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
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In a large bowl whisk together the flour, baking powder and salt, set aside.
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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.
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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.
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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.
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Finely dice fruit and/or nuts to use as pancake filling, set aside.
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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.
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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.
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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.
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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.
Recipe Notes
Special equipment needed: Wooden skewers or chopsticks for cooking
We recommend organic ingredients when feasible.
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Syhren
July 5, 2012 at 11:12 amI just bought some Cherry Butter (think apple butter, but with cherries instead) at my local farmer’s market, and I think that it would make a delicous filling in these! Thanks for sharing! :)
lauren kelly
July 5, 2012 at 11:33 amThese look wonderful! Can’t wait to try these!!
Nicole
July 5, 2012 at 11:44 amI’ve heard of Ebelskivers, but never had one. Looks and sounds good. I’ve seen a recipe on pinterest for puffins (pancake + muffin) where you put the batter in a muffin pan, then add your fruit toppings and bake it. They didn’t put batter on top of the toppings, but I don’t see why that wouldn’t work. I don’t own that special pan, so maybe baking it would work. It’s worth a try.
Alaine
July 8, 2012 at 9:43 amI just put my comment below – I tried making them in muffin pans and they turned out great.
Jennie
July 5, 2012 at 12:09 pmOMG, I am SO excited. I have an aebelskiver pan, but only had white-flour recipes. Yay–thanks!
CB
July 5, 2012 at 12:18 pmAny idea on nutrition info on these (calories, fat, etc…)
Assistant to 100 Days (Jill)
July 10, 2012 at 10:22 pmHi CB. I’m sorry but we don’t track that information. There are a few websites where you can enter a recipe and it will calculate the nutritional content for you. Jill
Sara Smith
July 5, 2012 at 12:22 pmThank you so much for this post! I’ve been eating (and making) Aebleskiver since I was a little girl. They are fabulous and I’m so excited that they are becoming more well known! :)
Sara
July 5, 2012 at 12:30 pmCan these be frozen? We don’t have a lot of time in the mornings during the week, but I think the kids would love these!
Lyndsay
July 6, 2012 at 9:36 amThey sure can! We make them all the time, and I freeze a baggie full for my kids. Just reheat them in the microwave. Yum!
Assistant to 100 Days (Jill)
July 11, 2012 at 8:25 pmSara – I don’t see why not although I’ve not tried it. Jill
Sarah A.
July 5, 2012 at 12:39 pmI see that you are using the Nordic Ware Nonstick pan in your video. Have you used the cast iron one? Do the pancakes stick to it more?
Leah
July 10, 2012 at 3:54 amIf you have a well seasoned cast iron pan, they will not stick. The trick is making sure that your pan is free from rust and well seasoned.
To re-season, scour with one drop of soap and a firm scrub brush. Then coat the entire pan and handle, inside and out with melted vegetable shortening (that is extremely important). Place in a 450* F oven upside down for one hour on the center rack with a sheet of aluminum foil under it (because it will drip), then turn the oven off and let it cool off inside the closed oven.
After each regular use, scrub with salt and a firm brush under hot water… NO SOAP ( it will take off the seasoning), immediately dry with a towel and lightly coat with vegetable oil. Preheat the oven to 450* and then turn it off immediately. Place the cast iron in the oven as it cools down. You can store the cast iron in the oven because the heat will not damage the cookware, even if someone heats up the oven with it inside.
I gave up coated cookware a long time ago because of the chemicals it puts off and my kiddos have low iron. Cast iron takes care of both issues. I have 5-6 different sizes if skillets, a wok and a griddle pan. Lodge is my favorite and you can usually find good pieces at swap meets and stores like Goodwill and Savers for nearly nothing!
Lisa
July 20, 2012 at 7:36 pmGood eye! I posted the cast iron version because I know so many of my readers feel strongly about not using non-stick (due to possible chemicals leaching into the food). I do have a cast iron non-pancake pan and have no problems with foods sticking. If I were to buy my round pancake pan for the first time today I would pick the cast iron version.
Casie
July 5, 2012 at 12:55 pmI am new to your site and I am loving it! My husband and I are working on our fitness and eating right, and your site gives us some ideas and inspiration. I was wondering if you could tell me what your idea of the best honey to buy is?
