Poffertjes - Dutch Recipe - Mini Pancakes – Kosher

Soft, fluffy, buttery, and lightly sweet, Poffertjes are one of the Netherlands' most beloved street foods. These miniature Dutch pancakes are traditionally made with yeast and buckwheat flour, giving them their signature airy texture and delicate flavor. Served warm with melted butter and a generous dusting of powdered sugar, they're perfect for breakfast, brunch, dessert, or an afternoon treat.

This kosher version stays true to the traditional recipe while using only kosher-certified ingredients.

Servings

4 servings

Yield

Approximately 40–48 mini poffertjes

Prep Time

Active Prep: 20 minutes
Rising Time: 45–60 minutes

Cook Time

15–20 minutes

Total Time

Approximately 1 hour 30 minutes

Difficulty

Easy to Moderate

Cuisine

Dutch

Course

Breakfast, Brunch, Dessert, Snack

Why You'll Love This Recipe

Light and fluffy texture
Authentic Dutch flavor
Kid-friendly
Fun to make
Beautiful for holidays and brunches
Easily customizable
Freezer-friendly
Made with simple pantry ingredients

Cooking Vessels & Equipment

Poffertjes pan (preferred)
Mixing bowls
Measuring cups and spoons
Whisk
Wooden spoon or silicone spatula
Small ladle or squeeze bottle
Kitchen towel
Offset spatula, skewer, or fork for turning
Cooling rack (optional)

Ingredients

Batter

1 cup all-purpose flour
½ cup buckwheat flour
2¼ teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
¼ teaspoon kosher salt
1¼ cups warm whole milk
1 large kosher egg
2 tablespoons melted unsalted butter

For Cooking

2 tablespoons unsalted butter

For Serving

Powdered sugar
Additional melted butter

Optional toppings:

Fresh strawberries
Blueberries
Raspberries
Sliced bananas
Honey
Maple syrup
Chocolate sauce
Fruit preserves
Whipped cream

Instructions

Step 1: Activate the Yeast

Combine the warm milk, sugar, and yeast.

Let sit for 5–10 minutes until foamy.

Step 2: Make the Batter

In a large bowl combine:

All-purpose flour
Buckwheat flour
Salt

Whisk together.

Add:

Yeast mixture
Egg
Melted butter

Whisk until smooth.

The batter should resemble thick pancake batter.

Step 3: Let Rise

Cover with a towel.

Allow to rise for 45–60 minutes until bubbly and nearly doubled.

Step 4: Heat the Pan

Place the poffertjes pan over medium heat.

Lightly grease each well with butter.

Step 5: Cook

Fill each cavity about three-quarters full.

Cook for 1–2 minutes until bubbles appear.

Using a skewer or fork, gently flip each pancake.

Cook another 1–2 minutes until golden brown.

Repeat with remaining batter.

Step 6: Serve

Serve immediately with:

Melted butter
Powdered sugar

Add fresh fruit or your favorite toppings if desired.

Nutritional Information

Approximate per serving

Calories: 295
Protein: 9g
Carbohydrates: 39g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 68mg
Fiber: 2g
Sugar: 9g
Sodium: 210mg

Nutritional values are estimates.

Dietary Adaptations

Dairy-Free

Use oat milk or almond milk and dairy-free butter.

Vegetarian

As written.

Lower Sugar

Reduce sugar to 2 teaspoons.

Whole Grain

Increase the amount of buckwheat flour slightly while reducing all-purpose flour.

Tips & Troubleshooting

Don't rush the rise—the yeast creates the fluffy texture.
Batter should be thick but pourable.
Keep the pan at medium heat to prevent burning.
Lightly butter the pan between batches.
A squeeze bottle makes filling each mold much easier.
Flip gently once bubbles begin to appear.

Kosher Considerations

Use only kosher-certified flour, yeast, butter, milk, and sugar.
Prepare in clean dairy-designated cookware.
If serving after a meat meal, make a pareve version using plant-based milk and kosher pareve butter.
Verify that toppings like chocolate sauce and whipped cream carry reliable kosher certification.

Shabbat Adaptations

Since cooking is prohibited on Shabbat:

Prepare and cook the poffertjes before Shabbat.
Store in the refrigerator.
Warm gently on a permitted warming tray (blech or hot plate) before serving, following your community's halachic practice.
Serve with powdered sugar added just before serving.

Common Mistakes to Avoid

Using milk that is too hot and killing the yeast.
Skipping the rise.
Overmixing after rising.
Filling the pan completely full.
Cooking over high heat.
Flipping too early.
Crowding the pan.

Variations

Cinnamon Sugar

Dust with cinnamon and powdered sugar.

Chocolate Chip

Add mini chocolate chips.

Lemon

Add fresh lemon zest.

Orange Vanilla

Flavor with orange zest and vanilla.

Apple Cinnamon

Serve with sautéed cinnamon apples.

Berry Compote

Top with warm mixed berries.

Nutella Style

Serve with kosher chocolate-hazelnut spread.

Serving Suggestions

Serve alongside:

Fresh berries
Sliced peaches
Fruit salad
Greek yogurt
Coffee
Tea
Hot chocolate
Fresh whipped cream
Warm fruit compote

What to Serve With This Recipe

Scrambled eggs
Cheese omelet
Turkey sausage (for a dairy-free/pareve meal if made accordingly)
Hash browns
Fresh orange juice
Cappuccino
Latte
Herbal tea

Expert Tips for Success

A traditional cast-iron poffertjes pan creates the best texture.
Use a squeeze bottle for neat, even pancakes.
Keep cooked poffertjes loosely covered with a clean towel while finishing the batch.
Butter each cavity lightly between batches for beautiful golden edges.
Fresh yeast batter always produces the fluffiest results.
Dust generously with powdered sugar immediately before serving.

Storage Instructions

Allow poffertjes to cool completely.

Store in an airtight container.

Refrigerate for up to 4 days.

Freezing Instructions

Arrange cooled poffertjes on a baking sheet until frozen.

Transfer to freezer bags.

Freeze for up to 2 months.

Separate layers with parchment paper.

Reheating Instructions

Microwave

Heat 20–30 seconds.

Oven

Bake at 325°F (163°C) for about 8 minutes.

Skillet

Warm over low heat with a little butter.

Meal Prep Tips

Prepare the batter the evening before and refrigerate after the initial rise. Let it come close to room temperature before cooking.
Mix dry ingredients in advance.
Wash and slice fruit ahead of time.
Freeze leftovers for quick breakfasts.
Portion toppings into small containers for easy serving.

Frequently Asked Questions

What are poffertjes?

Poffertjes are traditional Dutch mini yeast pancakes made with wheat flour and buckwheat flour. They're known for their soft, airy centers and are traditionally served with butter and powdered sugar.

Do I need a poffertjes pan?

A poffertjes pan produces the authentic shape and texture. If you don't have one, an æbleskiver pan can work, though the results will be slightly different.