Dutch Mini Pancakes

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These pillowy Dutch mini pancakes are made from a yeasted buckwheat batter and cooked in a special indented pan that gives them their signature round, fluffy shape. Traditionally enjoyed at outdoor markets across the Netherlands, they are served warm with a knob of butter and a generous dusting of powdered sugar. The yeasted batter creates an airy, tender bite that is hard to resist.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 19 gFat
• 11 gSaturated Fat
• 60 gCarbs
• 3 gFiber
• 22 gSugar
• 11 gProtein
• 220 mgSodium
• 260 mgPotassium
• 130 mgCalcium
• 1.8 mgIron
• 1 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the batter

• 1 cup (125 g) all-purpose flour
• 1/2 cup (60 g) buckwheat flour
• 2 tsp active dry yeast
• 1 1/4 cups (300 ml) whole milk, lukewarm (about 100°F / 38°C)
• 2 large eggs, lightly beaten
• 2 tbsp granulated sugar
• 1/2 tsp fine salt
• 2 tbsp unsalted butter, melted and cooled

For serving

• 4 tbsp unsalted butter, softened
• 1/2 cup (60 g) powdered sugar, for dusting
• Fresh strawberries or blueberries (optional)
• Warm maple syrup or Dutch stroop, for drizzling (optional)

Directions

1. In a large bowl, whisk together the all-purpose flour, buckwheat flour, granulated sugar, and salt. In a small bowl, stir the yeast into the lukewarm milk and let stand for about 5 minutes until foamy.
2. Pour the yeast mixture, beaten eggs, and melted butter into the dry ingredients and whisk until smooth, about 1 minute. The batter should be quite thin, similar to heavy cream; add a splash more milk if needed.
3. Cover the bowl with a clean kitchen towel and let the batter rise in a warm spot for 45 to 60 minutes, until foamy and nearly doubled in volume. Give it a gentle stir to deflate before cooking.
4. Heat a poffertjes pan over medium-low heat and brush each indentation lightly with melted butter. Once a drop of water sizzles on the surface, the pan is ready.
5. Using a small pitcher or squeeze bottle, fill each indentation about two-thirds full with batter. Cook for 2 to 3 minutes, until the tops look dry and set and small bubbles have popped on the surface.
6. Carefully flip each pancake with a skewer or small fork and cook for another 1 to 2 minutes, until golden brown on the bottom and cooked through. Transfer to a warm plate and keep them in a low oven.
7. Repeat with the remaining batter, brushing the pan lightly with butter between batches, until all the pancakes are cooked.
8. To serve, arrange the warm mini pancakes on plates, top each portion with a knob of butter, and dust generously with powdered sugar. Add fresh berries and a drizzle of syrup or stroop alongside, if desired.

Cook’s Notes

• If you do not have a traditional poffertjes pan, use a takoyaki pan or an aebleskiver pan; in a pinch, cook them as tiny silver-dollar pancakes in a nonstick skillet.
• The batter should be very thin. If it thickens while standing, whisk in a tablespoon of milk to loosen it before cooking the next batch.
• Poffertjes are best enjoyed fresh and warm, but leftovers keep in an airtight container in the fridge for up to 2 days and re-toast beautifully in a buttered skillet.
• For an extra-soft crumb, let the batter rise a second time for 30 minutes after deflating; this is the traditional market-stall method used by Dutch vendors.
• For an authentic sweet-savory finish, replace the powdered sugar with warm Dutch stroop drizzled over the butter just before eating.

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