My First Love - POFFERTJES

Poffertjes are a traditional Dutch treat. Mini, fluffy pancakes, traditionally made with yeast and buckwheat flour. This poffertjes recipe includes these traditional ingredients. This delicious treat is typically eaten topped with butter and confectioners’ sugar.

I’ve loved this Dutch treat since I was a kid. In the Netherlands, poffertjes and pannenkoeken were often served at children’s birthday parties when I was growing up. They’re also always found as street food on fairs and festivals where you can buy them at a ‘Poffertjeskraam’ (Poffertjes booth or stall).

They are cooked on each side until golden and finished off with a few dots of butter and a sprinkling of powdered sugar. They are particularly popular as a street food during holidays and summer festivals (we got to try them at a food stall in the Markthal in Rotterdam). 

The fluffy, spongy texture comes from the yeast and 1 hour rising time. The milk should be lukewarm, just slightly warm to touch to activate the yeast. Traditionally, the pancakes are made with a mixture of buckwheat and wheat flour. I used purely all-purpose since the buckwheat flour available in the United States tends to be darker and stronger than the European version. If you have a lighter quality available, feel free to replace half of the all-purpose flour with it.

To easily fill the pan with batter, I used a piping bag. A ziploc bag with the corner snipped off or even a squeeze bottle would be great too. I used a little appetizer spoon to flip the poffertjes over, but a chopstick or toothpick will also work.