Poffertjes, the beloved Dutch mini pancakes, trace their origins back to French monasteries around 1795. Monks originally baked pancakes using wheat flour and served them as holy bread. However, during the Napoleonic Wars (1789–1804), 99% of the wheat supply was taken by the French Army, leading to a severe shortage. To adapt, the monks experimented by substituting wheat flour with the more abundant buckwheat flour and introduced yeast into the recipe, giving birth to the first version of poffertjes.
These monks traded their newly developed product with Dutch traders, who brought it to the Netherlands, where it gained popularity. Over the years, the recipe evolved, and by around 1815, the name "Poffertjes" emerged, inspired by their characteristic puffing during baking. They became a staple at year markets and fancy fairs.
Although poffertjes have their roots in France, they have since vanished from French culinary tradition. Today, they are a true Dutch specialty, traditionally prepared by a select group of professionals, keeping the centuries-old tradition alive.