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Poffertjes are often referred to as "miniature Dutch pancakes" and at Swaffels this is what we prefer to call them. A purist may want to take issue with this because Poffertjes and pancakes have little in common other than that they share a common ancestry.

Serves: 4 

  • 125 grams of plain flour
  • 125 grams of buckwheat flour
  • 1 large egg
  • 250 ml of full cream milk
  • 150 ml of water
  • 15 grams of fresh yeast
  • 50 grams of melted butter
  • Salt (if butter is unsalted)

Preparation:15min  ›  Cook:10min  ›  Extra time:1hour rising  ›  Ready in:1hour25min 

  1. You will need a special poffertjes pan with 3 cm dimples in it. (If you don't have one yet go to swaffels.com and we will post one out.)
  2. Dissolve the yeast in 3 tablespoons lukewarm milk.
  3. Mix the plain and buckwheat flour.
  4. Add the milk and yeast.
  5. Make a smooth batter (you can use the water to thin the batter as it should be runny - but not too runny).
  6. Stir through the salt, melted butter and the egg.
  7. Cover the batter with a cloth and let the yeast go to work for about an hour. Place your bowl in a sunny position to help the yeast do its work and make sure your bowl is big enough to avoid a spill-over!
  8. Heat your poffertjes pan and grease it with a bit of butter with a cooking brush.
  9. Pour your batter quickly into each hole. This is the easiest in a squeeze bottle or a jug.
  10. Turn your mini pancake with a fork and/or skewer once the top is starting to dry a bit.
  11. Leave for another 1 minute until golden brown and simply plate them.


Eat the mini pancakes hot! Traditionally, you add a lump of butter and burry the pancakes in icing sugar. Alternatively, you can serve your mini pancakes with caramel, chocolate or strawberry sauce or just get creative.

See it on my blog

Get a poffertjes plate at Swaffels

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