Aebleskiver Danish Pancake Balls
Delight your taste buds with Aebleskiver, the delectable Danish pancake balls that are crispy on the outside, fluffy on the inside, and irresistibly charming! This traditional Scandinavian treat is a must-try for breakfast or brunch, made with a light and airy batter enriched with buttermilk and whipped egg whites for the perfect texture. Cooked in a signature aebleskiver pan, these bite-sized pancake spheres are golden-brown and flawlessly round, thanks to a unique flipping technique. Serve them warm, dusted with powdered sugar and a side of jam or syrup for dipping, and enjoy a playful twist on classic pancakes. Whether you’re hosting a cozy family brunch or exploring international flavors, these Danish pancake balls are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 cups Buttermilk
- 2 Eggs, separated
- 4 tablespoons Unsalted butter, melted
- 1 tablespoon Vegetable oil or melted butter (for greasing the pan)
- Powdered sugar (optional, for dusting)
- Jam or syrup (optional, for serving)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, egg yolks, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
In a clean, dry bowl, beat the egg whites using a hand mixer or stand mixer until stiff peaks form.
Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate them. The batter should be light and airy.
Heat an aebleskiver pan over medium heat and lightly grease each well with vegetable oil or melted butter.
Spoon about 1 to 1.5 tablespoons of batter into each well, filling them about three-quarters full.
Cook for 1–2 minutes, or until the edges begin to set and bubbles appear on the surface. Use a skewer, chopstick, or fork to gently flip each pancake ball halfway, allowing the uncooked batter to flow into the bottom of the well. Cook for another 1–2 minutes, rotating occasionally to ensure even cooking and a round shape.
Remove the aebleskiver from the pan and keep warm. Repeat with the remaining batter, greasing the pan as needed.
Dust the finished aebleskiver with powdered sugar and serve warm with jam or syrup on the side.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 258.6 g | 94% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 69.8 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 612 mg | 47% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
