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Danish Æbelskivers

Æbelskivers (pronounced able-skeevers) are originally from Denmark, and are often referred to as puff pancakes. I've been making them for special holidays and any other time my kids talk me into making them. Fill them with jams or fresh fruit or even chocolate!

Prep your pan

You'll need a pan specific to making æbelskivers (here's one from Williams-Sonoma). I use coconut oil to grease the pan. You can use about a teaspoon per well, this way they won't stick.

Add batter and fillings

Add 2 tablespoons of batter to each well. If you are adding any fillings to your æbelskivers, put the filling on top of the 2 tablespoons of batter and top with an additional 1 tablespoon of batter. I sometimes put chocolate chips inside and that is very popular with my family.

Cook and flip

Cook your æbelskivers in the pan until they begin to bubble in the center and are lightly browned on the bottom, approximately 3 minutes. Use two wooden skewers or chopsticks to flip the æbelskiver. Slide the skewers between the edge of the pan and the cooked edge of the puff pancake, lift it and flip it over. Cook on the second side for an additional 3 minutes.

Remove and serve

Once both sides are golden brown, remove the æbelskivers from the pan. You can serve them topped with a dusting of powdered sugar, maple syrup, whipped cream, fruit, etc.

Æbelskiver batter recipe


  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs, separated
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract


  1. In a large bowl, whisk together all-purpose flour, sugar, baking powder and salt. In a separate bowl, whisk together egg yolks, then add in milk, melted butter and vanilla extract.
  2. Add the egg yolk mixture to the flour mixture and stir until well mixed.
  3. In a new bowl, beat the egg whites with an electric mixer on high until stiff peaks form, approximately 2–3 minutes.
  4. Using a spatula, gently fold in half of the egg white mixture into the batter, then fold in the remainder of the egg whites.
Today I made the blender version where I put all ingredients in blender and blended for about 30 seconds and then cooked. They were a little less puffy but still were fine and much faster if you're in a hurry.
I've also substituted flour for gluten free pancake mixes like Pamela's or Lillabee's and they tasted great!



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