20 Delicious Poffertjes Recipes for Every Occasion

Breakfast, brunch, or a sweet snack—poffertjes are the fluffy, bite-sized pancakes that fit perfectly into any moment of your day. Whether you’re craving something classic or eager to experiment with bold new flavors, our roundup of 20 delicious poffertjes recipes has something to delight every palate. Dive in and discover how these tiny treats can bring big joy to your table, no matter the occasion!

Classic Dutch Poffertjes with Butter and Powdered Sugar

Unveiling the charm of a Dutch classic, these petite, fluffy pancakes, known as Poffertjes, are a delightful treat that marries simplicity with indulgence. Lightly golden and tender, they’re traditionally adorned with a generous pat of butter and a dusting of powdered sugar, creating a harmonious blend of textures and flavors.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1 large egg
  • 1 tbsp unsalted butter, melted
• For serving:
  • 2 tbsp unsalted butter, softened
  • 1/4 cup powdered sugar

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Gradually add the warm milk, stirring until the mixture is smooth.
3. Beat in the egg and melted butter until the batter is well combined. Cover and let it rest in a warm place for 1 hour, or until bubbly.
4. Heat a Poffertjes pan or a large skillet over medium heat (350°F) and lightly grease the indentations or surface.
5. Pour a tablespoon of batter into each indentation or small circles on the skillet. Cook for 2 minutes, or until bubbles form on the surface and the edges look set.
6. Flip each Poffertje with a fork or skewer and cook for another 1-2 minutes, until golden brown.
7. Transfer to a serving plate and repeat with the remaining batter.
8. Serve warm, topped with softened butter and a generous dusting of powdered sugar.

The result is a batch of Poffertjes that are irresistibly light and airy, with a subtle sweetness that’s perfectly complemented by the richness of butter. For an extra touch of elegance, serve them with a drizzle of honey or a side of fresh berries.

Fluffy Poffertjes with Fresh Berries and Whipped Cream

Lusciously light and irresistibly tender, these Fluffy Poffertjes are a delightful twist on the classic Dutch mini pancakes, elevated with a lavish topping of fresh berries and cloud-like whipped cream. Perfect for a leisurely weekend brunch or a sophisticated dessert, they promise a bite-sized burst of joy with every forkful.

Ingredients

• For the Poffertjes:
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup whole milk
  • 1 tbsp unsalted butter, melted
• For the Topping:
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
  • 1/2 cup heavy cream
  • 1 tbsp powdered sugar

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In a separate bowl, beat the egg lightly, then add the milk and melted butter, stirring until smooth.
3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. Let the batter rest for 10 minutes to ensure fluffier Poffertjes.
4. Heat a Poffertjes pan or a mini pancake griddle over medium heat (350°F) and lightly grease each indentation with butter.
5. Pour a tablespoon of batter into each indentation, cooking for 1-2 minutes until bubbles form on the surface and the edges look set.
6. Flip each Poffertjes with a skewer or small fork, cooking for another 1-2 minutes until golden brown and cooked through.
7. While the Poffertjes are cooking, whip the heavy cream and powdered sugar to soft peaks for the topping.
8. Serve the warm Poffertjes topped with a dollop of whipped cream and a generous scattering of fresh berries.

Golden and pillowy, these Poffertjes offer a delightful contrast of textures, from the crisp edges to the soft, airy centers. The fresh berries add a juicy brightness, while the whipped cream brings a luxurious richness, making each bite a harmonious blend of flavors. For an extra touch of elegance, drizzle with a light dusting of powdered sugar or a swirl of berry coulis.

Chocolate-Stuffed Poffertjes with Hazelnut Spread

Elegantly bridging the gap between breakfast and dessert, these Chocolate-Stuffed Poffertjes with Hazelnut Spread offer a decadent twist on the classic Dutch mini pancakes, promising a melt-in-your-mouth experience with every bite.

