Aebleskiver (Danish Pancakes)
Aebleskiver (or æbleskiver) are round Danish pancakes that are made in an aebleskiver pan. They can be filled with jam or chocolate, and are typically topped with a dusting of powdered sugar, fruit preserves or maple syrup.
I have a thing for Scandinavian recipes. Most notably, traditional Norwegian recipes, because I love recreating the recipes my grandmother used to make for Christmas and special occasions.
I’m not as familiar with traditional Danish recipes, but I can appreciate good aebleskiver.
Why Danish pancakes? Why not just make regular pancakes?
Because pancake balls > pancakes
If you like pancakes, you’ll like aebleskivers.
You might actually like them more than pancakes, because who doesn’t like cute, bite-sized food?
Where To Buy An Aebleskiver Pan
You will need an aebleskiver pan to make Danish pancakes.
I found this aebleskiver pan in a thrift shop! Lucky me.
You may be able to find one of these pans at a thrift shop or antique store, but your most reliable option is to purchase it online. Use this link:
I recommend a non-stick aebleskiver pan for easy turning and cooking.
I also recommend using a lot of butter so the aebleskiver don’t stick to the pan. See recipe instructions, below.
More Scandinavian Recipes
Here is my mostly Norwegian collection of recipes. Have another traditional Danish recipe to recommend? Contact me!
- Sweet soup (sot suppe)
- Potato dumplings (klub)
- My Norwegian Grandma’s meatball recipe
- Swedish meatballs
- Flatbread (flatbrod)
- Scandinavian open-faced sandwiches
- Lefse (no special equipment needed!)
- Norwegian cream pudding (rommegrot)
- Norwegian rice pudding (risgrot)
- Almond kringler
- Goro cookies
- Kringla cookies
- A Scandinavian snack board
- Norwegian egg coffee
- Non-alcoholic glogg
This recipe comes from Solvang Restaurant in Solvang, California.
As with any beloved family recipe that was brought over from the Old World, there are many different variations. Each family probably makes aebleskiver their own way.
This recipe is for traditional, unfilled aebleskiver.
If you want to add filling, you certainly can. Add a scant teaspoon of fruit preserves or Nutella after you’ve filled the aebleskiver pan with batter, and before you turn the aebleskiver to cook on the other side.
- 2 eggs - WHITES AND YOLKS SEPARATED
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Prepare batter: Place egg yolks and buttermilk in a large mixing bowl. Using an electric mixer, beat until uniform and frothy - about 1 minute.
- In a separate bowl, combine flour, sugar, salt, baking powder, and baking soda.
- Combine dry ingredients and wet ingredients. Don't overmix.
- In a separate mixing bowl, beat egg whites until stiff peaks form. Fold egg whites into the egg yolk mixture. Let batter rest for 30 minutes.
- Make aebleskiver: Grease aebleskiver pan with butter, and add additional butter to each divet - not quite one teaspoon. You want to make sure the pan is generously greased so the pancakes don't stick.
- Turn on the heat to medium-high. Add aebleskiver batter to each divet so it almost reaches the top. Watch carefully so to not burn the aebleskiver. Once the bottom of each pancake is golden brown, use a wooden skewer or fork to carefully rotate the pancake ball. The uncooked batter should fill in any empty space. Repeat with remaining pancake balls until all sides are cooked. This should take about 3 minutes total. Insert a toothpick into one of the pancakes to test for doneness.
- Repeat with remaining batter, adding more butter to avoid sticking.
- Sprinkle aebleskiver with powdered sugar, and serve with maple syrup, fruit preserves or your favorite pancake topping.