Aebleskiver Danish Pancakes – Petite Danish pancake puffs made from fried batter make an absolutely stunning dessert. Plus, they’re a delight to indulge in, with or without the Nutella stuffing. These easy-to-customize, melt-in-your-mouth treats will surely become a new favorite on your sweet treat list. 🤩
It might sound like something from Ikea. However, aebleskiver means apple slices in Danish (not Swedish) because they were traditionally stuffed with apple slices. I like to get creative and break tradition, so Nutella is my stuffing of choice. 😜
An aebleskiver recipe falls somewhere between a pancake and a donut texture-wise, which is perfect for those days when you just can’t decide. They whip up quickly and always fly off the platter, regardless of whether you serve them for breakfast, brunch, a snack, or dessert.
Which Pan Works for Danish Pancakes Aebleskiver?
You’ll want a dedicated aebleskiver pan to get that small rounded shape just perfect. Fortunately, Amazon has them at a reasonable price. Or just look up aebleskiver, vitumbua, or takoyaki pan to find the perfect one.
If you can’t get your hands on one, though, you can use a regular frying pan. The shape will be different, but they’ll taste just as good.
Recipe Ingredients
- Batter Ingredients – Just like regular pancake batter, you’ll need flour, sugar, baking powder, eggs, milk, vanilla extract, and butter.
- Spices – I use nutmeg and grated orange zest, but you can certainly customize your spices. Cinnamon is also a good choice.
- Stuffing – Get ready to indulge because nothing says cozy pastry stuffing quite like Nutella! 🤎
How to Make Aebleskiver Danish Pancakes
Make the Batter
- Dry Ingredients – Combine all dry ingredients: flour, sugar, baking powder, nutmeg, and grated orange zest in a medium bowl. Set aside. (Photo 1)
- Wet Ingredients – Whisk eggs for about a minute, then gradually add milk and vanilla until thoroughly combined. (Photo 2)
- Combine the liquid ingredients and dry ingredients, a little at a time. Mix thoroughly. (Photo 3)
- Add Butter – Finally, add melted butter and fold it in. The mixture will be a little runny, but that’s ok. (Photo 4)
Cook the Aebeskiver
- Heat the aebleskiver pan over medium heat, add about ½ teaspoon of oil, and brush the holes with the oil. (A cast iron pan will also work.)
- Fill – Make sure the pan is hot enough before adding the batter. Fill each hole halfway (about a tablespoon of batter), then quickly add Nutella until it’s about ¾ of the way full. (Photos 5-6)
- Cook – Add more pancake mixture over the Nutella to cover each hole. Cook for 1-2 minutes until the bottom is golden brown. (Photo 7)
- Flip – When you see the batter getting bubbly, push the aebleskiver to the side of the pan. Then, gently and quickly flip it using a chopstick or fork. Two chopsticks make it easier.
- Final Step – Continue cooking on the other side until golden brown. Repeat until all the batter is used. (Photo 8)
- Serve – Let it cool slightly, dust with confectioner’s sugar, and serve.
Recipe Variations
- Get creative with the fillings. Cream cheese, jam, chocolate, peanut butter and jelly – you can fill these tiny pancakes with whatever floats your boat. 😎
- Make it gluten-free. Substitute all-purpose flour with a 1:1 gluten-free flour if you have gluten sensitivities.
- Skip the filling altogether. Leave aebleskiver unfilled and serve them topped with syrup, honey, jam, or powdered sugar.
- Traditional recipe. For a traditional Danish aebleskiver recipe, separate the eggs and add the egg yolks with the milk. Then, beat the egg whites until light and fluffy and stiff peaks form. Fold the beaten egg whites into the aebleskiver batter, and proceed with the instructions.
Tips and Tricks
- Grease your pan well. You may need to use a little more oil than what I’ve indicated here to coat every hole completely. That will keep the aebleskiver from sticking or tearing when flipping.
- How do you know when to flip an aebleskiver? Just like regular pancakes, you want to see little bubbles forming in the batter. Keep in mind the cooking area and pancake volume are small, so you won’t need more than just a couple of minutes on each side.
- Keep the temperature no higher than medium. Otherwise, you risk losing that golden brown finish and burning the aebleskiver. 💔
Make-Ahead Instructions
Aebleskivers are best fresh out of the pan, but you can make them ahead of time if you need to. Unfilled aebleskiver are best for making ahead as they don’t get soggy. To reheat them, I find a convection oven to be the best option, but you could pop them in the microwave for a few seconds.
Serving and Storage Instructions
Serve aebleskiver hot out of the pan dusted with powdered sugar. Feel free to offer your guests jam or syrup for drizzling or dipping.
If you have leftovers, refrigerate them in an airtight container for 3-5 days. To reheat them, a couple of seconds in the microwave or a couple of minutes in your toaster oven should do the trick.
What Goes With Aebleskiver Danish Pancakes
I love aebleskiver as a part of a nice big breakfast buffet alongside other sweet and savory offerings, like hashbrown breakfast casserole, turkey breakfast sausage, and cinnamon orange rolls. They also look beautiful on a breakfast charcuterie board. Be sure to serve them with something warm to drink, too, like hot coffee or ginger tea. 😍
More Perfect Pancake Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”xU7wMmHS” upload-date=”Mon Aug 06 2018 19:57:54 GMT+0000 (Coordinated Universal Time)” name=”Aebleskiver Danish Pancakes” description=”Aebleskiver Danish Pancakes – Little Danish pancake puffs, absolutely gorgeous and a delight in your mouth, with or without Nutella stuffing.”]
