Can I make poffertjes without a special pan?

Technically, yes. But you’ll lose the signature shape and puff. You can try a mini muffin pan or even cook small rounds on a griddle. Just know—they won’t be quite the same. For a true Poffertjes Recipe experience, the special pan is worth the investment.

How do I know when to flip them?

Keep an eye on the batter. When tiny bubbles appear and the tops start to look dry—not wet or shiny—it’s time. Use a skewer or fork to flip them gently. It takes a bit of practice, but you’ll get the hang of it fast.

Are poffertjes healthy or just indulgent?

They’re more of a treat than a health food, thanks to the butter and sugar. But with lighter toppings and smart ingredients, your Poffertjes Recipe can lean healthier. Try yogurt and fruit or skip the sugar dusting.

Can the batter be refrigerated or frozen?

Yes to both! Store the batter in the fridge overnight (loosely covered), and freeze cooked poffertjes in a single layer before transferring them to a bag. Reheat and enjoy anytime!

Fluffy Poffertjes Recipe – Dutch Mini Pancakes

Description

This fluffy poffertjes recipe brings traditional Dutch mini pancakes to your kitchen. Light, golden, and slightly sweet, they’re made with yeast for an airy texture and served with butter and powdered sugar. Perfect for breakfast, brunch, or a nostalgic snack, this poffertjes recipe is easy, fun to make, and always a crowd-pleaser.

Ingredients

Scale

1 ½ cups (350 ml) milk, warmed to about 105°F
2 ¼ teaspoons instant yeast
1 ¾ cups (250 g) all-purpose flour
2 tablespoons granulated sugar
Pinch of salt
1 large egg
2 tablespoons unsalted butter, melted (plus more for greasing the pan)
Confectioners’ sugar, for topping
Optional: fresh berries, Nutella, or whipped cream

Instructions

Warm the milk to about 105°F and stir in the yeast. Let it sit for 10 minutes until frothy.
In a large bowl, mix together the flour, sugar, and salt.
Add the yeast mixture and the egg to the dry ingredients. Mix until smooth.
Cover the bowl and let the batter rise for 45 minutes until bubbly and doubled in size.
Preheat the poffertjes pan and brush each cavity with melted butter.
Add about 1 tablespoon of batter to each well and cook until bubbles form and the tops dry slightly.
Flip each poffertje with a skewer or fork and cook the other side until golden brown.
Remove from the pan and serve hot with butter and confectioners’ sugar, or your favorite toppings.

Notes

Use a squeeze bottle or small scoop for easy portioning.
Batter can be stored in the fridge overnight if loosely covered.
Freeze leftover poffertjes in a single layer before bagging for storage.
Gluten-free flour can be used as a substitute.
A poffertjes pan helps achieve the best results, but a muffin tin or griddle with molds can work too.

Prep Time: PT15M
Cook Time: PT20M
Category: Breakfast
Method: Stovetop
Cuisine: Dutch

Nutrition

Serving Size: 1 portion (approx. 10 poffertjes)
Calories: 210
Sugar: 7g
Sodium: 39mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 8g
Cholesterol: 33mg

Keywords: poffertjes recipe, Dutch mini pancakes, traditional poffertjes, fluffy poffertjes, yeast pancake recipe, mini pancakes, easy poffertjes