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Poffertjes are small, fluffy Dutch pancakes that are so delicious for breakfast! Serve them with a dusting of powdered sugar and fresh berries for a meal that everyone will love.
I’m always looking for recipes that make breakfast fun and unique! These Poffertjes definitely fit the bill! If you’re looking for other options to complete your brunch spread, try twisted bacon, baked scrambled eggs, air fryer sausage, and creamy poppy seed fruit salad.
What are Poffertjes?
Poffertjes make such a fun breakfast, snack or dessert! These light and airy mini pancakes are common street food in Amsterdam. They’re super easy to make too! A simple pancake batter is cooked on each side until golden and served warm with a sprinkle of powdered sugar.
Poffertjes are often confused with ebelskivers, and although they are very similar, there are a few differences. Poffertjes rely on active yeast as a leavening agent, whereas ebelskivers use baking powder and baking soda, making the poffertjes a little yeasty. Ebleskivers are rounder and can be filled with chocolate and jams, poffertjes are shallower and can’t be filled. Kids really have fun with Poffertjes because they look like baby pancakes, and we all go crazy for their wonderful flavor and melt-in-your-mouth texture.
Ingredients Needed
This Poffertjes recipe might look fancy but it uses common ingredients that you probably have in your pantry right now.
- Milk: Warmed milk helps to activate the yeast and gives the batter a perfect consistency.
- Instant Yeast: Ensures these pancakes puff up with a fluffy texture.
- Sugar: For just enough sweetness.
- All-Purpose Flour: Gives the pancakes structure and tenderness.
- Salt: A small amount to enhance the flavor.
- Egg: To bind the ingredients and ensure the pancakes cook properly.
- Butter: To grease the pan.
- Powdered Sugar: Finish these with a dusting before serving for a pretty presentation and extra sweetness.
How to Make Poffertjes
These look like they might be complicated to make but they’re quite simple. If you have a poffertjes pan that’s really convenient to use but a large skillet works too!
- Activate the Yeast: In a medium bowl, whisk together the milk, yeast, and sugar. Let the mixture rest until the yeast becomes frothy, about 5 minutes.
- Combine all Ingredients: In a large bowl, whisk together the flour and salt. When the yeast mixture is ready, pour it into the bowl of flour along with the egg.
- Mix: Use an electric hand mixer and beat the batter until it is smooth. You can also use a whisk but an electric mixer is quicker.
- Let Rest: Cover the batter and let it rest for 45 minutes to an hour, the batter should become very bubbly and double in size.
- Cook: Heat a poffertjes pan or large skillet over medium heat. Grease each cup or the surface of the skillet with some of the butter and scoop a heaping tablespoon of batter into each cup. If using a skillet leave a couple inches of space between each poffertjes.
- Flip: Flip the poffertjes after about 2 minutes of cooking, bubbles should form on the top of the uncooked batter.
- Continue to Cook: Cook another 1-2 minutes until they are all golden brown on both sides then remove from the pan and continue with the rest of the batter.
- Serve: Enjoy fresh dusted with some powdered sugar and your favorite sweet breakfast sides!
Tips and Variations
To ensure your Poffertjes bake up perfectly, here are a few tips and tricks! Our whole family loves these, and I know your family will love them too!
- Use Buckwheat Flour: Poffertjes are traditionally made with 1 part all purpose flour and 1 part buckwheat flour, you can try making the recipe this way if you have buckwheat flour!
- Size: Use a heaping tablespoon of batter for each Poffertjes. This will make enough to serve 8 people.
- To Keep Warm: If you are cooking in batches and need to keep some warm while others are still cooking, place the mini pancakes on a baking sheet in a single layer and keep warm in the oven at 200 degrees Fahrenheit until ready to serve.
- Clean the Pan: If you’re using a skillet to cook the poffertjes, try to wipe off the excess butter for the next batch of mix to be cooked. This will make sure the pancakes turn out golden brown and perfectly cooked each time.
- Add More Flavor: To give these extra flavor, try adding a teaspoon or two of vanilla extract or almond extract.
Storing Leftovers
These incredible Poffertjes are easy to make and super fun eat! They taste best fresh, but if you have some leftovers, here is how to store them.
In the Refrigerator: Transfer them to an airtight container and store them in the refrigerator for up to 5 days.
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Poffertjes
Ingredients
- 1 ½ cups milk, warmed
- 1 package instant yeast, 2 ¼ teaspoons
- 3 tablespoons sugar
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 large egg
- Softened butter for greasing the pan
- Powdered sugar for dusting
Instructions
- In a medium bowl, whisk together the milk, yeast, and sugar. Let the mixture rest until the yeast becomes frothy, about 5 minutes.
- In a large bowl, whisk together the flour and salt. When the yeast mixture is ready, pour it into the bowl of flour along with the egg.
- Use an electric hand mixer and beat the batter until it is smooth. You can also use a whisk but an electric mixer is quicker.
- Cover the batter and let it rest for 45 minutes to an hour, the batter should become very bubbly and double in size.
- Heat a poffertjes pan or large skillet over medium heat. Grease each cup or the surface of the skillet with some of the butter and scoop a heaping tablespoon of batter into each cup. If using a skillet leave a couple inches of space between each poffertjes.
- Flip the poffertjes after about 2 minutes of cooking, bubbles should form on the top of the uncooked batter.
- Cook another 1-2 minutes until they are all golden brown on both sides then remove from the pan and continue with the rest of the batter.
- Serve fresh dusted with some powdered sugar and your favorite sweet breakfast sides!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
