Poffertjes – the best authentic Dutch recipe

Ingredients

• 3medium eggs
• 75 gsugar
• 1 pinchsalt
• 1 packetvanilla sugar
• 200 gplain flour (Type 550)
• ½ packetbaking powder
• 150 mlmilk
• to tasteoil, for frying
• 50 gbutter
• 2 tbspicing sugar

Instructions

1. 1

   Mix the batter

   In a mixing bowl, whisk the eggs with the sugar, salt and vanilla sugar until foamy. In a second bowl, combine the flour and baking powder. Stir half the milk into the egg mixture, then mix in half the flour mixture. Add the remaining milk, followed by the rest of the flour mixture. Leave the batter to rest for about 15 minutes.

2. 2

   Fill the pan

   Heat a poffertjes pan over a medium heat and brush the wells with oil. Pour the batter into the wells, using a squeeze bottle if you have one, or a teaspoon.

3. 3

   Cook the poffertjes

   Cook for about 2–3 minutes, until golden brown. Turn each poffertje with a pick or wooden skewer, then cook for a further 2 minutes. Repeat with the remaining batter.

4. 4

   Add butter and sugar

   While the poffertjes cook, melt the butter in a small pan. Toss the cooked poffertjes with the warm melted butter and icing sugar, then serve straight away.

What are poffertjes?

Poffertjes are bite-sized Dutch pancakes, traditionally made in a pan with shallow round wells. Their small size and pillowy texture make them a familiar treat at markets and celebrations.

This version uses eggs, milk and baking powder for a soft, airy centre. A coating of warm butter and icing sugar gives them their classic sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 507 calories, 11g protein, 75g carbs, 18g fat.

The flour and added sugars provide most of the carbohydrates, while the eggs contribute protein. Butter, eggs and the frying oil account for much of the fat; serve a smaller amount with fruit if you want a more balanced plate.

Building a smooth batter

Flour mixture: combining the flour and baking powder separately helps distribute the raising agent evenly through the batter.

Adding in stages: alternating the milk and flour mixture makes it easier to stir everything together without leaving dry pockets. A short rest gives the batter time to settle before cooking.

Getting the pan ready

Even heat: warm the poffertjes pan over a medium setting so the outsides have time to colour while the centres cook through.

Light oiling: brush each well with oil before filling. A portioning bottle gives you control, but a teaspoon works well if you add the batter carefully.

Turning and checking for doneness

First side: cook the batter for about 2–3 minutes, until the poffertjes are golden brown and hold their shape.

Second side: turn them with a pick or wooden skewer and cook for another 2 minutes. If they still look wet in the middle, give them a little more time over the same medium heat.

Serving them warm

Butter and sugar: melt the butter while the poffertjes are cooking, then toss the finished pancakes with it and the icing sugar. Serve immediately for the best contrast between their browned exterior and tender centre.

Alongside: offer them as a sweet snack or dessert with tea or coffee. Fresh berries can add a tart contrast to the buttery topping.

Recipe notes & tips

• Whisk the eggs and sugar until foamy before adding the other ingredients.
• Add the flour and milk in stages to help the batter come together smoothly.
• Brush the wells with oil before each batch to help the poffertjes release.
• Use a pick or wooden skewer to turn each poffertje without squashing it.
• Melt the butter while the last batch cooks so it is ready for serving.

Variations

• Citrus zest: Add a little finely grated lemon zest to the batter for a fresh note.
• Cinnamon: Dust the finished poffertjes with a little cinnamon along with the icing sugar.
• Fruit topping: Serve with sliced strawberries or other fresh berries for a fruity contrast.
• Chocolate: Add a few chocolate chips to the batter for a sweeter variation.
• Dairy-free: Use an unsweetened plant-based milk and dairy-free butter for the topping.

Common mistakes to avoid

• Overmixing the batter: Stir only until the ingredients are combined so the cooked centres stay tender.
• Pan too hot: The outside can brown before the middle cooks; keep the heat at medium.
• Overfilling the wells: Leave a little room at the top so the batter is easier to turn.
• Turning too early: Wait until the first side is golden and the poffertjes hold their shape.
• Serving them later: Poffertjes are best tossed with the warm butter and sugar just before serving.

How to store

Store cooled poffertjes in an airtight container in the fridge for up to 2 days. Reheat briefly in a pan over a low heat or in the microwave, then add the butter and icing sugar just before serving.

Frequently asked questions