Poffertjes (Dutch Pancakes)

4.56 from 25 votes

Poffertjes (Dutch Pancakes)

This authentic poffertjes recipe makes 30 to 40 tiny Dutch yeasted pancakes with soft, doughy interiors and delicately browned outsides. Served traditionally with powdered sugar and a pat of butter.

Prep Time1

Cook Time30

Total Time1 30

Course: Breakfast

Cuisine: Dutch

Keyword: Pancakes

Servings: Poffertjes (3-4 servings)

Author: Ashley Adamant

Equipment

Aebleskiver Pan/Ebelskiver Pan

Ingredients

1 tbsp SAF Instant Yeast
1 1/2 cup warm milk 90 to 100 degrees F
1 3/4 cup white flour All Purpose Flour
1 tbsp sugar
1/2 tsp salt
1 large egg
4 tbsp Butter for generously greasing the pan

Instructions

Heat the milk to lukewarm (90 to 100 F). Stir in the yeast and let it sit for 5 minutes while you measure the dry ingredients.
In a large mixing bowl, whisk together the flour, sugar, and salt.
Pour the warm milk and yeast into the flour mixture, then crack in the egg. Stir just until the batter comes together; a few lumps are fine.
Cover the bowl with a clean kitchen towel and let the batter rise at room temperature for 1 hour, until doubled and bubbly. (30 minutes will work in a pinch but 1 hour gives better flavor.)
Heat a poffertjes pan or aebleskiver pan over medium to medium-high heat for 3 minutes. Generously butter each divot.
Fill each divot about halfway with batter using a small cookie scoop or squeeze bottle.
Cook for 1 to 2 minutes, until the tops look bubbly and the bottoms are golden brown. Stab a wooden skewer into the edge of each pancake and flip it back into the divot upside down.
Cook for another 1 to 2 minutes on the second side, until both sides are golden brown.
Lift the poffertjes out of the pan with the skewer or a small fork. Re-butter the divots before each new round of batter.
Serve warm with powdered sugar and a small pat of butter, or with maple syrup, jam, or fresh berries.

Notes

Yield: Makes 30 to 40 poffertjes total, depending on divot size. As a main breakfast, serves 4 (8 to 10 per person). As an afternoon snack or dessert, serves 6 to 8.

Yeast substitution: If using active dry yeast instead of SAF instant yeast, use 1 tablespoon plus 1/2 teaspoon, and dissolve it fully in the warm milk for 5 minutes before adding to the dry ingredients.

Authentic Dutch buckwheat version: For the most traditional flavor, use 1 cup all-purpose flour plus 3/4 cup buckwheat flour. The result is nuttier, slightly darker, and closest to street-vendor poffertjes in the Netherlands.

Without a special pan: Use a mini muffin pan in a 350 F oven; butter each cup, fill halfway with batter, and bake for 12 to 15 minutes. Texture is more cakey but the flavor is right.

Filling the divots: After the rise, the batter is too thick to ladle easily. A small cookie scoop or a clean squeeze bottle is the difference between a relaxing breakfast and a frantic one.

Storage: Cooled poffertjes keep 2 days at room temperature in an airtight container, or up to 2 months in the freezer. Reheat from frozen in a 350 F oven for 5 minutes.

Common toppings: Powdered sugar with a pat of butter (classic), maple syrup, fruit jam, whipped cream and berries, chocolate hazelnut spread, or honey with lemon zest.

Nutrition