Aebleskivers Danish Pancakes
Delight your taste buds with Aebleskivers, the pillowy Danish pancakes that are as fun to make as they are to eat! These bite-sized treats boast a lightly crisp exterior and a tender, fluffy interior, achieved by folding airy, stiffly beaten egg whites into the batter. Traditionally cooked in a special aebleskiver pan, these spherical pancakes can be filled with a burst of sweetness like jam, fresh fruit, or even gooey chocolate chips, making each one a delightful surprise. Finished with a dusting of powdered sugar and served with syrup or your favorite toppings, they’re perfect for breakfast, brunch, or dessert. Whether you’re embracing their Scandinavian roots or experimenting with your own fillings, these golden bites are sure to impress and satisfy!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cups buttermilk
- 2 eggs, separated
- 3 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil or additional melted butter (for greasing the pan)
- 0.5 cups jam, fruit, or chocolate chips (optional, for filling)
- 2 tablespoons powdered sugar (optional, for garnish)
- 0.25 cups syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
In a separate bowl, combine the buttermilk, egg yolks, and melted butter, mixing thoroughly.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
In another clean bowl, beat the egg whites with an electric mixer or a whisk until stiff peaks form. Gently fold the egg whites into the batter to keep it light and airy.
Place an aebleskiver pan over medium heat and allow it to preheat for a few minutes. Once hot, lightly grease each well with vegetable oil or melted butter.
Fill each well of the pan about halfway with batter. If using fillings (jam, fruit, or chocolate chips), add a small amount in the center of each well, then cover with more batter to seal the filling.
Cook until the edges of the pancakes begin to set and the bottoms are golden brown, about 1–2 minutes. Using a skewer or fork, gently flip each pancake over to cook the other side for another 1–2 minutes until golden and fully cooked through.
Remove the aebleskivers from the pan and transfer to a plate. Keep warm by covering with foil while you cook the remaining batter.
Dust the finished aebleskivers with powdered sugar if desired, and serve warm with syrup or additional fillings on the side.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 148.8 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 364 mg | 28% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 850 mg | 18% | |
*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.
