Danish Æbleskiver

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When I was growing up, it was customary for my dad to make æbleskiver for the family after we returned home from church. We’ve got a bit of Danish in our heritage and I look forward to carrying on this tradition within my family.

They are sort of like tiny pancake puffs. They are light and fluffy, and taste similar to crepes.

Growing up, my brother, sister and I would change out of our church clothes as my dad started getting things together in the kitchen. He’s the master æbleskiver maker.

We would sit in the three chairs that pulled up to the peninsula in the kitchen and wait for the first batch to come out of the pan. But always, before taking the first bite, we had to cut it in half to make sure the inside was cooked. 

Once my dad had gone through a batch or two, he is able to get the cooking temperature right.

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We would spread on a pat of butter, sprinkle with powdered sugar, and let the feasting begin. 

Fact: it’s impossible to eat æbleskiver and walk away hungry.

These are filling little monsters that melt in your mouth.

Recipe (this is a half recipe, double for full recipe)
1 cup buttermilk
1 cup flour
2 eggs (3 eggs for full recipe)
1/2 t. baking powder
1/4 t. salt
1/2 t. baking soda
1 t. granulated sugar
(you will need a æbleskiver pan and crisco as well)

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Separate eggs. Beat egg whites until light and fluffy using a whisk. Set aside. 

In another bowl beat yolks and buttermilk. Add remaining ingredients to this bowl.
After well mixed, fold in egg whites.

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Egg whites should look like a cloud

Heat æbleskiver pan over medium to medium/high heat (it’s tricky at first but practice will help you find the right temperature). Place about 1 teaspoon of crisco in each cup of the pan. Once hot, drop 1/8 cup batter into each cup. Allow to cook for a bit, then use a toothpick or skewer to flip over. Make sure to add more crisco to each cup before cooking a new batch. 

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After you have consumed one too many, you may be so inclined to take a nap. 

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Some people put jam into the center of the æbleskiver, but I prefer them without. Just sprinkle some powdered sugar on top, and you’ll wonder why you haven’t tried these before. 

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Comments (60)

  1. Posted April 10, 2014

    My grandma used to make these for me – they’re delicious and a cat nap is definitely needed afterwards – what a charmer :o) Xx

    Makeup by Candlelight

  2. Posted April 10, 2014
  3. Posted April 10, 2014

    Well i am Danish and can honestly say, that your recipe is very authentic! In some parts of Denmark it’s normal to put prunes in the center, but to me, that’s just wrong! In my family we usually dip them in jam, powdered sugar or granulated sugar and eat them mostly around christmas time.

    • Kate says
      Posted April 10, 2014

      well thank you! 🙂

  4. Posted April 10, 2014

    My husband and I got an ebliskiver pan and recipe book for our wedding! Sadly, it has only been used a few times since then- I am eager to try out your recipe with buttermilk and egg whites ( ingredients which differ from the one in the Williams Sonoma cookbook).

  5. Posted April 10, 2014

    Aww. A Grits appearance 😀 Thanks for the recipe. I wonder if they have that kind of pan at Bed, Bath, and Beyond or if I would have to special order one on the internet?

  6. Miranda says
    Posted April 10, 2014

    OMG… Im so pleased to see this – because Im from Denmark !! Yes we call them Æbleskiver like you said and normally we only eat them at Christmas time. You can buy them in the supermarket from around October/November and until January. After that they are pretty hard to find. Naturally you can make your owns 🙂
    I like them with sugar and jam – but on the side so you dip them in it. Yummy…. taste so great and yes you tend to eat WAY to many 🙂 ha ha.. but they are so worth it !

  7. Posted April 10, 2014

    This sounds great Nice to see …cookbook offering clear and simple recipes with easily obtained ingredients as an antidote to some of what’s out there.
    Los Angeles Personal Chef

  8. Posted April 10, 2014

    Such a joy to see aebleskiver in my feed this morning. I lived in Denmark for a year and these little guys are a Danish mascot in my little head. If you’re interested in another lovely Danish tradition, check out how the Danes do birthdays! (Maybe you already know). They wake up the birthday girl with singing, a decorated table, and birthday breakfast! So wonderful 🙂

    • Kate says
      Posted April 10, 2014

      Sounds cute!

