Poffertjes Tiny Pancakes
Delight your taste buds with Poffertjes, those irresistibly fluffy Dutch tiny pancakes that are perfect for breakfast, brunch, or a sweet treat! This authentic recipe combines all-purpose flour and earthy buckwheat flour to create a light and flavorful batter, elevated by the subtle fermenting magic of active dry yeast. These miniature pancakes are cooked to golden perfection in a special poffertjes pan—or simply on a skillet for those without one—and topped with a dreamy combination of melted butter and powdered sugar. Quick to prepare in just 20 minutes and ready to serve in under an hour, these bite-sized morsels are as fun to make as they are to eat. Serve them warm and watch them disappear in seconds!
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 125 grams Buckwheat flour
- 250 milliliters Milk
- 1 teaspoon Active dry yeast
- 2 tablespoons Granulated sugar
- 1 large Egg
- 0.5 teaspoon Salt
- 50 grams Unsalted butter
- 2 tablespoons Powdered sugar
- 1 tablespoon Oil or melted butter (for greasing)
Instructions
In a medium-sized bowl, combine the all-purpose flour, buckwheat flour, granulated sugar, and active dry yeast.
Warm the milk slightly until lukewarm (around 37°C or 98°F). Gradually add it to the dry ingredients while mixing to form a smooth batter.
Beat the egg lightly in a separate small bowl, then stir it into the batter until fully incorporated.
Add the salt to the batter and mix well. Cover the bowl with a clean kitchen towel and let the batter rest and rise for 30 minutes in a warm spot.
After the batter has risen, heat a poffertjes pan or a regular skillet over medium heat. Lightly grease the cavities of the pan with oil or melted butter using a brush or paper towel.
Spoon the batter into the poffertjes pan cavities, filling them about three-quarters full. If using a regular skillet, drop small dollops of batter to form tiny pancakes.
Cook the poffertjes for about 1-2 minutes on one side until bubbles form and the edges start to set. Flip them using a skewer or fork and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, greasing the pan as needed.
Serve the warm poffertjes on a plate with a pat of butter on top and a generous dusting of powdered sugar. Enjoy immediately!
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 52.6 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 399 mg | 31% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1256 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