Assistant to 100 Days (Jill)
July 10, 2012 at 10:27 pmHi Casie. Glad you are enjoying the blog. Raw honey, and preferably a local one, is what I use. Hope that helps. Jill
WhitMc
July 5, 2012 at 12:56 pmThank you for posting this! I dated a guy in high school whose grandparents always made me Aebelskiver when I visited. They are such a fun food, but yes, generally filled with sugar. I am excited to get these treats again!
Shirley
July 5, 2012 at 2:53 pmHello, why don’t you use the whole egg?
Reanna
July 5, 2012 at 3:51 pmHi Shirley –
You do use the whole egg. The yolks go into the main batter and the whites are beaten until they fill with air and form stiff peaks. This process is not possible if you leave the egg yolk and whites together. The beaten egg whites make the batter super light and fluffy and help the end product to be light and puffy. It takes about 6-10 minutes to get the egg whites to this state but the end result is worth the effort.
My local library carries a book called “Kitchen Science”. It is full of facts about cooking, baking, food, etc. If you are just learning to cook it’s probably a good resouce to read through at least once.
R
Sadie
July 5, 2012 at 4:43 pmHow fun, can’t wait to try these on our vacation soon!!!!
Amy J.
July 5, 2012 at 6:26 pmI’ve had a cast iron pan for years but only used it a couple times. I can’t wait to try these. Thanks!
Amy Mosca
July 5, 2012 at 8:06 pmI love the video!!! FUN
I will buy a pan and get busy. Thanks lady!!
My boys love your crepes, waffles so I’m sure they’ll love your Ebelskivers. why haven’t I tried your pancakes…hmmm?
Lori B.
July 5, 2012 at 9:18 pmRemember, if you dont have a special pan, I guarantee that at least ONE of your neighbors will have it and they are not using it daily. :) Ask around, post of facebook and borrow these specialty pans instead of buying your own. :) Especially those mini cupcake or mini tart pans. :)
Lyndsay
July 6, 2012 at 9:39 amMy grandparents were Danish, and we each got an Aebelskiver pan when we got married. I loved it when my mom and grandma would make them. My grandma’s secret recipe? The Bisquick waffle recipe! My mom just used her pancake recipe. I once made them from the actual recipe, and then just went back to using my favorite pancake recipe again. No separating or beating eggs. And the are still delicious!
Kristy
July 6, 2012 at 10:19 amI bought a cake pop pan- would this work the same? Or would it be easier to attempt a mini cupcake pan. There are no Danes in my area :)
Amanda
July 6, 2012 at 12:41 pmI love pureed raspberries in mine! You can also make delicious savory ones with cheese and herbs. The possibilities are endless. They sell the pan at William-Sonoma.
Rural Housewife
July 6, 2012 at 2:55 pmLove this recipe! Thank you! I was wondering if it works using olive oil instead of butter (in the recipe and in the pan). I am not much of a butter eater.
Assistant to 100 Days (Jill)
July 11, 2012 at 8:07 pmHi Jennifer. I’m not sure I’d suggest olive oil – I don’t usually use that in baking. If I substitute anything in baking I usually use coconut oil. You could try a few and see what works. Jill
Amanda B.
July 6, 2012 at 6:30 pmI’m also wondering if a cake pop pan would work!
Alaine
July 6, 2012 at 11:58 pmOur family has really enjoyed your recipes so far. I have been wondering how you approach adapting recipes to eliminate or reduce the amount of sugar? Our family has some recipes we really enjoy but that contain a lot of sugar – do you have a good rule of thumb for substituting honey or agave for the sugar? What are your thoughts on stevia? Thanks!
Assistant to 100 Days (Jill)
July 11, 2012 at 9:29 pmHi Alaine. Substituting honey for sugar becomes an experiment. There are many websites that will give you a starting point for a conversion if you perform a web search. We don’t recommend Stevia in the powdered form as it is pretty highly processed. You may be interested in this post on sweeteners. https://www.100daysofrealfood.com/2010/06/14/sweeteners-101/. Jill
Amy @ A Little Nosh
July 7, 2012 at 2:00 pmI’ve made ebeskivers quite a few times, but they’re always a mess when it comes time to turn them. Your method of turning them a quarter turn first seems like it will solve that problem. Thanks!
