Aebleskiver Recipe – Round Danish Pancakes

November 29, 2020Van
Blog post

Prep time: 13 minutes

Cook time: 15 minutes

Serves: 48 - 1.5 inch Aebleskiver


Aebleskiver are a traditional Danish dessert or snack – in Denmark they are eaten most often in the winter time.  These are pretty rare to find in restaurants in the U.S. –  but if you happen to be in California – take a day trip to Solvang, it’s a beautiful and quaint Danish Village just a little north of Los Angeles, there are several cafes and restaurants that serve aebleskiver there. Aebleskiver are light, fluffy and have a lovely golden crust on the outside – they are best described as a mix between a pancake and donut hole. You’ll need to use an Aebleskiver or takoyaki pan, they are pretty quick and easy to make once you get the hang of it. You can serve it with your favorite jam or you can actually add a little bit of jam or small chopped up apple pieces to the center of the aebleskiver batter while your cooking them.


Watch this short video by Carol Petersen on how to cook and rotate aebleskiver in the special pan
Aebleskiver Recipe - Round Danish Pancakes

I used this takoyaki pan (purchase here) to make aebleskiverAebleskiver Recipe - Round Danish Pancakes

Aebleskiver Recipe - Round Danish Pancakes

Aebleskiver Recipe - Round Danish Pancakes

Print Recipe

Aebleskiver Recipe - Round Danish Pancakes

  • Prep time: 13 minutes
  • Cook time: 15 minutes
  • Serves: 48 - 1.5 inch Aebleskiver


  • 2 Cups All Purpose Flour
  • 2¼ Cups Buttermilk, (or 2 Cups Milk + 2 Tablespoons Milk + 2 Tablespoons White Vinegar)
  • 2 Large Eggs
  • 3 Tablespoons Granulated Sugar
  • 4 Tablespoons Salted Butter, melted
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Vanilla Extract
  • Oil to coat the pan
  • Jam for serving
  • Powdered Sugar for dusting
  • Aebleskiver / Takoyaki Non-Stick Pan
  • 2 Skewers


  • 1)

    Pour 2¼ Cups Buttermilk, 2 Large Eggs, 1 Teaspoon Vanilla Extract and 4 Tablespoons melted Salted Butter into a blender and blend on medium speed for 1 minute (instead of a blender, you can also hand whisk vigorously for several minutes, it should look foamy and bubbly). In a large mixing bowl, add 2 Cups All Purpose Flour, 3 Tablespoons Granulated Sugar, 2 Teaspoons Baking Powder, ½ Teaspoon Baking Soda and stir with a whisk to combine well. Pour in the buttermilk mixture and stir until there are no lumps, let the batter rest for 10 minutes.

  • 2)

    Heat the aebleskiver pan on med-low to medium heat and brush oil into each mold. Once the pan is hot, pour batter to fill 95% of the mold. The pan should be hot enough that you hear sizzling. You’ll be rotating the Aebleskivers about 3 times to get that perfectly round shape. When you see small bubbles in the batter, use two skewers to rotate them about half way up, then continue to rotate until the aebleskivers are golden brown. (Watch Carol Peterson, the owner of The Solvang Restaurant, demonstrate how to cook & rotate them here) Brush more oil to each mold before cooking more aebleskiver. Serve immediately with your favorite jam and a dusting of powdered sugar. Enjoy!

↓ Supplies to make this recipe ↓


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