This post may contain affiliate links. Please see our disclosure policy.
A poffertjes pan is a wide pan covered with spherical divots that are then used to make poffertjes, the little Dutch rounded pancakes. Typically sold at Christmas markets or summer festivals, these sweet treats are puffed and buttery, eaten dusted with confectioners’ (icing) sugar, which melts slightly when warm. They are truly delicious. The good news is they are also very easy to make at home! This type of pan is not hard to find in The Netherlands, but if you are elsewhere in the world, buying online is probably best.
The pan is typically either non-stick or cast iron these days and is covered with divots. The divots range in size, depending on the pan, but typically you can expect them to be around 2 inches (5 cm) wide.
Table of Contents
I am of the opinion that you don’t need loads of kitchen accessories for every little thing, so buying a poffertjes pan is not a necessity if you are only going to make these little pancakes a few times.
You can very easily use a pancake pan or non-stick pan with a squeeze bottle or just with a tablespoon, adding little dollops across the pan. However, special poffertjes pans are relatively inexpensive, and they do make it a little more fun. If you are going to make these on a regular basis, investing in one is a good idea. You can also use the pan to make takoyaki, a Japanese street food that uses a similar pan.
How do you pronounce poffertjes?
Poffertjes is a Dutch word that is pronounced poff-ur-jis.
What are poffertjes?
Poffertjes are Dutch mini pancakes that are made in a specific poffertjes pan with little divots. These poffertjes are made with a yeasted dough, giving them the most delicious flavor and airy texture. Don’t let this put you off, though; they are so easy but do require a little patience in letting the batter prove for an hour or so. They would be a great one to try for Shrove Tuesday as you can easily feed a crowd with just one poffertjes pan.
What’s the difference between poffertjes and pancakes?
Poffertjes are often called ‘Dutch mini pancakes,’ but they’re really their own thing. British pancakes are thin and more like large crepes, and American pancakes are thick and fluffy. Poffertjes sit apart from both – small, tender, and closer in size to a blini. The yeast is the real giveaway: it’s what gives them an airy, almost bread-like bite, which is also why some people argue they’re not technically pancakes at all.
Where to buy
In the UK or the US, buying online is usually your best option. I use this poffertjes pan from Amazon. It makes the whole recipe so simple. Make sure you check that the pan you are buying is compatible with your stovetop, especially if you have an induction stove.
Top tips for using your poffertjes pan
- Generously grease each hole in the pan with oil or butter. I tend to use butter as it has better flavor than oil. I use some paper towels to wipe butter into each divot on the pan to make sure it’s well greased.
- Heat the pan well before greasing and adding batter. Even and consistent heat across the pan will result in even and consistent poffertjes.
- Keep the heat on medium. Any higher and you risk burning the outside of the poffertjes before they are cooked through.
- I like to use toothpicks to flip the poffertjes in the pan. I find you can swivel them easily without burning your fingers. A traditional spatula is too big, whereas these are just right. I use them as extensions of my fingers so I place one toothpick on each edge of the poffertje, lifting one side and pushing the other side under.
How to clean a poffertjes pan
These pans are typically non-stick, which makes cleaning them very easy. I like to handwash the pan, rather than use the dishwasher (although if your pan tells you it’s suitable for the dishwasher, then feel free!). I use hot soapy water and just make sure to clean each divot well to remove all traces of grease. Dry it once it’s clean, and you will have it ready to go for next time!
How to make poffertjes
The short version: Whisk up a yeasted batter, let it prove for about an hour, then cook spoonfuls in the pan until golden and puffed. My full Poffertjes recipe walks through every step in detail, including troubleshooting and topping ideas.
The only thing to plan around is the proving time – the yeast needs about an hour to do its work, so this is a dish you want to rush. The upside is that you can make it ahead: mix the batter the night before, cover it, and let it prove slowly in the fridge overnight.
How to serve poffertjes
Traditionally poffertjes are served warm with a knob of butter and a dusting of 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, 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.
Breakfast & Brunch
Tiramisu Pancakes
Easy Dessert Recipes
Mango Pancakes
Pancake Recipes
Poffertjes (Dutch Mini Pancakes)
Easy Dessert Recipes