  9. Haley says
    Posted April 10, 2014

    My sister-in-law introduced my family to these. They’re delicious! I’ve also learned that if you can’t find an aebleskiver pan then the Babycakes cake pop maker works well also – and you don’t have to worry about flipping them. They do turn out smaller though in the cake pop maker. We also sometimes fill them with Nutella. Yummy!! Anyway, great post!

  10. Posted April 10, 2014

    I am half Danish and we ate these all the time! Love them!

  11. Posted April 10, 2014

    THESE. ARE. MY. FAVORITE!!! yeah for our Danish blood 🙂 My new obsession is chopping up apples with cinnamon and sugar and putting a few in the middle — put down half the batter, apples, top it off…and YUM!!

    I’m also super curious what tool y’all use to flip them!! We had a metal knitting needle that is always used! So random, but it’s the aebleskiver needle. ha

    • Kate says
      Posted April 10, 2014

      That sounds AMAZING

    • Kelley says
      Posted April 11, 2014

      Our grandmother always used an old fashioned hat pin. I got a hat pin from my mom when she gave me my first aebleskiver pan!

  12. treesy says
    Posted April 10, 2014

    What a fun post. If you’re ever in the mood to take a vacation to Oregon, try to plan it around the Scandinavian Festival that takes place every year in Junction City, OR (right outside of Eugene). It’s usually the first week or 2 in August and takes place on a Thurs-Sunday, with each day focusing on a particular Scandinavian country. This year, Danish Day falls on Saturday, August 9th. There is no entry fee or fee for the entertainment, visitors only pay for food items and craft items. There is a church that has an Aebleskiver booth that always has the LONGEST line! But so worth it. Another popular food item are the Swedish Meat Pies. Check out http://www.scandinavianfestival.com for more info. This year is the 54th year of the Festival!

    Your post reminded me how much I miss the festival (we relocated from Oregon to Kentucky 3 years ago) so I thought I’d share it with you.

  13. Posted April 10, 2014

    These look incredible! My mouth is watering.

  14. Christy says
    Posted April 10, 2014

    I’ve never has an æbleskive before but it looks really good. Quick question, do you use All Purpose or Self Rising flour? Thanks!

    • Kate says
      Posted April 10, 2014

      I used all purpose!

  15. Noel M says
    Posted April 10, 2014

    Love this! Trader Joes makes a frozen version of these which are pretty tasty. They have a little lemon zest in them though.

  16. Robin says
    Posted April 10, 2014

    LOVE aebleskiver. My mum always made them with little bits of apple tossed in cinnamon sugar in the middle. They were always a favourite for sleepovers since no one else’s mums made them 🙂

  17. tort(e) says
    Posted April 10, 2014

    where would one get an aebleskiver pan? these look pretty amazing…

  18. Posted April 10, 2014

    No Danish blood here. Just some Norwegian, Dutch and Indonesian!
    Looks somewhat like the ‘poffertjes’ we have in The Netherlands. We even use the same pan for it.

  19. Posted April 10, 2014

    They look yummy. If I can find the pan, I’ll have to try this recipe.

    I love the cat….looks so happy.

  20. Posted April 10, 2014

    The food of my people! Dipped in jam and applesauce. Yummy!!

  21. Posted April 10, 2014

    I lived in Denmark for a while and I LOVE æbleskiver!! Thanks for posting a recipe, now I need to make some 🙂

  22. Sara says
    Posted April 10, 2014

    My dad makes these all the time – there was a large Danish population where he grew up in Wisconsin and he learned from his mother, who learned from her friend’s mother, and so on and so forth. We eat them with a little bit of butter and jam (just dipped, not filled). Fun fact: my grandmother’s friend always said the traditional tool used to flip them is a knitting needle! Works like a charm, so now there is always one in my kitchen utensil drawer 🙂

    • Kelley says
      Posted April 11, 2014

      Where in WI? That’s where our grandparents (who taught her dad) are from!

    • Sara says
      Posted April 14, 2014

      Oh how funny! Racine, WI… They have always had a strong Danish heritage there, so even though we’re Dutch and not Danish, I grew up with a strong love for things like aebelskivers and the ever-famous kringle.

  23. atout says
    Posted April 10, 2014

    We’re Danish as well and aebleskivers are my very favorite thing! I love seeing the different family variations of the recipe. We always add a bit of cardamon to ours and melted butter. I will have to try your version out!

