Ever tried queuing up for poffertjes (aka mini Dutch pancakes) at events and festivals? Then you know it can be hard to get a look in…

Jump to recipe

Lines often stretch far and wide with eager customers reading out toppings from the menu, their mouths watering with anticipation of their first bite – and it’s no wonder. Poffertjes, however, have a long history, dating back to the eighteenth century.

Europeans were forced to get creative when a wheat shortage, brought on by the French Revolution, became widespread. Buckwheat became the saving grace as it was easy to grow, readily available and, when combined with yeast and milk, produced a light, fluffy batter.

Some say French monks made the mini pancakes as an alternative host for communion; others attest that we owe the treat to inventive friars at a Dutch abbey – either way, it’s largely agreed that these cloud-like treats have their origins in religious ceremony.

Ready to have a go?

Homemade poffertjes served with butter, jam and a dusting of icing sugar is a combination we can get behind.



Serves: 4–6
Prep: 45 minutes (+1 hour resting)
Cook: 45 minutes

  • 400ml warm milk
  • 14g (2 sachets) instant yeast
  • 1 tbsp caster sugar
  • 250g plain flour
  • Pinch of sea salt
  • 1 egg, beaten
  • 50g butter, melted
  • Extra butter, to serve
  • Icing sugar, to serve

For the blackberry jam:

  • 500g blackberries
  • 250g caster sugar
  • 3 tbsp lemon juice, plus zest
  • 2 x 350ml capacity jars, sterilised


HINT: We recommend making the blackberry jam in advance, especially if it’s your first time making poffertjes as they can be tricky to master initially.

  1. To make the poffertjes, combine the warm milk, yeast and sugar in a jug and whisk well to combine. Set aside in a warm place for 5 minutes to allow the yeast to activate.
  2. In a large bowl, mix together the flour and salt. Make a well in the middle and add the wet yeast mixture and egg. Whisk well until the batter is smooth, then set aside, covered, for 1 hour or until the mixture has doubled in size. Transfer the batter to a batter dispenser
    or a squeeze bottle.
  3. Heat a poffertjes pan over medium heat. Once warm, brush lightly with melted butter.
  4. Use the batter dispenser to fill each cavity with about 1 tablespoon of batter. Once you start to see bubbles and the surface is looking dry, it is time to turn them over. Use the tip of a long skewer between the edge of the pancake and the pan to swiftly flip the pancake over.
  5. Cook for a further 1 minute until lightly brown, then remove from the pan. The best way to do this without burning your fingers is by using the skewer to spike each pancake, removing
    several at a time.
  6. Repeat with the remaining batter.
  7. Divide poffertjes between serving plates, dollop with extra butter and some of the jam and dust with icing sugar.

For the blackberry jam:

  1. Put three dessert spoons in the freezer to chill.
  2. Combine all of the jam ingredients in a medium saucepan and stir well to coat. Set aside for 30 minutes to allow the sugar to draw out the natural blackberry juices.
  3. Place the pan over medium heat and stir until the sugar has dissolved. Increase the heat and bring the mixture to a rolling boil. Skim any scum off the surface and discard. Reduce the heat and simmer for 20 minutes.
  4. To test if the jam has reached its setting point, put a dollop on a frozen spoon and draw a line through the middle. If the line remains, the jam is ready; if not, return the jam to simmer for a further 5 minutes and then repeat the setting test. Transfer the hot jam to sterilised jars and seal immediately.

Topping variations

Mix and match poffertjes toppings to suit your taste. Don't forget to try savoury variations!

There’s no end of decadent toppings but the classic butter and icing sugar combo really is divine. Also try:

  • Salted caramel scattered with pecans
  • Nutella with berries and whipped cream
  • Chopped banana with dark chocolate chunks
  • Raspberries and melted white chocolate
  • Baked apple slices with cinnamon and syrup

Want more jam recipes?

Recipe Name
Poffertjes with Homemade Blackberry Jam
Published On

In This Recipe (0 items)

8 Replies to “Poffertjes with Homemade Blackberry Jam”

    1. Hi Francine,

      Great question, the answer is yes! The great thing about cast iron is that it works on all types of cooktops and can go from the stove to the oven easily.

    1. You can indeed! While we haven’t tested GF options ourselves, we did find this gem of a recipe that’s worth trying.

  1. Sorry guys,

    When I heard the pronunciation of poffertjes, shivers were running down my spine. Checking the Dictionary, I realise that Oxford isn’t helpful here either as their suggested pronunciation is pretty much how you pronounced it, but that is how it would be pronounced in South Africa (afrikaans), being Poffertjies. The (dutch) pronunciation for Poffertje(s) should be pɒfərtʃə(s).

    Otherwise a great and easy way to make home made poffertjes. I would suggest to add buckwheat to the flour, but that is how we grew up.

    Thank you for making this great treat more widely available.

  2. Great job! Love your recipe ❤️
    however, the marketing department should try mastering the pronunciation a tiny bit better..
    I know it’s difficult but here you go: try this…poff (pronounce it as the English “off” with a p in front of it), then add on the sound “err” , and then, to end it all with the hardest bit, the sound “chuss”..
    [POFF- err -chuss]…..poffertjes.

Leave a Reply

Your email address will not be published.