• Danish Aebleskivers

    2 votes
    Danish Aebleskivers
    Prep: 20 min Cook: 15 min Servings: 6
    by Salad Foodie
    389 recipes
    Æbleskiver (Danish pancake balls) are baked either plain or with an inside filling in a special pan with indentations or cups. The name comes from the Danish "apple slices" because that was used predominantly as the filling. Batter is poured into a heated æbleskiver pan to cook, with an optional filling of fruit or raisins promptly added to the top center of each. Halfway through baking they are turned over using a knitting needle or skewer. This allows the remaining uncooked batter on top to flow to the bottom and create a spherical shape. It may take a few mistakes in timing, pan temperature and flipping - but with practice you'll have a basket of these pancake or popover-like breakfast balls, snacks or treats. Serve with a dusting of powdered sugar, jelly, honey or maple syrup. Pans can be purchased online but I have seen many used ones at thrift stores reasonably priced.


    • 2 eggs, separated and at room temperature
    • 2 cups whole wheat pastry flour (all-purpose works fine)
    • 2 teaspoons baking powder
    • 1 tablespoon sugar
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 5 tablespoons butter melted, divided
    • 2 cups buttermilk
    • OPTIONAL FILLING for centers: raisins, nuts, or if diced apple is used partially soften by sauteing briefly in small amount of butter and cinnamon sugar)
    • Additional cooking oil as needed for pan


    1. Heat æbleskiver pan over medium-low.
    2. Beat egg whites til they hold a stiff peak, but don't overbeat; set aside. Mix egg yolks in a cup or small dish as if to scramble and set aside.
    3. In medium-size bowl mix together the flour, baking powder, sugar, baking soda and salt. Add 4 tablespoons of the butter, beaten egg yolks and buttermilk to dry ingredients, stirring until smooth. Fold in egg whites last, blending just until incorporated and egg white streaks are no longer visible.
    4. Increase temperature of pan as needed to the degree used for grilling flapjacks, but not enough to burn or smoke. With a pastry brush, divide remaining tablespoon of butter to pan cups, adding a small dribble of oil to each if needed to grease them sufficiently.
    5. Pour batter into each cup of pan not quite to top to leave a bit of rising room. Immediately add filling to center of each (optional) as described above. As soon as they begin to sizzle a little around edges, use a metal knitting needle, skewer or fork to pry around edge and barely lift it up to check doneness of sides - it should be the golden brown color of pancakes.
    6. Turn each ball over, allowing the slightly runny batter on top to flow to bottom. Continue baking until bottoms are also golden brown. Check doneness of one by splitting open to make sure there's no raw batter in center. Place on rack to cool. These taste great as leftovers next day, split in half and heat in toaster oven briefly. Makes about 3 dozen, or 6 or more servings as a meal or 18 servings as a snack of 2 each.

    Similar Recipes


    • Joan Kenley
      Joan Kenley
      Do you remember when you taught me to make these in Alamosa? I was extremely impressed at that time because they are so yummy and I have since gotten my own special pan and shared them with friends and relatives. I always give you credit. Thanks, Joan
      • Salad Foodie
        Salad Foodie
        OMGosh - what a surprise review! I had forgotten about our little demo in Colorado....circa 1965-66. Glad you enjoyed them enough to buy the pan. They are a unique breakfast treat. I had an instructor of Danish descent in college who first demonstrated them to me and now it's up to both of us to pass the torch....errr...the aebleskivers!

      Leave a review or comment