Poffertjes (Dutch Mini Pancakes)

poffertjes in bowl with butter and raspberries.

5 from 1 vote

These delicious poffertjes (aka ‘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 Time10

Cook Time20

Total Time30

Course: Pancakes

Cuisine: Dutch

Servings: poffertjes

Author: Margie Nomura

Equipment

Poffertjes pan

Ingredients

11.75 fl oz full-fat lukewarm milk about 1 1/2 cups
1/4 oz fast-action instant yeast about 2 1/4 tsp
0.5 oz superfine sugar (caster sugar) about 2 tbsp
8.75 oz all-purpose flour (plain flour) about 1 3/4 cups
Pinch of salt
1 large egg
Unsalted butter for greasing

To serve:

Unsalted butter
Confectioners' sugar (icing sugar)
Fresh raspberries

US Customary - Metric

Instructions

First, make sure your milk is lukewarm. I like to use the microwave and heat it 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 100-115°F (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 plastic wrap or a clean 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 flavor.
When the poffertjes batter is ready, place a poffertjes pan or large non-stick frying pan over a medium heat. Once hot, generously grease the cavities of the pan with butter (or the base of the non-stick frying pan) - either by brushing with a pastry brush or a piece of buttered paper.
Pour the poffertjes batter into a squeeze 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 tbsp 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 a 212°F (100°C) 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 confectioners' (icing) sugar, and fresh raspberries.

Notes

Make-ahead and storage

To store: The cooked poffertjes can be kept in an airtight container in the fridge for up to 2 days.

To reheat: 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 356°F (180°C/160°C fan) and bake on a lined baking sheet for about 6 minutes - or in an air fryer at 356°F (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: The cooked poffertjes can be frozen 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.

More quick tips

Milk temperature: Make sure your milk is lukewarm - if you have a thermometer, it should be between 100-115°F (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 familiarize 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 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).

Nutritional info: The calories listed are per 1 poffertje with no toppings.

Nutrition