Ingredients

• For the poffertjes:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup whole milk
  • 1 tbsp unsalted butter, melted
  • 1/2 cup dark chocolate chips
• For the hazelnut spread:
  • 1/2 cup hazelnut spread
  • 1 tbsp powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the egg, milk, and melted butter to the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 10 minutes to allow the flour to hydrate.
3. Heat a poffertjes pan or a non-stick skillet over medium heat (350°F) and lightly grease each indentation with butter.
4. Pour 1 tablespoon of batter into each indentation, then quickly place 5-6 chocolate chips in the center of each. Cover with another tablespoon of batter.
5. Cook for 2-3 minutes until the edges are set and the bottom is golden brown, then flip each poffertje carefully with a skewer or small fork. Cook for another 2 minutes until the other side is golden.
6. Transfer the poffertjes to a serving plate and repeat with the remaining batter and chocolate chips.
7. Warm the hazelnut spread slightly for easier drizzling, then generously drizzle over the poffertjes. Dust with powdered sugar before serving.

Generously drizzled with hazelnut spread, these poffertjes boast a delightful contrast between the fluffy exterior and the molten chocolate center, making them an irresistible treat for any time of day. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent twist.

Savory Poffertjes with Cheese and Herbs

Gracefully bridging the gap between comfort and sophistication, these Savory Poffertjes with Cheese and Herbs are a delightful twist on the traditional Dutch mini pancakes. Infused with aromatic herbs and melted cheese, they offer a bite-sized burst of flavor perfect for any gathering or a refined snack.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup water
  • 1 large egg
  • 1 tbsp melted butter
  • 1/2 tsp salt
  • 1/4 tsp baking powder
• For the filling:
  • 1/2 cup grated Gouda cheese
  • 2 tbsp finely chopped fresh herbs (such as chives, parsley, and thyme)

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, milk, water, egg, melted butter, salt, and baking powder until the batter is smooth and free of lumps. Let the batter rest for 10 minutes to allow the flour to hydrate.
2. Heat a poffertjes pan or a small non-stick skillet over medium heat (350°F) and lightly grease each indentation with butter.
3. Pour 1 tablespoon of batter into each indentation of the pan. Tip: The batter should sizzle slightly upon contact, indicating the pan is at the right temperature.
4. Sprinkle a pinch of grated Gouda cheese and a few pieces of chopped herbs onto each poffertje while the bottom is cooking but the top is still wet.
5. After about 2 minutes, or when the edges start to look set and the bottom is golden brown, flip each poffertje using a small fork or skewer. Cook for another 1-2 minutes until the other side is golden and the cheese is melted.
6. Remove the poffertjes from the pan and serve immediately. Tip: For an extra touch of elegance, drizzle with a bit of truffle oil or serve with a side of herb-infused sour cream.

Rich in flavor with a tender, fluffy interior and a slightly crispy exterior, these savory poffertjes are a testament to the beauty of simple ingredients transformed. Enjoy them as a sophisticated appetizer or pair with a crisp salad for a light, satisfying meal.

Gluten-Free Poffertjes with Almond Flour

Brimming with delicate charm, these gluten-free poffertjes offer a lighter take on the classic Dutch mini pancakes, using almond flour for a subtly nutty flavor and irresistibly fluffy texture.

Ingredients

• For the batter:
  • 1 cup almond flour
  • 2 tbsp coconut sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup milk (dairy or almond)
  • 1 tbsp melted butter, plus extra for greasing

Instructions

1. In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and salt until well combined.
2. In a separate bowl, beat the eggs lightly, then add the milk and melted butter, stirring to combine.
3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. Let the batter rest for 10 minutes to thicken slightly.
4. Heat a poffertjes pan or a small skillet over medium heat (350°F) and lightly grease with butter.
5. Pour 1 tbsp of batter into each indentation of the pan, cooking for 2-3 minutes until bubbles form on the surface and the edges look set.
6. Flip each poffertje carefully with a skewer or small fork, cooking for another 1-2 minutes until golden brown and cooked through.
7. Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.

