Wondering how to get those puffy Dutch mini pancakes at home? This poffertjes recipe needs only flour, yeast, milk and eggs, plus a dimpled pan. Rest the batter for an hour, then cook them gently over medium heat.
Poffertjes are one of the best-loved sweets in our guide to dutch food.
| Item | Value |
|---|---|
| First written mention | 1746 |
| Batter yield | approximately 60 pieces |
| Flours | 200 g plain flour plus 50 g buckwheat flour |
| Liquid and eggs | 300 ml lukewarm milk and 2 eggs |
| Batter rise | 1 hour at room temperature |
| Pan plate | 19 holes |
These figures come from Janny de Moor’s poffertjes recipe and Wikipedia’s poffertjes page. They can change, so check the source before you rely on them.
Where poffertjes come from
Wikipedia credits the first mention of poffertjes to a 1746 appendix to the cookbook Volmaakte Hollandsche keuken-meid. The same page says they were first seen at a fair in Amsterdam in 1746 (Wikipedia).
The Dutch Table notes that a recipe first appears in a cookbook from the mid 1700s. That early version used only buckwheat flour, water and yeast, and was considered a poor man’s meal. Later recipes call for wheat flour, milk and eggs, but they always keep the yeast, which gives the puffiness (The Dutch Table).
Janny de Moor adds that poffertjes were traditionally a New Year’s treat in North Holland. Old paintings show them as street food in the 17th century (Janny de Moor).
What you need for a poffertjes recipe
The one piece of kit you cannot skip is the pan. Wikipedia says poffertjes are not difficult to prepare, but a cast iron or copper pan with several shallow indentations is required, and aluminium with a non-stick coating is also sold (Wikipedia). Janny de Moor’s recipe uses a poffertjes plate with 19 holes and a brush for greasing (Janny de Moor).
The batter below follows Janny de Moor’s old-fashioned recipe and makes approximately 60 pieces (Janny de Moor).
- 200 g plain flour
- 50 g buckwheat flour
- ½ sachet easy-blend dried yeast
- 300 ml lukewarm milk
- 2 eggs
- 1 ½ tsp salt (3 g)
- 25 g butter, melted
- Extra butter and icing sugar to serve
Buckwheat flour varies by region. The Dutch Table says the buckwheat flour sold in the United States is much darker than the light, white version used in northern Europe, so a lighter flour is worth looking for (The Dutch Table).
How to make poffertjes step by step
The method is simple, but the patience matters. Follow these steps, adapted from Janny de Moor’s recipe.
- Mix the plain flour, buckwheat flour and yeast in a bowl.
- Add half of the milk and the eggs. Mix with the dough hooks of a hand-held mixer until the batter is smooth and starts to come away slightly from the bowl.
- Beat in the remaining milk and the salt, cover the bowl, and let the batter rise for an hour at room temperature.
- Stir the risen batter thoroughly. Grease the plate with melted butter and heat it over medium heat.
- Fill each hole with batter using 2 small dessert spoons.
- Bake until the top is dry and has small holes. Turn the poffertjes with a fork and cook the other side, which should not become crispy.
- Keep the cooked ones warm on a dish set over a pan of hot water, then cook the rest of the batter the same way.
Table Journey’s version gives useful timings. It ferments the batter for 90 minutes, fills each well about three-quarters, and cooks 60 to 90 seconds until the rim is set and bubbling. It then turns them and cooks 60 more seconds until both sides are deep gold (Table Journey).
How do you fix batter and flipping problems?
Most trouble comes from the batter or from rushing the heat. These are the common fixes:
- Batter too thick: if it is too thick to scoop or pour, add a little milk to thin it (The Dutch Table).
- Sticky centres: do not rush, because sticky poffertjes do not taste good, which is why the recipe asks for medium heat (Janny de Moor).
- Dense and flat results: the author of The Dutch Table replied to one reader that the yeast may be dead, so check that yours is fresh (The Dutch Table).
- No poffertjes pan: a griddle works. Place tablespoons of batter on the slightly greased surface and turn them with the tine of a fork once the rim has dried and bubbles appear (The Dutch Table).
Turning takes a little practice. Even the odd misshapen one still tastes good.
How to serve poffertjes
Wikipedia says poffertjes are typically served with powdered sugar and butter, and sometimes syrup or advocaat. A savoury variant with gouda cheese is also made, and other sweet garnishes include whipped cream or strawberries (Wikipedia).
For the classic version, Janny de Moor suggests serving them on warm plates with a generous knob of butter and plenty of icing sugar (Janny de Moor). Eat them straight away, while the butter melts down.
The street-stand style is the festive way to eat them. Wikipedia says poffertjes are a festive holiday treat in the Netherlands, popular at both summer festivals and Christmas markets. Temporary stands, mainly in winter, sell portions of one or two dozen, and the cook usually prepares them fresh for the customer. They are sold on a small cardboard plate with a small disposable fork the size of a pastry fork (Wikipedia).
At home, you can copy that style with a few habits. Table Journey suggests topping the poffertjes with shavings of cold butter so it melts down, dusting them heavily with icing sugar, and serving immediately with small forks (Table Journey). The keep-warm trick of a dish set over a pan of hot water helps you bring everyone’s plate to the table at the same time.
The Dutch Table says that in the Christmas and New Year season you will find poffertjes vendors on every Christmas market, usually right next to oliebollen, another holiday treat (The Dutch Table). If you are planning a festive spread, that pairing is the traditional one.
Janny de Moor’s page, posted 21 May 2020, adds a drink from the past. Poffertjes used to be served with Fosco, a cold chocolate drink and the predecessor of Chocomel, which her page describes as no longer for sale. The page includes an old-fashioned recipe for making a version at home (Janny de Moor).
If you want to plan a wider table, read about a traditional dutch breakfast. For something baked to follow, try the dutch apple pie recipe.
Frequently asked questions
What are poffertjes?
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Wikipedia describes them as traditional Dutch batter cakes that resemble small, fluffy pancakes and are made with yeast and flour (Wikipedia).
Do you need a special pan?
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A dimpled cast iron or copper pan is the usual tool, according to Wikipedia. The Dutch Table says a lightly greased griddle also works if you do not own one (The Dutch Table).
Can you use a ready-made mix?
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Wikipedia says Dutch supermarkets stock mixes to which only eggs and milk need to be added (Wikipedia).
Are poffertjes related to other dishes?
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Wikipedia says they are thought to be related to, and to have influenced, the Indonesian kue cubit (Wikipedia).
