Poffertjes (Dutch Pancakes)

Poffertjes are small, fluffy Dutch pancakes that are traditionally made with yeast and buckwheat flour, then served with a generous dusting of powdered sugar and a pat of butter. These delightful mini pancakes are soft on the inside and lightly crisped on the outside, making them a favorite treat in the Netherlands—and a favorite in my kitchen too.

Why You’ll Love This Recipe

I love this recipe because poffertjes are both fun to make and incredibly satisfying to eat. Their bite-sized shape makes them perfect for sharing or snacking, and the light, yeasty flavor is totally unique. Whether I make them for breakfast, dessert, or a special afternoon treat, they always feel festive and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Buckwheat flour

• Active dry yeast

• Warm milk

• Egg

• Sugar

• Salt

• Butter (for greasing and serving)

• Powdered sugar (for topping)

Directions

1. I start by warming the milk until it’s just lukewarm (not hot), then I dissolve the yeast and sugar in it. I let it sit for about 5–10 minutes until frothy.

2. In a mixing bowl, I combine the all-purpose flour, buckwheat flour, and salt.

3. I whisk in the yeast mixture and the egg until I have a smooth batter.

4. I cover the bowl with a clean towel and let the batter rest in a warm place for about 45–60 minutes, or until it’s bubbly and slightly risen.

5. I heat a poffertjes pan over medium heat and lightly grease each well with butter.

6. I spoon the batter into each cavity, filling it about ¾ of the way.

7. I cook the poffertjes for about 1–2 minutes on the first side, then flip them using a skewer or fork and cook for another 1–2 minutes until golden and puffed.

8. Once they’re all cooked, I pile them on a plate, dust them generously with powdered sugar, and add a pat of butter on top before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep, 1 hour to rise, and another 15 minutes to cook all the poffertjes, so I usually have them ready in about 1 hour and 30 minutes.

Variations

Sometimes I skip the buckwheat and use all all-purpose flour for a lighter texture. If I want something more indulgent, I top the poffertjes with Nutella, fruit compote, or whipped cream. For a savory twist, I reduce the sugar and serve them with herbed butter or cheese.

Storage/reheating

Leftover poffertjes can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat with a bit of butter, or I microwave them for about 20 seconds. They also freeze well—once cooled, I freeze them in a single layer and reheat in the oven or toaster when I want a quick snack.

FAQs

Do I need a special poffertjes pan?

Yes, a poffertjes pan gives the pancakes their signature puffed shape, but if I don’t have one, I use a takoyaki pan or a regular skillet to make small rounds.

Can I make the batter ahead of time?

Yes, I sometimes prepare the batter and refrigerate it overnight. I just let it come to room temperature before cooking.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast and skip the proofing step. I just mix it directly into the dry ingredients.

What toppings go best with poffertjes?

Traditionally, I use butter and powdered sugar, but I also love fresh berries, chocolate sauce, caramel, or even lemon curd.

Are poffertjes gluten-free?

Not with the standard recipe, but I’ve made gluten-free versions using gluten-free flour blends and buckwheat flour with great results.

Conclusion

Poffertjes are a sweet and fluffy treat that always brings joy to the table. Whether I’m recreating a bit of Dutch street food at home or treating loved ones to a cozy breakfast, this recipe never fails. With their airy texture and endless topping options, these little pancakes are as fun to make as they are to eat.