A light and fluffy Poffertjes recipe with weed (Mini Dutch Pancakes)

Published May 17, 2023 09:00 a.m. ET
Unsplash / Toa Heftiba

If you love Dutch treats and cannabis then this poffertjes recipe could be a perfect fit! With a cannabis twist on a traditional favourite, it's a unique dish that’s sure to impress.

Poffertjes are popular in the Netherlands where these small pancakes are often slathered in a thin layer of butter and powdered sugar instead of syrup. It’s really easy to infuse poffertjes by adding a small amount of ground-up decarboxylated cannabis flower to the creamy batter so you won’t need any fancy pre-infused ingredients to get started.

Tips and tricks

  • Use a high-quality non-stick poffertjes pan to achieve the best results.
  • Make sure you decarboxylate the cannabis before it’s added to the batter to activate the cannabinoids.
  • Avoid clumping by sifting the flour and baking powder together before they’re mixed in with the other dry ingredients.
  • Do not overmix the batter or you could end up with hard-to-chew rubbery poffertjes.

Cannabis-infused poffertjes recipe

Cannabis-infused poffertjes deliver a fluffy texture and sweet taste with just a hint of the plant’s flavor. The cannabis in this recipe must be decarboxylated, which means that it’s been activated. Decarboxylation is a necessary step if you want to feel the effects. If you’re only interested in the nutritional aspects of the flower, then you can skip step 1 in the instructions and toss it in fresh instead!

Preparation time: 15 minutes

Cooking time: 15 minutes

Calories: 190 per serving

Servings: 4


  • 1 large egg
  • 1 cup of milk
  • 1 cup of all-purpose flour
  • 1/4 cup of butter (softened)
  • 1/4 cup of cannabis flower (decarboxylated and ground)
  • 2 tablespoons of sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • Icing sugar and butter for serving (enough to lightly coat the poffertjes)


  • Baking sheet
  • Poffertjes pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Spatula


  1. Preheat the oven to 240°F and while you wait, spread the cannabis across a baking sheet. To decarboxylate the herb, bake it in the preheated oven for 35 minutes, and then let it cool completely before moving on to the next step.

  • Whisk the flour, baking powder sugar, and salt together in a medium mixing bowl.

  • In a large bowl cream the egg, softened butter, and milk together using a whisk or hand mixer.

  • Now slowly add the dry ingredients to the bowl of wet ones, stirring just enough to thoroughly mix everything, without overworking the batter.

  • Fold the decarbed flower into the batter until the pieces are evenly distributed throughout the batter.

  • Get that poffertjes pan nice and hot over medium heat before spooning some of the batter into the molds until they’re approximately ¾ of the way full.

  • Cook the poffertjes for 2 minutes, or until you see small bubbles form on the surface.

  • Use a silicone spatula to carefully flip the pancakes, and then cook them for another 1-2 minutes, or until the edges turn a light golden brown.

  • Repeat steps 7 and 8 until you run out of batter.

  • Serve these yummy poffertjes with a light sprinkle of powdered sugar and a small dab of butter.

    Storage and reheating

    Store any leftover cannabis-infused poffertjes in an airtight container or sealed with plastic on a plate in the fridge for 2-3 days. The microwave is a great way to reheat them in 30 seconds or less.

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