Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4
- Quick and authentic Dutch Poffertjes recipe using simple ingredients
- No special skills needed – perfect results even for first-timers
- Ready in just 25 minutes from mixing to serving
- Light, fluffy texture that beats regular pancakes every time
The Secret to Making Perfect Poffertjespan Dutch Pancakes
Looking for a breakfast that will wow your family? The Poffertjespan Dutch Pancakes Poffertjes recipe is your answer.
These little Dutch pancakes are beloved street food in the Netherlands. With their puffy texture and sweet dusting of powdered sugar, they’re irresistible to both kids and adults.
Many people think making authentic poffertjes at home is hard. It’s not!
This recipe shows you exactly how to make poffertjes for four people using tools you likely already have. The key is getting the right batter consistency and mastering a simple cooking technique.
Let’s make these Dutch mini pancakes together!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 65mg |
| Sodium | 145mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 1g |
| Sugars | 12g |
| Protein | 8g |
Nutrition values are approximate and based on using whole milk and all-purpose flour
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| Poffertjes pan or non-stick pan with small wells | For cooking the mini pancakes |
| Medium mixing bowl | For preparing the batter |
| Small bowl | For activating the yeast |
| Whisk | For mixing ingredients smoothly |
| Measuring cups and spoons | For accurate measurements |
| Small ladle or squeeze bottle | For pouring batter into wells |
| Wooden skewers or fork | For flipping the poffertjes |
| Sifter | For dusting powdered sugar |
| Kitchen thermometer (optional) | For checking milk temperature |
Ingredients List
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 1 cup (125g) | Base for the batter |
| Buckwheat flour | ¼ cup (30g) | Adds authentic flavor |
| Milk | 1 cup (240ml) | Liquid for the batter |
| Eggs | 2 large, room temperature | Structure and richness |
| Active dry yeast | 1 teaspoon | Creates fluffiness |
| Sugar | 1 tablespoon | Slight sweetness |
| Salt | ¼ teaspoon | Enhances flavor |
| Butter | 3 tablespoons, melted | For cooking and serving |
| Powdered sugar | ¼ cup | For topping |
| Maple syrup or honey | To taste | For serving |
Possible Substitutions
- Buckwheat flour: Can use all-purpose flour entirely, but the authentic flavor will be milder
- Active dry yeast: Can substitute with ½ teaspoon baking powder for a quicker version (no resting needed, but texture will be different)
- Whole milk: Can use plant-based milk like almond or oat milk
- Butter: Can substitute with coconut oil for a dairy-free version
Detailed Step-by-Step Instructions for Beginners
Preparation Phase
- Gather all ingredients and tools
- Set out all ingredients on your counter
- Bring eggs to room temperature by leaving them out for 30 minutes
- Measure all ingredients accurately using measuring cups and spoons
- Having everything ready makes the process smoother
- Warm the milk properly
- Pour 1 cup of milk into a microwave-safe container
- Heat in 15-second intervals, stirring between each
- Milk should reach 110°F (43°C) – if you don’t have a thermometer, it should feel warm to the touch but not hot
- If it’s too hot, let it cool down a bit – hot milk will kill the yeast
- Activate the yeast carefully
- Pour the warm milk into a small bowl
- Add 1 teaspoon of active dry yeast and 1 teaspoon of the sugar
- Stir gently with a spoon until yeast is dissolved
- Let this mixture stand undisturbed for 5 minutes
- You should see it become foamy and bubbly – this means your yeast is active
- Beginner’s tip: If the mixture doesn’t foam up, your yeast might be expired or the milk was too hot/cold – start over with fresh yeast and properly warmed milk
- Mix dry ingredients thoroughly
- In a medium mixing bowl, add 1 cup all-purpose flour, ¼ cup buckwheat flour, the remaining sugar, and ¼ teaspoon salt
- Whisk these dry ingredients together for at least 30 seconds to ensure even distribution
