Mini pancakes, or poffertjes as the Dutch like to call them, are little golden bites of joy. I still remember the first time I tried them in a small market in Amsterdam — I was hooked after the very first fluffy bite. They’re soft, slightly sweet, and feel like eating a handful of clouds if clouds were warm and buttery. What I love about mini pancakes is how playful they are. You don’t just get one big pancake that forces you into commitment. Instead, you pop them one after another like popcorn, except they’re way better because you can drench them in butter, sugar, or even chocolate. They remind me of lazy weekend mornings when you actually have the time to linger over breakfast, sip coffee slowly, and laugh about nothing in particular. This recipe keeps things simple while still giving you that magical puff. Whether you’re into Homemade Protein Pancakes, Low Calorie Protein Pancakes, Easy Protein Pancakes, Keto Protein Pancakes, or Protein Pancakes Low Carb — you’ll find that these mini pancakes fit right in with your breakfast dreams. They’re cozy, they’re shareable, and they’ll probably disappear from the plate faster than you’d like to admit.

1) Key Takeaways
2) Easy Poffertjes (Mini Pancakes) Recipe
3) Ingredients for Poffertjes (Mini Pancakes)
4) How to Make Poffertjes (Mini Pancakes)
5) Tips for Making Poffertjes (Mini Pancakes)
6) Making Poffertjes (Mini Pancakes) Ahead of Time
7) Storing Leftover Poffertjes (Mini Pancakes)
8) Try these breakfast recipes next!
9) Poffertjes (Mini Pancakes) Recipe
10) Nutrition

1) Key Takeaways

Mini pancakes that are soft, fluffy, and perfect for sharing.
Quick prep and cook time, making them an easy breakfast choice.
Customizable with powdered sugar, syrup, or fruit.
No special pan required, though a poffertjes pan gives the best result.

2) Easy Poffertjes (Mini Pancakes) Recipe

I love recipes that feel like they have a story, and poffertjes do. These mini pancakes remind me of mornings when the air is still cool, and you just want something warm and comforting. They puff up just enough to feel like a treat without being fussy. I know we all have those moments where breakfast needs to be quick but still special, and this recipe fits that perfectly.

Think of them as playful pancakes. One big pancake commits you to a plateful, but mini pancakes let you snack at your own pace. I remember my first time trying them at a market in Amsterdam. Powdered sugar coated my hands, and I didn’t care. That’s the charm right there, casual and cozy.

Whether you’re after something simple or experimenting with Homemade Protein Pancakes or even Keto Protein Pancakes, these little bites slide right into your routine. They’re flexible, light, and they don’t stay on the plate for long.

3) Ingredients for Poffertjes (Mini Pancakes)

Buckwheat Flour: This flour gives the pancakes that slight earthy flavor. If it feels too rustic for you, swap it for all-purpose flour. I often mix both for balance.

All-Purpose Flour: The base that keeps these pancakes light. Using a blend keeps the texture just right.

Baking Powder: The quiet helper that makes them puff. Skip it, and you’ll notice the difference immediately.

Salt: Just a pinch. It keeps the sweetness in check and makes flavors sharper.

Sugar: Two tablespoons add just enough sweetness so you don’t need to drench them, though I usually do anyway.

Warm Milk: It brings the batter together smoothly. Room temperature works, but warm milk makes the mix easier to whisk.

Eggs: They hold it all together and keep the mini pancakes tender.

Melted Butter: Two tablespoons in the batter, then a little extra for the pan. Butter adds richness that oil just can’t replace.

Powdered Sugar: For dusting. The way it clings to the warm pancakes makes them irresistible.

Optional Toppings: Syrup, chocolate, or fruit. I love strawberries with mine, but bananas work too if you want to make them feel like protein pancakes low carb.

4) How to Make Poffertjes (Mini Pancakes)

Step 1: Mix the flours, baking powder, salt, and sugar in a large bowl. I like to use a whisk so the dry mix feels airy.

Step 2: In another bowl, whisk milk, eggs, and melted butter. The batter looks smoother when you add the wet to the dry, not the other way around.

Step 3: Pour the wet mix into the dry. Whisk until lump-free, then let it rest for fifteen minutes. That pause makes a big difference in the texture.

Step 4: Heat your poffertjes pan if you have one. If not, grab a skillet and brush it with butter. Don’t skip the butter—it makes the edges crisp.

Step 5: Spoon small amounts into the pan’s wells. On a skillet, just drop tiny spoonfuls. They spread a little, so give them space.

Step 6: Cook until bubbles form on the surface. Flip gently with a fork or skewer, then cook the other side until golden.

Step 7: Serve them hot. A dusting of powdered sugar always makes them look like they came straight from a café.

5) Tips for Making Poffertjes (Mini Pancakes)

Keep the batter simple. Don’t overmix, or you’ll lose the fluff. I’ve learned that letting it sit for a few minutes makes it smoother and lighter.

Don’t be shy with the butter in the pan. It’s what gives mini pancakes their soft edges and golden finish. I’ve tried oil, but it never tastes quite the same.

If you don’t own a poffertjes pan, no stress. A regular skillet works fine. They won’t look as neat, but they’ll still taste great. It’s about flavor, not perfect circles.

6) Making Poffertjes (Mini Pancakes) Ahead of Time

If you’ve got people coming over, you can make the batter a couple of hours in advance. Leave it covered in the fridge, and it’ll be ready when you need it. The rest period even improves the texture.

Cooked mini pancakes reheat well in a warm oven. Lay them flat on a tray, and they come back to life within a few minutes. I don’t recommend microwaving, unless you don’t mind them soft instead of crisp.

I sometimes freeze a batch. Slip parchment between layers and seal them in a container. They’re ready for mornings when you crave something warm but don’t want the effort.

7) Storing Leftover Poffertjes (Mini Pancakes)

Leftovers rarely last long at my place, but if you manage to save some, keep them in an airtight box. They stay fresh in the fridge for up to three days.

When reheating, a skillet with a bit of butter revives them best. The oven works too, especially if you’re doing a big batch. Just avoid stacking them while warm—they’ll steam and lose their fluff.

If you want to keep them longer, the freezer is your friend. They thaw quickly, and a quick toast or skillet warm-up makes them taste close to fresh.

8) Try these breakfast recipes next!

9) Poffertjes (Mini Pancakes) Recipe