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5.0 from 18 votes

Poffertjes (Dutch Mini Pancakes)

A recipe for Poffertjes (Dutch Mini Pancakes)! These little puffed pancakes are topped with butter and a dusting of powdered sugar for quite the delicious treat.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 70 -80 Poffertjes
Course: Snacks
Cuisine: Dutch

Ingredients

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 1/2 cups (355 milliliters) lukewarm whole milk 105-115˚F (40-46˚C)
  • 1 1/4 cups (160 grams) all-purpose flour
  • 3/4 cup (100 grams) light buckwheat flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • butter melted, for greasing the pan
For serving:
  • butter
  • powdered sugar

Instructions

    Cup of Yum
  1. In a small bowl, sprinkle the yeast over the lukewarm milk, then stir briefly to combine. Allow to sit at room temperature until the yeast is frothy, 5-10 minutes.
  2. In a large bowl, whisk together the all-purpose flour, buckwheat flour, sugar, and salt.
  3. Whisk in the frothy yeast with milk and eggs to form a smooth, thin batter with no lumps remaining.
  4. Cover with plastic or a towel and allow to rest at room temperature until bubbly and puffed, about 1 hour.
  5. Place the poffertjes pan over medium low heat and brush each of the cavities with melted butter.
  6. Transfer the risen batter to a piping bag, squeeze bottle, or large ziplock bag with a small edge of the corner snipped off.
  7. Pipe a small amount of batter, about 1 tablespoon (15 milliliters), into each of the greased cavities of the heated pan.
  8. Cook until the bottom is golden and bubbles form on the top with the edges just set.
  9. Flip each pancake using a skewer or wooden spoon to cook the other side until golden. Adjust heat between medium and low as needed.
  10. Remove to serving dish and repeat with remaining batter, greasing the cavities between batches.
  11. Serve immediately while still warm with butter and powdered sugar.