poffertjes dennis burger

Poffertjes (Plump Mini-Pancakes)

Poffertjes are often eaten at carnivals and fairs, where they are sometimes prepared and served in ornate, but mobile pop-up restaurants, called ‘poffertjeskraam’. The town of Laren has a permanent – although seasonal – poffertjeskraam. In Breukelen a beautiful kraam dating back to 1847 has been set up every year since 1915 for three weeks in late-September and early-October.

NOTE: The traditional recipe calls for a ‘poffertjespan’: a (cast iron) pan with small dimples for frying the little pancakes. Should you not own one, you can still make poffertjes on a griddle.

For more fairground recipes, read Issue 12 of Dutch the magazine.


  • ¾ teaspoon active dry yeast
  • 1 cup warm milk
  • 2 cups all-purpose fl our
  • 2 eggs
  • Pinch of salt
  • Powdered sugar
  • Butter


  • Sprinkle the yeast on top of the warm milk and set aside to proof.
  • When ready, mix the flour with the eggs and slowly add the milk, beating well and making sure there are no lumps.
  • Add in the pinch of salt.
  • Cover and set aside to rise for about 45 minutes to one hour.
  • Heat the pan and lightly butter each hole.
  • Pour a small amount of batter into each dimple. You can put the batter in a squeeze bottle with part of the tip removed: it allows better control of the amount of batter for each poffertje.
  • When the edges dry up a bit and bubbles appear on the surface, use a fork to flip the poffertjes. This takes a bit of practice, but not to worry, even the failures will taste good!
  • If using a griddle, just place tablespoons of the batter on the slightly greased surface and turn them with a fork when the edges have dried up a bit and bubbles come to the surface.

Serve hot, with icing sugar and a knob of butter.

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Recipe by: Nicole Holten