  24. Theresa says
    Posted April 10, 2014

    I can’t read your blog and stay healthy 🙂 First Snappers… now this 🙂

    • Kate says
      Posted April 10, 2014

      I hear ya sister!

  25. Posted April 10, 2014

    They look amazing! May have to buy the special pan!

  26. HoPe says
    Posted April 10, 2014

    Ahh they look so good. Love the shot of Grits at the end! My kitten LOVES sleeping on the back of our couch.

  27. Posted April 10, 2014

    Those sound delicious…. but I can hardly handle how ADORABLE Grits looks in that photo! Silly kitty….
    – Michelle

  28. Posted April 10, 2014

    These look so good! I bet they would be devine dipped in Nutella!

  29. Sage says
    Posted April 10, 2014

    THOSE look incredibly tasty!! Thank you so much for sharing!!


  30. Posted April 11, 2014

    These look fabulous! I love revamping recipes that I made as a kid with my dad. We always made the fluffiest pancakes together and its a memory I can’t wait to recreate with my fam.

  31. Posted April 11, 2014

    These look really good! But how in the world do you pronounce the name?

    • Posted April 11, 2014

      My Danish family pronounces it two different ways. Half say able-skee-ver and the other half say ebble-skiver.

  32. Crystal says
    Posted April 11, 2014

    Pan is ordered! Can’t wait to try these for breakfast Tuesday morning. 🙂 Thanks for sharing!

  33. mellis says
    Posted April 11, 2014

    My husband got a pan like that for Christmas one year while working in Denmark. Now I finally know what to use it for! Thank you.

  34. Posted April 11, 2014

    There’s a Danish Village in CA called Solvang. I’m not sure how many of the restaurants are still serving truly authentic Danish grub… but, The Little Mermaid used to have the most perfectly round, perfectly light but crisp from all the butter on the outside æbleskiver. MMM!

  35. Posted April 11, 2014

    Next time you’re in Chicago, check out http://chicago.menupages.com/restaurants/42-degrees-n-latitude/
    Theirs are filled with berries and white and dark chocolate, and are ridiculously delish…. 😉

  36. Posted April 11, 2014

    I love your gorgeous cat!

  37. Posted April 12, 2014

    Love these. You can also find the pan at campchef.com.

  38. Posted April 12, 2014

    These look so gsdfjkasdj….oops, pardon my drool…

    I love that picture of you cat. Just want to snuggle him!

  39. Posted April 12, 2014

    Ha ha, love a good cat nap after breakfast!

    Hi Kate,
    Thank you for your continued quality posts and tutorials. I linked your fishtail braid instructions on my blog today at thefancyb.blogspot.com.
    Thanks again for all the great hair-spiration!

  40. Posted April 15, 2014

    Those look amazing! We use a pan like that to make pancake balls with rasberries or blackberries in the middle! sooo good.

  41. Posted April 15, 2014

    There is a version of these made in southern India called appam which is an eggless salty version made using rice powder instead of flour. I would surely try out this sweet version, looks delicious.

  42. Posted April 15, 2014

    Yum! I love that most cultures have a pancake that is particular to them. These look fantastic and I’ll have to give them a try!

  43. Posted April 15, 2014

    After my surgery, I ate it. I had used tummy tuck surgery.

  44. Erika says
    Posted April 20, 2014

    Grew up with my Danish grandmother making these. Haven’t made them in years… Thanks for the reminder!

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    Posted April 22, 2014

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  46. Lisa says
    Posted July 23, 2014

    I also am half Danish, my husband and I bought a 30 hole commercial pan, and make them around our area at farmer’s market, and church. Yes a Christmas tradition. I love them, and we eat with butter and syrup, but when we make them for the public, we serve with jam, and powdered sugar, and syrup. LOVE,LOVE,LOVE. We also met to Danes in the Minneapolis area, and they have made a 12 hole pan, it’s great. Also if you buy an oil can, and put your oil in there, one pump is just about perfect. Enjoy your blog,

    • Brie says
      Posted April 20, 2017

      Hi Lisa I was hoping you could share with me where you bought your 30 hole commercial pan. Really appreciate the help 🙂

  47. Posted March 2, 2017

    Looks somewhat like the ‘poffertjes’ we have in The Netherlands. We even use the same pan for it.