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"Home" » Nordic Christmas

"Home" » Nordic Christmas

Original Recipe for Danish Aebleskiver (Pancake balls)

Published: Nov 17, 2019 · Modified: Dec 15, 2022 · About 4 minutes to read this article. · By Kim Nielsen

Original recipe for Danish Aebleskiver also known as Danish Pancake Balls. These traditional pancake balls are traditinal served during Christmas. However, they are also perfect the rest of the year. 
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Aebleskiver


Recipe for homemade and original Danish Aebleskiver

Danish Pancake Balls (Aebleskiver)

In Denmark we have so many cooking traditions and especially in the month of December we basically live in our kitchen. There are just so many great Christmas recipes we have to make during Christmas. This recipe for traditional Danish pancake balls is probably one of the most famous Christmas desserts that the Danes love and eat during Christmas.

In danish we call this dessert Aebleskiver which directly translated means Apple Slices although there aren't any apples in this recipe.

Read also: Traditional recipe for Danish Butter Cookies

An Aebleskive is like a spherical pancake, it's solid but still fluffy and light. If we should 'translate' the taste of an Aebleskive into an international standard it should be the taste of a donut mixed with pancakes.

As said, these pancake balls are extremely popular in Denmark during the Christmas holidays and these are to be found in almost every supermarket starting from November until after Christmas. However, the ones you can buy at the supermarket does not compare at all to the homemade ones. The ones you make yourself are just way more delicious.

See also: Original recipe for Danish Dream Cake (Droemmekage)

If you are looking for other great Nordic recipes then I can recommend taking a look at the Nordic section here on my blog - find it in the menu above.

Recipe for homemade and original Danish Aebleskiver

The Old and Original Recipe for Aebleskiver

This recipe for Aebleskiver is the one my parents used to make homemade Aebleskiver when I was a child, and it's the one I use today.

The first Aebleskiver were originally cooked with small pieces of apples or sometimes applesauce as filling, from there they got their name. However, in the modern Danish kitchen these filling are not included anymore and haven't been for the past many year. For us this is the most original recipe for Aebleskiver, it's super delicious and relatively easy to make.

Read also: Delicious recipe for Danish Butter Cake (Dagmar tart)

This is one of our best Christmas traditions and we always makes them several times during the Christmas holidays. Most of the times we stick with our traditional recipe but sometimes we add different kinds of filling inside the Aebleskiver. This filling is added during the frying process.

As filling, we have used chocolate chips, small apple pieces or different variations of jam.

The Aebleskive Frying Pan

The frying of the Aebleskiver are done in a special Aebleskive frying pan. The old and traditional pans are made of cast iron. In Denmark these pans can be bought everywhere in the months of November to December. Internationally, these pans can be bought online or sometimes at a local kitchen store.

Aebleskiver

Original Recipe for Danish Aebleskiver (Pancake balls)

Original recipe for Danish Aebleskiver also known as Danish Pancake Balls. These traditional pancake balls are traditinal served during Christmas. However, they are also perfect the rest of the year. 
Print Recipe Rate Recipe
Prep Time: 45 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 1 hour hour
Course: Dessert, Nordic Christmas
Cuisine: Danish
Keyword: Danish Food, Nordic food
Servings: 20 Aebleskiver
Author: NordicFoodLiving.com

Ingredients

Metric - US Customary
  • 250 g all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp Natron (baking soda)
  • 1 tbsp vanilla sugar
  • 4 dl buttermilk
  • 100 g butter, melted
  • 3 eggs
  • 1 tbsp sugar

Instructions

The Aebleskive Batter

  • Separate the egg whites and yolks in separate bowls.
  • Whisk the sugar and egg whites fluffy and stiff. The bowl must be completely clean and dry. A tiny bit of water will make the eggs whites impossible to whisk stiff. Set aside. 
  • Mix the egg yolks, all-purpose flour, natron (baking soda), salt and vanilla sugar together in a separate bowl.
  • Use a hand mixer to mix the ingredients while gradually adding the buttermilk. Keep mixing until the batter is uniform.
  • Melt the butter and let it cool off a bit. Slowly add the cooled butter to the buttermilk mixture while whisking.
  • Use a wooden spoon or similar to slowly mix the stiff eggs whites in the batter.

The Cooking of Aebleskiver

  • You need a special Aebleskive pan for frying. You can get one online or maybe at your local kitchen store.
  • Heat up the Aebleskive pan at medium heat and add a small piece of butter in each hole. Fill the holes 3/4 with the Aebleskive batter.
  • When the batter starts to get firm and you can turn them over without cracking, then turn the Aebleskiver 90 degrees (using a wooden stick or similar) and let the batter flow into the pan.
  • At this point there is a hole in the side of the Aebleskive. Pour a little extra batter into the hole and turn the Aebleskive another 90 degrees so that the hole gets closed.
  • When the Aebleskiver have a solid surface turn them regularly so they get an even and light-brown crust.

Notes

In step 4 (in cooking of Æbleskiver), try adding different fillings inside the Aebleskiver. I can recommend filling with chocolate chips, strawberry jam or small apple pieces. Serve these Danish aebleskiver together with some jam and icing sugar.

Recipe for homemade and original Danish Aebleskiver

Reader Interactions

Comments

  1. Danielle | Krafted Koch

    October 21, 2014 at 12:03 am

    I have always wanted to try make Aebleskivers, but they always seemed so intimidating. With your great visual tutorial and recipe, I will definitely be giving them a try!

    Reply
    • Kim Nielsen

      October 22, 2014 at 3:30 pm

      Hi Danielle, If you can find an Aebleskive frying pan I'll highly recommend you to try them out. They are very delicious :-)

      Reply
      • Biresh

        February 06, 2017 at 2:49 pm

        Hai ,
        My self Biresh here from Kerala(India) - We here too have a same Dish like this (It looks exactly like -Aebleskiver) We call it as Unniappam.

        Reply
        • Kim Nielsen

          February 06, 2017 at 3:53 pm

          Hi Biresh. I have never heard about 'Unniappam' before but that is quite funny to know that there are other similar dishes :)

          Reply
          • Mike

            May 08, 2021 at 1:07 am

            I make mine with cream cheese in the middle or hazelnut spread. I put a dollop of hazelnut spread on a cookie sheet and freeze them the night before. I find putting it in this was is better that having to clean my fingers all the time. I also make a bourbon brown sugar sauce to dunk or pour over.

        • Inaya Shujaat

          December 22, 2017 at 1:00 pm

          It’s probably because the Danish held colonial territories in India for 200 years. Unni appum is most likely an Indian version of Aebleskivers.

          Reply
          • Darrell

            March 01, 2019 at 3:18 am

            That's a cool insight.
            Thank you for that bit of history.

          • Darrell

            March 01, 2019 at 3:45 am

            BTW. I really do thank you for that historic information.
            Food favorites have traveled throughout the world. And it's no surprise the Danes will have taken this as a favorite... Skip forward a couple hundred years...
            I married a gal on the west coast of North America. Her roots were Swedish. Her Uncle Ady (Adolf) made the most incredible pastries but his favorite was aebleskivers. And you had to eat them hot so the butter would melt and grab the powdered sugar as you pressed it into the pile of it

          • Juju

            August 17, 2019 at 2:33 am

            https://www.robertrose.ca/article/what-heck-ebelskiver

            Borrowed by the Vikings from India or somewhere in the East

          • Giulia

            November 29, 2022 at 3:47 pm

            I love it! Can I make them in the morning, put them in the fridge and warme them up in the afternoon? Or even freeze them?

          • Kim Nielsen

            December 01, 2022 at 8:56 am

            Yes you can easily make this Danish Pancake balls in advance. Just reheat them in the oven :-)

      • Kitty

        May 16, 2018 at 8:22 pm

        Thanks so much for sharing this family recipe, Kim! I recently discovered Aebleskivers at a church fundraiser event in Petaluma, CA and loved them more than donuts! I will try making it. What a wonderful Advent tradition! Kitty

        Reply
        • tc

          March 05, 2019 at 11:35 pm

          Kitty, visit the Danish community of Solvang, CA, kinda near Lompoc and Santa Barbara. You can probably buy a pan or a kit in one of the stores. Good wineries, too. Plan a weekender.

