By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
353 cal · 30 min
Danish Æbleskiver
Recipe GLPR5f7b5c95310e52
Æbleskiver are traditional Danish round pancakes made fluffy with baking powder and baking soda, creating a delightfully puffy interior. These spherical treats are cooked in a special æbleskiver pan until golden and are commonly served dusted with powdered sugar and accompanied by jam or apple compote. Perfect for breakfast, brunch, or a light dessert.
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Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 egg yolks
2 egg whites
2 cups buttermilk
1 stick plus 4 tablespoons melted butter
Directions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
In a separate bowl, whisk the egg yolks with the buttermilk and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are acceptable.
In a clean bowl, beat the egg whites until stiff peaks form, being careful not to overbeat.
Gently fold the beaten egg whites into the batter in two additions, preserving as much airiness as possible.
Heat an æbleskiver pan or takoyaki pan over medium heat, lightly greasing each hemisphere with butter.
Fill each mold about two-thirds full with batter and cook until the bottoms are golden brown, approximately 2–3 minutes.
Using a skewer or wooden toothpick, gently rotate each æbleskiver to expose the uncooked batter to the heat and cook for another 2–3 minutes.
Continue rotating every 1–2 minutes until the æbleskiver are golden brown all over and cooked through, about 8–10 minutes total per batch.
Transfer finished æbleskiver to a serving plate and keep warm while cooking remaining batches.
Dust with powdered sugar before serving, and accompany with jam, apple compote, or other desired toppings.
Comments
Æbleskiver requires a specialty pan you won't find at Harris Teeter, Food Lion, or Walmart—you'll need to order online or hit a kitchenware shop, a real friction point for a weeknight dinner. All other ingredients are pantry staples available everywhere, and the cost per serving is under $1 since the recipe relies on eggs, flour, and butter. The stated 30 minutes ignores warming the pan and the actual turning technique: count on 45 minutes total for someone new to the shape. These are best eaten immediately while hot and puffy, so plan for same-night service only, though they're more of a dessert or breakfast crowd-pleaser than a family dinner entrée.
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