Mini Dutch yeast pancakes with buckwheat flour, cooked in a cast-iron poffertjesplaat pan. Served warm with a knob of butter and dusted with icing sugar.

Poffertjes have been a Dutch fair food since at least the 18th century. The batter uses yeast and buckwheat flour, cooked in small hemispherical moulds in a traditional cast-iron pan. Utrecht's Boerenmarkt and street stalls serve poffertjes as a Saturday morning staple; the street-stand version with fresh butter and icing sugar is the canonical preparation.

Where to eat Poffertjes in Utrecht

2 editor picks for Poffertjes in Utrecht, ranked by editorial score. All Utrecht signature dishes · Poffertjes across every city.

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Make it at home

Serves 4060 minMedium

Ingredients

  • 200g plain flour
  • 50g buckwheat flour
  • 7g fast-action dried yeast
  • 300ml warm milk
  • 1 egg
  • Pinch of salt
  • Butter for cooking
  • Icing sugar and unsalted butter to serve

Method

  1. Whisk yeast into warm milk and leave 5 minutes to activate.
  2. Combine flours and salt in a bowl. Make a well, pour in the yeast milk and egg; whisk to a smooth batter.
  3. Cover and leave to rise 30 minutes until slightly bubbly.
  4. Heat a poffertjesplaat (or a cast-iron takoyaki pan) over medium heat. Brush cavities with butter.
  5. Pour batter into each cavity until just full; cook 2 minutes until the edges set.
  6. Use a skewer or small fork to flip each poffertje and cook 1 to 2 minutes more.
  7. Serve immediately with a small knob of butter and a generous dusting of icing sugar.

Editor tip. The poffertjesplaat must be hot and well-buttered before adding batter; a cold pan produces flat poffertjes instead of domed ones.

Common allergens: Gluten, Dairy, Egg.