Yield: These poffertjes are delightfully tender with a crisp exterior, perfect for dusting with powdered sugar or drizzling with honey. For a festive twist, serve with fresh berries and a dollop of whipped cream.

Mini Poffertjes with Caramel Drizzle and Sea Salt

Captivating the essence of Dutch cuisine with a modern twist, these Mini Poffertjes with Caramel Drizzle and Sea Salt are a delightful treat that combines fluffy texture with a perfect balance of sweetness and saltiness. Ideal for brunch or as a sophisticated dessert, they promise to elevate any dining experience.

Ingredients

• For the Poffertjes:
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1 large egg
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
• For the Caramel Drizzle:
  • 1/2 cup granulated sugar
  • 2 tbsp water
  • 1/4 cup heavy cream
  • 1 tbsp unsalted butter
  • 1/4 tsp sea salt

Instructions

1. In a large bowl, whisk together the flour, sugar, yeast, and salt for the poffertjes.
2. Add the warm milk and egg to the dry ingredients, mixing until a smooth batter forms. Cover and let rise in a warm place for 1 hour, or until doubled in size.
3. Heat a poffertjes pan or a mini pancake pan over medium heat and brush with melted butter.
4. Pour 1 tablespoon of batter into each indentation of the pan. Cook for 2 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. For the caramel drizzle, combine sugar and water in a small saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color, about 5-7 minutes.
6. Carefully whisk in the heavy cream and butter until smooth. Remove from heat and stir in sea salt.
7. Drizzle the warm caramel over the poffertjes and sprinkle with additional sea salt if desired.

Fluffy and light with a crispy edge, these Mini Poffertjes are transformed by the rich caramel and the subtle crunch of sea salt. Serve them stacked high on a platter for a visually stunning presentation that’s as delicious as it is beautiful.

Poffertjes with Lemon Zest and Honey Syrup

Perfectly petite and delightfully fluffy, these Poffertjes with Lemon Zest and Honey Syrup are a testament to the joy of miniature pancakes, elevated with a bright citrus twist and the golden sweetness of honey. Each bite offers a tender, airy texture, making them an irresistible treat for any time of day.

Ingredients

• For the Poffertjes:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 large egg
  • 3/4 cup whole milk
  • 1 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • Zest of 1 lemon
• For the Honey Syrup:
  • 1/2 cup honey
  • 2 tbsp water
  • 1 tbsp unsalted butter

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
2. In a separate bowl, beat the egg lightly, then add the milk, melted butter, vanilla extract, and lemon zest, stirring until smooth.
3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. Let the batter rest for 15 minutes to allow the flour to hydrate fully.
4. Heat a Poffertjes pan or a mini pancake griddle over medium heat (350°F) and lightly grease each indentation with butter.
5. Pour a tablespoon of batter into each indentation, cooking until bubbles form on the surface and the edges look set, about 2 minutes.
6. Flip each Poffertje with a skewer or small fork, cooking for another 1-2 minutes until golden brown and cooked through.
7. For the honey syrup, combine honey, water, and butter in a small saucepan over low heat, stirring until the mixture is smooth and slightly thickened, about 3 minutes.
8. Serve the Poffertjes warm, drizzled with the honey syrup and an extra sprinkle of lemon zest for garnish.

Velvety in texture with a delicate crumb, these Poffertjes are a harmonious blend of sweet and tangy flavors. For an extra indulgent twist, serve them with a dollop of whipped cream or a scattering of fresh berries to complement the lemon zest and honey syrup.

