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Poffertjes (Dutch Mini Pancakes)

Light and airy traditional Dutch mini pancakes, perfect for a sweet breakfast or snack.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: Dutch
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Batter Ingredients
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 3/4 cups milk warmed to 110°F
  • 2 tbsp unsalted butter melted
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp active dry yeast
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
For Serving
  • powdered sugar to taste
  • softened butter to taste
  • fresh berries optional

Equipment

  • Poffertjes pan
  • Mixing bowl
  • Whisk
  • Skewer

Method
 

Preparation
  1. Combine warm milk and yeast in a small bowl and let stand for 5 minutes until frothy.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Create a well in the dry ingredients and stir in eggs, vanilla, and the yeast mixture until smooth.
  4. Incorporate the melted butter into the batter.
  5. Cover the bowl and let the batter rise in a warm place for 30-45 minutes.
  6. Heat a poffertjes pan over medium heat and grease each indentation with a small pat of butter.
  7. Pour batter into each cup until 3/4 full.
  8. Cook for 1-2 minutes until bottoms are golden and edges set.
  9. Flip each poffertje using a skewer and cook for another 1-2 minutes until golden brown.
  10. Serve warm with butter, powdered sugar, and fresh berries.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster oven for 2-3 minutes.