I recently saw a recipe for Ebelskivers in Parade Magazine that called for an unbelievable amount of sugar followed by even more sugar to be sprinkled on top of the finished product. Sure, these donut-like, filled Danish fritters might remind you of dessert, but they by no means need all that sugar (and white flour) to turn out delicious!
I have to credit my dad for introducing us to these “round pancakes,” as we like to call them in our family. He started making them for all the grandkids a few years back, and my daughters liked them so much they bought me a pan so I could make them at home.
Which brings me to a valid point…you do need a special pan (pictured) to make these! And I even share the technique for making them in the short video below (you’ll have to x out the ad to see the subtitles). They are really fun to cook and, especially if you are new to the concept, they can make for a pretty special breakfast. Plus since round pancakes kind of remind me of donuts, I’m a fan. :)
Before we dive right into the video though I’d like to introduce one of our newest sponsors….The Pursuit of Healthiness! This Facebook page chronicles a busy girl’s life as she attempts to become healthy and fit while working full time. Her page almost resembles a support group of sorts so go “like” her on Facebook in order to follow along as she makes the transition to real food.
Filled Pancakes (a.k.a. Whole-Wheat Ebelskivers)
Ingredients
- 2 cups whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups milk preferably whole
- 4 eggs
- 4 tablespoons butter melted + extra for cooking
- 1 tablespoon honey
- pure maple syrup warmed (for serving)
Filling Options
- bananas
- pears
- peaches
- blueberries
- pecans
- jam
Instructions
- In a large bowl whisk together the flour, baking powder and salt, set aside.
- Separate the egg yolks from the eggs whites. This can be done by cracking the shells in half and moving the yolk back and forth between the two halves while the whites drip into a bowl.
- In a small bowl combine the milk, egg yolks, melted butter, and honey and whisk together thoroughly. Add the milk mixture to the flour mixture and whisk until combined, but still lumpy.
- Using an electric mixer whisk the egg whites until white and fluffy and soft peaks form. Using a rubber spatula carefully fold the egg whites into the pancake batter.
- Finely dice fruit and/or nuts to use as pancake filling, set aside.
- Warm up the pan over medium heat. Cut the butter into small bits about the size of a pencil eraser. Once pan is warm add a tiny pat of butter to each well in the pan.
- Next, using two spoons, fill each well about halfway with batter. Working quickly add about a teaspoon of filling (to each well) on top of the batter in the pan. Then quickly top with more pancake batter until filled to the top.
- Once the bottoms start to brown use the skewers to turn pancakes halfway. As soon as you are finished turning them halfway start working to turn them over the rest of the way until the other side browns.
- Once the batch is done use a spoon to remove pancakes from pan. Keep pancakes warm and repeat with rest of batter.
Serve with warm syrup and fresh fruit if desired.
Don’t know what I did wrong….stuck to the pan. Any ideas?
What type of pan are you using – non-stick or cast iron? If it is cast iron, make sure it’s well seasoned and you add the pat of butter to help from sticking. If your heat is too high, that could also be an issue. – Nicole
It is a brand new cast iron skillet. I figured it out. Had to use coconut oil to get it greased enough and had to make sure that it was really hot before I began. I turned the heat down and they finally turned out great after my third attempt of working with a cast iron skillet. Kids loved them. Thanks for the recipe. Maybe next time the kids will leave me with one.
Glad you figured it out! And yes, I hope they save you one, too :) – Nicole
Just made this for breakfast this morning and everyone liked it. Thank you so much!
I have a Scandinavian heritage and grew up eating ebelskivers often, especially with sleepovers when my dad would treat us all to them. I can’t wait to try this healthier recipe. Thanks so much!
Ebelskivers are also great prepared with gluten free flour!
What if you used a muffin pan and baked them, would that work?
If you want to make a savory seafood version of filled pancakes, try Japanese takoyaki! Delicious!
We love making ebelskivers!!
Can you use a cupcake tin for this instead of the Ebelskiver pan?
Hi there. Turning them would be the difficult issue. If you give it a go, let us know.
Thank you posting this recipe so now we have a healthy breakfast.
I have an electric doughnut hole maker. I didn’t know this was something special… But I’ve been doing this for a couple years… Using it to make pancake balls. Never filled them though. … Also have an electric mini doughnut maker that I’ve used for everything from pancakes to cakes and muffins mixes. I just thought I was being lazy, not wanting to turn the oven on. Lol!!!
I just got my pan today,,, planning on making them on Sunday…. can’t wait!!
Thank you for this healthy version! My great-grandma immigrated from Switzerland and taught my mom how to make these, and she made them for us on special occasions when we were young. Now, I make them for my family whenever I can, often for dinner! Some of our favorite fillings are peaches, apples, or my mom usually used pineapple.
I am so going to try these this weekend. My MIL has bought my kids every kind of Babycakes machine there is, I think the cake pop one will work perfect for making these. Thank you, I am in desperate need to figure out breakfast ideas for my kids. I am not home when they get up during the week so boxed cereal is all the hubby is up to making for breakfasts, looking for items I can prepare ahead :)
used this recipe today and it was a success, this is the first time I was able to make them without managing to crumble them lol.
thanks!