          Reply
          • Alan Heath

            November 14, 2019 at 1:12 pm

            Oh YES you can get them there. Got one in Cast Iron many years ago, but lost the recipe. With this I can make them again! Love it!!

          • Alan Heath

            November 14, 2019 at 1:16 pm

            Been there MANY times over the years. They DO INFACT sell the pans there. Had mine since my first trip in ‘74. Love them. Last time there I ate my weight in them and Sausage! And I weigh a hefty amount!

          • Marie

            November 23, 2019 at 6:01 pm

            Got my first family aebleskiver pan in Solvang about 1976. My children loved them and many of their friends grew to love them that I gave the special pans as wedding gifts as those children grew up. Today my grandchildren are learning to make them and they are a favorite on Easter and Christmas morning! You can get the pan at several shops in Solvang or online at Nordicware.

          • Jillian

            December 25, 2022 at 1:47 am

            My mom grew up in Solvang!!! We made these all the time growing up!!!

        • Susan

          February 01, 2022 at 9:02 pm

          Hi, do you By chance know how much buttermilk to use? Here in United States, and do you also know what the vanilla sugar is? Thank you for your help I’m excited to make these.

          Reply
      • Richelle A Kemnow, LPN (ret)

        October 27, 2018 at 5:45 pm

        The aebleskiver pans are sold at our Scandinavian Festival here in Junction City, OR every August. It is a four day festival highlighting foods, beverages, dances of the lands that make up Scandinavia. Everyone is welcome, so come and enjoy if you are in Oregon in during August.

        Reply
        • Kim Nielsen

          October 27, 2018 at 9:45 pm

          That's a great tip!

          Reply
        • Darrell Foust

          March 01, 2019 at 3:15 am

          That'll be worth driving there for. I live in the OTHER northern California that nobody knows about., Humboldt.
          I love going through Junction City. I stayed at a little cottage type get away place on the road to the caves. #10 July 25 1999. It was freshly painted and the cabin was killer! The folks were great. Went there a couple times later. Still awesome. Haven't been there for several years. I hope it is still going. The couple were getting up there in age. And they were awesome!

          Reply
          • Valerie S.

            October 08, 2019 at 4:21 pm

            Hi Darrell, you probably know by now, but Junction City is near Eugene, OR and that is where the Scandinavian Festival is held each August. Cave junction, OR is closer to the CA border where the very cool Oregon Caves is located. There are charming and wonderful Scandinavian dances, foods, events, crafts, music, displays and costumed participants each year at the "Scandi Festival" with the comfortable small-town feel of the 1950's that has drawn people from all over the area for decades. I loved it when I lived in Eugene a few years ago!

          • Susan

            November 25, 2019 at 4:14 am

            Amazon has a Huge selection of Æbleskiver pans.

          • Jordan

            December 21, 2019 at 6:31 am

            My family is Danish and it’s a wedding tradition to receive a pan as a wedding gift and cook them with the other ladies our first married Christmas. I still have my grandmothers hand written recipe that she brought with her along with other Nordic recipes. Here in Texas, we eat them warm covered in warm natural maple syrup. I’ve always wanting to try to add fillings but it’s a real, “if it ain’t broke, don’t fix it” situation! Unfortunately my husband and in laws aren’t fans 😭

        • D

          August 15, 2020 at 3:54 pm

          Not this year. 😭😭

          Reply
      • Sheena Williams

        November 04, 2018 at 12:31 pm

        Hi Kim

        How long would these keep if I cooled them and put them in an airtight container, possibly, in the fridge?

        Thank you

        Sheena

        Reply
        • Kim Nielsen

          November 05, 2018 at 6:07 pm

          Hi Sheena. I would say that they will stay good for up to a week. However, you can easily store them in the freezer and then just reheat them later.

          Reply
          • Tim

            December 22, 2018 at 1:09 pm

            Hi Kim, I never thought of freezing them before. I have bought them frozen from Irma though, so I feel slightly dumb for that... How would you recommend reheating them?

          • Kim Nielsen

            December 24, 2018 at 7:46 am

            Yes that's true :-)
            I would let them thaw and then give them about 175 C for about 15-20 minutes. That is my guess.

          • Darrell

            February 27, 2019 at 12:03 am

            Do you really ever have any left over?
            Hot, halved, buttered and smashed into a pile of powdered sugar! Ahhh!

        • Sheena Williams

          December 20, 2018 at 12:28 pm

          Thank you so much. Freezing them will be a great help especially this Christmas when I will have 16 people here and this will form one of the desserts.

          Reply
        • Jana

          October 30, 2021 at 8:10 am

          5 stars
          Pěkný den přeji. Děkuji za tento recept, už mám vyzkoušeno, jsou skvělé. Pěkně prosím, nezkoušel z vás někdo na této pánvi nějakou slanou verzi? Jana

          Reply
      • Darrell

        February 27, 2019 at 12:29 am

        And very fun to make.
        I've been doing them since the early '80s.
        I found an antique Griswold pan on Etsy last year for my daughter. I think it was around $40. It is absolutely beautiful.(Aebleskivers were a hit when she had birthday parties)
        Make sure it has the skirt that goes around the entire pan. That helps keep the heat uniform to make perfect apple slices.

        Reply
      • William

        May 23, 2019 at 9:17 pm

        Buy on Amazon

        Reply
        • Al

          May 27, 2019 at 3:28 pm

          I believe Lodge Cast Iron still makes them. You need to contact the factory direct. There in Tennessee.

          Reply
      • Juanita

        July 18, 2021 at 1:31 am

        They really are, I don’t make them enough

        Reply
      • Juanita

        July 18, 2021 at 1:37 am

        What is 1 dl of buttermilk?

        Reply
        • Kim Nielsen

          July 19, 2021 at 5:55 am

          1 dl means "one deciliter" which is an European way of measuring volume. 1 dl is the same as 2/5 cups. Regards Kim (NordicFoodLiving.com)

          Reply
      • kim Bantten

        November 28, 2022 at 6:04 pm

        5 stars
        can you give me the conversion for dl buttermilk?
        Kim B.

        Reply
        • Kim Nielsen

          December 01, 2022 at 8:53 am

          Hello Kim. The unit "dl" means decilitre and is an European way of measuring volume (similar to US Cups). In this recipe you would need 4 dl buttermilk which is equal to 1 3/4 cups. Regards Kim (NordicFoodLiving.com)

          Reply
    • Mike

      September 24, 2019 at 3:06 am

      Just picked up a cast iron pan from 1960 to make these. Can't wait

      Reply
    • Naomi

      January 07, 2021 at 12:37 pm

      So I’ve made these for my kids a few years in a row around Christmas now, and I think there’s definitely something off with the recipe. Is 4 ‘dl’ of buttermilk decilitres? As in 40ml? The resulting batter is so dense and heavy that it knocks all the air out of my egg whites no matter what I do. I cross-referenced other recipes online and they all use significantly more liquid.
      I hadn’t had aebelskiver ever before I made these, and the resulting pancakes are stodgy and filling but delicious. Are they supposed to be heavy?

      Reply
      • Kim Nielsen

        January 11, 2021 at 7:42 am

        Hi. 4 dl (Decilitre) is that same as 400 ml (mililitre). Translated into US units it is about the same as 13.5 fluid OZ. I hope this can help. Regards Kim (NordicFoodLiving.com)

        Reply
  2. jenna

    February 20, 2015 at 3:32 pm

    Thank you! I finally got a hold of an aebleskiver pan last week, and I have been searching for the recipe I partially remember from years ago. The stiff beaten eggs is a step many don't include, that I think is crucial to the fluffiness of the ball. Thank you so much for sharing, this looks perfect! Am trying this morning!

