Description
Poffertjes are a beloved Dutch treat—tiny, fluffy pancakes with a hint of sweetness and a soft, pillowy texture. They are traditionally served with a dusting of powdered sugar and a pat of butter, making them an irresistible snack or dessert. If you’ve ever strolled through a Dutch street market, you might have caught the mouthwatering aroma of poffertjes sizzling on a special cast-iron griddle. These bite-sized pancakes are a nostalgic childhood favorite in the Netherlands, often enjoyed at fairs, winter markets, and festive gatherings.
Even if you don’t have a special poffertjes pan, don’t worry! You can still make them at home with a regular pan—I’ll show you how. This easy-to-follow recipe brings a taste of the Netherlands to your kitchen, perfect for breakfast, brunch, or a delightful afternoon treat.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- ¾ cup warm milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter (plus more for greasing the pan)
- Powdered sugar, for dusting
- Extra butter, for serving
Instructions
Start by whisking the flour, baking powder, sugar, and salt in a mixing bowl. In a separate bowl, combine the warm milk, egg, vanilla extract, and melted butter. Slowly pour the wet ingredients into the dry ingredients, whisking gently until you have a smooth, slightly thick batter. Avoid overmixing, as that can make the pancakes dense instead of fluffy.
If you have a traditional poffertjes pan, heat it over medium heat and lightly grease each cavity with melted butter. If using a regular pan, choose a non-stick or cast-iron skillet and heat it to medium. Lightly brush with butter to prevent sticking.
Use a small spoon, piping bag, or squeeze bottle to drop small amounts of batter into each cavity of the poffertjes pan (or into small circles in your regular pan). Cook for about 1–2 minutes until bubbles form on the surface and the edges begin to set.
Using a skewer, toothpick, or fork, gently flip each poffertje over and cook for another minute until golden brown and fluffy. The flipping technique may take some practice, but it’s part of the fun!
Once cooked, transfer the poffertjes to a plate and immediately dust them with powdered sugar. Add a small pat of butter on top and serve warm. These little pancakes are best enjoyed fresh off the pan while they’re still soft and fluffy.
Notes
- If you don’t have a poffertjes pan, use a regular pan and make mini pancakes instead.
- Leftover poffertjes can be stored in an airtight container and reheated in a pan or microwave.
- For an extra treat, serve with fresh fruit, syrup, or a drizzle of chocolate.