I’m looking forward to trying this recipe. I do wish though, that you’d use aebleskiver as the name (in danish it is: æbleskiver – meaning apple slices or discs). It makes it harder to find the recipe, as I would not normally search for ebleskivers (the “er” at the end of the word already denotes it as a plural, BTW). More people might find it if it was spelled correctly. :)
What is song you have playing on the video? I like it and also want to try these Ebelskivers.
Hi. The song is “Beautiful Day” by Ryan Huston.
Thank you so much. i really like the song!
Do you think you can substitute the milk with coconut? For a dairy free alternative? Thanks!
Yes, you can. :)
Hello!!! Just saw this recipe and I was wondering if you could use it for mini pancakes in a mini muffin tin?
Hi Sarah. That’s not something we’ve tried. Let us know if you do.
I was thinking the samething. I have a small kitchen and do not have room for more stuff
Could you use frozen fruit in these or do you think fresh is best?
Hi Michelle. Frozen fruit will work, too.
My family came over to the states from Denmark and we have an old world ableskiver recipe that I use. It doesn’t use a ton of flour and sugar. They are more egg and buttermilk based. These are my favorite and to see them made healthy makes me want to get out the old pan and make some.
Love this! We lived in Denmark for three with our 3 small children about 12 years ago. These were a holiday staple everywhere we went. I, too, have the pan, and plan on making more this Christmas. I’m going to try them your way and see what everyone thinks. Thanks for update a fabulous memory.
Loved this! I made it in my mini donut maker and it worked great! I used blackberry jam, fresh raspberries, diced apples, and wild blueberries. They were all good and my friend and I didn’t eat them with any more maple syrup.
UGH!!! I have a cast iron Ableskiver (or Ebleskiver if you prefer)pan sitting lonely for quite some time in the cupboard!! WHY did I not think to use it for the kiddos lunches??? Thank you – this post reminded me of it. This gal is headed to dust that old’ trusty friend off for use once more!!!! My wee ones are going to LOVE this!!! As always you have come to my rescue once more! Thanks!
Help
What is the baking temperature and how long?
Hi. These are made stove-top.
Attempting to use a cake pop maker today. It was cheaper than the special pan.
Hey Susie, how well did the cake pop maker work :)?
I have one of the cake pop / donut hole makers (looks like a waffle iron). I never use it, do you think I could use it make these?
Just found your site today and I am loving it!! I am starting my own challenge to remove processed foods from my family’s diet. You are making this very easy for me! :)
Hi Tracy. We’ve not tried but I don’t see why that wouldn’t work. ~Amy
I make a different recipe for these all the time. I would think it would work for this recipe too.
Just made these for Father’s Day and even the picky teenager approved! Thank you!
On what temp would you reheat them?
Hi June. I reheat at 325 until warm through. ~Amy
Okay, finally successfully made. Whew! And a bunch are freezing. How do you recommend reheating for best results?
Hi Cheryl. Thaw them in the fridge overnight. I like to reheat in the oven with some loose tin foil covering them. ~Amy
I married a scandinavian and the 1st gift my MIL gave me (other than an amazing husband – 14 years ago) was an Ebelskiver pan. We have family in Solvang and travel there all the time! Ebelskivers are a regular ‘special’ breakfast in our house. But I have never ventured away from the traditional recipe. Thanks to you, I am going to try. Did you know there are great savory recipes for this little Danish pancake as well. I asked an elderly Danish woman what her secret ingredient was and she said Cardamon – I might add that to your recipe ;) THANK YOU!
Hi there, are these similar to a dutch baby? Just wondering if you’ve made those with WW flour successfully?
Hi Angi. Not sure what a dutch baby is but these are made with whole wheat. ~Amy
This sounds delicious! Is their a way to make these without the pan?
Hi Elle. Hmm, I don’t know how that would work. :) ~Amy
I wonder if you could use a muffin tin and bake them instead?
Hi there Cassie. If you try it, let us know. ~Amy
Thanks for sharing this awesome recipe. The pancakes were yummy and super delicious. My kids loved too.
We’ve found that when making these it’s just as effective to stir the filling into the batter. It prevents the “omg why is the middle molten” problem of the original recipe. We also tend to fill with lingonberry jam.
Love this recipe for guilt-free ebelskivers! I grew up vacationing in Solvang where these are part of breakfast daily.
I started by filling with raspberries and nectarines. Yum! But, the I tried stuffing the raspberry with a chocolate chip or two before putting it in the middle. Even better!
It’s is my new favorite weekend treat.
what would be a good butter substitute? I’m not vegan but I don’t eat butter
and thanks for the awesome recipe
Hi. We typically substitute butter with coconut oil. ~Amy
Her pan in the video doesn’t look like the cast iron pan from the link? It looks like a non stick? Is it a non stick in the video or the cast iron, which is better? I’m worried the cast iron one would stick and be hard to flip in.
Thanks!
Hi Ashley. The butter will keep the batter from sticking. The cast iron pan is seasoned and ready to go. :) ~Amy
Thanks, but is her pan in the video a non stick not cast iron? It doesn’t look like the one she uses is a cast iron.
Yes, that is right – I know a lot of my readers do not like non-stick and while I’ve had my non-stick version of this pan for a long time if I were just now making the purchase I would choose the suggested cast iron instead. I hope that makes sense!
Would these freeze at all?
Hi Heather. Sure, you can freeze these! ~Amy