    Reply
    • Louise Dam

      February 23, 2015 at 7:36 pm

      Hi Jenna, thank you so much for your comment! I hope you really like the homemade eableskiver - we do! :-)

      Reply
  3. Kim

    March 14, 2015 at 6:41 pm

    I love making these! Danielle, I was also intimidated the first time I got the nerve to make them. They're fun once you get the hang of turning. I just made a batch for my husband (birthday request.) Soooo good!
    I've never seen the method of turning 90 degrees before. I always flipped them 180 after filling with chocolate chips. I'll be trying it your way next time! I use coconut oil and ghee to coat the holes and get a crispier crust. Plus it's got a higher smoke point than butter so less burning. Coconut is a tasty addition too.
    Your recipe looks great! I'll make yours next time.
    PS: If you're wondering why I'm not using the actual name of the pancakes, it's because my computer auto correct keeps putting the wrong word in place of enables jive. See what I mean? Haha computer...
    Thanks for sharing your blog, it's great!

    Reply
    • Bayushi

      June 20, 2015 at 11:24 pm

      Kim

      The coconut oil tip was a great one. I loved the flavor it gave the crisped outer crust. The crispness itself was a huge bonus as I rather enjoy a little crisp with hot breads and bread products.

      Thank you!

      Reply
      • Kim Nielsen

        June 28, 2015 at 1:28 pm

        You are welcome - we are just happy that you liked it :-)

        Reply
  4. John

    June 12, 2015 at 8:33 pm

    I just purchased an aebleskiver pan from eBay and can't wait to try them! Your photos really helped me understand the frying method. I hear there are savory versions of the recipe and was wondering if you had heard of any? Thanks!

    Reply
    • Kim Nielsen

      June 28, 2015 at 1:31 pm

      Hi John, sorry we haven't heard about any savory versions of these aebleskiver. However, you try experimenting with cardamom - we think this might work :-)

      Reply
      • Ron Nelson

        August 04, 2015 at 4:46 am

        If you want some real good recipes that have been tried and tested....let me know :)

        Reply
        • Kim Nielsen

          August 11, 2015 at 8:03 am

          We are always looking for good recipes :-)

          Reply
      • Lorelei Caracausa

        March 15, 2016 at 2:06 pm

        There is an Aebleskiver cookbook a viable with many savory recipes. I so want to try the salmon/dill one.
        I realize that the name of these little gems is just a reference to the shape, but my favorite method of making them is to tuck a small chunk of cooked apple into the center just before flipping the spheres.

        Reply
        • Louise Dam

          March 22, 2016 at 4:58 pm

          It sounds very interesting with that salmon/dill aebleskive!

          Reply
    • Toni

      February 09, 2023 at 8:49 pm

      I bought a really good book on Amazon called Ebelskivers by Kevin Crafts. It has sweet and savory recipes in it.

      Reply
  5. Toni Johnson

    July 22, 2015 at 1:45 pm

    I've always ordered pre-made Aebleskiver mix. I want to make my own and this recipe sounds really good, but could someone please tell me what vanilla sugar is and where I can find it???

    Reply
    • Louise Dam

      July 24, 2015 at 5:08 am

      Hi Toni, Vanilla sugar is simply just the seeds from a vanilla bean mixed with sugar. Please take a look at our guide regarding this: https://nordicfoodliving.com/how-to-split-and-seed-a-vanilla-bean/

      Reply
    • Ron Nelson

      August 04, 2015 at 4:48 am

      You don't need vanilla sugar. Doesn't do anything for the taste. If you insist, you can always throw a tsp. of vanilla in the batter, but it really doesn't do anything for the taste :)

      Reply
      • Kim Nielsen

        August 11, 2015 at 7:59 am

        Hi Ron, yes you are right. The vanilla sugar is not super important and vanilla in the batter would also do the trick :-)

        Reply
      • Ingrid

        October 23, 2016 at 8:25 pm

        I really need the recipe for them and it sounds like ur an expert can u let me have it I'm dying to make them

        Reply
        • Kim Nielsen

          October 23, 2016 at 8:28 pm

          Hi Ingrid. I'm not sure which recipe you are looking for? Could you please clarify and I will try to help. Regards Kim

          Reply
    • Lisa

      December 19, 2015 at 12:15 am

      It's like powder sugar but has the wonderful flavoring of vanilla added. It can be found at http://www.danishwindmill.Com

      Reply
    • Borge Hjelm

      July 03, 2017 at 12:00 pm

      Vanilla sugar brand name is "Dr. Oetker" I buy it at Safeway. Good luck

      Reply
  6. Farishta

    July 24, 2015 at 9:19 pm

    I just found a castiron Jotul pan and cannot tell from the recipe how I would cook on a gas range--what kind of temperature?

    Reply
    • Louise Dam

      August 01, 2015 at 9:15 pm

      Just use medium to high heat.

      Reply
    • Ron Nelson

      August 04, 2015 at 4:49 am

      You want to get the pan to 350 deg (F) use a laser gun to temp the pan before you pour in the batter.

      Reply
      • Kim Nielsen

        August 11, 2015 at 8:02 am

        We have never tried using a laser gun to measure the temperature. We always use our feeling. However, the exact temperature will give the same result all the time :-)

        Reply
  7. Karen Pugh

    September 03, 2015 at 1:18 pm

    Question answered! the print button appeared mysteriously??? Looking forward to trying these today!

    Reply
    • Louise Dam

      September 13, 2015 at 1:09 pm

      Hi Karen, I hope you have found the print button. It's at the top of each recipe.

      Reply
  8. Glenn

    September 19, 2015 at 2:09 pm

    Hi Louise,
    I tried your version and came away with good results. I had to make a few changes that you might find interesting. First, I did not have buttermilk and thus I used whole milk with an addition of lemon (sometimes I add absorbic acid instead), almond extract and vanilla. My goal is to get the ableskeever to be hollow in the middle. Many of did just that. I also used a crochet hook to turn the ableskeever. Any recommendations on how to consistently get hollow ableskeever.

    Reply
    • Louise Dam

      September 26, 2015 at 8:24 am

      Hi Glenn
      I'm so happy you could use our recipe for aebleskeever. Great idea to use a crochet hook to turn them. I'm actually trying to not get them to be hollow, so no recommendations there :-)

      Reply
    • Ulla

      December 30, 2015 at 9:35 pm

      Hi Glenn,
      I am born and raised in Denmark and have made Aebleskiver my whole life (with my mom as a kid or by myself later, especially at Christmas time :-)),
      I have to admit that I have never heard of refilling them after turning them 9o degrees, in Denmark we always turn them the full 180 degrees when ready to be turned, that way the unbaked batter in the middle will run down and make the "lid", and the Eableskiver will always be hollow.
      Actually in Denmark, we enjoy them nice and warm and we open the "lid" half way and put strawberry preserves in the hole, and close the "lid" again.
      But there are many different kinds of filling you can use and I have a few different recipe's I can share with you if you like.

      Hope this helped you ;-)

      Ulla

      Reply
      • Louise Dam

        January 06, 2016 at 9:45 pm

        Hi Ulla, you don't have to refilling them - but I like that there isn't a hole in the middle and that they stay round instead of becoming flat :-)

        Reply
      • Jim

        August 12, 2018 at 2:43 pm

        I am a 2nd generation Danish American. And i grew up watching my grandma make aebilskiver. She used a shrimp fork to turn them. Our family has them for breakfast when we get together.

        Reply
  9. Sally

    October 06, 2015 at 2:26 am

    I'd heard of Aebleskivers but had never seen or tasted them. Tomorrow I am making them at the assisted living place my mom lives at with a borrowed pan. So, tonight I made batch for my husband, high school-aged daughter, and my three grandsons.

    Everyone loved them. Well, the middle boy, who is four, didn't try them. But, he was super interested in finding Denmark on his world map placemat... so I consider that a win!

    Reply
    • Louise Dam

      October 18, 2015 at 9:59 am

      Hi Sally,
      That just sound terrific! We also love Aebleskiver here in Denmark and I can't wait for Christmas when we are making them again.

      Reply
  10. Roxy

    November 11, 2015 at 2:22 pm

    1000x Thank you for this recipe. I just made them and they were sooo delicious!!!

