch Mini Pancakes) Recipe

How To Pronounce Poffertjes

Poffertjes is a Dutch word that is pronounced poff-ur-jis.

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 – fast action is the best here as it’s reliable and speeds along the process.

Plain flour – also known as ‘all-purpose’ flour.

Butter – 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 (or try my whipped honey butter).

Substitutions and Variations:

Sugar: you can use any kind of sugar you like in this recipe – granulated, golden caster or soft light brown sugar.

Berries: I like to serve with berries. Raspberries, strawberries, blueberries, blackberries or pitted cherries – the choice is yours.

Chocolate: although not at all traditional, these poffertjes are delicious with melted chocolate.

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.

Making without yeast

No yeast, no problem! If you haven’t cooked with yeast before, it’s really very simple, but if you don’t want to use it or you are short on time, here’s a version you can make without using yeast. Simply mix together the following ingredients:

300ml whole milk
250g plain flour
2 eggs
1 tsp baking powder
1/2 tsp salt

Then fry the poffertjes as normal in a greased poffertjes pan – no need to rest the dough. They will not be as round and puffed but still delicious.

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. I have a whole post dedicated to all your questions on poffertjes pans.

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.

poffertje batter after proving with yeast.

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 tbsp 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.

cooked poffertjes in a large bowl with butter on top.

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.

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.

poffertjes in bowl with butter and icing sugar.

Frequently Asked Questions

What does ‘poffertjes’ mean in English?

Although I am not a Dutch speaker, ‘poffertjes’ comes from the Dutch word ‘pofferen’ which means ‘to puff up’.

What’s the difference between poffertjes and pancakes?

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…

Can I make poffertjes without the special pan?

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 tbsp dollops to the pan and fry as instructed (or as you would a regular pancake!)

When should I eat poffertjes?

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 ready-made in supermarkets so anyone can enjoy them at home whenever they fancy.

Can I make savoury poffertjes?

Yes! The classic option is with Gouda cheese (yum!), but I like the idea of serving them blini-style with cream cheese and smoked salmon or like my smashed potatoes with crème fraîche.

Can i make poffertjes ahead of time?

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.