I’ve spent years perfecting these adorable mini pancakes, known in some European countries as “poffertjes.” These delicate, fluffy bites of joy originated in the Netherlands but have become a beloved treat worldwide. Through countless test batches, I’ve developed this foolproof recipe that delivers consistently perfect results.
The Magic Behind Mini Pancakes
What makes these mini pancakes special is their unique texture – pillowy soft on the inside with a delicately crisp exterior. The combination of solid yogurt (or sour cream) and milk creates the perfect batter consistency, while the proper ratio of baking powder ensures they puff up beautifully during cooking.
Ingredients
Wet Ingredients
- 1 large egg, room temperature
- 3 tablespoons granulated sugar
- 8g vanillin sugar (1 tablespoon)
- 2 tablespoons neutral oil, plus more for cooking
- 125g (4.4 oz) solid yogurt or sour cream
- 80ml (1/3 cup) milk
Dry Ingredients
- 180g (1 1/2 cups) all-purpose flour
- 10g (2 teaspoons) baking powder
- Powdered sugar for dusting (optional)
Detailed Instructions
1. Batter Preparation
Create the Wet Base
- In a large mixing bowl, combine:
- The egg (ensure it’s room temperature)
- Regular sugar
- Vanillin sugar
- Oil
- Whisk vigorously until the mixture becomes light and slightly frothy
- The sugar should be mostly dissolved
Add Dairy Components
- Incorporate the yogurt or sour cream:
- Add it gradually while whisking
- Ensure no lumps remain
- Pour in the milk:
- Whisk continuously
- The mixture should be smooth and uniform
Combine with Dry Ingredients
- In a separate bowl, sift together:
- Flour
- Baking powder
- Gradually add to the wet ingredients:
- Add about 1/3 at a time
- Whisk until just combined
- Stop mixing as soon as the batter is smooth
2. Cooking Process
Prepare Your Cooking Surface
- Heat your pan:
- Use a non-stick skillet or specialized mini pancake pan
- Set to medium heat
- Add a light coating of oil
Perfect Your Technique
- Test the heat:
- Sprinkle a few drops of water – they should sizzle
- Add the batter:
- Use a piping bag for precise portions
- Or drop small spoonfuls (about 1 tablespoon each)
- Cook with care:
- Wait for bubbles to form (about 1-2 minutes)
- Flip gently with a small spatula
- Cook another 1-2 minutes until golden
Expert Tips for Perfect Mini Pancakes
- Batter Consistency:
- Should be thicker than regular pancake batter
- Similar to thick cream
- If too thick, add milk 1 tablespoon at a time
- Temperature Control:
- Maintain medium heat
- Adjust if pancakes brown too quickly
- Clean the pan between batches if needed
- Timing is Everything:
- Watch for bubbles before flipping
- Don’t overcrowd the pan
- Keep finished pancakes warm in a low oven
Serving Suggestions
I love serving these mini pancakes in various ways:
- Traditional: Dusted with powdered sugar
- Fresh: Topped with berries and whipped cream
- Decadent: Drizzled with chocolate sauce
- Breakfast style: With maple syrup and butter
- Modern twist: With Nutella and banana slices
Nutrition Information
Per serving (recipe makes approximately 30 mini pancakes, serving size 6 pancakes):
- Calories: 185
- Protein: 4g
- Carbohydrates: 28g
- Fat: 6g
- Fiber: 1g
- Sugar: 8g
Storage and Reheating
- Immediate Storage:
- Keep warm in a 200°F (95°C) oven
- Layer between sheets of parchment paper
- Short-term Storage:
- Store in an airtight container
- Refrigerate for up to 2 days
- Reheat in a warm skillet or microwave
- Freezing:
- Cool completely
- Freeze in a single layer
- Transfer to freezer bags
- Good for up to 2 months
Troubleshooting Guide
- If pancakes aren’t rising:
- Check baking powder freshness
- Ensure batter isn’t overmixed
- If pancakes brown too quickly:
- Lower heat
- Use less oil in the pan
- If batter is too runny:
- Add flour 1 tablespoon at a time
- Let rest for 5 minutes
These mini pancakes are perfect for special breakfasts, brunch parties, or any time you want to make breakfast extra special. Their small size makes them perfect for portion control, and they’re absolutely irresistible when served fresh and warm.