    Reply
    • Louise Dam

      November 28, 2015 at 3:43 pm

      I'm so happy to hear! :-)

      Reply
  11. Tigen14

    November 27, 2015 at 5:14 pm

    Great recipe ladies! My little girl likes them a bit sweeter so we added mini chocolate chips after the first turn. Thanks so much for the helpful tip about filling with a bit extra batter, they are perfect!

    Reply
    • Louise Dam

      November 28, 2015 at 3:21 pm

      That also sounds great! I'm glad you could use the recipe.

      Reply
  12. Sheena RO

    December 05, 2015 at 12:30 pm

    Hi Kim and Louise, thanks a ton for this amazing recipe. I just tried them out and they turned out perfect!!
    God Jul!

    Reply
    • Louise Dam

      December 05, 2015 at 1:35 pm

      I'm so glad that you could use the recipe, and they turned out perfect! God jul! :-)
      /Louise

      Reply
  13. Martine Arnould

    December 15, 2015 at 5:59 pm

    Super-delicious! This recipe is the perfect one.
    As I had no buttermilk at disposal,,I just added a tablesppon and a half of lemon juice to the wholew milk. and waited 15 minutes before beginning the recipe.
    Thank you somuch!

    Reply
    • Louise Dam

      December 16, 2015 at 9:32 pm

      I'm so glad you could use the recipe :-)

      Reply
  14. joan buchanan

    December 27, 2015 at 9:32 pm

    I made the batter twice and both times pancakes would not cook in Nordic ableskiever pan. Why??? I followed your recipe to the letter. Big disappointment.

    Reply
    • Louise Dam

      January 06, 2016 at 9:48 pm

      That's odd. I use this recipe every year without any problems. Was the pan hot enough?

      Reply
  15. Ulla

    December 30, 2015 at 10:54 pm

    This is a very good recipe Louise, thank you for sharing :-)

    Reply
    • Louise Dam

      January 01, 2016 at 6:43 pm

      Wonderful to hear, thank you!

      Reply
  16. Marie Williams

    January 07, 2016 at 3:05 pm

    I just found out about aebleskiver watching the Food Nanny on BYUTV. yesterday. They also made a red cabbage dish using vinegar and a ground pork (frikadiller) type of meatball. I'm looking for a aebleskiver pan (cast iron). They sound like a year round treat to me. I have a couple of recipes to try so far. Reading the comments has been interesting and enjoyable. I enjoy cooking and love traditional dishes.

    Reply
  17. Kim

    January 09, 2016 at 7:26 pm

    We just made your ableskivers for the first time and they were amazing! They were so light and fluffy inside. My daughter couldn't stop eating them! We live in Utah (US) and we have some Danish ancestors and my Mom is always telling us how my grandmother would make the most delicious Danish foods and I have always wanted to try making some but never have. Your directions were perfect and I felt like a pro by my 2nd batch. My first batch burned horribly but I just had the heat up too high. Thank you for sharing your wonderful recipe!!!

    Reply
    • Louise Dam

      January 10, 2016 at 8:37 pm

      Hi Kim,
      That just sounds great. It is a lovely story :-) I love that you could use our recipe.

      Reply
  18. Judy

    January 13, 2016 at 5:50 pm

    Hi,

    I want to make these for a youth group breakfast at our church. Do you have any suggestions on how to keep them warm so we can serve them fast when the people come from Mass? Can you make them ahead of time and they still be good? I have tried them at home with the batter that came with the pan and they were quit heavy. My husband like them that way so good deal. Now I would like to share them at the breakfast that the youth help cook and serve. Approximately how many ableskivers does this recipe make?

    Thank you

    Reply
    • Louise Dam

      January 25, 2016 at 7:57 pm

      Hi Judy
      I have made a bath and froze some of them down. Then I just put them frozen in the oven until they were warm and defrosted. Not as good as when they are fresh, but still good :-)

      Reply
  19. cheryl haviland

    January 21, 2016 at 4:50 pm

    My Great Grandfather cane from Denmark. He and my Great Grandmother passed down the aebleskiver recipe. My family makes them all the time. What, no kringle recipes in your blog??

    Reply
    • Louise Dam

      January 25, 2016 at 8:11 pm

      Sounds great. No sorry Cheryl - no recipe for kringle yet. But it's on my to-do list :-) But you should really try my recipe for kanelstang: https://nordicfoodliving.com/danish-cinnamon-twist-kanelstang/

      Reply
  20. MIchelle

    February 14, 2016 at 8:06 pm

    Perfect recipe !!! I have an electric aebleskive pan...no kaernemelk, but i did a kind of mixing milk and lemon juice ! It was perfect !!! I will do it again ! Mange tak!

    Reply
    • Louise Dam

      February 21, 2016 at 11:43 am

      Very pleased to hear that :-)

      Reply
  21. Kathleen Griepenstroh

    February 19, 2016 at 11:19 pm

    Our family makes a yeast batter and fries them in the same cast iron pan, but this is supposed to be a german recipe. We put fruit in the center and sprinkle with sugar. They are delicious and are made at New Years.. Do you have a yeast recipe?

    Reply
    • Louise Dam

      February 21, 2016 at 3:05 pm

      Hi Kathleen,
      I know you can make it with yeast, but sorry I only have this recipe tried out.

      Reply
  22. Brian Smith

    July 04, 2016 at 10:09 pm

    Thank you so much for this recipe. My father's side of the family immigrated to the United States from Denmark in he late nineteenth century, but Danish traditions were forgotten except for Aebleskivers. My grandmother called them "apple cakes" and only made them in the spring. Is there a tradition in Denmark for making these for Easter or Lent?

    Reply
    • Louise Dam

      July 06, 2016 at 8:20 pm

      Hi Brian,
      No, in Denmark we only have a tradition for making Aebleskiver at Christmas. But they are so good that you could easily make them all year round.

      Reply
  23. Laura

    October 15, 2016 at 3:13 pm

    So we were cleaning one of the shelves out in the pantry and I found an Eble Skiver iron that my grandmother use to have. Made in Minn! I was so excited that I wanted to know what it was! Hence your blog. We will try you recipe and maybe this will become a tradition for us. My grandparents were from Sweden and Norway!

    Reply
    • Kim Nielsen

      October 15, 2016 at 7:07 pm

      Hi Laura. That was a great find you should hold thigh on it. I can highly recommend you to try to make some Æble Skiver maybe you get addicted and can continue your grandmother's tradition :-)

      Reply
  24. Sue

    October 31, 2016 at 3:03 am

    Thank you so very much for the recipe. It wasn't delicious but rather LIFE Changingly amazingly delicious!

    Reply
    • Kim Nielsen

      October 31, 2016 at 4:40 pm

      Hi Sue. It's comments like yours that wanna make me continue sharing recipes on my blog. Thank you very much. I'm happy that you like them :-)

      Reply
  25. Connie Yeager

    November 07, 2016 at 7:32 pm

    Can someone convert the Original recipe from metric for me.

    Reply
    • Kim Nielsen

      November 07, 2016 at 7:37 pm

      Hi Connie. It is already converted into the US system. If you need help with anything please let me know. Regards Kim

      Reply
  26. Connie Yeager

    November 07, 2016 at 10:42 pm

    Thanks, Kim! I was looking for 'cups and tablespoons' and missed the oz listed. Duh! We found a breakdown online. I am making them now. And, hopefully have them perfected by Christmas. Connie

    Reply
  27. Julie

    November 14, 2016 at 4:19 am

    Thank you so much! I got my pan from my mom who brought it years and years ago on here honeymoon, but haven't known what to do with it. I found your recipe the other day and thought I'd give it a try. Today I made these for the first time and had the help my teenage boys. We had a great time. The recipe was awesome, very delicious and easy to make! We barely got them out of the pan before they disappear. Next time I'll double the recipe!

