A yeasted dough is the base for these delicious mini Dutch pancakes called Poffertjes.
What do you get when you cross a pancake with a doughnut? I don’t know, but I bet it would come close to these poffertjes—the amazingly delicious mini Dutch pancakes. I always wondered what that funny baking pan with all the little holes was for, and now I know.
Not to be confused with silver dollar pancakes, poffertjes (pronounced: poff-ur-jehs) are smaller and made with a yeast batter that gives them a fluffier, slightly thicker texture than pancakes. They are usually dusted with powdered sugar for a wonderful melt-in-your-mouth sensation.
These cute little pancakes date back to the mid-1700s, but it’s debatable whether they were first made in Dutch monasteries or first served at a fair in Amsterdam. Their earliest recorded mention was in the appendix of a 1746 cookbook titled Volmaakte Hollandsche Keuken-Meid, and they’ve been enjoyed ever since.
Whether surrounding a platter of poffertjes with sweet, ripe berries, drizzling on a fun sauce, or adding a bowl of fruity whipped cream, poffertjes are sure to put a smile on your face and happiness in your belly.
Are Poffertjes Healthy?
These delicious little pancakes are not overly high in fat or sugar, so they can be part of a healthy breakfast especially when enjoyed with some fresh fruit. They provide 12 grams of protein per serving and can be made gluten-free by substituting GF all-purpose flour, buckwheat flour, or a mixture of buckwheat and almond flours. Plant-based milk and butter can also be used to make these poffertjes dairy-free.
What’s The Difference Between Poffertjes and Æbleskiver?
If you’re familiar with the Danish mini pancakes called æbleskiver, you might think poffertjes are the same. Actually, although these treats are similar, they do have a few key differences. The biggest difference between the recipes is that poffertjes are made with a yeast batter, while æbleskiver use baking soda as a leavening agent to get their puffy look. Also, æbleskiver are much bigger—they’re big enough so you can fill their interiors with jam or other fillings. If you were to compare the two pans, you’d see that poffertje pans have smaller, shallower indentations, where æbleskiver pans are larger and deeper.
FAQs & Tips
Like pancakes, poffertjes are best eaten right away, or stored in the refrigerator for just 1 day. Cool them to room temperature before wrapping in plastic wrap and refrigerating. For longer storage, freeze cooled poffertjes in an airtight container or freezer bag for 1 to 2 months. Lay the cooled pancakes on a parchment-lined baking sheet first and freeze them in a single layer before transferring them to a storage container or freezer bag so they don’t stick together. Reheat them in the microwave or toaster oven from frozen.
Yes, they can be made savory by adding various toppings such as wild mushrooms, chopped tomatoes and mozzarella, sautéed spinach, and goat cheese. You can also add shredded cheese to the batter.
While the special poffertjes pan, with its little rounded divots, is key to making traditional tiny pancakes, you don’t have to rush out to the store to buy a special pan to make this recipe. You can make them in any frying pan you have around the house; they will look different but they’ll taste equally good.
I remember watching a cooking competition show where the chefs had to use a poffertjes pan. One used it to shape ravioli, which was pretty cool. The pan, similar to an æbleskiver pan, can be used for mini burgers, meatballs, galettes, hush puppies, eggs, potato balls, falafel, chocolate, candy, and little soufflés. You can also use them to bake the dough for mini cream puffs.
Serving Suggestions
In addition to powdered sugar and butter, you can serve poffertjes with honey, maple syrup, icing sugar, Nutella, berries, sliced bananas, or other fresh fruit. Try topping them with Lemon Curd, Chocolate Fondue, Cream Cheese Crêpe Filling, Salted Caramel Sauce, Strawberry Sauce, Chocolate Whipped Cream, and Orange Curd. Or, add a side of Candied Bacon, some Air-Fryer Breakfast Potatoes, and a refreshing Coffee Smoothie for the perfect weekend brunch.
Poffertjes
Ingredients
- 1 1/2 cups warm whole milk about 105°F
- 2 1/4 teaspoons active dry yeast
- 1 1/2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- Unsalted butter melted (for greasing the pan)
- Fresh fruit or powdered sugar for serving
Instructions
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Combine warm milk, yeast, and sugar in a small bowl. Stir and let sit for 5 minutes until frothy.
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In a large bowl, whisk together all-purpose flour and salt.
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Combine the milk mixture and egg with the dry ingredients. Stir until the batter is smooth.
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Cover the bowl with a clean towel and let the batter rest in a warm place for about 30 minutes, until bubbly and slightly risen.
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Heat a poffertjes pan over medium heat and brush each cavity with melted butter. Fill each cavity with about 1 tablespoon of batter.
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Cook until bubbles appear on the surface and the edges are set, about 1 to 2 minutes. Use a skewer to flip each pancake and cook for another minute until golden brown.
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Transfer the poffertjes to a plate. Repeat with remaining batter. Serve warm with fresh fruit or a light dusting of powdered sugar.
Nutrition
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