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Poffertjes (Dutch Pancakes)

Poffertjes (Dutch Pancakes)

Poffertjes are tiny, pillowy clouds of batter, a beloved yeast-risen treat from the Netherlands. This recipe brings the cozy, delightful experience of authentic Dutch mini-pancakes right into your kitchen. Unlike standard pancakes, these rely on yeast for a wonderfully light, spongy texture and are traditionally served with a dusting of powdered sugar and a pat of butter.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tbsp SAF Instant Yeast
  • 1 1/2 cups warm milk (90 to 100 degrees F)
  • 1 3/4 cups all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • Butter, for generously greasing the pan

Equipment

  • Poffertjes pan
  • large bowl
  • whisk
  • Spatula or wooden spoon
  • Squeeze bottle or spouted measuring cup
  • Wooden skewer or fork

Method
 

Instructions
  1. Activate the Yeast: Gently warm the milk until it’s lukewarm, about the temperature of a baby’s bottle (90-100°F). If you don't have a thermometer, a few drops on your wrist should feel comfortably warm, not hot. Stir in the yeast and let it sit for about 5 minutes. You should see it start to get a little foamy, which means it's alive and ready to work.
  2. Mix the Dry Ingredients: While the yeast is proofing, grab a separate large bowl and whisk together the all-purpose flour, sugar, and salt. Creating this dry mix first ensures everything is evenly distributed.
  3. Combine Wet and Dry: Pour the milk and yeast mixture into the bowl with the dry ingredients. Add the egg. Stir everything together with a spatula or wooden spoon until it’s just combined. A few lumps are perfectly fine! Over-mixing can make your Poffertjes tough, and we want light, airy pancakes.
  4. Let the Batter Rise: Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free spot in your kitchen. Let the batter rise for at least 30 minutes, but an hour is even better. It should look puffy and have bubbles on the surface.
  5. Heat and Grease the Pan: Place your poffertjes pan over medium heat. It needs to get properly hot. Add a small piece of butter to each indentation and let it melt and sizzle. This is key for a golden-brown exterior and preventing sticking.
  6. Cook the Poffertjes: Once the pan is hot, fill each divot about halfway with your risen batter. A squeeze bottle or a small spouted measuring cup works wonders for this. Let them cook for 1-2 minutes, until the edges look set and bubbles appear on the surface.
  7. Flip and Finish: This is the fun part! Use a wooden skewer or a fork to flip each poffertje over. The traditional technique is to poke the center and deftly turn it. Cook for another 1-2 minutes on the second side until they are golden brown and cooked through.
  8. Serve Immediately: Transfer the hot Poffertjes to a plate. Serve them the classic Dutch way, with a generous knob of butter that melts all over and a heavy dusting of powdered sugar. Enjoy them while they're warm!

Notes

Ensure milk is lukewarm (90-100°F) to activate yeast; hot milk will kill it. A lumpy batter is good; do not over-mix. For substitutions, try buckwheat flour or plant-based milks. The batter can be made up to 24 hours in advance and stored in the refrigerator. If you don't have a poffertjes pan, a Danish aebleskiver pan or a regular non-stick skillet can be used to make mini silver dollar pancakes.