Small Mini Pancakes with a Big Impact
Poffertjes are a Dutch specialty, resembling small, fluffy pancakes with a delicate crust. Traditionally, they are baked in a special cast iron pan with indentations and flipped with a wooden skewer – just like at a Christmas market.
Whether from the grill or the stove: Poffertjes are quick to make, wonderfully soft, and enjoyed by young and old. The recipe can easily be prepared vegan – or classically with egg, milk, and butter.
Ingredients (for approx. 4 servings)
Vegan version:
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1 packet egg substitute + 150 ml water
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75 g vegan butter (melted)
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50 g brown sugar
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15 g fresh yeast
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150 ml soy milk (lukewarm)
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250 g flour
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1 pinch of salt
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Oil for greasing
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Powdered sugar for dusting
Classic alternative:
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1 egg
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150 ml milk
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75 g butter
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Remaining ingredients identical
Preparation
1. Prepare the dough
Dissolve yeast in lukewarm milk.
Cream butter with sugar.
Stir in yeast milk.
Add egg substitute (or egg).
Work in flour and salt until a smooth, thick batter forms.
Cover the dough and let it rise in a warm place for 30–45 minutes until slightly puffed up.
2. Bake Poffertjes
Prepare grill for medium indirect heat (approx. 180–200°C).
Alternatively, it works perfectly fine on the stove.
Lightly oil a Poffertjes pan and preheat.
Fill a portioner or piping bag with dough and fill the indentations about ¾ full.
Close the lid (for the grill) and bake for about 1–2 minutes until small bubbles form.
Carefully flip with a wooden skewer and bake until golden brown on the other side.
3. Serving
Dust with powdered sugar while freshly baked.
Optional toppings:
- Applesauce
- Plum compote
- Nut or chocolate spread
- Fresh berries
Poffertjes taste best warm and straight from the pan.
A big thank you to Tinchens Kitchen for inspiration and photos!
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