Vegan Poffertjes with Coconut Milk and Maple Syrup

Heralding the arrival of a delightful twist on a classic, these Vegan Poffertjes with Coconut Milk and Maple Syrup offer a tender, fluffy texture and a subtly sweet flavor profile that’s irresistibly comforting. Perfect for a leisurely weekend brunch or a sophisticated dessert, this dish marries the lightness of traditional Dutch mini pancakes with the rich, dairy-free indulgence of coconut milk and the natural sweetness of maple syrup.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup coconut milk
  • 1/2 tsp vanilla extract
• For serving:
  • Maple syrup, to drizzle
  • Powdered sugar, for dusting

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Gradually add the coconut milk and vanilla extract to the dry ingredients, whisking continuously to avoid lumps, until a smooth batter forms. Let the batter rest for 10 minutes to thicken slightly.
3. Heat a poffertjes pan or a non-stick skillet over medium heat (350°F) and lightly grease each indent with a touch of coconut oil.
4. Pour a tablespoon of batter into each indent, cooking for 2-3 minutes until bubbles form on the surface and the edges look set.
5. Flip each poffertje with a skewer or small fork and cook for an additional 1-2 minutes until golden brown and cooked through.
6. Transfer the poffertjes to a serving plate, drizzle generously with maple syrup, and dust with powdered sugar for a finishing touch.

Zesty yet comforting, these vegan poffertjes boast a delicate crumb and a moist interior, with the coconut milk lending a luxurious richness. Serve them stacked high with fresh berries or a dollop of dairy-free whipped cream for an extra indulgent treat.

Poffertjes with Speculoos Spread and Crushed Cookies

Savory and sweet collide in this delightful twist on the classic Dutch mini pancakes, where fluffy poffertjes meet the rich, spiced warmth of speculoos spread and the satisfying crunch of crushed cookies.

Ingredients

• For the poffertjes:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1 large egg
  • 2 tbsp unsalted butter, melted
• For the topping:
  • 1/2 cup speculoos spread
  • 1/4 cup crushed speculoos cookies

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Add the warm milk, egg, and melted butter to the dry ingredients, whisking until the batter is smooth. Let the batter rest for 30 minutes in a warm place to allow the yeast to activate.
3. Heat a poffertjes pan or a non-stick skillet over medium heat (350°F) and lightly grease each indent with butter.
4. Pour 1 tablespoon of batter into each indent, cooking until bubbles form on the surface and the edges look set, about 2 minutes.
5. Flip each poffertje with a skewer or fork and cook for another 1-2 minutes until golden brown. Tip: Ensure the pan is not too hot to avoid burning the poffertjes.
6. Transfer the cooked poffertjes to a serving plate and repeat with the remaining batter.
7. Warm the speculoos spread slightly for easier drizzling, then generously coat the poffertjes.
8. Sprinkle the crushed speculoos cookies over the top for added texture. Tip: For an extra crunch, toast the crushed cookies lightly before sprinkling.
9. Serve immediately while warm. Tip: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.

Buttery and light, these poffertjes are transformed into a decadent treat with the caramelized spice of speculoos and the playful texture of crushed cookies. Perfect for a cozy breakfast or as a whimsical dessert, they’re sure to enchant with every bite.

Apple Cinnamon Poffertjes with Vanilla Ice Cream

These miniature Dutch pancakes, infused with the warmth of cinnamon and the sweetness of apples, are a delightful treat that pairs perfectly with a scoop of creamy vanilla ice cream.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup whole milk
  • 1 tbsp unsalted butter, melted
  • 1/2 cup finely diced apple
• For serving:
  • Vanilla ice cream
  • Powdered sugar for dusting

Instructions

1. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt.
2. In another bowl, beat the egg, then stir in the milk and melted butter until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the diced apple. Let the batter rest for 10 minutes to allow the flavors to meld.
4. Heat a poffertjes pan or a large non-stick skillet over medium heat. Lightly grease the pan with butter.
5. Pour 1 tablespoon of batter into each indentation of the poffertjes pan or small circles on the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
6. Flip the poffertjes using a fork or skewer and cook for another 1-2 minutes, until golden brown and cooked through.
7. Serve warm, dusted with powdered sugar and a scoop of vanilla ice cream on the side.

Combining the fluffy texture of the poffertjes with the crispness of the apples and the smoothness of the ice cream creates a dessert that’s both comforting and sophisticated. For an extra touch of elegance, drizzle with caramel sauce or sprinkle with toasted nuts before serving.

Poffertjes with Nutella and Sliced Bananas

Gracefully bridging the gap between breakfast and dessert, these miniature Dutch pancakes, known as Poffertjes, are a delightful treat when adorned with creamy Nutella and fresh sliced bananas. Their light, fluffy texture and rich, chocolatey topping make them an irresistible indulgence for any time of day.

Ingredients

• For the Poffertjes:
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1 large egg
  • 2 tbsp unsalted butter, melted
• For the Topping:
  • 1/2 cup Nutella
  • 2 bananas, sliced

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Gradually add the warm milk, egg, and melted butter to the dry ingredients, whisking until the batter is smooth. Cover and let rest in a warm place for 1 hour, or until bubbly.
3. Heat a Poffertjes pan or a large non-stick skillet over medium heat. Lightly grease the pan with butter.
4. Pour 1 tbsp of batter into each indentation of the Poffertjes pan or small circles on the skillet. Cook for 2 minutes, or until bubbles form on the surface and the edges look set.
5. Flip each Poffertje using a skewer or small fork. Cook for an additional 1-2 minutes, or until golden brown.
6. Transfer the Poffertjes to a serving plate. Warm the Nutella slightly for easier spreading, then drizzle over the Poffertjes.
7. Arrange the sliced bananas on top of the Nutella-covered Poffertjes.

Perfectly pillowy with a crisp exterior, these Poffertjes offer a harmonious blend of textures and flavors. Serve them stacked high for a visually stunning presentation that’s as pleasing to the eye as it is to the palate.

Pumpkin Spice Poffertjes with Cream Cheese Frosting

Just as the leaves begin to turn and the air carries a crisp whisper of autumn, these Pumpkin Spice Poffertjes with Cream Cheese Frosting emerge as a delightful nod to the season. Their miniature, fluffy stature and warm spice blend make them an irresistible treat for cozy mornings or elegant brunches.

Ingredients

• For the Poffertjes:
  • 1 cup all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup whole milk
  • 2 tbsp unsalted butter, melted
• For the Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, and salt until well combined.
2. In a separate bowl, beat the egg, then mix in the pumpkin puree, milk, and melted butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure light poffertjes.
4. Heat a poffertjes pan or a mini pancake griddle over medium heat (350°F) and lightly grease each indent with butter.
5. Pour 1 tablespoon of batter into each indent, cooking for 2-3 minutes until bubbles form on the surface and the edges look set.
6. Flip each poffertje with a skewer or small fork, cooking for an additional 1-2 minutes until golden brown.
7. For the frosting, beat the cream cheese and butter together until creamy, then gradually add the powdered sugar and vanilla extract, beating until smooth.
8. Drizzle the cream cheese frosting over the warm poffertjes or serve on the side for dipping.

Soft and pillowy with a hint of spice, these poffertjes are a playful twist on traditional flavors. Serve them stacked high with a dusting of cinnamon or alongside a steaming cup of chai for an autumnal indulgence.

Poffertjes with Blueberry Compote and Mint Garnish

Captivating the essence of summer mornings, these delicate Poffertjes, adorned with a vibrant blueberry compote and a fresh mint garnish, offer a symphony of flavors that dance between sweet and refreshing. Perfect for a leisurely brunch or a sophisticated dessert, this dish promises to elevate your culinary repertoire with its elegant simplicity.

Ingredients

• For the Poffertjes:
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1 large egg
  • 2 tbsp unsalted butter, melted
• For the Blueberry Compote:
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
• For Garnish:
  • Fresh mint leaves

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast for the Poffertjes.
2. Gradually add the warm milk, egg, and melted butter to the dry ingredients, stirring until a smooth batter forms. Cover and let rise in a warm place for 1 hour, or until bubbly.
3. While the batter rises, combine blueberries, sugar, lemon juice, and vanilla extract in a small saucepan over medium heat for the compote. Simmer for 10 minutes, stirring occasionally, until the blueberries burst and the sauce thickens. Remove from heat and set aside.
4. Heat a Poffertjes pan or a small non-stick skillet over medium heat. Lightly grease with butter.
5. Pour 1 tbsp of batter into each indentation of the pan. Cook for 2 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Transfer the cooked Poffertjes to a serving plate. Repeat with the remaining batter.
7. Top the warm Poffertjes with the blueberry compote and garnish with fresh mint leaves.

Yieldingly light and fluffy, these Poffertjes are a delightful contrast to the rich, tangy blueberry compote, while the mint adds a refreshing finish. Serve them stacked high for an impressive presentation or alongside a dollop of whipped cream for an extra indulgent touch.

Matcha Green Tea Poffertjes with White Chocolate Drizzle

These delicate, fluffy Matcha Green Tea Poffertjes with a luxurious White Chocolate Drizzle are a modern twist on the classic Dutch mini pancakes, offering a perfect balance of earthy and sweet flavors.

Ingredients

• For the poffertjes:
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp matcha green tea powder
  • 1 large egg
  • 3/4 cup whole milk
  • 2 tbsp unsalted butter, melted
• For the white chocolate drizzle:
  • 1/2 cup white chocolate chips
  • 2 tbsp heavy cream

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and matcha powder until well combined.
2. In another bowl, beat the egg, then mix in the milk and melted butter.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Let the batter rest for 10 minutes to allow the flavors to meld.
4. Heat a poffertjes pan or a mini pancake griddle over medium heat (350°F) and lightly grease each indentation with butter.
5. Pour 1 tablespoon of batter into each indentation. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
6. Flip each poffertje with a skewer or small fork and cook for another 1-2 minutes, until golden brown and cooked through.
7. For the white chocolate drizzle, combine the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth and creamy.
8. Drizzle the warm white chocolate over the poffertjes and serve immediately.

Velvety in texture with a subtle earthiness from the matcha, these poffertjes are elevated by the sweet, creamy white chocolate drizzle. For an extra touch of elegance, garnish with a sprinkle of matcha powder or fresh berries.

Poffertjes with Bacon Bits and Maple Glaze

Whisking together the whimsy of Dutch tradition with the hearty appeal of American breakfast, these miniature pancakes, adorned with crispy bacon bits and a luscious maple glaze, promise a symphony of flavors in every bite.

Ingredients

• For the Poffertjes:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 large egg
  • 3/4 cup whole milk
  • 1 tbsp unsalted butter, melted
• For the Topping:
  • 4 slices bacon, cooked until crispy and crumbled
  • 1/4 cup pure maple syrup
  • 1 tbsp unsalted butter

Instructions

1. In a large bowl, sift together the flour, sugar, salt, and baking powder to ensure a smooth batter.
2. Whisk in the egg, milk, and melted butter until the batter is lump-free. Let it rest for 10 minutes to allow the flour to hydrate.
3. Heat a poffertjes pan or a large skillet over medium heat (350°F) and lightly grease each indentation with butter.
4. Pour 1 tablespoon of batter into each indentation. Cook for 2 minutes, or until bubbles form on the surface, then flip with a skewer and cook for another 2 minutes until golden brown.
5. For the glaze, in a small saucepan over low heat, warm the maple syrup and butter until combined. Drizzle over the poffertjes and sprinkle with bacon bits.
6. Serve immediately, ensuring each plate has a generous helping of glaze and bacon for the perfect sweet and savory balance.

Just out of the pan, these poffertjes boast a tender interior with a slightly crisp edge, enveloped in the rich, smoky sweetness of the glaze and bacon. For an extra touch of elegance, serve them on a wooden board with a side of whipped cream for dipping.

Strawberry Shortcake Poffertjes with Fresh Cream

Just imagine the delicate, airy texture of poffertjes, those tiny Dutch pancakes, transformed into a dessert that marries the classic flavors of strawberry shortcake with the indulgence of fresh cream. This Strawberry Shortcake Poffertjes with Fresh Cream recipe is a delightful twist on tradition, perfect for summer gatherings or a luxurious weekend treat.

Ingredients

• For the poffertjes:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 tsp vanilla extract
  • 2 tbsp unsalted butter, melted
• For the topping:
  • 1 cup fresh strawberries, hulled and sliced
  • 1 tbsp granulated sugar
  • 1/2 cup heavy cream
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt for the poffertjes.
2. Add the egg, milk, and 1/2 tsp vanilla extract to the dry ingredients, stirring until just combined. Let the batter rest for 10 minutes to allow the flour to hydrate.
3. Heat a poffertjes pan or a non-stick skillet over medium heat. Brush each indentation with melted butter.
4. Pour a tablespoon of batter into each indentation. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
5. While the poffertjes cook, toss the strawberries with 1 tbsp granulated sugar in a bowl and set aside to macerate.
6. In a chilled bowl, whip the heavy cream, powdered sugar, and 1/2 tsp vanilla extract to soft peaks.
7. Serve the warm poffertjes topped with the macerated strawberries and a dollop of whipped cream.

Each bite of these Strawberry Shortcake Poffertjes offers a symphony of textures, from the fluffy pancakes to the juicy strawberries and silky cream. For an extra touch of elegance, garnish with a mint leaf or a drizzle of strawberry sauce.

Poffertjes with Dulce de Leche and Toasted Coconut

These miniature Dutch pancakes, known as Poffertjes, are transformed into a decadent dessert with the addition of rich dulce de leche and a sprinkle of toasted coconut, offering a delightful contrast of textures and flavors.

Ingredients

• For the Poffertjes:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1 large egg
  • 2 tbsp unsalted butter, melted
• For the Topping:
  • 1/2 cup dulce de leche
  • 1/4 cup toasted coconut flakes

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Add the warm milk, egg, and melted butter to the dry ingredients, whisking until the batter is smooth. Cover and let rest in a warm place for 1 hour, or until bubbly.
3. Heat a Poffertjes pan or a large non-stick skillet over medium heat. Lightly grease the pan with butter.
4. Pour 1 tablespoon of batter into each indentation of the Poffertjes pan or small circles in the skillet. Cook for 2 minutes, or until bubbles form on the surface and the edges look set.
5. Flip each Poffertje using a skewer or small fork. Cook for another 1-2 minutes, or until golden brown.
6. Transfer the Poffertjes to a serving plate. Drizzle with dulce de leche and sprinkle with toasted coconut flakes.

Golden and fluffy, these Poffertjes are a perfect blend of sweet and savory, with the dulce de leche adding a creamy richness that pairs beautifully with the crunch of toasted coconut. Serve them warm for a truly indulgent experience.

Red Velvet Poffertjes with Cream Cheese Drizzle

Velvety and vibrant, these Red Velvet Poffertjes with Cream Cheese Drizzle are a delightful twist on the classic Dutch mini pancakes, offering a luxurious treat that’s as pleasing to the eye as it is to the palate.

Ingredients

• For the Poffertjes:
  • 1 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, melted
• For the Cream Cheese Drizzle:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the egg, then mix in the buttermilk, red food coloring, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Then, mix in the melted butter until the batter is smooth. Tip: Do not overmix to ensure light and fluffy poffertjes.
4. Heat a poffertjes pan or a large skillet over medium heat (350°F) and lightly grease with butter.
5. Pour 1 tbsp of batter into each indentation of the pan. Cook for 1-2 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until cooked through. Tip: Keep the heat consistent to avoid burning.
6. For the cream cheese drizzle, beat the softened cream cheese until smooth. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until the mixture is smooth and drizzle-able. Tip: If the drizzle is too thick, add a little more heavy cream until desired consistency is reached.
7. Drizzle the cream cheese mixture over the warm poffertjes and serve immediately.

Offering a tender crumb and a rich, chocolatey flavor with a tangy cream cheese contrast, these poffertjes are perfect for a decadent breakfast or a festive dessert. Serve them stacked high with extra drizzle and a dusting of powdered sugar for an eye-catching presentation.

Poffertjes with Peanut Butter and Jelly Swirl

Elegance meets comfort in this delightful twist on a classic, where the airy lightness of poffertjes is beautifully complemented by the rich, creamy swirl of peanut butter and the sweet, tangy kiss of jelly. Perfect for a leisurely weekend brunch or a sophisticated dessert, this dish promises to transport your taste buds to a realm of blissful indulgence.

Ingredients

• For the poffertjes:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1 large egg
  • 2 tbsp unsalted butter, melted
• For the swirl:
  • 1/4 cup creamy peanut butter
  • 1/4 cup grape jelly

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Add the warm milk, egg, and melted butter to the dry ingredients, stirring until a smooth batter forms. Cover and let rest in a warm place for 1 hour, or until bubbly.
3. Heat a poffertjes pan or a large non-stick skillet over medium heat. Lightly grease with butter.
4. Pour 1 tablespoon of batter into each indentation of the pan. Cook for 2 minutes, or until bubbles form on the surface and the edges look set.
5. Flip each poffertje and cook for an additional 1-2 minutes, until golden brown. Transfer to a plate and repeat with the remaining batter.
6. In a small microwave-safe bowl, warm the peanut butter for 15 seconds to make it easier to swirl. Do the same with the jelly in a separate bowl.
7. Drizzle the warm peanut butter and jelly over the poffertjes, using a toothpick to create a swirl pattern.

Marvel at the contrast of textures—the soft, pillowy poffertjes against the velvety peanut butter and jelly swirl. Serve these beauties with a dusting of powdered sugar or a side of fresh berries for an extra touch of elegance.

Savory Poffertjes with Smoked Salmon and Dill

Whisking together the delicate balance of flavors and textures, this dish transforms the traditional Dutch poffertjes into a sophisticated appetizer or brunch item. With the addition of smoked salmon and fresh dill, each bite offers a harmonious blend of savory, smoky, and herbal notes.

Ingredients

• For the poffertjes:
  • 1 cup all-purpose flour
  • 1/4 cup buckwheat flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1/2 tsp active dry yeast
  • 3/4 cup warm milk (110°F)
  • 1 large egg
  • 2 tbsp unsalted butter, melted
• For the topping:
  • 4 oz smoked salmon, thinly sliced
  • 2 tbsp fresh dill, chopped
  • 1/4 cup crème fraîche
  • 1 tbsp lemon zest

Instructions

1. In a large bowl, whisk together the all-purpose flour, buckwheat flour, salt, sugar, and yeast.
2. Gradually add the warm milk, egg, and melted butter to the dry ingredients, whisking until the batter is smooth. Cover and let rest in a warm place for 1 hour, or until bubbly.
3. Heat a poffertjes pan or a non-stick skillet over medium heat. Lightly brush with butter.
4. Pour 1 tablespoon of batter into each indentation of the pan. Cook for 2 minutes, or until bubbles form on the surface and the edges look set.
5. Flip each poffertje with a fork or skewer. Cook for another 1-2 minutes, or until golden brown.
6. Transfer the poffertjes to a serving plate. Top each with a slice of smoked salmon, a dollop of crème fraîche, a sprinkle of fresh dill, and lemon zest.

Zesty and light, these savory poffertjes are a delightful contrast of textures, from the fluffy interior to the crisp edges. Serve them as an elegant starter or alongside a mimosa for a brunch that feels effortlessly chic.

Summary

Concluding our roundup, these 20 delicious poffertjes recipes offer something special for every occasion, from cozy breakfasts to festive gatherings. We hope you’re inspired to whip up these tiny, fluffy treats and share the joy with loved ones. Don’t forget to leave a comment with your favorite recipe and pin this article to your Pinterest board for easy access. Happy cooking!