(BTW, I like to fill them with jam or Nutella. So good!)
Adrianne
July 7, 2012 at 6:58 pmOooh! I just saw an ebeskiver pan at Williams Sonoma and put it on my mental wish list. I may need to get one to try these out. We have Pancake Sunday at our house but we may need to change it to Round Pancake Sunday! Thanks!
Alaine
July 8, 2012 at 9:42 amI did not have the special pan, and we do not have the budget to buy one right now, so I just tried them in the oven! They turned out awesome, and my 2 toddlers ate an entire pan of mini muffin sized ebelskivers! I preheated my oven to 425 and used 1 mini muffin pan (12) and 1 regular sized muffin pan (12). I filled them about 2/3 full (about 1/4 cup for the large muffin pan), added filling (about 1/2 to 1 tsp in the mini muffins, about 1-2 tsp in the large ones), then I filled them so they were level with the pan. I baked the mini sized ones 10 minutes, and the large ones for 15 minutes. I just removed them from the pans with a spoon and put them in a covered dish to keep them warm at the table. Everyone loved them! One note, though, make sure you butter or oil the cups really well even if you have non-stick pans. I have non-stick pans and did not do that good enough in the larger pan – they stuck quite a bit. Also, I added a pinch of cream of tartar to the egg whites before beating them – Bobby Flay says that helps stabilize them when you fold them into the batter. Ours turned out so light and fluffy, and we didn’t miss the sugar at all! Thanks for this great wholesome recipe!
Richellle @ The Carolina Clipper
July 9, 2012 at 10:13 amThis is a great suggestion as I don’t want to buy the special pan either…
Lee
July 9, 2012 at 1:05 pmThank you! This is very helpful. I’ve got a small kitchen and try to avoid specialized pieces of equipment just because I’ve got no place to put them.
Jennifer
September 16, 2012 at 11:36 amThanks for this suggestion. I think this works well as a substitute for those of us who are space challenged. The only bad thing is that you don’t get that lovely brown fried look and taste. Although, maybe you could in a metal pan. I only have silicone.
Amanda B.
July 9, 2012 at 9:29 amI tried these in the cake pop maker and they turned out but it’s difficult to work fast enough…next time I would use a pastry bag to add the batter. I made about 15 of the balls and the rest using Alaine’s directions above. The muffin pans were much easier to deal with and just as tasty. Plus, my toddler doesn’t care what form it comes in yet as long as she can dip it in maple syrup (or any other dip for that matter!) Thanks for sharing your success Alaine!!
Rebecca
July 9, 2012 at 10:19 amHas anybody made this with a different sort of flour? My son can only have rice flour and I desperately need some new recipes for him.
Karen
July 9, 2012 at 11:01 amRebecca, if you have a successful rice flour waffle recipe, that should work for Ebelskivers. Just make sure you grease your pan very well. I find that rice flour is pretty sticky.
I found a rusty old cast iron ebelskiver pan at a yard sale that my brother sandblasted for me and I reseasoned. I love it! Thanks for the whole-wheat recipe.
Assistant to 100 Days (Jill)
July 9, 2012 at 10:16 pmHi Rebecca. Can he have oats? My husband is gluten free and I have had success with some of the breakfast recipes substituting gluten free oats for the whole wheat flour (1:1). I just do it in my blender to grind the oats to a finer consistency. Good luck. Jill
Misty
July 9, 2012 at 6:59 pmWondering if anyone has tried these with a veggie filling instead of the fruit. My kids love crepes with sauted mushrooms and goat cheese and I’m wondering how something like that would go with this idea.
Dc
July 10, 2012 at 3:21 amI have lived in Denmark now for 17 years. Here is a gluten free version that works out ok, not as good as wheat but still good.
Gluten free Aebleskiver.
4dl buttermilk mixed with 240g glutenfree flour (I use a mix of rice, buckwheat, oat) ½tsp baking soda, 1Tsp sugar or natural sweetner, 1/4 tsp salt, 3 egg yolks. Add 50g marg/butter melted or use an oil. Let rest ½ an hour. Fold in 3 egg whites that have been whisked until stiff but not too dry. When baking in the pan add a little bit of fat in some form as these need to be fried.
andrea
July 10, 2012 at 11:09 amLisa–you inspired me to dig out our pan that we got 3 years ago and never used! I made these last night and they were a hit. Thanks for the recipe and esp for the video!
