I can never resist these tiny Dutch pancakes with their golden edges, pillowy centers, and snowy dusting of powdered sugar. One bite and it is easy to see why poffertjes disappear faster than any stack I make.
I’m obsessed with poffertjes because they hit that sweet spot between pancake and tiny dessert snack. They’re puffy, lightly chewy, and made for piling high before I even pretend to share.
I love how the buckwheat flour gives them a little earthy bite, while powdered sugar turns the whole plate into a messy, sweet situation. And yes, I want the ones with crisp little edges and soft centers that disappear way too fast.
But that’s the fun of them. Tiny pancakes, big attitude.
I could eat them straight from the pan, standing at the counter, no plate required at all.
Ingredients
- Plain flour gives poffertjes their soft, cakey middle.
Cozy and simple.
- Buckwheat flour adds that nutty Dutch flavor, not too fancy, just right.
- Yeast makes them puff up, so you’ll get those cute little domes.
- Sugar brings gentle sweetness, but it doesn’t turn them into dessert overload.
- Salt keeps everything balanced.
Basically, it stops the batter tasting flat.
- Eggs add richness and help the pancakes hold together nicely.
- Whole milk makes the batter creamy, tender, and a little more comforting.
- Melted butter adds flavor and helps the edges get lightly golden.
- Powdered sugar is the classic snowy finish.
Messy, but worth it.
- Extra butter melts on top, plus it makes every bite feel special.
Ingredient Quantities
- 250 g plain all purpose flour
- 50 g buckwheat flour
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- 1/2 teaspoon fine salt
- 2 large eggs
- 400 ml whole milk, lukewarm
- 50 g unsalted butter, melted plus extra for the pan
- Powdered sugar for dusting
- Extra unsalted butter for serving
How to Make this
1. In a small bowl combine 1 teaspoon active dry yeast, 2 tablespoons granulated sugar and 100 ml of the lukewarm 400 ml whole milk; stir and let sit 5 to 10 minutes until foamy.
2. In a large bowl whisk together 250 g plain all purpose flour, 50 g buckwheat flour and 1/2 teaspoon fine salt.
3. In a separate bowl beat 2 large eggs with the remaining 300 ml lukewarm milk.
4. Pour the foamy yeast mixture into the beaten eggs and milk and mix briefly to combine.
5. Make a well in the dry ingredients and slowly pour in the liquid mixture, whisking until you have a smooth, lump free batter.
6. Stir in 50 g melted unsalted butter, cover the bowl with a cloth or plastic wrap and let the batter rest at room temperature for 30 to 60 minutes until slightly risen and airy.
7. Heat a poffertjes pan or small nonstick skillet over medium heat and brush each well or the pan surface with extra unsalted butter.
8. Fill each well about three quarters full with batter using a small spoon or a squeeze bottle, cook until the bottoms are golden and edges set, then turn each poffertje with a skewer or fork and cook the other side until puffed and evenly browned.
9. Transfer to a serving plate, brush with extra unsalted butter and dust generously with powdered sugar.
10. Serve hot and keep pan buttered between batches to ensure even browning.
Equipment Needed
1. Kitchen scale or measuring cups and spoons
2. Small bowl for proofing yeast
3. Large mixing bowl
4. Whisk
5. Measuring jug for milk or liquid
6. Poffertjes pan or small nonstick skillet
7. Pastry brush and small spoon or squeeze bottle for filling wells
8. Skewer or fork for turning plus a plate for serving
FAQ
Poffertjes (Dutch Pancakes) Recipe Substitutions and Variations
- Plain all purpose flour: substitute with equal weight of pastry flour for a lighter texture or 00 flour for a silkier crumb; for gluten-free option use a 1:1 gluten-free baking blend that contains xanthan gum.
- Buckwheat flour: replace with rye flour for a similar earthy flavor, or use whole wheat pastry flour for milder taste and lighter color.
