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This mini Dutch pancake recipe brings the authentic taste of Netherlands street food right to your kitchen. These fluffy, bite-sized treats are incredibly versatile and perfect for weekend brunches or special holiday breakfasts when you want something different from ordinary pancakes.
I first discovered poffertjes at an international food festival and was instantly hooked by their pillowy texture. After several attempts at recreating them at home, this recipe finally captured that authentic Dutch flavor that transports me back to Amsterdam's street markets.
Ingredients
- All purpose flour: Creates the perfect base for these mini pancakes
- Sugar: Adds just the right amount of sweetness to the batter
- Baking powder and baking soda: Work together to create that signature puffiness
- Salt: Balances the flavors beautifully
- Buttermilk: Provides tanginess and helps create tender texture
- Eggs: Bind everything together and add richness
- Melted butter: Enriches the batter with flavor
- Vanilla extract: Enhances the overall taste with subtle warmth
Step-by-Step Instructions
- Mix the dry ingredients:
- In a large bowl, thoroughly combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together to ensure even distribution of the leavening agents, which is crucial for uniform puffiness.
- Prepare the wet mixture:
- In a separate bowl, beat the buttermilk, eggs, melted butter, and vanilla extract until completely incorporated. Make sure your butter has cooled slightly so it doesn't cook the eggs when added.
- Combine wet and dry:
- Using a wooden spoon, gently fold the wet ingredients into the dry ingredients just until combined. The batter should remain slightly lumpy. Resist the urge to overmix as this develops gluten and results in tough poffertjes.
- Prepare the griddle:
- Heat your poffertjes pan over medium heat until hot, then lightly spray with cooking oil. The traditional dimpled pan is ideal, but you can use a regular skillet and make dollar-sized pancakes if needed.
- Cook the poffertjes:
- Drop about a teaspoon of batter into each dimple of the preheated pan. Cook until bubbles form on the surface, which takes approximately 1 minute. Then carefully flip using a skewer or fork and cook the other side until golden brown.
- Serve with toppings:
- Transfer the poffertjes to a serving plate and dust generously with powdered sugar while still warm. Add fresh berries, maple syrup, or traditional Dutch toppings like Stroop syrup or chocolate spread.
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You Must Know
Buttermilk is my favorite ingredient in this recipe as it creates that perfect tangy note that balances the sweetness. My grandmother always said the secret to good poffertjes was in the quality of the buttermilk. She would make these every Sunday morning in winter, and the smell of these cooking would wake everyone in the house with smiles.
Traditional Dutch Serving Style
In the Netherlands, poffertjes are traditionally served with a generous dusting of powdered sugar and a small pat of butter that melts beautifully into the warm pancakes. Street vendors serve them in small paper boats with wooden forks, making them the perfect walking snack. For an authentic experience, try serving them with a drizzle of stroop syrup, which is a thick molasses-like syrup. The combination of the buttery pancakes with the sweet syrup creates a truly authentic Dutch treat that has been enjoyed for generations.
No Special Pan Options
While a traditional poffertjes pan gives these Dutch mini pancakes their classic shape, you can still make delicious versions without specialized equipment. A regular nonstick skillet works wonderfully for making slightly larger silver dollar versions. Another creative option is using a cake pop maker or an aebleskiver pan, which creates similar spherical shapes. For an easy hack, try a mini muffin tin in the oven at 375°F for about 8 minutes. The texture might be slightly different, but the flavor profile remains delicious and you can still create that wonderful eating experience.
Make Ahead and Storage
These little pancakes store beautifully, making them perfect for busy mornings. After cooking, allow them to cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once frozen solid. They keep beautifully for up to 3 months. To reheat, simply pop them in the microwave for 20 seconds if refrigerated or about a minute if frozen. You can also reheat them in a warm oven for about 5 minutes. They taste almost as good as freshly made, making them perfect for meal prep.
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Frequently Asked Questions
- → What is the difference between poffertjes and regular pancakes?
Poffertjes are smaller and puffier than regular pancakes. They're about 2 inches in diameter, have a light, spongy texture, and are traditionally made with buckwheat flour (though all-purpose flour works well). They're cooked in a special dimpled pan that gives them their characteristic round shape and helps them puff up on both sides.
- → Can I make poffertjes without a special pan?
While a traditional poffertjes pan gives the best results, you can make them in a regular non-stick skillet by pouring small amounts of batter (about 1 teaspoon) to form mini pancakes. They won't have the same perfect round shape but will still taste delicious. Alternatively, use an aebleskiver pan or mini muffin tin for similar results.
- → What are traditional toppings for poffertjes?
The most traditional topping is simply powdered sugar, sometimes with a small pat of butter. Other popular toppings include strawberries, other fresh berries, Nutella, caramel sauce, or a drizzle of honey or maple syrup. In the Netherlands, they're sometimes served with stroop (Dutch syrup) or advocaat (egg liqueur).
- → Can poffertjes batter be made ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. The batter may thicken while refrigerated, so you might need to add a splash of buttermilk before cooking. Let the batter come to room temperature for about 30 minutes before cooking for the best results.
- → Are poffertjes served as a dessert or breakfast?
Poffertjes are versatile and can be enjoyed at various times of day. In the Netherlands, they're often sold as street food at markets and fairs. They make a delightful breakfast, afternoon snack, or dessert. For breakfast, they're typically paired with coffee or tea, while as a dessert they might be dressed up with more elaborate toppings.
- → How do you flip poffertjes when cooking?
Since poffertjes are small and cook in a special pan, they require a different flipping technique than regular pancakes. The traditional method uses two wooden skewers or forks to carefully turn each one. Wait until bubbles form on the surface (after about 1 minute), then gently lift and flip each poffertje individually to cook the other side until golden brown.