Dutch Mini Pancakes
Fluffy, golden mini pancakes (poffertjes) topped with powdered sugar, maple syrup, and fresh blueberries. A quick and delightful breakfast or snack.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 2 tablespoons butter
- 4 tablespoons maple syrup
Instructions
- 1
In a medium bowl, whisk together 1 cup flour, 1 tsp baking powder, and a pinch of salt. In another bowl, beat 2 eggs with 1 cup milk, then stir into the dry ingredients until just combined (lumps are fine).
- 2
Heat a large nonstick skillet over medium heat and melt 1 tbsp butter. Drop tablespoonfuls of batter into the pan, leaving space between them. Cook until bubbles form on the surface, about 2 minutes.
- 3
Flip each pancake and cook until golden brown on the other side, about 1-2 minutes. Transfer to a plate and repeat with remaining batter, adding the remaining 1 tbsp butter as needed.
- 4
Serve warm, drizzled with 4 tbsp maple syrup, dusted with powdered sugar, and topped with fresh blueberries and mint leaves if desired.
Tools you’ll need
- Mixing bowls
- Whisk
- Nonstick skillet
- Spatula
- Measuring cups and spoons
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