- Make a well (a hole) in the center of the flour mixture – this makes mixing easier
- Combine wet and dry ingredients properly
- Crack 2 eggs into the well in your flour mixture
- Pour the foamy yeast-milk mixture into the well
- Starting from the center, gradually whisk in small circles
- Slowly incorporate more flour from the sides as you whisk
- Continue whisking until all flour is incorporated and no lumps remain
- The batter should be thicker than regular pancake batter but still able to pour – it should drop from a spoon in thick ribbons
- Beginner’s tip: If you see lumps, keep whisking patiently or press them against the side of the bowl with the back of a spoon
- Rest the batter the correct amount of time
- Cover the bowl with a clean kitchen towel or plastic wrap
- Place in a warm, draft-free spot in your kitchen
- Let the batter rest for 30-45 minutes – this is essential for authentic, fluffy poffertjes
- The batter should visibly increase in volume and become bubbly
- Beginner’s tip: Don’t rush this step! The yeast needs time to work its magic
- An ideal spot is near (not on) a warm oven or in direct sunlight
Cooking Phase
- Prepare your cooking surface properly
- If using a traditional poffertjespan, place it on the stove over medium heat
- If using a regular non-stick pan, place over medium heat
- Allow the pan to heat up for 3-5 minutes
- Test if it’s hot enough by sprinkling a few drops of water – they should sizzle and evaporate quickly
- Using a pastry brush or paper towel, thoroughly coat the wells with melted butter
- Beginner’s tip: Proper preheating is essential – if the pan isn’t hot enough, the batter will spread too much; if too hot, the outside will burn before the inside cooks
- Pour the batter with the right technique
- Stir the batter gently before using to redistribute the bubbles
- If using a poffertjespan, fill each well about ⅔ full with batter (approximately 1 tablespoon per poffertje)
- If using a regular pan, drop small circles of batter (about 1-inch diameter)
- Work quickly but carefully to fill all wells
- Use a small ladle, squeeze bottle, or even a teaspoon for more precision
- Beginner’s tip: Don’t overfill the wells as the batter will puff up while cooking
- Cook the first side with patience
- Watch carefully as small bubbles form on the surface of each poffertje
- The edges will start to set and look dry (about 1-2 minutes)
- The top will still look slightly wet – this is the perfect time to flip
- Beginner’s tip: Resist the urge to flip too early! The bottom should be golden brown and the top should be starting to set but still a bit wet
- Master the flipping technique
- Choose your flipping tool – wooden skewers, toothpicks, or a fork work well
- Gently slide the tool under the edge of each poffertje to loosen it
- In one quick motion, flip the poffertje over
- Don’t worry if they’re not perfectly round – that’s part of their homemade charm!
- Beginner’s tip: For your first attempt, flip just one poffertje to practice before doing the rest
- If the poffertje sticks, it probably needs to cook a bit longer on that side
- Cook the second side correctly
- The second side cooks faster than the first – about 1 minute
- Look for a golden-brown color
- They should be fully cooked but still soft and slightly spongy inside
- Gently press one with your finger – it should spring back
- Beginner’s tip: The second side won’t get as many bubbles as the first side, so watch the color instead
- Remove and keep warm properly
- Use your wooden skewer or fork to gently remove each poffertje
- Transfer them to a serving plate or bowl
- Cover with a clean kitchen towel to keep warm and prevent drying out
- This allows you to serve all poffertjes warm at once
- Beginner’s tip: Arrange them in a single layer while cooking additional batches to prevent squishing
- Prepare for the next batch correctly
- Rebutter the pan between each batch of poffertjes
- Allow the pan to reheat if necessary
- Give the batter a gentle stir before pouring the next batch
- Beginner’s tip: The first batch is often a practice run – don’t get discouraged if they’re not perfect!
