Poffertjes (Dutch Mini Pancakes)
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Poffertjes are a traditional Dutch treat. Mini, fluffy pancakes, traditionally made with yeast and buckwheat flour. This poffertjes recipe includes these traditional ingredients. This delicious treat is typically eaten topped with butter and confectioners’ sugar.
I’ve loved this Dutch treat since I was a kid. In the Netherlands, poffertjes and pannenkoeken were often served at children’s birthday parties when I was growing up. They’re also always found as street food on fairs and festivals where you can buy them at a ‘Poffertjeskraam’ (Poffertjes booth or stall).
There are a few variations of poffertjes recipes available, some use flour and baking powder or self-rising flour. I personally like to make them the traditional way, with yeast and buckwheat flour.
The Poffertjes Pan
When making poffertjes you’ll need to use a special pan to get the cute little round shapes. It’s simply called a ‘Poffertjes Pan’. It’s easy to find in the Netherlands but harder to find in other countries, you can find several on Amazon if you do a search. Don’t mistake the Scandinavian Aebleskiver for a poffertjes pan though, although it’s similar, it’s not the same. The poffertjes pan has more holes and the holes are more shallow. However, if all you have is an Aebleskiver you can definitely try and make them in it as well. Or use a regular pan you use for pancake and pour little bits of batter on it. I’ve never tried either method, because I have a poffertjes pan available. However, there’s no problem in getting creative and finding another alternative if you don’t have one!
How To Make Poffertjes
You’ll need the basics: flour, buckwheat flour, salt, sugar, dry yeast, milk and eggs (a full list of ingredients including measurements can be found in the recipe card below).
Add flour, buckwheat flour, salt and sugar to a bowl and give it a light whisk.
Add the yeast. Slowly add the milk, while whisking continuously, until all milk is poured into a bowl. Once the milk and flour mixture has been incorporated you can add the eggs. At this stage I prefer to switch over to an electric hand mixer to ensure that there are no lumps in the batter. However, you still use the whisk if you prefer. Make sure you mix the batter till everything is smooth and fully incorporated. You shouldn’t have any lumps in the batter.
Cover the batter with plastic wrap and leave to rest at room temperature for an hour and a half. Once the batter has rested you’ll see the yeast has started to work. Once the batter has rested I like to transfer the batter over to a special dispenser bottle. You can use a little ladle or transfer the batter into something that’ll make it easy to pour little bits of batter into the pan.
The special dispenser bottle I use has a perfect opening to squirt out enough batter.
Next you’ll need to use the ‘poffertjes pan’. Make sure your pan is nice and hot and butter the holes. Pour in the batter to fill up the holes. Bake the poffertjes till the bottom is starting to brown and turn them over. I like using a skewer for that.
Sometimes I need a little help of another skewer, or in this case a fork to help turn them over. If they are cooking too fast just turn down the heat a bit. Once they are nice and brown on the outside they’re done. I usually use a skewer take them out.
Sprinkle generously with powdered sugar, add a knob of butter and enjoy!
The poffertjes are best eaten while still warm 🙂
|Prep Time||10 minutes|
|Cook Time||20 minutes|
|Passive Time||90 minutes|
- 1 1/4 cup all-purpose flour 150 gram
- 3/4 cup buckwheat flour 100 gram
- pinch salt
- 1 teaspoon sugar
- 2 1/2 teaspoon dry yeast 7 gram
- 1 2/3 cup lukewarm milk 400 mililiters
- 2 eggs medium
- Add flour, buckwheat flour, salt and sugar to a bowl and give it a light whisk.
- Add the yeast and slowly add the milk while whisking continuously until all milk is poured into a bowl. Mix until incorporated.
- Add the eggs and mix the batter till everything is smooth and fully incorporated. You shouldn't have any lumps in the batter. (you can use an electric hand mixer)
- Cover the batter with plastic wrap and leave to rest at room temperature for an hour and a half. Once the batter has rested transfer the batter over to a dispenser bottle.
- Heat up a poffertjes pan and butter the holes. Pour in the batter to fill up the holes. Bake the poffertjes till the bottom is starting to brown and turn them over. You can use a skewer or a fork for that. If they are cooking too fast just turn down the heat a bit. Once they are nice and brown on both sides they're done. Take them out of the pan and transfer to a plate.
- Sprinkle generously with powdered sugar, add a knob of butter and enjoy! Poffertjes are best eaten while still warm 🙂
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.
- If you don't have a dispenser bottle you can use a little ladle or transfer the batter into something that'll make it easy to pour little bits of batter into the pan.
can you make different flavors of the batter, like banana, chocolate, red velvet, lemon, strawberry?
I’ve never tried, but it could be an interesting experiment. You can also always use different flavors as toppings.
Hello. Do you cook these over and electric stove or can gas stove be used? Just make sure the pan you’re using is suitable for the stove you’re cooking on.
I’ve cooked them on gas, electric and induction stoves. Just make sure the pan you’re using is suitable for the stove you’re cooking on.
I noticed you just add the yeast to the flour mixture instead of prepping the yeast with milk first…I like that idea but are there any tricks to that or just make sure the milk is good and warm to activate it in the mixture?
The lukewarm milk will activate the yeast. I never had any issues with the yeast not activating.
I have made these and they are easy and delicious – just as good as the ones I’ve had in the Netherlands!
I’m happy to hear you enjoyed them!
Can poffertjes be frozen? If so, for how long?
Yes, they can definitely be frozen, you can keep them in the freezer for about 2 months.
Can an electric Takoyaki Maker be used to make poffertjes?
I have never used a Takoyaki maker before so I don’t know if it will work. I looked up the pan on Google and it seems that the holes of a poffertjespan are more shallow. So you could try but don’t fill up the entire hole and see if that works.
Do you suggest using a cast iron poffertjes pan on the stove top or an electric poffertjes machine ?
I always use a cast iron poffertjes pan on the stove top. I’ve never used an electric poffertjes machine so I can’t say whether or not I would prefer one over the other.
Okay maybe a dumb question but when you speak of a teaspoon is that the American teaspoon or the Dutch one there is a humongous different in them thank you.
I always use the American teaspoon as a measurement for the recipes.
Which brand of buckwheat do you prefer to use?
I don’t have a specific brand I use. I just use whatever I have at home at the moment.
For how long should we put it in the oven and how many degrees
Poffertjes aren’t baked in the oven, but on the stove, like pancakes. You will need to bake the batter on a medium heat and flip them over when they start to brown.
It doesn’t go in the oven it is on top of the stove.
How long can I leave the batter in the bottle before I bake them? Im asking because im thinking of preparing them at large events and I dont know how much time they last before they are poured and baked. Can I prepare all my dough and put it into bottles ad use them thougought my day or they will ferment?
The longest I’ve left the batter in the bottle was about one hour. I’ve not tested it leaving it longer. I suggest you create a small batch and test how long you ideally would like to prepare it in advance and see how it holds up.