My First Love - POFFERTJES

christmas dessert dutch food pancakes pannenkoeken poffertjes snack sweet

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).

Poffertjes (Dutch Mini Pancakes) (5 of 5)

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). 

Poffertjes (Dutch Mini Pancakes)

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.



  • 2 cups self-raising flour sifted
  • 2 tbs caster sugar
  • 1 pinch salt
  • 1 cup milk
  • 1/2 cup water
  • 3 eggs
  • 1 splash maple syrup *to serve
  • 1 pinch icing sugar *to serve
  • 1 scoop vanilla ice cream *to serve


  1. Combine flour, sugar and salt into a large bowl.
  2. Add milk and water, and mix with an electric mixer until smooth, scraping sides if necessary.
  3. Add eggs and mix until combined and smooth.
  4. Heat poffertje pan and lightly grease indentations.
  5. Add the mixture until holes are full.
  6. Cook for a few minutes, then turn over.
  7. Poffertjes are cooked when they are golden brown and puffy.
  8. Remove from pan and drizzle with maple syrup, icing sugar and ice cream.
  9. Serve immediately.


Little Dutch Pancakes


If you don't have a poffertje pan, you could simply just add tablespoons of the mixture into a skillet and carefully turn.


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  • Pat on

    can you tell me what is caster sugar I am in canada and think I would like to try these

  • Elisabeth Ketting on

    My daughter has a poffertjes trailer in Minneapolis. They go to the county fairs. She and her famil Are involved and very successful.

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