Dutch Poffertjes (mini pancakes)

Poffertjes are the Dutch answer to what happens when pancakes decide to go bite-sized, fluff up their egos with yeast, and throw a street party. These little golden discs have been fluttering through the air of Dutch markets since the 18th century, turning heads, sweetening days, and triggering uncontrollable urges to say, “just one more.”

They started off rather humbly, and—as many great dishes do—with a religious twist. Monks in Catholic churches in the southern Netherlands once prepared sacramental hosts. These communion wafers, being rather bland and cardboard-like, led to experimentation. And bless their culinary curiosity: the monks swapped water for buckwheat flour and yeast, and out came poffertjes. No longer just a Sunday affair, these holy fluffs quickly made their way from cloisters to countryside fairs.

In the 19th century, poffertjes carts popped up across Dutch cities, especially in Amsterdam and Utrecht. These weren’t just snacks; they were events. A good poffertjes stall became a local landmark, with cast-iron pans sizzling over open flames, and powdered sugar drifting in the air like sweet confetti. To this day, those same cast-iron pans —dimpled like a lunar surface—are the stage on which the poffertjes pirouette.

The classic poffertje is made with buckwheat and wheat flour, yeast, milk, eggs, a bit of sugar, and salt. The batter is left to rise until it bubbles with confidence. Once on the griddle, each little crater is filled using a piping bag or spoon, flipped with a two-prong fork (or anything handy and fearless), and served hot with a pat of butter and a blizzard of icing sugar. Optional: stroop (Dutch syrup), Nutella if you’ve abandoned all restraint, or advocaat if it’s Christmas and Grandma’s feeling generous.

But the Netherlands, being a country that loves to tinker with its traditions, has seen countless riffs on the original. There are savoury poffertjes with cheese or herbs, versions made with spelt or gluten-free flour, poffertjes stuffed with fruit or cream, and even deep-fried ones because the carnival circuit knows no boundaries.

What makes them special? It’s partly their fluffiness—thanks to yeast, not baking powder—and partly their size, which tricks you into thinking you’re not eating that many. (You are. You absolutely are.) But more than that, it’s the experience. They’re usually eaten outside, often in the company of an old-fashioned carousel, sticky-fingered children, and people pretending not to be in their forties and swooning over sugar.

As for drinks to pair: coffee is the traditional choice. A dark roast offsets the sweetness perfectly, and if it comes in one of those tiny Dutch cups that make you feel like a friendly giant, all the better. In colder months, mulled wine works wonders. For those leaning into the dessert direction, try pairing poffertjes with a nutty liqueur like Frangelico or an aged Genever—the Dutch gin that tastes like it went to boarding school and reads Proust.

Other foods that complement poffertjes include fresh berries, whipped cream, or even a scoop of vanilla ice cream. If you’re going full festival mode, a side of bratwurst or a cone of frites dipped in mayo provides an amusingly reckless sweet-and-savoury seesaw.

In terms of health, poffertjes are not exactly a superfood. They’re carbs on carbs, with a buttery sugar encore. But they are small, which fools your brain into thinking you’re exercising moderation. (You’re not.) They’re also yeast-leavened, which technically counts as fermentation, so feel free to call them gut-friendly if you’re among friends who don’t fact-check. On the plus side, you can make them gluten-free, reduce the sugar, or add oat milk to the mix—but then, of course, you’re tampering with a sacred text.

Want to try them? In the Netherlands, head to any local market or festival—especially during the summer. The Albert Cuypmarkt in Amsterdam often has a sizzling poffertjes stand, as does the Dappermarkt. Look for the cast-iron poffertjes pan, powdered sugar in the air, and a queue of people holding paper plates with ten little golden domes nestled like sleepy turtles.

Outside of the Netherlands, you can find them in specialist Dutch shops, food trucks, or occasionally at European Christmas markets. And if you can’t find them? Make them. It’s easier than you think.

Here’s how to make classic Dutch poffertjes at home. You will need a poffertjes pan—or failing that, a takoyaki pan, aebleskiver pan, or sheer audacity with a frying pan and quick reflexes.

Classic Dutch Poffertjes Recipe

Ingredients:

• 150g buckwheat flour
• 100g all-purpose flour
• 1 tsp active dry yeast
• 1 tbsp sugar
• 1/4 tsp salt
• 350ml warm milk
• 1 egg
• Butter for greasing and serving
• Powdered sugar for dusting

Instructions:

Mix the flours, yeast, sugar, and salt in a bowl. Add the warm milk gradually, whisking until smooth. Crack in the egg and beat it in. Cover the bowl and let the batter rest for an hour in a warm spot, until bubbly and thickened.

Heat the poffertjes pan over medium heat and brush each dimple with butter. Spoon or pipe the batter into each cavity until nearly full. When bubbles appear on the surface and the edges begin to set, flip them over with a skewer or fork. Cook until golden on both sides. Transfer to a plate, add a dab of butter, and unleash the sugar storm.

Eat immediately. Regret nothing. Possibly make a second batch.

Because some foods don’t ask for your attention. Poffertjes demand it—then reward it with every warm, pillowy bite.