Prepare ingredients.
Put 3 eggs into a bowl.
Add 150 grams of sugar.
Add 8 grams of vanilla sugar.
Add 1 pinch of salt.
Beat the eggs together with sugar for 5 minutes until the mixture becomes thick and fluffy.
Add 150 grams of flour and mix in.
Add 1 tablespoon of baking powder and mix in.
Mix in.
Add 120 milliliters of milk.
Mix in until smooth.
Cover with plastic or a towel and allow to rest until bubbly and risen, about 1 hour.
Melt 1 tablespoon of butter.
Dip baking brush in butter.
Place poffertjes pan over medium heat and brush each of the cavities with melted butter.
Take a ladle full of batter.
Pipe a small amount of batter into the cavities of the heated pan.
Cook until the bottom is golden and bubbles form on the top.
Flip to cook the other side.
Cook the other side for about half as long.
Remove to serving dish.
... and repeat with remaining batter, greasing the cavities as needed.
Serve immediately ...
... with icing sugar ...
... and apple sauce (optional).


Poffertjes are traditional Dutch mini pancakes. Resembling small, fluffy pancakes, they are made with yeast or baking powder and flour. Unlike American pancakes, they have a light, spongy texture. Typically, poffertjes are served with powdered sugar and butter, and sometimes syrup.


150 grams flour
150 grams sugar
3 eggs
8 grams vanilla sugar
1 pinch salt
1 tablespoon baking powder
120 milliliters milk
1 tablespoon butter
2 tablespoons icing sugar (2-3 tablespoons)
  apple sauce (or sweetened condensed milk)