    Reply
    • Kim Nielsen

      November 14, 2016 at 6:43 am

      Hi Julie. Thanks a lot for your comment - what a great new thing you have in your life now :-) remember to make some during Christmas. Regards Kim

      Reply
  28. Karen

    December 01, 2016 at 3:38 pm

    I teach second grade in Utah, USA and we make a recipe book for a gift for our parent each year. The children bring one favorite recipe from their family to share in the book. One of my students brought in the recipe for Aebleskivers and I had never heard of them, so of course I had to find out. So I googled them. I found your site. So next week my student's mother and grandmother are coming to school to make Aebleskivers for the children, and let them sample the yumminess.

    I like to learn something new every day!

    Reply
    • Kim Nielsen

      December 02, 2016 at 7:02 am

      Hi Karen. That sounds amazing! I'm happy that my blog can help bringing people together like this. Thanks for sharing your story I hope you are going to have a good time and that the students will enjoy the Aebleskiver :-)

      Reply
  29. Marjorie

    December 04, 2016 at 10:38 pm

    Hello Kim,

    We just made some Aebleskiver using your recipe and they are Delicious!! We put a little Plum Sauce on them. Thanks for posting it.................

    Reply
    • Kim Nielsen

      December 05, 2016 at 6:15 am

      Hi. You are very welcome. I glad that you like them :-)

      Reply
  30. Tiffany

    December 11, 2016 at 5:44 pm

    I spent three years completing my PhD in Copenhagen and always looked forward to Christmastime when the cantina and the markets would serve gløgg and aebleskiver. Having moved back to the US, I find myself missing these little Danish joys every year. I've made gløgg for friends before, and this year I will complement the wine with aebleskiver. I'm thankful that I can bring a little bit of DK into my home each year. Thank you for sharing your recipe :)

    Reply
    • Kim Nielsen

      December 11, 2016 at 6:33 pm

      Hi Tiffany. Thanks for your comment and your story. It's always nice to hear when people like the recipes I'm sharing and especially when there is a special story behind :-)
      I hope that you have success with the recipe. Regards Kim

      Reply
  31. Lindsey

    December 21, 2016 at 6:42 am

    Hi there, my great grandma used to make these, and I wanted to make these for my 90-yr old grandpa this Christmas. I just tried your recipe and had a little trouble. Is the batter supposed to be quite runny? The egg whites got nice and stiff, but when combined with the butter and other ingredients the batter was light, fluffy, and runny. I was having trouble figuring out the heat, as the outside seemed to cook well, but the inside did not. They were not "fluffy" at all, rather quite dense and moist. I turned the heat down, but continued to have trouble with "fluffiness" and knowing if they were done without them burning. Any thoughts or tips? I may try again in a couple days...

    Reply
    • Kim Nielsen

      December 21, 2016 at 9:08 pm

      Hi Lindsey. Sorry to hear that they didn't turn out perfect. The batter should be quite runny - similar to a pan cake batter, I would say. It's difficult for me to comment on your Aebleskiver but they should be a little dense - crisp on the outside and and a little moist and dense on the inside. Did you remember to add baking soda? I hope you have success the second time.

      Reply
  32. Tina

    January 12, 2017 at 5:14 am

    Hi
    I have been hanging out for æbleskiver for a long time. Live in Australia so sometimes miss the food from home. I used your recipe this time. They are simply delicious. Will save this recipe and make them again.
    Mange tak.

    Reply
    • Kim Nielsen

      January 12, 2017 at 6:42 am

      Hi Tina. You are welcome. I have stayed abroad for some time as well, so I know how great it is to get some traditional Danish food :)

      Reply
  33. Ruth Brady

    January 13, 2017 at 9:24 am

    Made these last year for Shrove Tuesday in Uk as a change from usual pancakes. They went down a treat and even though I didn't quite get the hang of the turning straight away they still tasted great! We had ours with blueberry jam, lemon curd and vanilla ice cream. Yum! Am definitely making again.

    Reply
  34. Page Graeber

    January 23, 2017 at 7:59 pm

    We usually buy the ebelskiver flour mix from Solvang here in Calif. Real easy & quick...however they never tasted exactly as I remember my grandmothers! This year we tried making your receipt & the easy step by step directions...now I remember this is what grandmother.. did ,( especially separating the egg whites ). So.o.o. Thank You for your help. & I feel I have a ""Danish"" traditional breakfast for the holidays worth remembering!

    Reply
    • Kim Nielsen

      January 24, 2017 at 6:10 pm

      Hi. I'm happy that you like them and that you have had success with this great danish traditional recipe :-) regards Kim

      Reply
  35. Rose nyholm

    March 19, 2017 at 5:51 pm

    My husband is of Danish decent. He makes ableskiers for our 7 year old grandson when he stays overnight. He says " I love them I just love them" so this will be his lasting memory of his Grampa making this special treat for him.

    Reply
    • Kim Nielsen

      March 20, 2017 at 9:22 pm

      Hi Rose. That's a lovely thing too be remembered by.

      Reply
  36. Linda

    April 07, 2017 at 5:02 am

    I had these many years ago and have a pan so am excited go try your recipe. How much flour does the recipe call for in cups. I don't have a scall to measure.

    Reply
    • Kim Nielsen

      April 10, 2017 at 1:56 pm

      Hi Linda. I hope that you like the recipe. I normally always measure flour in weight but I have found an online conversion tool and converted the 9 oz of flour into about 2 cups. I hope this answers your question. Regards Kim

      Reply
  37. Alex

    June 14, 2017 at 3:47 pm

    Can you use a cake pop pan instead of an ableskiber pan?

    Reply
    • Kim Nielsen

      June 14, 2017 at 4:08 pm

      Hi. I have never seen this pan before. However, from Google I have found some pictures and I actually think it might work

      Reply
  38. Bertram

    August 19, 2017 at 7:56 pm

    Thank you so much for your recipe! I stumbled upon a beautiful cast iron aebleskiver pan when being in Scandinavia and looked aebleskiver up on google, as I instantly fell in love with the pan, haha. Found your recipe that sounded very lovely and helpful. Now I just finished the third round of aebleskivers and I just love the dough and love the recipe. It's just perfect. I caramelised some apple slices with cinnamon as filling. Oh my goodness. Thank you <3

    Reply
    • Kim Nielsen

      August 24, 2017 at 3:08 pm

      Hi Bertram. Thanks a lot for your comment. I am happy that you like this traditional danish treat :-) Caramelized apples as filling, that sounds amazing - I have to try that! :-)

      Reply
  39. Carole

    September 19, 2017 at 7:28 pm

    Beautiful aebelskiver. I use a knitting needle or an ice-pick to turn mine, just as my Aunt Anna did. We like them with jam or cinnamon sugar.

    Reply
  40. Marlita Peters

    October 14, 2017 at 11:42 am

    Hello! Found an old cast iron aebleskiver pan in a barn and didnt know what it was. In searching online, came across your blog and recipe. I'm dating a pastor and they usually bring donuts to church....tomorrow they will get the treat of aebleskiver! Thank you for sharing!!! Tallahassee, Florida, USA

    Reply
  41. Norm

    October 29, 2017 at 6:23 am

    I love these awesome round balls of goodness .I have a else. Pan. And a old school pan. Both work well. I now and have lived in Alaska for quite awhile now. We have a dish that we make. A Japanese street dish. Octopus Balls. The pan works wonderfully. Tender and we'll cooked. Servers with a spicey mustard sauce .so good.

    Reply
  42. Phyllis Bern

    November 10, 2017 at 7:56 pm

    My mother was Danish (my father was German), so I was privileged to "grow up" on aebleskivers...yum! I have made them quite a lot throughout the years, noticing that, while they are delicious and beautifully round coming out of the pan, they tend to fall flat after serving them. I thought this was normal, based on what I remember my mother making, but then I happened to have some at a Scandinavian festival, where they were slightly crispy on the outside while fluffy soft on the inside. My mother's (and her mother's) recipe is very similar to yours, except has no butter in the mix. My mother always used Crisco for frying, but your recipe calls for butter. Plus, I don't recall her adding additional batter after the first 90 degree turn. I will definitely try your recipe and method, hoping for finer results. :)

    Reply
  43. Jaymee

    November 13, 2017 at 3:39 pm

    My mother is Danish and it was a special treat when we got to have aebleskivers. She always put apple butter in the center - delicious!

