83% would make this again

Mini Dutch Pancakes

Q: What are the small Dutch pancakes called?

They’re called poffertjes. They’re tiny, fluffy Dutch pancakes, usually served hot with butter and a dusting of powdered sugar.

Q: What is the difference between Dutch pancakes and regular pancakes?

A classic Dutch pancake (pannenkoek) is bigger and thinner than a thick, fluffy American pancake, while poffertjes are the small, puffed kind made with a yeasted batter.

Q: How to make mini Dutch pancakes?

Mix a simple batter, let it rest, heat a poffertjes pan or a non-stick skillet, grease it, spoon in small amounts of batter, cook until bubbles form, then flip and finish until golden. Serve warm with butter and powdered sugar.

Q: What do mini Dutch pancakes taste like?

They’re light and tender with a hint of a doughnut vibe from the yeast, slightly sweet, and very buttery when topped the classic way.

Q: How long do you cook mini pancakes for?

About 1 to 2 minutes on the first side until bubbles pop, then another 1 to 2 minutes after flipping, just until cooked through and lightly golden.

Q: Can you make mini pancakes in the oven?

Yes. You can bake pancake batter in a muffin tin for about 12 minutes at 350°F, or bake a sheet pan batch in roughly 15 minutes. The texture is softer than pan‑cooked, but it’s an easy hands‑off option.

Vish G

August 14, 2025

Mini Dutch Pancakes are tiny, fluffy bites of breakfast happiness. This recipe is quick, easy and yeast free, perfect for piling high with fruit, syrup, or a dusting of powdered sugar. Once you try them fresh from the pan, you’ll wonder why you ever made regular pancakes.

PREP TIME

10 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

1 cup all-purpose flour (125g plain flour)
1 tablespoon sugar
1 teaspoon baking powder
Pinch of salt
1 cup milk (240ml; almond, oat, or soy milk for vegan)
1 large egg (or 3 tablespoons aquafaba for vegan)
1 teaspoon vanilla extract
2 tablespoons melted butter (or vegan butter or neutral oil)
Butter for greasing the pan (or vegan butter or oil)
Powdered sugar for dusting
Optional toppings: maple syrup, berries, Nutella, whipped cream, yogurt

Instructions

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk the milk, egg, vanilla, and melted butter until smooth. For a vegan version, use plant milk, aquafaba instead of the egg, and vegan butter or oil.
Pour the wet mixture into the dry ingredients and whisk gently until just combined. Don’t overmix, a few small lumps are fine. The batter should be slightly thick but pourable.
Heat a poffertjes pan or a non-stick frying pan over medium heat. Lightly grease each hole or the surface with a little butter or oil.
Spoon small amounts of batter (about 1 teaspoon each) into each section of the pan, or drop small rounds onto the skillet if not using a special pan.
Cook for about 1–2 minutes until you see bubbles forming on top and the edges look set, then flip each one with a skewer, fork, or spatula.
Cook the other side for about 1 minute until golden brown and fluffy inside.
Repeat with the remaining batter, greasing the pan lightly between batches if needed.
Serve warm with a dusting of powdered sugar and your favourite toppings.