Jennifer
July 12, 2012 at 11:05 amAlways wanted to try these, thanks!
Angelica
July 16, 2012 at 1:03 amLiving in Japan, I see these pans used ALOT for sweet & savory dishes. A favorite food here is takoyaki or octopus balls. THough they are not my cup of tea, I’m sure you can add a different protein or vegetable inside to make this a great lunch food too. I’d think about omitting the honey since it may make the dough too sweet.
Carrie
July 16, 2012 at 9:39 amwe ate these growing up because we lived next to a danish town where you can buy plates of them at their festival every year. originally, aebelskivers were filled with apples, hence “apple pancakes.” I have to say though, that my mom never filled them with anything, we just enjoyed jam or syrup on them. Her recipe calls for buttermilk, and they are so light and fluffy. We love using cast iron to make them, and she also turns them with a knitting needle! :) Can’t wait to try the healthier variation.
Tara
July 16, 2012 at 1:51 pmI grew up eating aebleskivers all the time as a kid. We rarely filled them, and they were perfectly fine plain. It was nice to grab a handful on the way out to the bus when I was running late. I found a pan at a thrift store while I was in college, so it was super cheap.
You can definitely freeze these, although they are better fresh. They are a bit more time consuming than pancakes but not by much. It’s so nice to see the recipes being passed around!
Annabelle
July 20, 2012 at 11:14 pmI ate these so much as a kid. My mom is Danish and would cook them weekend mornings. She turned them with a knitting needle. When Mom moved to the US from Denmark in the 70s, you couldn’t buy an aebleskiver pan in the States so my grandmother sent us one, priority airmail; I still remember that it cost $100! Thanks for a great recipe and bringing back such wonderful memories!
Chris McQ.
July 30, 2012 at 8:51 amI tried making these this morning. I had some challenges, but overall I find them to be very yummy.
My challenges: 1 – I definitely didn’t whip the egg whites enough (blender on high), so I’m sure my consistency was a little off.
2) I made my first few batches on medium heat, but I found that the outsides were really really browning up too much, so I lowered the heat to about a 3 (previous setting 5). The issue there was they didn’t seem to cook all the way through.
I’ve sampled a few and they were delicious. My “stuffing” that I used was diced peaches and all natural strawberry jam. Really good.
Jennifer
September 16, 2012 at 11:40 amThese are great. I made mine in the oven per another readers suggestion and they came out delicious. My babysitter makes muffins with the kids a lot, but apparently they get refered to as cupcakes. So now my daughter has christened these breakfast cupcakes.
Kim
September 18, 2012 at 1:51 pmThese look greatbut I am wondering if there is a way to make them eggless? My youngest is allergic to eggs but I know he would love these.
Assistant to 100 Days (Jill)
September 29, 2012 at 9:31 pmHi Kim. If you do an internet search, you can probably find some egg replacement options. I know I often hear about using flaxseed and water, but, I do not know the exact measurements. Jill
nancy
November 5, 2012 at 8:05 amlike this web site- great!
Simone
November 12, 2012 at 1:41 pmI’m Danish, and in my family these are only made for Christmas. We also don’t fill them with anything, but do eat them with powered sugar and jelly. To me if you only get them once or twice a year it’s okay it make them as is, unless ofcourse there is an allergy.
We always look forward to Æbleskiver in our house in December.
kate
November 20, 2012 at 11:09 amcan these be made and frozen?
Assistant to 100 Days (Jill)
December 4, 2012 at 1:44 pmYes, I don’t see why not. Jill
Judi
December 14, 2012 at 11:20 amTrying these this weekend. I was wondering what that cast iron pan that my friend gave me is for!! Now I know!! Just need to season it and I am good to go!!
Thanks…Again!!!
Irene
December 15, 2012 at 11:16 pmIf you are interested, Arne who opened the first Aebelskiver restaurant in Solvang, CA developed an electric Aebelskiver pan that really makes cooking them so much easier. The kids have all moved out, but we often pull it out when they are visiting and you can even make them on the table and serve them right off the grill. Here’s the link: http://aebleskiver.com/electricpan.html
Hope you enjoy it and while there take a look around his website. He has lots of great tips there.
