Poffertjes (Mini Dutch Pancakes)

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Want to take a trip to the Netherlands without getting on a plane? Try making poffertjes, also known as mini Dutch pancakes. They’re super light and fluffy, spongy, cute, and so very Dutch! Poffertjes are typically served with butter and powdered sugar, but you can add whatever toppings you like.


  • 2 and 1/4 tsp active dry yeast
  • 2 tbsp sugar
  • 1.5 cups milk (warmed slightly)
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 egg
  • butter (for topping)
  • powdered sugar (for topping)


  1. In the microwave or a pan, heat milk until slightly warm (just above lukewarm). Then, in a small bowl, mix together the milk, sugar, and active dry yeast. Set the mixture aside for 10 minutes, until mixture looks bubbly and foamy. 
  2. Meanwhile, in a large mixing bowl, combine flour and salt.
  3. Add the egg and the liquid mixture to the dry ingredients. Mix with a hand whisk or an electric mixer until you have a smooth, silky batter.
  4. Cover with a clean, damp cloth and set aside for one hour, or until the batter has about doubled in size.
  5. Transfer the batter into a piping bag or a squeeze bottle. Grease your poffertjes pan with butter and heat it over medium heat. Once the pan is hot, fill up each poffertjes mold with batter, then cook each side for one minute, using a fork or butter knife to flip.
  6. Serve your poffertjes hot, with butter, powdered sugar, and any other toppings you wish!


  • If you don’t have a piping bag or a squeeze bottle, you can simply use a spoon or an ice cream scoop. However, these options are a bit messier!
  • If you do not use a poffertjes pan, then your poffertjes will more resemble American pancakes. They will lack a thicker shape and fluffy texture, which is what makes them special! If possible, purchase this poffertjes pan.
  • I use 2% milk, but you can use whatever kind of milk you have on hand: skim, 2%, whole, or even plat-based milk.

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