Poffertjes are traditional Dutch mini pancakes with a light, spongy texture and a yeasty aroma that reminds me more of doughnuts than flapjacks. Made with a simple yeasted batter and cooked in a specialty pan, these puffed treats are golden brown on the outside and tender on the inside. I usually serve them with butter and powdered sugar, but they’re just as delightful topped with fruit, syrup, or even Nutella.

Why You’ll Love This Recipe

I love how easy it is to make poffertjes despite their unique appearance. The yeasted batter comes together quickly, and after a short rest, I’m ready to cook up trays of fluffy baby pancakes. Whether I’m serving them as a cozy weekend breakfast or an afternoon snack, they always feel like a treat. The texture is what sets them apart—chewy, warm, and slightly tangy from the yeast, they’re unlike any regular pancake. Plus, flipping them with a skewer or chopstick is surprisingly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tbsp instant yeast

• 1 1/2 cups warm milk (90–100°F)

• 1 3/4 cups all-purpose flour

• 1 tbsp sugar

• 1/2 tsp salt

• 1 egg

• Butter, for generously greasing the pan

Directions

1. I start by warming the milk just until it’s lukewarm, then stir in the yeast and let it sit while I prep the rest of the ingredients.

2. In a large mixing bowl, I combine the flour, sugar, and salt.

3. I pour the yeast-milk mixture into the dry ingredients, add the egg, and stir gently just until everything is mixed. It’s important not to overwork the batter.

4. I cover the bowl and let the batter rise at room temperature for about an hour, until it’s light and bubbly.

5. To cook, I heat a poffertjes pan (or an aebleskiver pan) over medium-high heat and grease each divot with plenty of butter.

6. I fill each cavity about halfway with batter using a squeeze bottle or small scoop.

7. After about 1–2 minutes, once the edges start to brown and bubbles form, I use a chopstick or skewer to flip each one.

8. I cook them for another 1–2 minutes on the second side until fully set, then remove them to a serving plate.

9. I usually serve them warm with a dusting of powdered sugar and a pat of butter.

Servings and timing

This recipe makes 4 servings and takes about 1 hour and 30 minutes from start to finish. Prep takes 1 hour (including rising time), and cooking takes around 30 minutes, depending on how many poffertjes I can fit in the pan at a time.

Variations

I sometimes like to stir in a handful of soaked raisins or mini chocolate chips for added flavor. For a more indulgent treat, I top them with Nutella, whipped cream, or fresh fruit. If I want a slightly richer batter, I swap in part whole milk or add a splash of vanilla extract.

Storage/reheating

I store leftover poffertjes in an airtight container in the fridge for up to 3 days. When I want to reheat them, I pop them in the toaster oven for a few minutes to crisp up the edges or warm them in a skillet over low heat. They also freeze well—just let them cool completely and freeze in a single layer before transferring to a bag.

FAQs

What’s the best substitute for a poffertjes pan?

I use an aebleskiver pan, which is deeper but works great. If I don’t have one, I try using a mini muffin tin in the oven, although the texture comes out a bit different.

Can I make the batter ahead of time?

Yes, I often mix the batter the night before and let it rise slowly in the fridge. I just bring it back to room temperature before cooking.

Are poffertjes supposed to be sweet?

The batter itself is only lightly sweetened, which is why I love adding toppings like powdered sugar or fruit to adjust the sweetness to my taste.

How do I keep poffertjes warm while cooking batches?

I place finished poffertjes on a baking sheet in a warm oven (around 200°F) while I finish the rest.

Can I make this recipe dairy-free?

Yes, I substitute plant-based milk and dairy-free butter without any issues. The texture is still lovely and chewy.

Conclusion

Poffertjes are one of my favorite weekend recipes to make with the kids or for guests—they’re fun, interactive, and endlessly customizable. Whether I serve them plain with sugar or dressed up with decadent toppings, these Dutch mini pancakes are always a hit. Once I tried them, they quickly became a staple in my kitchen.