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Poffertjes (Dutch Pancakes)

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Poffertjes are small, fluffy Dutch pancakes made with yeast and buckwheat flour, typically served with powdered sugar and butter. These mini pancakes are soft inside, slightly crisp outside, and are a festive favorite for breakfast or dessert.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Dutch
  • Diet: Vegetarian

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 tsp active dry yeast
  • 1 cup warm milk
  • 1 egg
  • 1 tbsp sugar
  • 1/4 tsp salt
  • Butter (for greasing and serving)
  • Powdered sugar (for topping)

Instructions

  1. Warm the milk until lukewarm and dissolve the yeast and sugar in it. Let sit for 5–10 minutes until frothy.
  2. In a bowl, combine all-purpose flour, buckwheat flour, and salt.
  3. Whisk in the yeast mixture and the egg until smooth.
  4. Cover the bowl and let the batter rest in a warm place for 45–60 minutes, until bubbly and risen.
  5. Heat a poffertjes pan over medium heat and grease each well with butter.
  6. Spoon batter into each well, filling about ¾ full.
  7. Cook for 1–2 minutes, flip with a skewer or fork, and cook for another 1–2 minutes until golden and puffed.
  8. Serve warm with a generous dusting of powdered sugar and a pat of butter.

Notes

  • All-purpose flour can be used alone for a lighter texture.
  • Top with Nutella, fruit compote, or whipped cream for variety.
  • Reduce sugar and add savory toppings for a savory version.
  • Store leftovers in the fridge for up to 3 days or freeze for longer storage.

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