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Danish Aebleskiver Pancakes

  • Author: What Steve Eats
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: about 4 dozen aebleskivers


These Danish Aebelskiver Pancakes are round in shape and stuffed with your favorite fillings. Try them for breakfast or as a snack.


1 ½ cups flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon kosher salt
2 large eggs
1 ¾ cups milk
5 tablespoons of butter, melted and cooled
various fillings, such as: jam, jelly, applesauce, fruit butter, chopped or mashed fruit, chocolate, nuts


In a bowl, whisk together the flour, baking powder, sugar, and salt. Add the eggs and beat into the dry ingredients. Add the milk and butter and keep whisking until the batter is smooth. Let sit for 15 minutes. This helps the flour to hydrate and any lumps to dissolve. It also gives the baking powder time to distribute through the batter. The result is a lighter, fluffier pancake, and that’s just what we want for aebleskiver. Get your filling ready while you wait.
Heat your aebleskiver pan over medium-low heat. Brush the pan with the remaining melted butter. When hot, add a tablespoon of batter to each indentation. Spoon a teaspoon of filling into each. Top with just enough batter to cover up the filling.
Let the pancakes cook for 2-3 minutes or until you can run a skewer along the edges and the outside has firmed up. Rotate the skewer underneath the bottom of the aebleskiver to flip it to the other side. This may take you a couple of tries. Cook for another couple of minutes before removing from the pan.
Repeat with the remaining batter. Serve immediately with powdered sugar and maple syrup or store leftover aebleskiver in the fridge and eat within a couple of days.


Aebleskiver are best served soon after cooking.

Use whatever kind of milk you prefer, it doesn't make a difference.

  • Category: Breakfast
  • Cuisine: Danish

Keywords: pancakes, jam, fruit