Poffertjes are little pancakes; about 5 cm (2 in.) in diameter. This is a traditional Dutch delicacy. To make poffertjes, you will need to have a proper pan, aptly called a poffertjespan. It is a flat pan with about a dozen little cups that you fill with batter.


  • 125 gram flour
  • 125 gram buckwheat flour
  • 1 egg
  • 250 ml milk
  • ± 250 ml water
  • 15 gram fresh yeast (1 pck dry yeast)
  • 50 gram butter
  • salt (when using unsalted butter)

  • Powdered sugar (topping)

  • The traditional recipe calls for the buckwheat flour, but when that's not available, substitute it with regular (wheat) flour.
  • Dissolve the yeast in 3 tbsp lukewarm milk
  • Mix flour and buckwheat flour
  • Mix the flour, yeast, water, and milk to form a smooth batter. Adjust the amount of water so that the batter is liquid, but viscous.
  • Melt the butter and add it to the batter. If necessary, add salt.
  • Beat the egg and add it to the batter. Mix the batter well.
  • Cover the batter with a damp cloth and allow it to rise for 30 minutes on a warm location.

  • Put the batter in a squeeze bottle
  • Add butter to the poffertjes pan, and put it on the stove at maximum heat.
  • Fill each cup of the pan with batter
  • Flip over the poffertjes when the top surface solidifies. Use a fork or a skewer to turn the poffertjes. The poffertjes must be golden brown on both sides.
  • Serve directly, with powdered sugar and a little bit of (unsalted) butter.