Breakfast · Dutch

Dutch Poffertjes (Fluffy Mini Pancakes)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · September 18, 2026

Poffertjes are the puffy little Dutch pancakes you get piled high at markets, dusted with powdered sugar and a pat of melting butter. The yeast and buckwheat flour give them a light, slightly tangy bite that you just can't get from regular pancakes. They look fancy but the batter comes together in minutes, then does its own thing while it rises.

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Dutch Poffertjes (Fluffy Mini Pancakes)

Why you'll love this

  • Light, fluffy, and fun to make in big batches.
  • The yeasted batter gives them a bakery-style rise.
  • Perfect for a weekend brunch or a kid-friendly treat.
  • Just butter and powdered sugar and you're done.

EveryDayMeal recipe

Dutch Poffertjes (Fluffy Mini Pancakes)

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

Ingredients

  • 1 cup all-purpose flour
  • 1 cup buckwheat flour
  • 1 packet (about 2 1/4 teaspoons) active dry yeast
  • 1 1/4 cups whole milk, lukewarm
  • 2 large eggs
  • 1 teaspoon vanilla sugar (or 1 teaspoon sugar plus 1/2 teaspoon vanilla extract)
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons butter, for the pan
  • as needed butter and powdered sugar, to serve

Equipment

  • Poffertjes pan (or mini muffin pan)
  • Large mixing bowl
  • Whisk
  • Small fork or skewer for flipping

Instructions

  1. Pour about 1/4 cup of the lukewarm milk into a small bowl, sprinkle in the yeast, and stir until it dissolves. Let it sit for 5 minutes until it looks a little foamy, which tells you the yeast is alive and working.
  2. In a large bowl, whisk together the all-purpose flour and buckwheat flour, then make a well in the center. Pour in the yeast mixture and the rest of the lukewarm milk, whisking from the center outward until you have a smooth, lump-free batter.
  3. Whisk in the eggs, salt, and vanilla sugar until fully combined and the batter is silky. It should be pourable, a little thinner than regular pancake batter.
  4. Cover the bowl with a clean towel and let it rest in a warm spot for about 45 minutes, until the surface is bubbly and the batter has puffed up. This rise is what makes poffertjes light and airy instead of dense.
  5. Heat a poffertjes pan (or a mini muffin-style cast iron pan) over medium heat and drop a little butter into each cup so it sizzles and coats the wells. Fill each cup about halfway with batter.
  6. Cook until the tops look set and slightly dry at the edges, about 1 to 2 minutes, then use a small fork or skewer to flip each one. Cook the second side until golden brown and cooked through, another minute or so.
  7. Pile the hot poffertjes onto plates, top with a small pat of butter, and dust generously with powdered sugar. Serve right away while they are warm and puffy.

Tips from the kitchen

  • Make sure the milk is only lukewarm, not hot, or it can kill the yeast and your batter won't rise.
  • No poffertjes pan? A mini muffin pan or an aebleskiver pan works, or drop small spoonfuls onto a hot buttered griddle for a flatter version.
  • Keep the heat at medium so the outsides turn golden before the insides overcook. Adjust down if they brown too fast.

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

Make it your own

  • Swap all the buckwheat flour for more all-purpose flour if you prefer a milder, softer pancake.
  • Serve with maple syrup, fruit, or a spoonful of jam instead of powdered sugar.
  • Add a pinch of cinnamon to the batter for a warmer flavor.

Storing & make-ahead

Poffertjes are best fresh and warm, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet or a 300 degree F oven until warmed through. You can also freeze them in a single layer, then reheat straight from frozen.

Good to know

Do I really need a special poffertjes pan?
It gives the classic round, puffy shape, but a mini muffin pan or aebleskiver pan works too. In a pinch, drop small spoonfuls onto a buttered griddle for flatter little pancakes.
Can I make the batter ahead?
You can mix it and let it rise in the fridge overnight, then bring it back to room temperature before cooking. The flavor gets a little tangier, which is nice.
Why didn't my batter rise?
Usually the milk was too hot or too cold, or the yeast was old. Aim for lukewarm milk and check that your yeast is fresh and foams up in the first few minutes.
What is vanilla sugar and what if I don't have it?
It's sugar infused with vanilla, common in Europe. Just use a teaspoon of regular sugar plus a splash of vanilla extract instead.

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