Why You'll Love It
- Incredibly light and fluffy texture that's simply delightful.
- Surprisingly simple to make with basic pantry ingredients.
- Perfect for a special breakfast, brunch, or even a cozy dessert.
- Brings a authentic taste of Dutch tradition to your home.
"My family adores these little pancakes! They're so light and fluffy, it's impossible to have just one."
Essential Ingredient Guide
- Buckwheat Flour: This gives poffertjes their traditional, slightly earthy flavor and characteristic tender texture. Using a blend with all-purpose flour creates the perfect balance.
- Active Dry Yeast: The key to that signature airy lift. Make sure your yeast is fresh and active for the best rise.
- Milk: Lukewarm milk wakes up the yeast. Whole milk will give you the richest flavor and softest crumb.
- Egg: Helps bind the batter and adds richness. Room temperature incorporates more easily.
- Butter: Used both in the batter and for cooking, it provides essential flavor and that beautiful golden-brown color.
- Powdered Sugar: The classic finishing touch that melts into a sweet glaze on the warm pancakes.
Complete Cooking Process
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Ingredient Readiness:
The milk must be just warm to the touch to properly activate the yeast, which is the heart of this recipe. Letting the batter rest and rise is non-negotiable for achieving the right airy texture.
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Flavor Development:
The flavor deepens as the yeast works its magic during the proving time. The buckwheat flour adds a subtle, nutty base note that pairs beautifully with the sweet toppings.
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Texture Control:
The key is a perfectly rested batter and the right pan heat. The poffertjes should puff up dramatically in the indentations, creating a soft interior and a slightly crisp exterior when cooked properly.
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Finishing Touches:
Serving them immediately is part of the charm. The contrast of the warm, soft pancake with the cool, melting butter and the dusting of powdered sugar is what makes the experience complete.
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Serving Timing:
Poffertjes are best served straight from the pan, hot and fresh. They tend to deflate and lose their magical texture if they sit for too long.
- Don't skip the resting time for the batter – patience is key for fluffiness.
- Use a proper poffertjes pan if you can; it makes flipping so much easier.
- Keep the heat at a steady medium; too hot and they'll burn, too low and they won't puff.
- Don't overfill the indentations; a tablespoon of batter is usually just right.
Pro Tips
You know, the first time I made these, I was so impatient I almost didn't let the batter rest. What a difference it makes. That wait, watching the little bubbles form, is when you know it's going to be good. It’s a quiet moment in the kitchen that I’ve come to love. And getting the flip right... well, that took some practice. I remember a few lopsided batches. But once you get the rhythm, it’s like a little dance. You can easily pair these with a simple lemon herb chicken for a full meal, but honestly, they're a star all on their own.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- A poffertjes pan is ideal, but a good non-stick skillet with small dollops can work in a pinch.
- The batter should be the consistency of thick cream—not too runny, not too thick.
- They cook very quickly, usually in about 2 minutes per side, so stay focused!
Frequently Asked Questions
→ Can I make poffertjes without a special pan?
You can try using a non-stick skillet and making small, silver-dollar-sized pancakes. They won't have the classic shape, but they'll still taste delicious. The flip will be trickier, though.
→ Why is my batter not rising?
This usually means your yeast wasn't active. Make sure your milk is lukewarm, not hot, and that your yeast hasn't expired. The batter needs a warm, draft-free place to rise.
→ Can I make the batter ahead of time?
You can mix the batter and let it rise in the refrigerator overnight. Let it come to room temperature for about 30 minutes before cooking for best results.
→ What are some good toppings besides powdered sugar?
Traditionalists stick with butter and sugar, but fresh berries, a drizzle of syrup, or even a dollop of whipped cream are lovely. For a savory twist, try them with cheese, but that's less common.
→ How do I keep them warm while I cook the whole batch?
Place them on a baking sheet in a very low-temperature oven (around 200°F or 95°C). They are truly best eaten immediately, but this will keep them tolerable for a short while.
→ Can I freeze leftover poffertjes?
Yes, once completely cooled. Freeze them in a single layer on a baking sheet, then transfer to a bag. Reheat in a toaster or a warm oven. The texture is best fresh, but frozen works in a pinch.
Chef's Tips
Letting the batter rise is crucial for the right texture—don't rush it.,If the batter seems too thick after rising, stir in a little more milk, a tablespoon at a time.,Keep a small bowl of melted butter and a brush handy for greasing the pan between batches.
