Poffertjes (pronounced as POFF-er-chess) are soft and delicious sweet pancakes, typical of Dutch cuisine, made with buckwheat flour. Similar to mini pancakes, they are a popular street food, sold especially at Christmas markets, but can be enjoyed any time of year for a special occasion, a delicious breakfast with the whole family, or for tea time.
In our version, we also used all-purpose flour: to make them, simply combine the granulated sugar and eggs in a bowl, add the warm milk, the butter melted in a saucepan or in the microwave, the two sifted flours, and the baking powder, incorporating all the ingredients thoroughly until you obtain a smooth, lump-free batter. Then, divide the batter into the cavities of the cake pop pan and bake for just a few minutes.
The result will be soft and fragrant spheres, melting to the bite, to be nibbled while still hot, dusted with powdered sugar and, as tradition dictates, drizzled with melted butter.
Poffertjes Origins and History
The origin of these sweets is unclear: they first appear in a description of the Amsterdam fair in 1734, while an early recipe is contained in the manual The Perfect Dutch Housekeeper, published in 1746. One of the most widely accepted hypotheses is that they were invented in a Dutch monastery (they are in fact also known as broederjes, or "little friars"), as a substitute for the wafer; another theory claims, however, that they originated in France, near Bordeaux. It is likely, in reality, that they were produced purely by chance, with the accidental dropping of dough onto a hot pan.
Pancakes Vs. Poffertjes
Traditional pancakes are larger, flatter, and usually cooked on a regular griddle, while poffertjes are small, round, and much thicker, made in a special pan with shallow circular molds. Thanks to the use of yeast in the batter, poffertjes develop a light, airy, almost spongy texture, whereas American-style pancakes typically rely on baking powder or baking soda for leavening and have a softer, cake-like crumb. While pancakes are often served with syrup, poffertjes are traditionally topped with butter and powdered sugar, making them a lighter but equally indulgent treat.
What Can I Use, If I Don't Have a Poffertjes Pan?
If you don't have a cake pop pan, you can cook the poffertjes on a regular cast iron griddle or nonstick pan. Make sure it's very hot and greased with a drizzle of oil (or a knob of butter). Spread the batter into small discs, well-spaced so they don't stick together during cooking. Cook for about 1 minute, then add another drop of batter before flipping them to thicken them. The result will be slightly flatter, but equally delicious, pancakes.
How Do I Know When It's Time to Flip the Poffertjes?
You’ll know it’s time to flip poffertjes when the batter starts to bubble on the surface and the edges begin to look set, usually after about 1–2 minutes depending on the heat of your pan. The bottoms should be lightly golden and firm enough to lift easily with a skewer, fork, or special poffertjes turner. Flip them when the top is still slightly soft but no longer liquid — this helps create their signature round shape with a fluffy, airy center. If you wait too long, they can become dry; if you flip too early, they may collapse or lose their shape.
Poffertjes Popular Toppings
Tradition dictates that you eat them with a drizzle of melted butter and powdered sugar. Alternatively, you can spread them with a generous amount of homemade Nutella, chocolate icing, creams, jams and preserves, and even serve them as a dessert: they will be a delight for adults and children alike.
Can Poffertjes' Batter Be Made Ahead of Time?
Yes, and it can actually benefit from resting because traditional recipes use yeast, which needs time to develop flavor and texture. You can prepare the batter and keep it covered in the refrigerator for up to 24 hours. Before cooking, let it sit at room temperature for a short time and give it a gentle stir. A longer rest can make the poffertjes more flavorful and airy, but avoid keeping the batter too long, as the yeast may over-ferment and affect the texture.
Storage Instructions
It's best to eat the poffertjes immediately. Alternatively, you can store them at room temperature in an airtight container for up to 1 day .
Ingredients
How to Make Homemade Poffertjes
In a large bowl combine the egg and sugar.
In a large bowl combine the egg and sugar.
Mix vigorously with a whisk until the mixture is light and frothy.
Mix vigorously with a whisk until the mixture is light and frothy.
Heat the milk for a few moments in a saucepan or in the microwave, until it is lukewarm, then pour it slowly into the bowl, continuing to whisk.
Heat the milk for a few moments in a saucepan or in the microwave, until it is lukewarm, then pour it slowly into the bowl, continuing to whisk.
Melt the butter completely and add it to the mixture, giving it another stir.
Melt the butter completely and add it to the mixture, giving it another stir.
At this point, pour in the two flours and the yeast, previously sifted.
At this point, pour in the two flours and the yeast, previously sifted.
Incorporate the powders well until you obtain a smooth, lump-free batter.
Incorporate the powders well until you obtain a smooth, lump-free batter.
Pour the mixture into a measuring bottle.
Pour the mixture into a measuring bottle.
Heat the cake pop pan and fill each cavity with a little batter.
Heat the cake pop pan and fill each cavity with a little batter.
Close the grill and cook for 4 minutes; turn them over and cook for another minute, then remove the finished sweets and continue in the same way until all the batter is used up.
Close the grill and cook for 4 minutes; turn them over and cook for another minute, then remove the finished sweets and continue in the same way until all the batter is used up.
Serve your poffertjes, dusted with a light layer of powdered sugar. Enjoy!
Serve your poffertjes, dusted with a light layer of powdered sugar. Enjoy!
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