The best pancakes or poffertjes recipe

Poffertjes Pan
Updated on 24 Jan 2024
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Poffertjes and pancakes, who doesn’t love them? I certainly do. And the beauty of it too, they are incredibly easy to make. There are just a few things you need to pay attention to. Even though poffertjes are basically mini pancakes, there are differences in their preparation. 

A pancake recipe does not make poffertjes and vice versa. That is why today I am sharing with you the secrets of poffertjes and pancakes. I will give you the best recipe for both, along with some tips on how to prepare them in the most delicious way!


With this recipe, you can make a delicious full plate of poffertjes in less than half an hour. Delicious with a knob of butter and a generous dusting of icing sugar. I love them. Herewith the best recipe for poffertjes! You will need:

  • 300 millilitres of milk
  • 250 grams of flour
  • A pinch of salt
  • 2 eggs
  • 1 teaspoon baking powder
  • Butter and icing sugar

Nothing special, then. And this is how you do it!

Preparation method

Mix all ingredients well with a whisk. Heat your poffertjes pan. When it is nice and hot, grease all the dimples with a little butter. This is important. If the pan is not well greased, there is a good chance your poffertjes will burn. Of course, that is definitely not the intention.

Use a measuring bottle. This makes it easier to dose into all the dimples. Fill each dimple to the top. Turn the poffertjes over with a fork when they are golden brown and let them fry again for the same amount of time at the bottom.

Fry the poffertjes for about 3 minutes per side. Serve these with a knob of butter and icing sugar! By the way, I should add that the preparation method may vary depending on what kind of cooking equipment you have.


Then on to the pancakes. Because yes, there is a difference. Poffertjes batter is different. In fact, poffertjes need to rise a lot more, as they need to thicken to really work properly. There are similarities, yet some differences too. You will need:

  • 300 grams of wheat flour
  • 1 teaspoon of salt
  • 2 eggs
  • 500 millilitres of milk
  • 30 grams of butter (unsalted)

Preparation method

First, sift the flour with the salt into a large bowl. Add the eggs and then half the milk and whisk to a smooth batter. Then pour in the rest of the milk and beat again until smooth. After that, cover the bowl with cling film and then let the batter stand for about 30 minutes. Next, grab a frying pan and preheat it with a knob of butter.

The frying pan should have a diameter of about 20 centimetres and here you spoon a ladle of batter into it. After this, swirl the pan several times until the whole bottom is covered. Let the pancake fry for around 3 minutes on medium-high heat until the bottom is golden brown and the top is dry. Next, flip the pancake and let it fry for the same amount of time as the other side. Again, the ideal duration may vary by the type of cooking equipment.

Et voila! Delicious pancakes have never been so easy to make!

Some super tips

Then finally, a few more tips. There are some practical details you can pay attention to in order to make your pancakes even tastier!

  • Use the best pan you have in the house. You bake delicious pancakes in the best pan you have at your disposal. That’s when they cook best and become the tastiest.
  • Bake them in a hot pan. Sounds logical, but in practice less obvious. In fact, this has turned out to be one of the best and most effective tips, even for me. Pancakes are baked in a pan that you let get well hot. This prevents the first pancake from failing. In addition, the egg will congeal better and then your pancakes will be the tastiest!
  • Let the batter rest for a while. This gives the gluten contained in the batter a little more time to make connections with each other. So don’t be too hasty. 2.5 hours in the fridge is not uncommon here. This however the optimum, the minimum is 1 hour. If you do this they not only taste better, but they also become fluffier.

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Poffertjes Pan

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