Dutch Classic Poffertjes (Pancake Puffs)

dutch pancake3*

Difficulty:Very easy  Time:Quick

Otherwise known as poffertjes, these baby pancake puffs are very popular in The Netherlands. Traditionally, they are served with melted butter and sieved powdered sugar. Perfect for Sunday brunch, a lazy lunch or dessert. We made them for the first time for ‘Pancake day’, the traditional last day of Carnival, two days ago.

NB: for this recipe you will need a special poffertjes pan.

INGREDIENTS (x 4 persons):

  • - 1 tablespoon caster sugar
  • - 2 eggs
  • - 250 ml warm whole milk + 1 extra tablespoon
  • - 200 g not-raising plain flour (‘00’)
  • - 1 level tablespoon instant yeast
  • - a pinch of salt
  • - knobs of good quality butter
  • - icing sugar, to serve


  • 1. In a small bowl, dissolve the yeast in the milk.
  • 2. In a separate bowl, combine the flour, eggs, yeast, sugar, salt and half of the milk. Whisk smooth.
  • 3. Now add the remaining milk and whisk again. Cover the bowl with plastic wrap and allow the mix to rest for an hour.
  • 4. Heat a poffertjes pan and grease it slightly with butter. You can help yourself with a brush for cakes to spread the butter. When it sizzles, toss a small amount of the mix into each mini pancake-shaped pot. If you do not have the special pan, you can use a non-sticking small pan, such as the one for omelettes. In this case, add teaspoonful of the batter in circular movements to create the mini pancakes. A poffertje is about 4-5 cm large in diameter. Turn the poffertjes around as soon as the bottom has set, using two wooden sticks. Bake each side until golden brown.
  • Serve the Pancake Puffs on a plate with a knob of butter and a generous sprinkle of powdered (icing) sugar. Eat them immediately!