Aebleskiver Recipe

These small balls of mouthwatering goodness from Denmark are an absolute winner for Christmas gatherings or to fill up hungry boys (and their parents). Similar to a pancake, aebleskiver are traditionally served with jam and a sprinkling of icing sugar throughout the Christmas period. We think they’re perfect for any time of year!

Legend has it that aebleskiver date back to the time of the Vikings, when after a hard fought battle, the Vikings returned to their ship to recover and cook pancakes over the fire using their shields that were dented from battle. Whether or not this is true, we will never know as it is lost in thousands of years of Danish folklore.

Around two weeks before Christmas, many Danish families begin the great baking period where they spend countless hours cooking their favourite recipes that have been handed down from generation to generation. Aebleskiver (meaning apple slices) is one of these and although the original recipe contained little pieces of apple, today’s recipe is typically baked without.

For this recipe, you will need to use an aebleskiver pan, which can be purchased online or at selected kitchen stores. We think it’s worth the investment (but we’re biased because they taste so good).

Aebleskiver pan Danish Pancake


60 grams butter (melted) plus extra for cooking

2 cups plain (all-purpose) flour

2 teaspoons baking powder

2 cups buttermilk

pinch of salt

3 eggs (separate yolk and white)

2 tablespoons caster sugar


Melt butter and place to the side to cool.

Mix the egg yolks with the flour, baking powder, buttermilk, and salt until smooth. Add the cooled butter and mix. Set aside this batter for 30 minutes so the baking powder will do its thing.

In a separate clean, dry bowl, beat the egg whites and sugar until they are fluffy and stiff.

Then use a wooden spoon (or similar) to slowly fold the egg white mixture through the batter.

To cook

Heat the aebleskiver pan on medium heat and add a small piece of butter to each hole.

Fill each hole nearly to the top with batter.

When the bottom starts to brown slightly and is firm, turn the aebleskiver 90 degrees (so half of it is sticking out of the pan). Traditionally the Danes use a knitting needle to turn the aebleskiver but if you don’t have one handy (like us), then use a metal or wooden skewer.

Continue cooking and turning until they are a full ball shape and have a light brown crust all over. They are fully cooked when the knitting needle or skewer comes out clean when stuck in the middle.

Serve your aebleskiver warm with jam and icing sugar.


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