Lili S
December 22, 2012 at 1:25 pmI made these this morning filled with bananas and chocolate hazelnut butter (nutella) and the family LOVED them. First batch was a bit rough, but then i got the hang of them. This recipe is definitely a keeper.
Amy Breshears
February 12, 2013 at 3:59 pmThese look so good! Now I just have to find that darn pan I bought and NEVER used!
Erika
March 11, 2013 at 6:47 pmI just found your sight, I absolutely love it! Thank you so much for all the time and effort you put into sharing better food. And thank you everyone else who comment on how the recipes turn out, myself & a daughter are newly gluten free so it’s hard to figure out what to cook.
Jana
March 18, 2013 at 2:09 pmDo you have to use whole milk? Would almond milk work?
Assistant to 100 Days (Amy)
March 25, 2013 at 11:20 amHi Jana. Almond or coconut milk should work just fine. ~Amy
Cecilia
March 26, 2013 at 3:07 pmHi, would this work using a cakepop maker?
Assistant to 100 Days (Amy)
March 27, 2013 at 9:28 amHi Cecilia. I would think so. Try it and let us know! ~Amy
Kathy
April 21, 2013 at 10:19 amIf your pan is new and not super-well seasoned, you will need significantly more butter to be able to turn these without the outer layer cooking to the pan.
Sara
July 8, 2013 at 8:57 amThank you so much for this Aebleskiver recipe! I’ve been eating these since I was a kid and I can’t wait to try this healthier recipe!!!
Isabel Lau
July 8, 2013 at 11:43 amIs it possible to use this special pan on a glasstop cooking surface?
Assistant to 100 Days (Amy)
July 9, 2013 at 11:10 amHi Isabel. I would think so but that is not something we have tried. ~Amy
Heather
September 8, 2013 at 1:57 pmWould these freeze at all?
Assistant to 100 Days (Amy)
September 10, 2013 at 8:09 amHi Heather. Sure, you can freeze these! ~Amy
Ashley
September 8, 2013 at 4:26 pmHer 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!
Assistant to 100 Days (Amy)
September 10, 2013 at 8:25 amHi Ashley. The butter will keep the batter from sticking. The cast iron pan is seasoned and ready to go. :) ~Amy
Ashley
September 10, 2013 at 10:05 amThanks, 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.
Lisa
September 11, 2013 at 12:54 pmYes, 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!
Zainab
September 8, 2013 at 11:14 pmwhat would be a good butter substitute? I’m not vegan but I don’t eat butter
and thanks for the awesome recipe
Assistant to 100 Days (Amy)
September 10, 2013 at 9:26 amHi. We typically substitute butter with coconut oil. ~Amy
Heidi H
September 15, 2013 at 11:25 amLove 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.
sgejji
September 23, 2013 at 9:30 pmWe’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.
Sagami
September 28, 2013 at 9:21 pmThanks for sharing this awesome recipe. The pancakes were yummy and super delicious. My kids loved too.
Elle
October 21, 2013 at 2:01 pmThis sounds delicious! Is their a way to make these without the pan?
Assistant to 100 Days (Amy)
October 22, 2013 at 3:53 pmHi Elle. Hmm, I don’t know how that would work. :) ~Amy
Cassie
January 21, 2014 at 9:27 amI wonder if you could use a muffin tin and bake them instead?
Assistant to 100 Days (Amy)
January 23, 2014 at 11:37 amHi there Cassie. If you try it, let us know. ~Amy
Angi MW
January 11, 2014 at 10:33 amHi there, are these similar to a dutch baby? Just wondering if you’ve made those with WW flour successfully?
Assistant to 100 Days (Amy)
January 15, 2014 at 4:41 pmHi Angi. Not sure what a dutch baby is but these are made with whole wheat. ~Amy
LM J
January 21, 2014 at 12:11 pmI 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!
Cheryl S.
February 23, 2014 at 4:47 pmOkay, finally successfully made. Whew! And a bunch are freezing. How do you recommend reheating for best results?
