Mini Dutch Pancakes
Mini Dutch Pancakes are inspired by traditional Dutch poffertjes - those irresistible little pancakes you'll often find at markets and festivals. This quick homemade version uses simple pantry ingredients, comes together in just one bowl and is perfect for recreating that delicious café-style treat at home.
Perfect for a quick breakfast, lazy weekend brunch, kids' parties or even a cheeky dessert, these fluffy bite-sized pancakes are as versatile as they are delicious.
Serve them warm with a dusting of icing sugar and a drizzle of maple syrup or pile them high with Nutella, fresh berries, yoghurt, jam or a scoop of vanilla ice cream. They turn out soft, fluffy and beautifully golden every time. Fair warning... one serve is never enough!
If you love fun homemade pancakes, you'll also enjoy my Mini Pancake Bites - they're perfect for breakfast, lunchboxes or afternoon tea.
More Pancake Recipes You Might Enjoy:
Top Tips
Don't overmix the batter - whisk until ingredients are just combined.
Cook over medium heat so the pancakes become golden without burning.
Flip them once bubbles appear on the surface or you can see the batter set around the sides.
Grease the pan lightly between batches for beautifully golden pancakes.
Serve immediately while they're warm and fluffy.
Favourite Toppings
These Mini Dutch Pancakes are delicious with:
Icing sugar
Maple syrup
Fresh strawberries, blueberries or raspberries
Nutella
Lemon and sugar
Greek yoghurt
Berry jam
Caramel sauce
Vanilla ice cream
Whipped cream
Variations
Chocolate Chip
Stir a handful of mini chocolate chips through the batter.
Cinnamon Sugar
Coat the warm pancakes in cinnamon sugar instead of icing sugar.
Berry Pancakes
Top with fresh berries and yoghurt.
Chocolate Lovers
Serve with Nutella, strawberries and chopped hazelnuts.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 10–20 seconds or warm gently in a frying pan.
Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
What are Mini Dutch Pancakes?
Mini Dutch Pancakes are inspired by traditional Dutch poffertjes. They're small, fluffy pancakes that are often served warm with butter, icing sugar and sweet toppings.
Do I need a poffertjes pan?
No. While a poffertjes pan gives them their traditional round shape, you can easily make this recipe in a regular non-stick frying pan using small spoonfuls of batter.
Can I make the batter ahead of time?
Yes. The batter can be mixed a few hours ahead and stored covered in the refrigerator until you're ready to cook.
Can I freeze Mini Dutch Pancakes?
Absolutely. Freeze them in a single layer before transferring to a freezer-safe container or bag. Reheat straight from frozen or thaw overnight first.
Can I make them for dessert?
Definitely! They're delicious served with vanilla ice cream, berries, chocolate sauce or Nutella.
Poffertjes (Mini Dutch Pancakes)
Quick and easy poffertjes made with pantry staples. These mini Dutch pancakes are fluffy, golden and ready in under 30 minutes. Perfect for breakfast, brunch or dessert.
Ingredients
- 1 cup self-raising flour
- 2 tablespoons caster sugar
- Pinch of salt
- 1 large egg
- ⅔ cup milk
- 1 teaspoon vanilla extract
- 60 g unsalted butter, melted
- Extra butter, for greasing
- To serve (optional):
- Icing sugar, maple syrup, whipped cream, Nutella, berries, yoghurt, jam or vanilla ice cream
Instructions
- In a large bowl, sift the self-raising flour. Stir in the caster sugar and salt.
- Make a well in the centre. Add the egg, vanilla and melted butter. Gradually whisk in the milk until you have a smooth, lump-free batter.
- Heat a poffertjes pan or non-stick frying pan over medium heat. Lightly grease with a little butter.
- Spoon tablespoon-sized amounts of batter into the pan. Cook for about 1 minute, or until bubbles appear on the surface and the underside is golden.
- Carefully flip and cook for another 30-60 seconds until cooked through. Transfer to a plate and repeat with the remaining batter.
- Serve immediately with icing sugar, maple syrup and your favourite toppings.
Notes
Top Tips:
- Don’t overmix: Mix just until smooth - overmixing can make the pancakes tough instead of fluffy.
- Keep them warm: Place cooked poffertjes on a plate covered loosely with a clean tea towel while you finish cooking the rest.
- No special pan? No problem! Use a regular non-stick frying pan and cook tablespoon-sized pancakes.
- Perfect heat: Medium heat is best - too hot and they’ll brown before cooking through.
- Serve straight away: Like all pancakes, poffertjes are best enjoyed warm and fresh from the pan.
Nutrition Facts
Calories
42Fat
2 gSat. Fat
1 gCarbs
4 gFiber
0 gNet carbs
4 gSugar
1 gProtein
1 gSodium
10 mgCholesterol
12 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