    Reply
  44. Alayna

    December 07, 2017 at 2:07 am

    Love the pictures and traditional Danish recipe on this page! I will be putting the link to this page on my next blog post!

    Reply
    • Kim Nielsen

      December 07, 2017 at 11:22 am

      HI. I'm happy that you like this recipe :-)

      Reply
  45. Lars S

    December 18, 2017 at 1:44 am

    They kept collapsing on me and I tried 4 batches before I gave up on this recipe.
    I found similar recipes with less butter and found that they stayed round using 50g's of butter

    Reply
    • Kim Nielsen

      December 18, 2017 at 3:07 pm

      Hi Lars. I'm sorry to hear about the problem. Did you make sure to gently mix the flour batter with the stiff egg whites? The fluffy and stiff egg whites are used to make sure that they are not collapsing.

      Reply
      • Lars S

        December 20, 2017 at 1:15 am

        I believe I did, but many factors can play in.
        Just want to let others know in the case they have the same problem.
        Thanks you for a great site !

        Reply
  46. Darrell

    December 22, 2017 at 10:22 pm

    Aebleskivers are so fun. My exwife's Uncle Ady (Adolf) was Danish and cooked pastries and yummy stuff all the time. I remember him telling me if you don't have time you can use krusteez buttermilk pancake mix and add a couple eggs and extra sugar.
    He made them like you explained them to be, solid throughout but fluffy. But he flipped them over completely, without adding extra batter. And the hook is the necessary tool for turning them.
    He would make a pile on a plate next to a bowl of powdered sugar. We'd break them in half spread butter on the inside and smash it into the powdered sugar.then pop the entire half into out mouths, sugar down. So yummy.

    Reply
    • Darrell

      December 22, 2017 at 10:43 pm

      BTW, These pans make great gifts. Just look for cast iron with the outer ring for even heating. Without the ring, its not as even heating and takes practice.I've mastered it but trust me, get the ones with the outer ring. Hard to find. Look for a used Griswold. You won't get disappointed
      My niece just got married and I gave one as a wedding present. His Last name is Jorgensen. When they opened it he was all excited and said 'I know what this is!'. His father is Danish and I had no idea. He was stoked like a December fireplace!

      Thank you

      Reply
  47. Pat

    January 17, 2018 at 5:12 pm

    My bedstemor always made them with prunes in them. For our family they just aren't right without the prunes! Once the great grandkids came along they wouldn't eat them that way so we'd make some with blueberries or other berries for them. I have my bedstemor's receipe and it's quire similar to this but she always added cardamom to hers.

    Reply
  48. Rob Perry

    March 11, 2018 at 3:55 pm

    My Lodge Aebleskiver pan arrived in the mail yesterday!!! I forgot the butter in your recipe, but it still turned out well. In reading the previous comments, butter isn't always added, but I imagine it would help with release and flavor. Pan temp and timing is what I need to practice more. Turn/fill/turn seems better than turn all, fill all, turn all. Overfilling the cavity prohibits turning. I used a #20 disher/ice cream scoop (1.6 oz/47.3 ml) and didn't quite fill it. A #24 (1.33 oz./39.4 ml) would work perfectly. Yield of your recipe for me was 4 pans, or 28 pieces.

    I may also try to add the filling using a piping bag instead of a teaspoon. I used the handle-end of a chop stick to turn them. I'm very excited to try savory aebleskivers. They will be a great option for company potlucks, which usually have a theme.

    It says quite a bit about the quality of your blog, recipe, and instruction that it's still getting posts after 3 1/2 years! Tak!!!

    Reply
    • Kim Nielsen

      March 11, 2018 at 4:01 pm

      Hi Rob. Thanks for the nice comment - You have some really good points :-) I'm happy that you like this recipes. Regards Kim

      Reply
    • Jana

      October 30, 2021 at 8:28 am

      5 stars
      Už jste některé slané vyzkoušel? Mohl by jste mi poslat nějaký recept? Taky mne napadlo, žebyvh vyzkoušela v práci. Zdraví Jana

      Reply
  49. Irene Schipper

    April 07, 2018 at 5:12 pm

    Dear Kim,

    Many thanks for this lovely recipe! Have you heard about this recipe book? "Ebelskivers' by Kevin Crafts.

    I consider buying an aebleskiver pan, but I am not sure what to buy. Could you please let me know a brand which offers good (cast iron) aebleskiver pans (if naming brands is not a problem for you)? The thing is that I have to rely on the internet, as I live in The Netherlands and going to Denmark to buy a pan is a bit out of my way. :-). Incidentally, we have a simular dish, called 'poffertjes' Yet the Poffertjes are thinner and only eaten with butter and powdered Sugar. Our pans are quite flat too (check 'poffertjespan' on the internet).

    Have a lovely weekend!

    Best regards from Amsterdam,
    Irene Schipper

    Reply
    • Kim Nielsen

      April 09, 2018 at 8:14 am

      Hi Irene. You would get some of the best pans from Le Creuset. However, they are also in the more exepensive range. Personally, I just have simple and cheap pan which works very good. I hope that you can find a online store that ships the pans to the Netherlands :-) Regards Kim

      Reply
    • andy

      September 08, 2018 at 5:34 pm

      'The Prepared Pantry' website has cast iron ones on sale plus a free box of mix to go with it. around $25 plus shipping.

      Reply
  50. Gyna

    April 10, 2018 at 7:47 pm

    Great content!
    I will keep my eyes on the website to experiment and try out more refreshing Danish treats.

    Reply
  51. Lars Petersen

    April 17, 2018 at 2:43 pm

    I've been making these for years. We have a cast iron pan that holds 12 at a time. Over time we've filled them with all sorts of things including fried apples, berries, jams and Bavarian cream. Not positive why I was just thinking about them and decided to Google, but that's how I ended up here!

    Reply
  52. Kirsten

    May 25, 2018 at 10:12 am

    Hello, I bought an Aebleskiver pan during my last vacation in Denmark. In Germany t knows that rather less. I have made a recipe as you call it here but replaced the milk with rice milk. I replaced the eggs with soda and vinegar and the Aebleskiver have also become great! I also tried the "normal" recipe and it was great!
    Thank you for your blog!
    Best regards from Germany
    Kirsten

    Reply
    • Kim Nielsen

      May 25, 2018 at 12:50 pm

      Hi Kirsten. That sounds nice. I'm happy that you like my blog :-)

      Reply
  53. Sue

    May 31, 2018 at 2:03 pm

    Hi, I live in a country where you can't get buttermilk. Would half plain yogurt, half ordinary milk work instead, do you think? Or would all ordinary milk be better? Thanks.

    Reply
    • Kim Nielsen

      May 31, 2018 at 2:14 pm

      Hi. I have never tried with half milk half yogurt but I think it might work quite well. Maybe you are able to find a different dairy product in your country which is like a thin yogurt? Maybe you have something called a drink yogurt or similar? I hope you can find a good solution.

      Reply
  54. Geneviève

    June 10, 2018 at 7:55 pm

    Hi ! Can you use almond milk with these? Would vegan margarine / butter change the taste of the pastries?

    Reply
    • Kim Nielsen

      June 11, 2018 at 5:27 pm

      Hi. I'm not that familiar working with almond milk. However, I think it might work. If you change to vegan butter and almond milk then you should use regular baking soda and not Natron.

      Reply
      • Geneviève

        June 14, 2018 at 4:11 pm

        Great ! thanks for the tip. I really don't know what Natron is, so I'll stick with what I know.
        Thanks again.
        G~.

        Reply
  55. LaRena Fry

    July 14, 2018 at 10:13 pm

    Yum! I haven't made these in awhile!

