Poffertjes (Dutch Mini Pancakes)

Fluffy, bite-sized Dutch pancakes that are soft, airy, and slightly sweet — perfect for breakfast, brunch, or a fun snack. Serve them warm with butter, powdered sugar, or syrup for an authentic experience.

Why You’ll Love This Recipe

• Light and fluffy mini pancakes — fun for kids and adults alike
• Quick to make once the batter is ready
• Easy to customize with toppings: fresh fruit, chocolate, or maple syrup
• Great for brunch, breakfast, or dessert
• Can be made on a stovetop or with a specialized poffertjes pan for perfect shape

Ingredients

• 1 cup (125 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240 ml) milk, warm
• 1 large egg
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 2 tbsp melted butter (plus extra for cooking)
• Optional toppings: powdered sugar, maple syrup, fresh berries, whipped cream

Instructions

1. Prepare the Batter

• In a mixing bowl, combine flour, baking powder, and salt.
• In a separate bowl, whisk together warm milk, egg, sugar, and vanilla extract.
• Gradually add the dry ingredients to the wet mixture, whisking until smooth.
• Stir in the melted butter.
• Let the batter rest for 10–15 minutes; this helps make the poffertjes extra fluffy.

2. Preheat the Pan

• Heat a poffertjes pan or a non-stick skillet over medium heat.
• Brush lightly with melted butter to prevent sticking.

3. Cook the Poffertjes

• Use a small spoon or piping bag to pour small rounds of batter (about 1–2 tablespoons each) onto the pan.
• Cook for 1–2 minutes, until bubbles form on the surface.
• Flip carefully with a small spatula or fork and cook another 1–2 minutes until golden brown and cooked through.

4. Serve

• Serve warm, topped with butter and a dusting of powdered sugar.
• Optional toppings: maple syrup, fresh berries, chocolate sauce, or whipped cream.

You Must Know

• Poffertjes are best eaten immediately while warm and fluffy.
• Letting the batter rest helps achieve a lighter texture.
• Use a non-stick pan or a poffertjes pan for consistent shape and even cooking.
• Flip carefully to avoid breaking these small pancakes.

Pro Tips

• For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
• You can make them slightly larger or smaller depending on preference.
• If using a regular skillet, cook in batches to avoid overcrowding.
• Keep cooked poffertjes warm in a low oven (around 200 °F / 90 °C) while finishing the rest.

Ingredient Substitutions

• Milk: Use almond, oat, or soy milk for dairy-free version.
• Butter: Use plant-based margarine or coconut oil if preferred.
• Flour: Whole wheat flour can be used, but texture will be denser.
• Sugar: Replace granulated sugar with coconut sugar or maple syrup (adjust liquid accordingly).

Serving Suggestions

• Dust with powdered sugar and serve with butter for classic taste.
• Top with fresh fruit, yogurt, or chocolate sauce for a sweet treat.
• Serve alongside coffee or hot chocolate for brunch or afternoon snack.
• Miniature poffertjes make a fun party food — serve on skewers or in small cups.

Storage Tips

• Best eaten fresh; however, you can store cooled poffertjes in an airtight container in the fridge for 1–2 days.
• Reheat gently in a skillet or oven to restore crisp edges.
• Do not freeze, as texture may become soggy when thawed.

Frequently Asked Questions

→ Can I make them without a poffertjes pan?
Yes — use a non-stick skillet or mini muffin pan for similar results.

→ Can I use frozen berries in the batter or topping?
Yes — thaw and drain frozen berries to prevent excess moisture in the batter.

→ Are these suitable for kids?
Absolutely — soft, small, and slightly sweet, perfect for children.

→ Can I make them ahead of time?
You can prepare the batter ahead, but cook the poffertjes fresh for best fluffiness.

Enjoy your Poffertjes — light, fluffy, and irresistibly cute mini pancakes perfect for any occasion!

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