Nutrition Facts
per serving
280
Calories
8g
Protein
45g
Carbs
8g
Fat
Taste Profile
A comforting, mildly sweet flavor with a nutty undertone from the buckwheat, balanced by rich butter.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
You can use all all-purpose flour, but you'll lose the traditional nutty flavor and the texture will be slightly different.
The richness might be slightly less, but the recipe will still work.
Recipe Variations
Try these delicious twists on the original
Fruit-Studded Poffertjes
Fold a handful of fresh blueberries or finely chopped apple into the batter right before cooking for bursts of fruity flavor.
Savory Herb Poffertjes
Omit the sugar and add chopped fresh chives, dill, or a pinch of black pepper. Serve with sour cream or creamy sauces for a different twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using hot milk which kills the yeast, resulting in flat pancakes.
- Overmixing the batter after the flour is added, which can make the poffertjes tough.
- Cooking at too high a heat, causing the outside to burn before the center is cooked.
Meal Prep & Storage
Make Ahead Tips
You can prepare the batter the night before and let it rise slowly in the refrigerator. Bring it to room temperature for about 30 minutes before cooking. This is a great strategy for a stress-free Southwest-inspired brunch.
Leftover Ideas
Reheat leftover poffertjes in a toaster or a 300°F (150°C) oven for a few minutes until warmed through. They won't be quite as fluffy as fresh, but they're still tasty.
Perfect Pairings
Serve this with...
Cooking Timeline
Activate the yeast in warm milk and gather all ingredients.
Mix the batter until smooth and set it aside to rise.
Let the batter rest and double in volume (about 1 hour).
Heat the pan, butter the indentations, and start cooking the first batch of poffertjes.
Continue cooking in batches, keeping finished poffertjes warm, and serve immediately.
Poffertjes (Dutch Pancakes) Recipe
Learn to make authentic Dutch poffertjes, those irresistible little fluffy pancakes that are a beloved treat in the Netherlands. Perfect for a cozy breakfast or a sweet dessert.
Timing
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
For the Batter
- 01 1 cup all-purpose flour
- 02 1 cup buckwheat flour
- 03 2 1/4 tsp active dry yeast (1 packet)
- 04 1 cup lukewarm whole milk
- 05 2 large eggs, room temperature
- 06 1/4 cup granulated sugar
- 07 1/2 tsp salt
- 08 2 tbsp melted butter, plus more for cooking
For Serving
- 01 Butter, softened
- 02 Powdered sugar, for dusting
Instructions
In a small bowl, sprinkle the yeast over the lukewarm milk. Let it sit for about 5-10 minutes until it becomes foamy. This means your yeast is active and ready.
In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, sugar, and salt. Make a well in the center and pour in the yeast mixture, eggs, and melted butter.
Whisk everything together until you have a smooth, thick batter. It should be the consistency of heavy cream. If it's too thick, add a tablespoon more milk.
Cover the bowl with a clean kitchen towel and let the batter rise in a warm, draft-free spot for about 1 hour, or until it has doubled in volume and is bubbly.
Heat your poffertjes pan or a large non-stick skillet over medium heat. Brush the indentations or the skillet generously with melted butter.
Fill each indentation about 3/4 full with batter. If using a skillet, drop tablespoon-sized dollops of batter, leaving space between them.
Cook for about 2 minutes, until the bottoms are golden brown and the tops are covered with bubbles and look dry around the edges.
Using a fork or a skewer, quickly flip each poffertje. Cook for another 1-2 minutes until the second side is golden brown.
Transfer the cooked poffertjes to a plate. Serve immediately with softened butter and a heavy dusting of powdered sugar. They're perfect alongside a dish like Hawaiian chicken for a tropical twist.
Notes & Tips
- 1 Letting the batter rise is crucial for the right texture—don't rush it.
- 2 If the batter seems too thick after rising, stir in a little more milk, a tablespoon at a time.
- 3 Keep a small bowl of melted butter and a brush handy for greasing the pan between batches.
Tools You'll Need
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Poffertjes pan (highly recommended) or a large non-stick skillet
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Mixing bowls
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Whisk
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Measuring cups and spoons
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Pastry brush
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Fork or skewer for flipping
Must-Know Tips
- Don't overcrowd the pan, Cook in batches for even browning.
- Let the pan heat properly before adding the batter for a good crust.
- Taste as you go, The first batch is your test for seasoning.
Professional Secrets
- Room temperature ingredients, Ensures even mixing and a better rise.
- A well-buttered pan, Prevents sticking and adds flavor.
- A quick, confident flip, Is the key to perfectly round poffertjes.
Recipe by
Luca Romero“Food is the world’s language. I bring global recipes to your kitchen — no passport required!” 🍜✈️
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