    Reply
  56. Penelope Angela Mohan (nee McLeod)

    November 15, 2018 at 1:55 pm

    Hi Kim, really nice recipe for Aebleskiver. In South India, we do use identical of pan to make sweet Unni-appam (as another person from Kerala mentioned earlier) and savoury Paniyaram. I am going to try your recipe very soon. By the way, would you mind telling me how you make Buttermilk in your country to use in this recipe. Further in the Recipe Notes you mentioned "In Step 9, try adding different fillings.......................................................". May I know which Step-9 are you referring to, please.. Looking forward to your response very soon. Thank you. PENNY, Kochi, Kerala, INDIA

    Reply
    • Kim Nielsen

      November 18, 2018 at 10:13 am

      Hi. That sounds nice I have never heard about Unni-appam. I will try to Google that :-) I have just corrected the recipe so that the extra filling is added into step 4. I don't make the buttermilk myself. I normally just buy it from the supermarket so unfortunately I can't give you a recipe for buttermilk

      Reply
  57. Laurie Zielie

    November 22, 2018 at 8:45 pm

    My family has made these every Christmas breakfast for 60 + years plus fried oysters
    I was fortunate to have inherited the well seasoned pan ? Love them dipped in powered sugar
    anyways my question is
    Up until about 7 years ago I didn't know they were called aebkeskiver our family (my mothers side, danish Ancestery ) has always called them (pardon spelling) osqueals do you know anything about that name
    Thank you ?

    Reply
    • Kim Nielsen

      November 23, 2018 at 6:03 am

      A well seasoned pan is the best! I know what you are talking about :) In Denmark they have always been called Aebleskiver, as far as I know. However, I have learned that some other countries like India have similar food like these Aebleskiver. Maybe you have a recipe from a another country?

      Reply
  58. Charles Ford

    November 26, 2018 at 5:11 pm

    This is a great recipe and my Danish father-in-law and wife endorse it as fully authentic. I'd only have two comments that I've learned from experience making this many times:

    1/ if you fill your pan holes with 7/8 ths full of batter I find you don't need to do the extra addition of batter later. The caveat is that I have a non-stick aebleskiver pan, so it isn't as costly if you get run-over. My pan also has 9 holes so I find it easier to over fill them slightly since it is hard to keep up with the cooking pace otherwise. A smaller pan might render this "tip" moot.
    2/ skip the fillings. I've tried fillings a few times and find they don't really add much--if anything it makes them harder to cook because it's harder to know if your middles are fully cooked through. My wife claims plain and using raspberry jam to dip is the only authentic way, but I think this might just be the way her family did it.

    Reply
  59. Kimberly

    December 02, 2018 at 9:52 pm

    Tak skal du have! Jeg kommer fra USA, men jeg boede i København i 4 år. Nu bor jeg igen i USA, og jeg savner at spise æbleskiver i december! Nu kan jeg laver dem!

    Reply
    • Kim Nielsen

      December 04, 2018 at 5:55 am

      Det var så lidt. Jeg håber at du vil nyde dem igen :-)

      Reply
  60. Ellen Olesen Jensen

    December 12, 2018 at 12:55 am

    Hello Kim! Strangely I make aebleskiver with an applefilling in the middle? My father is from Odense and I have lived in Denmark with cousins for a few years. Is this not correct?

    Reply
    • Kim Nielsen

      December 12, 2018 at 6:44 am

      Hi. Yes filling is actually a great idea. It adds an extra delicious level to these Aebleskiver. Applefilling is so delicious! :-)

      Reply
  61. Caroline Taylor

    December 16, 2018 at 8:55 pm

    I’m so excited to try this recipe! My great grandparents were from Denmark and I grew up eating these as a kid and now my kids eat them but I’ve never had a traditional recipe for them before. I’m excited to give it a try! Thanks!

    Reply
  62. Lisa M.

    December 25, 2018 at 3:41 pm

    Yours has been my go-to recipe for a couple of years now. I was introduced to aebleskivers when I joined my husband’s family. Naturally we got a pan as a wedding present. My husband and his twin used to try to eat their age (born on Boxing Day), but by college, that got to be a bit much.

    Now our 19yo son will give it a go today. He says he could eat three pans worth. We’ll see.

    Reply
  63. Cristi Fitzke

    January 05, 2019 at 10:15 pm

    I grew up in rural Oregon close to a town that has an annual Scandinavian festival. My mom belonged to a charity that ran a gingerbread booth and our neighbor was the Aebleskiver booth. I grew up eating Aebleskiver’s every year. As an adult I wanted to learn how to make them. My husband and I included an Aebleskiver pan and cookbook on our wedding registry & we have been enjoying learning to make them. We’ve made recipes from the cook book & online. This morning we tried your recipe and it is the best by far of all the ones we’ve tried! Thank you for this wonderful recipe & I can’t wait to try other recipes on your website!!

    Reply
    • Kim Nielsen

      January 08, 2019 at 12:42 pm

      That sounds like a great tradition with the Scandinavian festival. I'm happy that you like the recipe and my website :-)

      Reply
  64. Hillary

    January 24, 2019 at 8:03 pm

    This was an amazing recipe! Worked perfectly for me. Made 36 ebelskivers total. For US people not using a scale, I used 1 3/4 cups flour and 7 tablespoons butter, melted.

    Used a lodge cast iron pan to cook them. First batch a little ragged looking, but after that, they went perfectly.

    Thank you for the recipe and informative photos too!

    Reply
  65. Emma

    March 08, 2019 at 2:11 am

    Howdy from California USA! The only place I've ever found aebleskiver served/made is at a restaurant in Solvang, California. The name of the restaurant is actually called Solvang Restaurant located on 1672 Copenhagen Dr. Solvang, CA, 93463

    A local television show 'Our California' actually did a really good video specifically about aeblesskiver. They're topped of with a local hybrid berry that's part black berry and raspberry.

    Here's a link:
    https://ourcalifornia.tv/solvang-restaurant/

    I've had different versions over the years. I once had a chocolate aebleskiver at a restaurant in Albuquerque, New Mexico., USA. The batter was made with cocoa powder and when the aebleskiver was bit into, chocolate came pouring out like a volcano. It was served with vanilla ice cream and a few berries. Delicious.

    I enjoy seeing food fusion, where people take traditional ethnic recipes and add their own flavors.

    Great article. Came across your blog accidentally. Regards.

    Reply
  66. mary cameron

    May 11, 2019 at 7:31 pm

    Aebleskiver pans are available online at Nordicware.com, or at the company store in Minneapolis MN.

    Reply
  67. Jen M

    June 26, 2019 at 2:57 am

    5 stars
    Fantastic recipe -thank you, Kim. I really made a mess while turning the first panful, but got better with a little practice. I used a chopstick to turn them. . . . not very Danish! :-) What do you suggest I use instead?

    Reply
    • Kim Nielsen

      June 26, 2019 at 8:04 am

      I'm happy that you like the recipe. You can use all kind of tools to to turn them. I've used a fork, knife or other pointy things. I have once used a knitting needle.

      Reply
  68. Aditi

    July 30, 2019 at 10:18 am

    This looks so good..will surely try it...also is there substitute for egg...

    Reply
    • Kim Nielsen

      July 31, 2019 at 8:27 am

      I don't think there is a good substitute for the eggs as they have an important role in this recipe.

      Reply
  69. Paul D (Mr. Pancake)

    November 27, 2019 at 10:52 pm

    5 stars
    I'm glad your blog popped to the top of my search. Here in the US, I have just found an aebelskiver pan by Griswold, a cast iron antique. Just in time for Christmas. Thank you for the thorough tutorial

    Reply
    • Kim Nielsen

      December 01, 2019 at 11:51 am

      You are welcome. I'm just happy that you like my blog :-)

      Reply
  70. Julie

    December 01, 2019 at 3:05 am

    Anderson's Split Pea Restaurant sells them. Yes, it is cast iron and only $18.00

    http://pea-soup-andersen-s.mybigcommerce.com/aebleskiver-pan/

    Reply
  71. dave

    December 24, 2019 at 6:43 pm

    My German grandma made a recipe with this same pan. She called them pferdinans. I would love to know if anyone has heard of these. I can't find anything out about them online.