Serving Phase (The Traditional Dutch Way)
- Create the classic presentation
- Arrange warm poffertjes in a circular pattern on a plate
- Place a small pat of butter (about ½ tablespoon) in the center
- Using a fine-mesh sieve or sugar shaker, dust generously with powdered sugar
- The heat from the poffertjes will start to melt the butter, creating a delicious sauce
- Beginner’s tip: Serve immediately while still warm for the best texture and taste
- Offer creative serving options
- Set out small bowls with different toppings:
- Fresh berries or sliced fruit
- Maple syrup or honey in small pouring containers
- Chocolate sauce in a squeeze bottle
- Whipped cream
- Let everyone customize their own poffertjes
- Beginner’s tip: A squeeze bottle of chocolate sauce allows for decorative drizzling
- Set out small bowls with different toppings:
Troubleshooting Common Issues for Beginners
Batter Problems
- Batter too thick: If your batter is standing in stiff peaks and not flowing at all, add milk, 1 tablespoon at a time, whisking well after each addition until it reaches pourable consistency
- Batter too thin: If your batter is as runny as cream, add flour, 1 tablespoon at a time, and mix thoroughly
- Batter not rising during rest period: Check that your yeast is fresh and not expired; ensure milk was warm but not hot; try placing in a warmer location
Cooking Problems
- Poffertjes sticking to pan: Make sure to generously butter the pan before each batch; check that your pan is properly seasoned if it’s cast iron
- Browning too quickly/burning: Your heat is too high – lower it to medium-low and allow the pan to adjust before cooking the next batch
- Raw centers: Your batter might be too thick or wells filled too full; thin the batter slightly and fill wells only ⅔ full
- Difficulty flipping: Let them cook a bit longer on the first side before attempting to flip; check that your poffertjespan is properly seasoned
- Poffertjes not puffing up: Make sure your batter rested long enough; check that your leavening agent (yeast) is fresh; ensure your pan is hot enough
Variations & Creative Twists
Want to try something different with your pancake ideas? Here are some exciting variations on the classic poffertjes recipe:
Flavor Variations
- Chocolate: Add 2 tablespoons of cocoa powder to the dry ingredients and a few chocolate chips to the batter
- Cinnamon: Add 1 teaspoon of ground cinnamon to the batter for a warm, spiced flavor
- Citrus: Add 1 teaspoon of lemon or orange zest to the batter for a refreshing twist
- Vanilla: Add ½ teaspoon of vanilla extract to the wet ingredients for a classic flavor enhancement
- Apple: Add ¼ cup of finely diced apple and a pinch of cinnamon to the batter
Topping Ideas
- Fruit compote: Cook down 1 cup of berries with 2 tablespoons of sugar and 1 tablespoon lemon juice for a delicious fruity topping
- Dutch caramel (stroopwafel syrup): Pour warm caramel over poffertjes for an authentic Dutch treat
- Speculoos spread: A spiced cookie butter that pairs wonderfully with the fluffy texture
- Hagelslag: Dutch chocolate sprinkles for an authentic touch
- Nutella: Warm slightly and drizzle over the poffertjes
Storage & Reheating Instructions
Storage Options
- Room temperature: Cover with a kitchen towel and consume within 3-4 hours
- Refrigerator: Once completely cool, store in an airtight container with parchment paper between layers to prevent sticking; keeps for up to 2 days
- Freezer: Place in a single layer on a baking sheet until frozen solid (about 2 hours), then transfer to a freezer-safe bag or container; label with the date; keeps for up to 1 month
Reheating Methods
- Microwave: Place 4-6 poffertjes on a microwave-safe plate and heat for 15-20 seconds on high power; they will be softer in texture but still delicious
- Oven: Preheat oven to 350°F (175°C), place poffertjes on a baking sheet, and warm for 5 minutes until heated through
- Stovetop: Heat a non-stick pan over low heat, add a small pat of butter, and warm poffertjes for 1-2 minutes per side
- Toaster oven: Warm on the lowest setting for 2-3 minutes, watching carefully to prevent burning
Safety Notes & Helpful Tips
Safety Considerations
- Always ensure raw batter containing eggs is handled properly
- Wash hands thoroughly before and after handling raw eggs
- Keep workspace clean when working with raw eggs
- Don’t leave the batter at room temperature for more than 2 hours
- Keep small children away from the hot cooking surface
- Always turn pan handles away from the edge of the stove to prevent accidents
Pro Tips for Beginners
- Consistency matters: Poffertjes batter should be thicker than regular pancake batter but still pourable – think melted ice cream consistency
- Temperature control: Medium-low heat works best for even cooking without burning
- Working in batches: Don’t rush the process—smaller batches cook more evenly and are easier to manage
- Equipment alternatives: If you don’t have a poffertjespan, try an aebleskiver pan, takoyaki pan, or even a regular non-stick pan for slightly flatter results
- Quick version: If you’re short on time, try making sourdough pancakes with a similar technique but without the waiting time
- Practice makes perfect: Your flipping technique will improve with each batch
- Make-ahead option: Prepare the batter the night before and refrigerate; bring to room temperature for 30 minutes before cooking
- Visual cues: Look for bubbles forming on the surface as the most reliable indicator that it’s time to flip
Final Thoughts
These Poffertjespan Dutch Pancakes are more than just breakfast—they’re a delightful experience that brings Dutch tradition to your kitchen table. The pillowy texture and subtle sweetness make them perfect for weekend brunches or special occasions.
With the detailed instructions in this recipe, even beginners can master these delicious Dutch treats. The joy on your family’s faces when they taste these warm, sugary bites will be worth every minute spent preparing them.
Whether you stick to the classic recipe or try one of our creative variations, these mini Dutch pancakes are sure to become a requested favorite in your household!
