Breakfast · Dutch

Dutch Poffertjes (Fluffy Mini Pancakes)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 11, 2026

Poffertjes are tiny, pillowy Dutch pancakes with a light, slightly springy texture thanks to a yeasted batter and a touch of buckwheat flour. They puff up quickly, get a golden bottom, and taste best buried under melting butter and a snowfall of icing sugar. Perfect for a lazy weekend breakfast or a fun treat when you want something a little special.

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Dutch Poffertjes (Fluffy Mini Pancakes)

Why you'll love this

  • Light, fluffy, and endlessly poppable.
  • Simple pantry batter with a special-treat result.
  • A fun, hands-on breakfast the whole family enjoys.
  • The buckwheat adds a subtle, nutty depth.

EveryDayMeal recipe

Dutch Poffertjes (Fluffy Mini Pancakes)

Prep
10m
Cook
20m
Total
75m
Serves
4
Level
Medium

Ingredients

  • 125g all-purpose flour
  • 125g buckwheat flour
  • 2 eggs
  • 1 knob butter, plus more for cooking and serving
  • 300ml milk, lukewarm
  • 10g instant or fresh yeast
  • 1 tsp vanilla sugar
  • pinch salt
  • icing sugar, to serve

Equipment

  • Poffertjes pan
  • Large mixing bowl
  • Whisk
  • Small fork or skewer

Instructions

  1. Stir the yeast into a splash of the lukewarm milk until it dissolves completely, which wakes up the yeast so the batter rises properly.
  2. Combine the all-purpose and buckwheat flours in a large bowl and make a well in the center, then pour the yeast mixture into it.
  3. Gradually add the remaining milk while whisking, working from the center outward, until you have a smooth batter with no lumps.
  4. Whisk in the eggs, vanilla sugar, and a pinch of salt until fully combined and the batter looks even.
  5. Cover the bowl and let it rest in a warm spot for about 45 minutes, until the surface is bubbly and puffed, which gives poffertjes their signature light texture.
  6. Heat a poffertjes pan over medium heat and drop a little butter into each hole so the pancakes brown evenly and release easily.
  7. Fill each hole about halfway with batter and cook until the tops look set and dry around the edges, about 1 to 2 minutes.
  8. Flip each one with a small fork or skewer and cook the other side until golden brown and cooked through.
  9. Pile them onto plates, top with a knob of butter, and dust generously with icing sugar. Serve warm.

Tips from the kitchen

  • Make sure the milk is only lukewarm (not hot) so it activates the yeast instead of killing it.
  • Do not overfill the holes; halfway is plenty since the batter puffs as it cooks.
  • Keep the heat at medium so the outsides brown while the insides fully cook through.

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

Make it your own

  • Use all all-purpose flour if you do not have buckwheat, for a milder flavor.
  • Serve with fresh berries, chocolate spread, or a drizzle of syrup instead of just butter and sugar.
  • Add a little grated lemon or orange zest to the batter for brightness.

Storing & make-ahead

Best eaten fresh and warm. Store leftovers in an airtight container in the fridge for up to 2 days, then reheat briefly in a warm oven or dry pan to bring back the texture. Batter is best used the day it is made.

Good to know

Do I need a special poffertjes pan?
It gives the classic round shape, but you can make small pancakes in a regular nonstick skillet if needed. They will be flatter but still delicious.
Can I make the batter ahead?
Since it is yeasted, it is best made and rested the same day. You can mix it and let it rise while you set up, then cook right away.
Why is my batter not rising?
Usually the milk was too hot or too cold, or the yeast was old. Use lukewarm milk and fresh yeast, and rest in a warm spot.
Can I use instant yeast instead of fresh?
Yes. Instant yeast can be whisked straight into the flour, though dissolving it in a little milk first still works fine.

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