- Active dry yeast: swap with instant yeast at 25 percent less by weight and mix directly into dry ingredients, or use 1 teaspoon baking powder plus 1/4 teaspoon baking soda as a quick-acting chemical leavening alternative (texture will be slightly different).
- Whole milk: use equal parts whole milk and plain yogurt for extra tang and tenderness, or substitute with full fat buttermilk for richer flavor; for non dairy use unsweetened oat milk or almond milk at equal volume.
Pro Tips
1) Let the batter rest until it looks airy and slightly risen. That brief nap develops flavor and gives the poffertjes their characteristic light, pillowy texture.
2) Keep the pan steady at medium heat; too hot and the outsides brown before the insides puff, too cool and they will be dense. Test one or two first and tweak the heat as needed.
3) Use a small spoon or skewer to turn them gently when the edges set and the bottoms are golden. A confident, quick turn helps preserve their round shape and keeps them from deflating.
4) Keep the pan well buttered between batches and transfer finished poffertjes to a warm plate. Brushing them with butter right after cooking locks in shine and tenderness, and serving hot makes all the difference.
Poffertjes (Dutch Pancakes) Recipe
I can never resist these tiny Dutch pancakes with their golden edges, pillowy centers, and snowy dusting of powdered sugar. One bite and it is easy to see why poffertjes disappear faster than any stack I make.
8
servings
240
kcal
Equipment: 1. Kitchen scale or measuring cups and spoons
2. Small bowl for proofing yeast
3. Large mixing bowl
4. Whisk
5. Measuring jug for milk or liquid
6. Poffertjes pan or small nonstick skillet
7. Pastry brush and small spoon or squeeze bottle for filling wells
8. Skewer or fork for turning plus a plate for serving
Ingredients
-
250 g plain all purpose flour
-
50 g buckwheat flour
-
1 teaspoon active dry yeast
-
2 tablespoons granulated sugar
-
1/2 teaspoon fine salt
-
2 large eggs
-
400 ml whole milk, lukewarm
-
50 g unsalted butter, melted plus extra for the pan
-
Powdered sugar for dusting
-
Extra unsalted butter for serving
Directions
- In a small bowl combine 1 teaspoon active dry yeast, 2 tablespoons granulated sugar and 100 ml of the lukewarm 400 ml whole milk; stir and let sit 5 to 10 minutes until foamy.
- In a large bowl whisk together 250 g plain all purpose flour, 50 g buckwheat flour and 1/2 teaspoon fine salt.
- In a separate bowl beat 2 large eggs with the remaining 300 ml lukewarm milk.
- Pour the foamy yeast mixture into the beaten eggs and milk and mix briefly to combine.
- Make a well in the dry ingredients and slowly pour in the liquid mixture, whisking until you have a smooth, lump free batter.
- Stir in 50 g melted unsalted butter, cover the bowl with a cloth or plastic wrap and let the batter rest at room temperature for 30 to 60 minutes until slightly risen and airy.
- Heat a poffertjes pan or small nonstick skillet over medium heat and brush each well or the pan surface with extra unsalted butter.
- Fill each well about three quarters full with batter using a small spoon or a squeeze bottle, cook until the bottoms are golden and edges set, then turn each poffertje with a skewer or fork and cook the other side until puffed and evenly browned.
- Transfer to a serving plate, brush with extra unsalted butter and dust generously with powdered sugar.
- Serve hot and keep pan buttered between batches to ensure even browning.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 109g
- Total number of serves: 8
- Calories: 240kcal
- Fat: 9.1g
- Saturated Fat: 4.6g
- Trans Fat: 0.06g
- Polyunsaturated: 0.8g
- Monounsaturated: 2.5g
- Cholesterol: 70mg
- Sodium: 164mg
- Potassium: 158mg
- Carbohydrates: 33.8g
- Fiber: 1.5g
- Sugar: 5.6g
- Protein: 7.3g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 74mg
- Iron: 0.8mg
