Dutch Poffertjes

Poffertjes are a Dutch treat, resembling small, fluffy pancakes, but the taste is sweeter and poffertjes are thicker. Contrary to pancakes, poffertjes are being turned around when the batter is not completely solidified. This makes them nice and round and a little softer on the inside with a light, spongy texture. Poffertjes are mostly served with powdered sugar and butter, but the little Dutch treat can also be served with whipped cream, strawberries, syrup or other sweet garnishes.

Outside The Netherlands, poffertjes are often presented as typically Dutch. However, the little pancakes are originally from France. In Denmark, Japan and India you will find treats that are similar to poffertjes.

Poffertjes PanPoffertjes are not difficult to prepare, but you need a so-called poffertjes pan for it. This is a round cast iron plate with handles, containing circular recesses. Nowadays you can also get a poffertjespan made of cast aluminum or with an anti-stick coating. You can find poffertjes pans at various specialized web shops on the internet or in Dutch cooking stores during your visit to The Netherlands.

Restaurants and poffertjes stands use huge plates to quickly prepare large numbers of poffertjes. These plates are not made of cast iron or aluminum, but red copper. The chefs in poffertjes restaurants are very adept at quickly reversing the nearly cooked small pancakes. In The Netherlands poffertjes are a popular treat and you will find in most cities, restaurants or temporary stands, for instance at events, fairs ad markets, selling portions of poffertjes.

In supermarkets you can find ready-made poffertjes, which you can prepare in your microwave. However, most Dutch people that want to prepare poffertjes at home, buy a mix for poffertjes, to which only milk and eggs need to be added.

Poffertjes recipe


  • 4 1/2 oz flour
  • 125 grams buckwheat flour
  • 1/2 pint milk
  • 1 egg
  • 2 teaspoons dried yeast
  • Pinch salt
  • 2 1/2 oz melted butter
  • Powdered sugar

Making poffertjes (for this you need a poffertjes pan)

  • Dissolve the 2 teaspoons of dried yeast in a portion of the milk
  • Sieve all your flour with the salt
  • Make a hole in the middle and pour in the yeast mixture
  • Stir from the centre and add slowly the remaining milk
  • Add after that a beaten egg
  • Leave this mix to rise for about 45 minutes in a warm place
  • Make sure you heat the pan on a high fire
  • Butter each cup of your poffertjes pan
  • Pour in a small amount of the mix, filling it half way
  • Cook the poffertjes until they have a golden color and are dry on the bottom
  • Turn them with a small fork and cook the other side
  • Serve the poffertjes hot and sprinkle generously with the powder sugar and add a small lump of butter on top of the poffertjes.
  • Enjoy your poffertjes or like they say in The Netherlands: eet smakelijk!

Refer to my other The Netherlands articles if you are interested in: