Perfect Poffertjes: How to Make Fluffy Dutch Mini Pancakes at Home!

Optional Pre-Step: You can skip this step if you have plenty of time to wait for the yeast to activate. In the TM bowl, add milk and dried yeast. Ensure the yeast doesn’t sit on top of the blades. Use the Warm-Up Mode, setting the temperature to 40°C.

Mix the Batter: Add flour, eggs, and caster sugar to the TM bowl. Mix for 10 seconds at speed 4. Scrape down the sides of the bowl and mix again for another 10 seconds.

Let the Batter Rest: Allow the batter to rest in the bowl for about 20 to 30 minutes before using. If you skipped the optional pre-step, let the batter sit for about an hour at room temperature. Aim for a pourable consistency, similar to thick pancake batter. If it's too thick, adjust by adding a bit more milk and mix until combined.

Prepare for Cooking: For easier handling, transfer the batter into a squeeze bottle using a funnel. This step is optional but recommended.

Cook the Poffertjes: Heat your poffertjes pan over medium heat. Once hot, brush each mould generously with butter. Fill the moulds nearly to the top with batter, either directly from the bowl or using the squeeze bottle for precision.

Flip and Cook: Wait for bubbles to form on the surface, similar to pancakes, then flip each poffertje using a fork, skewer, or a similar tool. Cook for another minute on the other side until golden brown.

Serve: Once they’re puffed up and cooked through, remove the poffertjes from the pan. Brush each with melted butter and sprinkle with icing sugar. Feel free to drizzle with honey or maple syrup, or top with your favourite accompaniments.

Equipment Needed

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