Quick Recipe Version (TL;DR)

Yield: 4 servings (about 50–60 mini pancakes)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes (includes 40 minutes rising)

Quick Ingredients

150 g all-purpose flour
50 g buckwheat flour
15 g granulated sugar
3 g (1/2 tsp) fine salt
7 g (2 1/4 tsp) instant yeast
300 ml whole milk, warmed to 38–40°C (100–104°F)
1 large egg
20 g unsalted butter, melted and slightly cooled (for batter)
45 g unsalted butter (for pan and serving), plus more as needed
30 g powdered sugar (for serving), plus more to taste
Optional: 150 g fresh berries
Optional: 120 ml chocolate sauce, warmed

Do This

1) Whisk flours, sugar, salt, and yeast in a bowl.
2) Whisk warm milk, egg, and melted butter; stir into dry ingredients until smooth.
3) Cover and let rise 40 minutes at warm room temperature (about 21–24°C).
4) Preheat a poffertjes pan over medium heat for 5 minutes; lightly butter the wells.
5) Pipe or spoon batter into wells (about 2 tsp each); cook 60–90 seconds.
6) Flip with a skewer; cook 45–60 seconds more until golden and puffed.
7) Serve piled high with melted butter, powdered sugar, and optional berries or warm chocolate sauce.

Why You’ll Love This Recipe

Big payoff for small effort: A simple batter turns into fluffy, golden bite-size pancakes.
Fun to make and share: Cooking and flipping them feels interactive—perfect for weekends.
Classic Dutch flavor: A hint of buckwheat and yeast gives that authentic poffertjes taste.
Choose your toppings: Keep it traditional with butter and powdered sugar, or go extra with berries and chocolate.

Grocery List

Produce: fresh berries (optional), lemon (optional for zest)
Dairy: whole milk, unsalted butter
Pantry: all-purpose flour, buckwheat flour, granulated sugar, powdered sugar, instant yeast, fine salt, chocolate sauce (optional)

Full Ingredients

For the Poffertjes Batter

All-purpose flour: 150 g
Buckwheat flour: 50 g
Granulated sugar: 15 g (about 1 tbsp)
Fine salt: 3 g (1/2 tsp)
Instant yeast: 7 g (2 1/4 tsp; 1 packet)
Whole milk: 300 ml, warmed to 38–40°C (100–104°F)
Large egg: 1
Unsalted butter: 20 g, melted and slightly cooled (stirred into batter)

For Cooking

Unsalted butter: 15–25 g, for greasing the pan as you cook (use as needed)

For Serving (Classic + Optional)

Unsalted butter: 30 g, melted (for drizzling or tossing)
Powdered sugar: 30 g, plus more to taste
Fresh berries (optional): 150 g (strawberries, raspberries, blueberries, or a mix)
Chocolate sauce (optional): 120 ml, warmed

Step-by-Step Instructions

Step 1: Warm the milk to the right temperature

Warm 300 ml whole milk to 38–40°C (100–104°F). This is warm to the touch but not hot. If the milk is hotter than 46°C (115°F), it can weaken the yeast and slow the rise.

If you do not have a thermometer, aim for milk that feels like warm bath water.

Step 2: Mix the dry ingredients

In a medium mixing bowl, whisk together:

150 g all-purpose flour
50 g buckwheat flour
15 g granulated sugar
3 g (1/2 tsp) fine salt
7 g instant yeast

Whisking well helps distribute the yeast and prevents salty pockets that can slow fermentation.

Step 3: Combine wet ingredients and make a smooth batter

In a separate bowl or large measuring jug, whisk together:

warm milk
1 large egg
20 g melted unsalted butter (slightly cooled so it doesn’t cook the egg)

Pour the wet mixture into the dry ingredients. Whisk until you have a smooth batter with no dry flour streaks. The batter should be thicker than crepe batter but looser than typical pancake batter.

If you see small lumps, let the batter sit for 2 minutes, then whisk again briefly.

Step 4: Let the batter rise for fluffiness

Cover the bowl (lid, plate, or plastic wrap) and let the batter rise for 40 minutes at 21–24°C (70–75°F). You should see bubbles and a slightly puffed surface.

If your kitchen is cool, let it rise for up to 60 minutes. The rise is what gives poffertjes their signature airy interior.

Step 5: Preheat the poffertjes pan

Set a poffertjes pan (cast iron or nonstick) over medium heat and preheat for 5 minutes. You want the pan hot enough to sizzle gently when butter hits it, but not so hot that the first batch burns.

Lightly butter the wells (use about 1/8 tsp butter per well, or brush the pan so each cavity is coated). Keep extra butter nearby because you will re-grease between batches.

Step 6: Fill the wells and cook the first side

Transfer batter to a piping bag, squeeze bottle, or a zip-top bag with a small corner snipped (this is the easiest way to portion neatly). Pipe batter into each well until it is about 3/4 full (roughly 2 tsp per cavity).

Cook for 60–90 seconds, or until the tops look matte, the edges start to set, and small bubbles appear. The bottoms should be golden brown.

Step 7: Flip, finish cooking, and keep warm

Using two small forks, a skewer, or a thin butter knife, flip each poffertje over. Cook the second side for 45–60 seconds until golden and puffed.

Transfer to a warm plate. If you’re making multiple batches, keep cooked poffertjes warm in a 90°C (195°F) oven on a baking sheet while you finish cooking the rest. Re-butter the wells as needed between batches.

Step 8: Serve piled high with butter and powdered sugar

Pile the poffertjes on a serving plate. Drizzle with 30 g melted butter, then dust generously with powdered sugar.

For a fun shareable treat, add fresh berries and/or drizzle with warmed chocolate sauce. Serve immediately while they’re hot and fluffy.

Pro Tips

Use a piping bag for speed: It’s the difference between neat, fast batches and messy spooning.
Dial in the heat early: If the first batch browns in under 45 seconds, lower the heat slightly; if it stays pale after 90 seconds, raise the heat a bit.
Don’t overfill the wells: About 3/4 full gives room for puffing and makes flipping easier.
Flip as soon as the top sets: Waiting too long can dry them out and make flipping less clean.
Best served right away: Poffertjes are at their peak within 10 minutes of cooking.

Variations

Spiced sugar: Mix 30 g powdered sugar with 1/2 tsp ground cinnamon and dust over the top.
Citrus-bright: Add 1 tsp finely grated lemon zest to the batter and serve with berries.
Dessert-style: Serve with warm chocolate sauce and a pinch of flaky salt; add sliced strawberries for a classic pairing.

Storage & Make-Ahead

Best fresh: Poffertjes are fluffiest right off the pan.

Refrigerate: Cool completely, then store in an airtight container for up to 2 days. Reheat on a baking sheet in a 180°C (350°F) oven for 5–7 minutes, or in a lightly buttered skillet over medium-low heat for 2–3 minutes.

Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 180°C (350°F) for 10–12 minutes.

Make-ahead batter: For best rise, cook soon after the 40-minute proof. If needed, refrigerate the batter (covered) for up to 12 hours; let it sit at room temperature for 20 minutes and stir gently before cooking.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe, including butter and powdered sugar; excluding optional berries/chocolate): Calories: 430; Protein: 12 g; Carbohydrates: 56 g; Fat: 18 g; Fiber: 3 g; Sugars: 16 g; Sodium: 380 mg.

Dutch Poffertjes Mini Pancakes with Butter and Powdered Sugar