Dutch poffertjes — fluffy, bite-sized buckwheat pancakes cooked in a special dimpled pan, served warm with a knob of butter and a snowfall of icing sugar.
Poffertjes are tiny, fluffy Dutch pancakes with a gloriously soft, almost custardy centre thanks to a yeasted, buckwheat-flecked batter. Served in a heap under a knob of melting butter and a snowfall of icing sugar, they're a beloved market-stall treat you can make at home. They're irresistibly poppable — plan on making more than you think you need.
Prep 55 min
Cook 20 min
Total 75 min
Medium
- 125g Flour
- 125g Buckwheat Flour
- 2 Eggs
- 300ml Milk
- 10g Yeast
- 1tsp Vanilla Sugar
- To serve Butter
- To serve Icing Sugar
Video
Preparation
- Mix the dried yeast with some of the lukewarm milk and stir until dissolved.
- Put the buckwheat flour and plain flour in a bowl, make a small well in the middle, and add the yeast mixture. Add the milk and stir to a smooth batter.
- Add the eggs, salt and vanilla sugar and stir through, then leave to rise for about 45 minutes.
- Heat a poffertjes pan and add a little butter to each hole. Fill each halfway with batter and cook until the tops dry out a little, then turn with a small fork and cook the other side until golden brown.
- Serve with butter and icing sugar.
Tips from the ZestyPlate Kitchen
- A dedicated poffertjes pan with its little dimples gives the classic round shape, but a takoyaki pan or even egg-poaching rings work in a pinch.
- Fill each hole only halfway — the yeast batter puffs up as it cooks.
- Wait until the tops look dry and matte before turning; flipping too early tears them.
- Serve immediately while hot; poffertjes lose their charm once they cool and firm up.
Frequently Asked Questions
It gives poffertjes their slightly nutty, earthy flavour and traditional character. You can use all plain flour, but you'll lose that distinctive taste.
Yes — because it's yeast-raised, you can mix it and let it slowly rise in the fridge for a few hours. Bring it back to room temperature before cooking.
Work along the pan with a thin skewer or small fork, flipping each one as its top sets. With a little practice you'll get into a rhythm.
The yeast either didn't activate or the batter didn't rise long enough. Make sure the milk is just lukewarm and give it the full proving time.
