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Poffertjes are tiny, fluffy pancakes, sweet enough for breakfast or dessert and a must-try for pancake lovers!
Mini Pancakes!
Poffertjes are sweet Dutch mini pancakes. They’re a popular street food and a beloved breakfast treat in the Netherlands. After trying this unique dish on our travels, the kids insisted we recreate this favorite treat at home!
These adorable little pancakes are cooked in special poffertjes pans or griddles, which have multiple indentations for creating round, golden-brown pancakes. The kids especially love flipping them with little skewers! They are typically served with powdered sugar and a dollop of butter, but you can also enjoy them with Maple Syrup, Homemade Whipped Cream, Nutella or even a scoop of Homemade Vanilla Ice Cream. Either way, they’re delicious!
WHY WE LOVE IT:
- Yeast-free. Traditional poffertjes are made with yeast, but these only require baking powder and baking soda.
- A taste of the Netherlands. These unique Dutch pancakes are a tasty way to try something new!
- Breakfast in no time. This easy breakfast idea is ready in only 20 minutes from start to finish!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 10 minutes
- 1½ cups all-purpose flour – How to Measure Flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt – omit if using salted butter
- 1½ cups buttermilk – How to Make Buttermilk
- 2 eggs
- 2 tablespoons butter, melted – We used unsalted but salted butter can be used.
- 1 teaspoon vanilla extract
- optional topping – A pat of butter and a dusting of powdered sugar are traditional. You can also use fresh berries, Maple Syrup, Nutella, Chocolate Gravy, Lemon Curd, honey, and even Homemade Vanilla Ice Cream.
How to Make Poffertjes
- BATTER. Combine 1½ cups flour, 2 tablespoons sugar, 1½ teaspoons baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt in a large bowl.
- In a separate bowl, whisk 1½ cups buttermilk, 2 eggs, 2 tablespoons melted butter, and 1 teaspoon vanilla.
- Using a wooden spoon, mix the wet and dry ingredients until just combined. Don’t overmix! There will probably be flour lumps, which is okay.
- BAKE. Lightly oil a Poffertjes griddle with non-stick cooking spray. Pour in ½ tablespoon of batter into each spot and cook until bubbles form on the top and the bottom becomes golden brown, then use a wooden skewer, chopstick, or fork to flip to the other side.
- Cook until golden brown, about 1-2 minutes per side. (Spray the griddle with cooking spray in between batches.)
- Remove from the griddle and sprinkle with powdered sugar, berries, syrup, and any other favorite toppings.
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Poffertjes
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups buttermilk
- 2 eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, beat buttermilk, milk, eggs, melted butter, and vanilla.
- Using a wooden spoon, mix the wet and dry ingredients until just combined. Don't overmix! There will probably be flour lumps, which is okay.
- Lightly oil a Poffertjes griddle with non-stick cooking spray. Pour in 1 teaspoon of batter into each spot and cook until bubbles form on the top, then use a skewer or fork to flip to the other side.
- Cook until golden brown, about 1-2 minutes per side. (Spray the griddle with cooking spray in between batches.)
- Remove from the griddle and sprinkle with powdered sugar, berries, syrup, and any other favorite toppings.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cool and store in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 3 months. Thaw if needed and reheat in the microwave.
