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Easy & Simple Poffertjes (Dutch Mini Pancakes)
Delicious, fluffy, mini pancakes sold in street stalls of the Netherlands. This easy poffertjes recipe is made with simple pantry ingredients! Great for breakfast, dessert or as a snack for the whole family to enjoy. I also share how to make these dairy-free if you refer to the Ingredients list below.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 5 (or makes 48 pancakes)
Calories: 334 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
European
Ingredients
- 2 cups all-purpose flour or buckwheat flour
- ¼ cup white granulated sugar
- ¼ teaspoon salt
- 1.5 cup milk (or sub with plain oat milk for a dairy-free version)
- 1 teaspoon dry active yeast or instant yeast
- 3 large eggs
- 2 teaspoon vanilla extract
- 2 tablespoon unsalted butter melted (or sub with neutral oil for a dairy-free version)
- 2 tablespoon icing sugar or powdered sugar
Instructions
- In a large mixing bowl, whisk together flour, sugar and salt until combined and set aside.
- Heat milk until warm about 90 seconds in the microwave or in a small saucepan over low heat until 110 F with a digital thermometer and remove off stove top. Then gradually add dry active yeast while whisking the warm milk until the yeast has fully dissolved. Cover and rest for 10 minutes, until a thick frothy film develops on the top.
- Pour the yeast mixture to dry ingredients, followed by the eggs and vanilla extract. Mix just until smooth but do not over mix.
- Cover batter with a lid or warm clean tea towel and rest the bowl in a warm area for 30 minutes to proof so it becomes frothy, thick and bubbly. Tip: a kitchen sink filled halfway with warm water is a good place.
- Heat a Danish aebleskiver or takoyaki pan on low-medium heat. Quickly brush melted butter into the wells of the pan and work quickly pour 1 tablespoon of the pancake batter to fill each well halfway. Do not fill to the top or it will overflow. (Alternatively, if you're using a normal non-stick pan, grease the pan with melted butter using a paper towel and pour about 1 tablespoon of the pancake batter into the pan).
- Cook until bubbles form on the top of the pancake and the bottom is solid, about 2-4 minutes. Then flip with a wooden skewer or fork and cook on the other side until golden brown, about 2-3 minutes. Remove the pancakes from the pan and transfer to a large serving plate. Sprinkle powdered sugar over the pancakes.
- Feel free to serve pancakes with the following topping ideas: vanilla sauce, chocolate sauce, dulce de leche, nutella, maple syrup, honey, ice cream or whipped cream, fresh fruit, or melted butter.
Cup of Yum
Nutrition Information
Calories
334kcal
(17%)
Carbohydrates
56g
(19%)
Protein
12g
(24%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
121mg
(40%)
Sodium
195mg
(8%)
Potassium
224mg
(6%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
292IU
(6%)
Vitamin C
0.002mg
(0%)
Calcium
123mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5(or makes 48 pancakes)
Amount Per Serving
Calories 334
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 121mg | 40% |
| Sodium | 195mg | 8% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 123mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.