Blueberry Ebelskiver Belskiver Danish Filled Pancake
Discover the magic of Blueberry Ebelskiver—a delightful take on traditional Danish filled pancakes that are as fun to make as they are to eat! Featuring a light and fluffy batter enriched with buttermilk, these bite-sized treats are expertly filled with sweet blueberry preserves (or fresh, lightly sugared blueberries) for a burst of fruity goodness in every bite. Cooked in a specialized ebelskiver pan for their signature golden, spherical shape, these pancakes are perfect for breakfast, brunch, or even dessert. Finished with a dusting of powdered sugar, they’re an elegant yet playful dish that’s sure to impress. Easy to prepare in just 30 minutes, this recipe is a crowd-pleaser for any occasion. Try these irresistible Danish-style pancakes today and elevate your pancake game!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup buttermilk
- 2 whole large eggs
- 2 tablespoons unsalted butter, melted
- 0.5 cup blueberry preserves (or fresh blueberries combined with sugar)
- 1 tablespoon unsalted butter (for greasing the pan)
- 2 tablespoons powdered sugar (for garnish)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the buttermilk, eggs, and melted butter. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat an ebelskiver pan over medium heat. Lightly grease each well with the 1 tablespoon of unsalted butter using a pastry brush or paper towel.
Spoon about 1 tablespoon of batter into each well of the pan.
Add about 1/2 teaspoon of blueberry preserves (or a small amount of sweetened fresh blueberries) to the center of the batter in each well.
Cover the preserves with an additional 1 tablespoon of batter, ensuring the filling is fully enclosed.
Cook for about 2-3 minutes, or until the bottoms of the pancakes are golden brown and starting to set.
Carefully flip each pancake using a skewer or toothpick. Cook the other side for an additional 1-2 minutes until fully cooked and golden on both sides.
Remove the ebelskivers from the pan and repeat the process with the remaining batter, greasing the wells as needed.
Once all the ebelskivers are cooked, dust them with powdered sugar and serve warm. Enjoy!
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 112.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 374 mg | 29% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 665 mg | 14% | |
*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.