Assistant to 100 Days (Amy)
February 24, 2014 at 4:56 pmHi Cheryl. Thaw them in the fridge overnight. I like to reheat in the oven with some loose tin foil covering them. ~Amy
June
March 12, 2014 at 9:52 amOn what temp would you reheat them?
Assistant to 100 Days (Amy)
March 22, 2014 at 12:50 pmHi June. I reheat at 325 until warm through. ~Amy
Dar
June 15, 2014 at 11:02 amJust made these for Father’s Day and even the picky teenager approved! Thank you!
Tracy @ The UnCoordinated Mommy
July 8, 2014 at 12:26 pmI 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! :)
Assistant to 100 Days (Amy)
July 10, 2014 at 5:39 pmHi Tracy. We’ve not tried but I don’t see why that wouldn’t work. ~Amy
lea
December 13, 2014 at 10:22 amI make a different recipe for these all the time. I would think it would work for this recipe too.
Susie
October 9, 2014 at 8:25 amAttempting to use a cake pop maker today. It was cheaper than the special pan.
Heather Bee
October 11, 2014 at 9:14 pmHey Susie, how well did the cake pop maker work :)?
Akibrew
October 12, 2014 at 5:00 pmHelp
What is the baking temperature and how long?
Amy Taylor (comment moderator)
October 15, 2014 at 10:02 amHi. These are made stove-top.
Julia
October 27, 2014 at 2:15 pmUGH!!! 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!
Grace
November 5, 2014 at 1:44 pmLoved 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.
Denise
December 2, 2014 at 2:31 pmLove 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.
becki
January 11, 2015 at 7:44 pmMy 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.
Michelle
January 22, 2015 at 11:18 amCould you use frozen fruit in these or do you think fresh is best?
Amy Taylor (comment moderator)
January 26, 2015 at 10:33 amHi Michelle. Frozen fruit will work, too.
Sarah
March 7, 2015 at 4:36 pmHello!!! Just saw this recipe and I was wondering if you could use it for mini pancakes in a mini muffin tin?
Amy Taylor (comment moderator)
March 10, 2015 at 12:45 pmHi Sarah. That’s not something we’ve tried. Let us know if you do.
Barbara
June 24, 2015 at 7:02 pmI was thinking the samething. I have a small kitchen and do not have room for more stuff
Beccah Larsen
April 24, 2015 at 10:28 amDo you think you can substitute the milk with coconut? For a dairy free alternative? Thanks!
Amy Taylor (comment moderator)
April 27, 2015 at 4:45 pmYes, you can. :)
Tonya
June 25, 2015 at 12:36 amWhat is song you have playing on the video? I like it and also want to try these Ebelskivers.
Amy Taylor (comment moderator)
June 28, 2015 at 10:45 pmHi. The song is “Beautiful Day” by Ryan Huston.
Tonya
July 5, 2015 at 3:47 pmThank you so much. i really like the song!
Kirsten
August 31, 2015 at 2:43 pmI’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. :)
cassie
January 29, 2016 at 11:00 amused 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!
jessie
February 17, 2016 at 6:49 pmI 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 :)
DeeAnna
February 21, 2016 at 6:08 pmThank 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.
Marcy
February 26, 2016 at 5:46 pmI just got my pan today,,, planning on making them on Sunday…. can’t wait!!
Becca
March 15, 2016 at 1:12 pmI 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!!!
Fon
July 31, 2016 at 6:47 pmThank you posting this recipe so now we have a healthy breakfast.
Meg
October 25, 2016 at 3:22 pmCan you use a cupcake tin for this instead of the Ebelskiver pan?
Amy Taylor (comment moderator)
November 4, 2016 at 11:24 amHi there. Turning them would be the difficult issue. If you give it a go, let us know.
Catia torrent
January 29, 2017 at 9:35 amWe love making ebelskivers!!
Anne
May 12, 2017 at 10:17 pmIf you want to make a savory seafood version of filled pancakes, try Japanese takoyaki! Delicious!
D.
May 13, 2017 at 7:15 amWhat if you used a muffin pan and baked them, would that work?
Sarah Smith
June 26, 2017 at 8:44 pmEbelskivers are also great prepared with gluten free flour!
Afsoon
November 25, 2017 at 10:01 amJust made this for breakfast this morning and everyone liked it. Thank you so much!