Tiny, pillowy yeasted pancakes cooked in a special dimpled pan, served warm dusted with powdered sugar and butter.
Poffertjes is a real, traditional Dutch dish, known as Dutch Mini Fluffy Pancakes. Tiny, pillowy yeasted pancakes cooked in a special dimpled pan, served warm dusted with powdered sugar and butter.\n\nPoffertjes date back to at least the early 19th century in the Netherlands, traditionally sold from stalls at fairs and markets, cooked in a special cast iron pan with small round indentations called a poffertjespan.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.
Serves 4
Whisk flour, yeast, sugar and salt, then whisk in warm milk, egg and melted butter until smooth.
Cover and let the batter rest in a warm spot for 45 minutes until slightly puffy and bubbly.
Heat a poffertjespan or a mini pancake pan over medium heat and brush each indentation with butter.
Pour small amounts of batter into each indentation, filling about two-thirds full, and cook for 1 to 2 minutes until bubbles form and the edges set.
Flip each poffertje using a small fork or skewer, and cook for another minute on the other side until golden.
Transfer to a plate, dot generously with butter, and dust heavily with powdered sugar before serving immediately.
Rest the batter fully until it's slightly puffy and bubbly — this is what gives poffertjes their signature fluffy interior.
Don't overfill each indentation; poffertjes should stay small and round, not spread into the neighboring wells.
Serve immediately while hot; the powdered sugar and butter are meant to be added right at the table for the best experience.
A savory version tops the mini pancakes with cheese and chives instead of sugar.
Add a splash of vanilla extract to the batter for extra aroma.
Serve with fresh berries and whipped cream for a more elaborate dessert presentation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Poffertjes date back to at least the early 19th century in the Netherlands, traditionally sold from stalls at fairs and markets, cooked in a special cast iron pan with small round indentations called a poffertjespan.
A dedicated poffertjespan with small round wells gives the authentic shape; a regular pan can make similar mini pancakes but they'll be flatter and less rounded.
The batter likely wasn't rested long enough for the yeast to activate and create air bubbles — give it the full 45 minutes in a warm spot.
Yes, it can rest in the fridge overnight; bring it to room temperature and stir gently before cooking.
Per serving (180g / 6.3 oz) · 4 servings total
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