Hello friends. I’m so excited to share this recipe with you. Screammmm! This one really takes me back to my roots, the Netherlands. In this post I’ll show you how I make poffertjes, those tiny, cute pancakes.

Poffertjes are small, fluffy pancakes that we usually serve warm with a generous amount of powdered sugar and a bit of butter. We eat them on many different occasions, and despite their cute size, they are loved by all ages. A typical serving is around 10 to 15, but honestly, I can easily inhale 25 in one go.

Poffertjes Pan

To make poffertjes, you will need a poffertjes pan, a heavy cast iron pan with small indentations. Check my Amazon store for my recommendation.

If you don’t have a poffertjes pan, or don’t want to buy one, you can add small drops of batter to a regular frying pan. You will get something similar, but they won’t be as round and will look more like small discs.

Squeeze Bottle

I recommend to make things easier to use a squeeze bottle. By using a bottle you are able to portion the batter better. It’s important to grease the pan with butter and a brush or use a spray before each round so the batter doesn’t stick.

Also, make sure the pan is hot. It should lightly sizzle when you add the batter.

Don’t Add Too Much Batter

This tip deserves its own section. Fill each indentation about 2/3 full so the batter has room to rise and can be flipped easily. If you overfill, the batter will spill over and it’ll be almost impossible to get that classic round shape.

Poffertjes Fork

If you are a pro, you might have a poffertjes fork, which helps flip them quickly. Otherwise, a thin wooden skewer or toothpick works just fine.

Wait until the top of the batter is dry before flipping. It also helps to insert the skewer slightly off center and at a small angle when turning them.

Topping

Traditionally, we eat poffertjes with a generous amount of powdered sugar and a small piece of butter. The butter melts over the pancakes, and the simplicity of these toppings is what makes them so good.

But you can get creative here. They are also delicious with berries, a bit of maple syrup instead of butter, or even some chocolate.

Is It Like a Pancake Batter?

Yes, it’s similar, but with one key difference. This batter includes baking powder, which makes the poffertjes extra fluffy, something regular pancake batter often doesn’t have.

Freezing

Poffertjes freeze really well. Freeze them in a single layer first so they don’t stick together. Once frozen, transfer them to a ziplock bag.

To reheat, place them on a heatproof plate, cover with another plate, and microwave them. The steam helps them to defrost. Depending on your microwave, they should be ready in about 3 minutes.

Too Much Hassle?

If this feels like too much work, you can always buy ready made poffertjes from Dutch supermarkets like Albert Heijn or Jumbo. There’s one brand that does a great job, it’s called “Jan”, a very typical Dutch name. Even though they are pre-made, they stay fluffy after heating, and the package includes a bit of powdered sugar and butter.

Hope you enjoy this recipe as much as I do. If you tried it, feel free to leave a review and a comment, it helps other people to find this recipe.

Love Dutch food? Check out my Gouda Kaasbroodjes (they are like the one from HEMA) or my Groninger Mustard Soup recipe.

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