    Reply
  72. Rose

    December 25, 2019 at 2:13 pm

    5 stars
    This recipe was fairly simple to make, and it made fluffier, more rounded aebleskiver than any other recipe I've tried. Thank you!

    Reply
    • Kim Nielsen

      December 26, 2019 at 12:50 pm

      I’m happy that you like the recipe :-) Regards Kim (NordicFoodLiving.com)

      Reply
  73. Barb Wallis

    December 26, 2019 at 8:34 pm

    Wonderful recipe! A little difficulty with grams to cups but great taste!

    Reply
    • Kim Nielsen

      December 27, 2019 at 9:12 pm

      I'm happy that you like the recipe. Regarding the grams to cups translation. You can use the button called "US customary" it's located on the recipe itself. This button converts the European way of measuring things into the US way. Regards Kim (nordicfoodliving.com)

      Reply
  74. Barbara

    December 31, 2019 at 2:15 pm

    5 stars
    Hi Kim, I`m living in the Netherlands.
    My grandmother is a Norwegian Danish. She never made this though :-)
    Here in the Netherlands we have a recept same as Aebleskiver called poffertjes. they`re only turned 180 degrees. But.. I was searging for real danish recepts and found yours. I love it!
    Now I can use my `poffertjes pan` for aebleskiver!!
    I`m only woundering when to put in aeblet...
    Have a real nice oud en nieuw,
    Love from the Netherlands!

    Reply
    • Kim Nielsen

      January 01, 2020 at 3:17 pm

      Thanks for you nice comment. I'm really happy that you like the recipe and that you can use it. You should put in the apples after you have turned the Aebleskive once in the frying process. This way you can place a piece of apple in the center of the Aebleskive, without it falling through the dough. I hope that it makes sense. Regards Kim (Nordicfoodliving.com)

      Reply
  75. Michelle C

    January 02, 2020 at 5:23 am

    5 stars
    I too grew up eating these at Christmas time as a part of our Danish heritage. We served our with maple syrup, a little puke of sugar or with applesauce (homemade regular or cinnamon). My mom still makes them every year and has started teaching my nieces as well. I've never been brave enough to try to make them on my own, but I love them!!!

    Reply
  76. Bob Young

    January 18, 2020 at 3:31 pm

    5 stars
    Not bad for my first try. I must, however, be careful of thee cooking temperature and lower it. Delicious treats! Thank-You.

    Reply
    • Kim Nielsen

      January 18, 2020 at 5:39 pm

      I happy that you like the recipe :-)

      Reply
  77. Crys

    February 01, 2020 at 6:35 pm

    4 stars
    Thanks for the recipe. These came out great.

    As a technical point, it isn't water that makes egg whites fail to whip, it's fat. Egg whites are 90% water. But any hint of yolk, or fat on your fingers when handling, or residual fat on your whisk will make the whole thing fail.

    Reply
  78. Huyen

    February 20, 2020 at 11:37 am

    Hello Kim, I bought the exact same pan! (I think)
    Do you have any tips for aebelskiver pan maintenance? I am aware it is cast iron and there are many care guides for cast iron products. However I would love to know if there's anything special about keeping this amazing pan in the best way to keep on making these delicious pancakes. Maybe a blog post specifically about this as it is a Danish pan anyway? :) Would love to learn how you keep your pan.

    Reply
    • Kim Nielsen

      February 20, 2020 at 1:18 pm

      Hi. That's a good question. I also always try to take good care of my kitchen utensils. Regarding my Aebleskive pan I simply just avoid washing it with soap but only using hot water. After, I pour some vegetable oil in the pan and distribute it with some paper towel. Basically they same way as you would take care of a cast iron pan. The good thing is that it is almost impossible to destroy a good pan. I hope that you are going to liek the Aebleskiver :-) Regards Kim (NordicFoodLiving.com)

      Reply
  79. Karen Gibbins

    January 11, 2021 at 3:45 am

    5 stars
    Absolutely scrumptious...I live in San Diego, CA and somehow lost... misplaced... in the christmas craziness my Bestemors Aebleskiver recipe...for our traditional Jul morning breakfast!
    With all the family and grandkids waiting I found your website and 3 batches later we all agreed they were Very very yummy. Thank you for posting this recipe.

    I used the Dr.. Oetkers Vanilla sugar. its hard to find in stores here but Amazon now carries it...
    I think the trick is making sure the egg whites are beat to Very stiff peaks.
    Again..... THANX!

    Reply
    • Kim Nielsen

      January 11, 2021 at 7:40 am

      You are welcome. I'm happy that my recipe for Aebleskiver could replace your Bestemors' recipe. Regards Kim (NordicFoodLiving.com)

      Reply
  80. Sandy M.

    April 03, 2021 at 2:10 am

    5 stars
    Hi Kim,
    Hafa Adai! Thank you for sharing your wonderful family recipe for Danish Aebleskiver. I used your recipe on my newly seasoned Aebleskiver cast iron pan. It tasted so delicious., soft and fluffy. I added blueberries in the center of each batter ball ; made it even more scrumptious with a burst of berry juice in the center. I will perpetuate your recipe and the pan with my family and generations to come. How wonderful it is that food connects us all! Cheers!

    Reply
    • Kim Nielsen

      April 06, 2021 at 10:24 am

      I am happy that you like my recipe for Aebleskiver and that you have had success with it. You are right they are so delicious. It sounds great with the blueberry that you added :-) Regards Kim (NordicFoodLiving.com)

      Reply
  81. Hannah

    December 16, 2021 at 10:33 am

    5 stars
    We moved to Denmark in October and so far have mostly been having frozen ones but I definitely think I need to see if I can make my own so that when we move home to the UK we can make our own - they are just so yummy! My husband asked me how many I wanted the other day and I said 5 - I was kind of joking but he obliged me and made me 5 but even then it wasn't really enough and I wanted more lol.

    Reply
  82. Jean

    January 12, 2022 at 2:56 am

    Thank you so much for providing traditional Danish recipes to enjoy. I miss my family in Denmark very much, but feel close to them when I use your recipes.
    Tusind tak

    Reply
    • Kim Nielsen

      January 13, 2022 at 7:19 am

      You are welcome. I'm just happy that you can use the recipes on my site. Regards Kim (NordicFoodLiving.com)

      Reply
  83. Carl Bækkegaard

    March 08, 2022 at 10:13 am

    5 stars
    Good

    Reply
  84. Nanna

    January 25, 2023 at 1:52 pm

    5 stars
    LOVE aebleskiver!!!!!

    Reply
  85. Toni

    February 09, 2023 at 8:42 pm

    5 stars
    I have made Ebelskivers a few times but not with buttermilk. I think that is something that would make them so delicious. Thanks for the recipe.

    Reply
    • Kim Nielsen

      February 10, 2023 at 7:06 am

      You are welcome. I am happy that you like the recipe for Danish Ebelskriver. Regards Kim (NordicFoodLiving.com)

      Reply
  86. Toni

    February 09, 2023 at 8:57 pm

    5 stars
    I am a baker in my heart and soul. I don't have a lot of things worth a lot of money to leave my children. But I know I will write out my daughter gets my iron skillet and Ebelskiver pan.

    Reply
  87. Hilary Giese

    April 16, 2023 at 2:10 pm

    5 stars
    The only recipe I will use ! The best 🙌

    Reply
    • Kim Nielsen

      April 16, 2023 at 3:22 pm

      Thanks. I am happy that you like the recipe :-) Regards Kim (NordicFoodLiving.com)

      Reply
  88. Lynette

    April 25, 2023 at 11:51 am

    Hi Kim

    I spent some time living in Denmark after I completed high school and absolutely fell in love with all things Danish.

    I am from South Africa, any idea where I might be able to get my hands on an Ebelskiver pan in these part, or is there an alternative that can be used?

    Reply
    • Kim Nielsen

      April 26, 2023 at 6:03 am

      I have not used them myself. But I know some of my other readers of my blog have used some online stores where they have purchased an Ebleskive pan. Of course it they need to ship internally.

      Reply

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