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.
The Old and Original Recipe
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.
Ingredients
- 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
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!
Hi Danielle, If you can find an Aebleskive frying pan I’ll highly recommend you to try them out. They are very delicious :-)
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.
Hi Biresh. I have never heard about ‘Unniappam’ before but that is quite funny to know that there are other similar dishes :)
It’s probably because the Danish held colonial territories in India for 200 years. Unni appum is most likely an Indian version of Aebleskivers.
That’s a cool insight.
Thank you for that bit of history.
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
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
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.
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.
That’s a great tip!
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!
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
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.
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?
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.
Do you really ever have any left over?
Hot, halved, buttered and smashed into a pile of powdered sugar! Ahhh!
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.
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.
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!
Hi Jenna, thank you so much for your comment! I hope you really like the homemade eableskiver – we do! :-)
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!
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!
You are welcome – we are just happy that you liked it :-)
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!
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 :-)
If you want some real good recipes that have been tried and tested….let me know :)
We are always looking for good recipes :-)
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.
It sounds very interesting with that salmon/dill aebleskive!
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???
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/
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 :)
Hi Ron, yes you are right. The vanilla sugar is not super important and vanilla in the batter would also do the trick :-)
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
Hi Ingrid. I’m not sure which recipe you are looking for? Could you please clarify and I will try to help. Regards Kim
It’s like powder sugar but has the wonderful flavoring of vanilla added. It can be found at http://www.danishwindmill.Com
Vanilla sugar brand name is “Dr. Oetker” I buy it at Safeway. Good luck
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?
Just use medium to high heat.
You want to get the pan to 350 deg (F) use a laser gun to temp the pan before you pour in the batter.
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 :-)
Question answered! the print button appeared mysteriously??? Looking forward to trying these today!
Hi Karen, I hope you have found the print button. It’s at the top of each recipe.
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.
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 :-)
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
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 :-)
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.
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!
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.
1000x Thank you for this recipe. I just made them and they were sooo delicious!!!
I’m so happy to hear! :-)
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!
That also sounds great! I’m glad you could use the recipe.
Hi Kim and Louise, thanks a ton for this amazing recipe. I just tried them out and they turned out perfect!!
God Jul!
I’m so glad that you could use the recipe, and they turned out perfect! God jul! :-)
/Louise
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!
I’m so glad you could use the recipe :-)
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.
That’s odd. I use this recipe every year without any problems. Was the pan hot enough?
This is a very good recipe Louise, thank you for sharing :-)
Wonderful to hear, thank you!
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.
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!!!
Hi Kim,
That just sounds great. It is a lovely story :-) I love that you could use our recipe.
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
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 :-)
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??
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/
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!
Very pleased to hear that :-)
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?
Hi Kathleen,
I know you can make it with yeast, but sorry I only have this recipe tried out.
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?
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.
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!
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 :-)
Thank you so very much for the recipe. It wasn’t delicious but rather LIFE Changingly amazingly delicious!
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 :-)
Can someone convert the Original recipe from metric for me.
Hi Connie. It is already converted into the US system. If you need help with anything please let me know. Regards Kim
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
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!
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
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!
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 :-)
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……………..
Hi. You are very welcome. I glad that you like them :-)
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 :)
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
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…
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.
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.
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 :)
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.
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!
Hi. I’m happy that you like them and that you have had success with this great danish traditional recipe :-) regards Kim
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.
Hi Rose. That’s a lovely thing too be remembered by.
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.
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
Can you use a cake pop pan instead of an ableskiber pan?
Hi. I have never seen this pan before. However, from Google I have found some pictures and I actually think it might work
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
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! :-)
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.
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
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.
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. :)
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!
Love the pictures and traditional Danish recipe on this page! I will be putting the link to this page on my next blog post!
HI. I’m happy that you like this recipe :-)
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
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.
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 !
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.
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
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.
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!!!
Hi Rob. Thanks for the nice comment – You have some really good points :-) I’m happy that you like this recipes. Regards Kim
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
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
‘The Prepared Pantry’ website has cast iron ones on sale plus a free box of mix to go with it. around $25 plus shipping.
Great content!
I will keep my eyes on the website to experiment and try out more refreshing Danish treats.
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!
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
Hi Kirsten. That sounds nice. I’m happy that you like my blog :-)
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.
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.
Hi ! Can you use almond milk with these? Would vegan margarine / butter change the taste of the pastries?
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.
Great ! thanks for the tip. I really don’t know what Natron is, so I’ll stick with what I know.
Thanks again.
G~.
Yum! I haven’t made these in awhile!
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
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
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 ?
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?
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.
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!
Det var så lidt. Jeg håber at du vil nyde dem igen :-)
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?
Hi. Yes filling is actually a great idea. It adds an extra delicious level to these Aebleskiver. Applefilling is so delicious! :-)
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!
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.
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!!
That sounds like a great tradition with the Scandinavian festival. I’m happy that you like the recipe and my website :-)
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!
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.