Breakfast · Dutch

Dutch Poffertjes (Mini Pancakes)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 16, 2026

Poffertjes are puffy, bite-sized Dutch pancakes with fluffy centers and lightly crisp edges, thanks to a quick yeast batter. They cook up in a special dimpled pan and take just minutes once the batter has risen. Dust them with powdered sugar and a little melted butter, and you have a fun breakfast or snack the whole table will fight over.

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Dutch Poffertjes (Mini Pancakes)

Why you'll love this

  • Fun to make and even more fun to eat by the handful.
  • Light, fluffy centers with crisp golden edges.
  • Simple pantry ingredients and one bowl of batter.
  • A brunch treat that feels special without much effort.

EveryDayMeal recipe

Dutch Poffertjes (Mini Pancakes)

Prep
15m
Cook
15m
Total
75m
Serves
4
Level
Medium

Ingredients

  • 1 cup all-purpose flour
  • 1 cup buckwheat flour
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 1/4 cups whole milk, lukewarm
  • 2 large eggs
  • 1 tsp vanilla sugar (or 1 tsp sugar plus 1/2 tsp vanilla)
  • 1/4 tsp salt
  • 1 to 2 tbsp butter, for the pan
  • as needed powdered sugar, for serving
  • as needed butter, for serving

Equipment

  • Poffertjes pan (or aebleskiver pan)
  • Large mixing bowl
  • Whisk
  • Small fork or wooden skewer

Instructions

  1. Stir the yeast into a few tablespoons of the lukewarm milk and let it sit for a minute until dissolved, which wakes up the yeast so your batter rises properly.
  2. Whisk the all-purpose flour and buckwheat flour together in a large bowl, then make a well in the center and pour in the yeast mixture. Gradually add the rest of the milk, whisking until you have a smooth, lump-free batter.
  3. Whisk in the eggs, salt, and vanilla sugar until fully combined and the batter looks silky.
  4. Cover the bowl and let the batter rest in a warm spot for about 45 minutes, until it looks bubbly and slightly puffed. This resting time gives poffertjes their signature light texture.
  5. Heat a poffertjes pan over medium heat and brush a little butter into each dimple so the pancakes release easily and get golden edges.
  6. Fill each dimple about halfway with batter and cook until the tops look dry around the edges and the bottoms are golden, about 1 to 2 minutes.
  7. Flip each poffertje with a small fork or skewer and cook the other side until puffed and golden brown, another minute or so.
  8. Pile them onto plates, top with a pat of butter, and dust generously with powdered sugar. Serve right away while warm.

Tips from the kitchen

  • Keep your heat at medium so the outsides turn golden before the centers overcook.
  • A wooden skewer or thin fork is the easiest tool for flipping each little pancake.
  • If you do not have a poffertjes pan, use an aebleskiver pan or make small dollar-sized pancakes in a regular skillet.

Estimated nutrition per serving: 320 cal · 11g protein · 48g carbs · 9g fat

Make it your own

  • Swap all buckwheat for all-purpose flour if you prefer a milder, lighter flavor.
  • Serve with warm berry sauce, chocolate spread, or maple syrup instead of powdered sugar.
  • Add a pinch of cinnamon to the batter for a cozy spiced version.

Storing & make-ahead

Poffertjes are best fresh and warm. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a warm skillet or toaster oven. The batter can be made and refrigerated a few hours ahead, but let it come back to room temperature before cooking.

Good to know

Do I need a special pan?
A poffertjes pan gives the classic round shape, but an aebleskiver pan works too, or you can make mini pancakes in a regular skillet.
Why is my batter not rising?
Your yeast may be old or the milk too hot. Use lukewarm milk (warm to the touch, not hot) and fresh yeast, and give it a full 45 minutes in a warm spot.
Can I make them without buckwheat flour?
Yes, just use all all-purpose flour for a lighter texture. Buckwheat adds a slightly nutty, traditional flavor.
How do I get them evenly golden?
Butter each dimple, keep the heat at medium, and flip once the tops look set and the bottoms are golden.

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