Dutch Pancakes (Poffertjes)

When making the batter, just combine all ingredients, don’t over stir it. The batter should be runny. Add water if the batter is too thick. You might like to add some fillings between two pieces of pancakes, like jam or fruits. I tried to go with vanilla ice cream. It’s incredibly tasty.


  • 1 cup plain flour, sifted
  • 1¼ tsp baking powder
  • 1 Tbsp caster sugar
  • salt, to taste
  • ½ cup milk
  • ¼ cup water
  • 2 eggs, whisked
  • A few drops of vanilla extract, optional
  • oil, for brushing the pan


  1. Combine flour and baking powder. Mix in sugar and salt.
  2. Pour in milk, water. Combine with a balloon whisk. Add the eggs. Don’t over stir anyway, and avoid from producing gluten inside the batter, just combine all ingredients. Rest for 10 minutes.
  3. Turn on the electric pancake pan according to the manufactory’s instructions. Brush a bit of oil on the pan. Pour in about one tablespoon of batter into each hole. When bubbles appear, bottoms turn lightly brown, use a skew or needle to flip over to cook the other side. They should be cooked until both sides are golden brown. Transfer to serving plate, served with maple syrup or honey, sprinkle icing sugar on top.
Source: Dutch Pancakes (Poffertjes) [Christine's Recipes]