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Dutch Pancakes

Indulge in Dutch Pancakes: Light, Fluffy, and Irresistibly Delicious

These Dutch pancakes, or poffertjes, are fluffy, light, and adaptable, perfect for satisfying your sweet tooth with a variety of toppings.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Dutch
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 packet SAF Instant Yeast Essential for leavening the pancakes, giving them a light, airy texture.
  • 1 cup Warm Milk 90 to 100°F; can substitute with non-dairy milk if needed.
  • 2 cups All-Purpose Flour Provides structure; shouldn’t substitute with gluten-free flour without adjustments.
  • 2 tablespoons Sugar Adds sweetness; can reduce or substitute with coconut sugar.
  • 1/2 teaspoon Salt Enhances flavor, essential for seasoning.
  • 1 large Egg Binds ingredients; can substitute with a flax egg for vegan option.
  • 2 tablespoons Butter For greasing the pan and adds flavor.
For Serving
  • 1 cup Powdered Sugar Classic topping that adds sweetness.
  • 1 cup Fresh Fruit Opt for berries or banana slices.
  • 1/2 cup Nutella or Chocolate Sauce Decadent choice that pairs wonderfully.
  • 1 tablespoon Cinnamon Sugar Enhances the cozy, sweet flavors.

Equipment

  • Poffertjes or Aebleskiver pan
  • Mixing Bowl
  • Whisk
  • Measuring cup
  • Spatula

Method
 

Step-by-Step Instructions for Light and Fluffy Dutch Poffertjes
  1. Warm your milk to 90 to 100°F and sprinkle the SAF Instant Yeast over the milk; allow it to sit until frothy.
  2. In a large bowl, whisk together the all-purpose flour, sugar, and salt until well combined.
  3. Pour the activated yeast mixture into the dry ingredients, add the egg, and gently stir until just combined, leaving batter slightly lumpy.
  4. Cover the bowl with a kitchen towel and let it rest at room temperature for 30 to 60 minutes until it rises.
  5. Preheat your poffertjes pan over medium heat and grease each divot with butter.
  6. Fill each divot halfway with batter using a measuring cup or squeeze bottle.
  7. Cook the batter for 1-2 minutes until bubbles form on the surface and edges brown.
  8. Gently flip each poffertje and cook for an additional 1-2 minutes until golden brown.
  9. Carefully remove from the pan and serve warm with toppings of your choice.

Nutrition

Serving: 3pancakesCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gSaturated Fat: 0.5gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store leftover poffertjes at room temperature for up to 2 days. Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.

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