This blog post was originally published in August 2015 and has been updated with additional tips, new photos, and a video
Aebleskiver Danish Pancakes
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Ingredients
- 1 cup (120g) all-purpose flour
- 3 tablespoons (40g) sugar
- 1 teaspoon (5g) baking powder
- ½ teaspoon (1g) nutmeg or cinnamon
- ½ teaspoon (1g) grated orange zest (optional)
- 2 large eggs
- ¾ cup (180ml) whole milk
- ½ teaspoon (3ml) vanilla extract
- 3 tablespoons (42g) melted butter
- ½ cup (15g) Nutella (or more to taste)
Instructions
- Combine all dry ingredients in a bowl: flour, sugar, baking powder, nutmeg, and grated orange zest. Set aside.
- Whisk the egg for about a minute, then gradually whisk in the milk and vanilla until thoroughly combined.
- Pour the liquid mixture with dry ingredients, a little at a time. Mix until thoroughly combined.
- Finally, add melted butter and fold in. It will be a little runny, but that’s okay.
- Heat aebleskiver or fry pan on medium heat, add about ½ teaspoon or more of oil, and brush the wells with the oil.
- Make sure the pan is hot enough before adding the batter. Fill the wells about ½ full. Then quickly add about ¾ teaspoon of Nutella over the batter in each hole.
- Add more pancake mixture over the Nutella, filling each hole.
- Cook for 1-2 minutes until the bottom is golden brown. You should see the batter bubble, then gently push to the side of the pan and quickly flip them using two chopsticks or a fork. Continue cooking on the other side until golden brown.
- Repeat this process until all the batter is finished.
- Let them cool slightly, dust with confectioner’s sugar, and serve.
Tips & Notes:
- Grease your pan well. You may need to use more oil than I’ve indicated here to coat every hole completely. That will keep the aebleskiver from sticking or tearing when flipping.
- How do you know when to flip an aebleskiver? Like regular pancakes, you’ll see little bubbles forming in the batter. They’re small, so they cook fast.
- Keep the temperature no higher than medium. Otherwise, you risk burning the aebleskiver.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Signe says
Hey! I’m from Denmark and i eat æbleskiver every year, i looooove them so much! And great recipe you have!
They are originally eaten without filling and dipped in strawberry jam and powdered sugar, you should try it!
My family never actually make them at home, we just buy them frozen and heat them in the oven. But this year i’m definetly going to try your recipe!
ImmaculateBites says
Would definitely try it out Signe. Thanks for sharing your thoughts with us.
Ben says
Hi Dear,
Your recipes are an eye turner. I would love to try them too. However, I am unsure as to whether you go by the US, UK or Australian measurement units.
Awaiting your reply on this at the earliest. Your reply to my mail id shall also be greatly appreciated.
Thanks for bringing out such wonderful recipes. Always your fan…
ImmaculateBites says
Aww, thanks Ben! I go by U.S measurements. And I use standard measuring cups. Please do let me know if you have any more questions, regarding the recipes you would like to try.
andy says
Hello!
I loved this recipe! I want to try it so bad, i don’t have the pan but i was wondering if i could make it in a cake pop maker? if not then i can look for the pan and wait till it gets here to make them.
Thank you so much!
ImmaculateBites says
Hi Andy! I have never tried this with a cake pop maker, so can’t say for a fact if it is going to produce the same results. Please let me know If you do try them out. Thanks!
Vicki Scheele says
Tried it out and it worked perfect. put them in the oven 350 degrees for 15-20 min
Sarah says
Oh my gosh, I NEED this pan! I’m heading over to Amazon right now because these look amazing!
ImmaculateBites says
Thanks Sarah! They taste even better!
Phyllis says
Hi dear I am in love with your recipes. Quick question, do you know where I can get that pan? I live in Nigeria. Or is it possible to use a cupcake pan and pop it in an oven instead?
ImmaculateBites says
Sorry I don’t know for sure. It would work if popped in the oven. However, it would not have the same texture.
chioma says
Now, this is what I call beautiful and a kid’s delight. Off to look for this pan…hope I can afford it. Lol
Big kudos on this.
ImmaculateBites says
Thanks Chioma. Kids will definitely enjoy this.
Anne says
Omg this is adorable!!!!!! I really need one of those pans!!!!!
Katalina @ Peas & Peonies says
One word: FABULOUS! I am pinning this so I can make them later!
ImmaculateBites says
Thanks for pinning!
Kathryn says
I have had an Aebleskiver pan for about three years now and never used it! The only reason is because I don’t know if I can use it on my flat-top glass stove. Would you happen to know?
ImmaculateBites says
Sorry Kathryn, I don’t know for sure.
Nullacia says
Hello Ms. Imma! I have 2 questions for you….. 1) where can I find this pan?? 2) Do you have the recipe for rice puff puff? I remember eating those in Cameroon made by an haussa lady who was a family friend. I tried looking it up online and I came across a recipe and they used a device similar to this one to make them….. I tried recipe in a muffin pan and it was a disaster…… I have some pictures of it but I can’t figure out how to attach them here so I’ll leave them on your Facebook page. It would be awesome if you could help me out again with a recipe. Thanks 🙂
ImmaculateBites says
Hi Nullacia! I got mine from Amazon, they have different varieties- I got the non-stick one for under 20 bucks.
Have you checked out this recipe , I think this is the one you are looking for http://africanbites.com/?p=13521, let me know what you think. Thanks!
Nullacia says
How did I miss that??!! Will be trying these soon…. thanks 🙂
Christine says
We just got back from the Netherlands and these look very similar to poffertjes. right down to the nutella and the powdered sugar! I’m about to pull the trigger on a poffertjes pan and will be trying your recipe with it too!
ImmaculateBites says
Your not going to regret it Christine! Let me know if do.
Camilla says
What a fabulous job you made of these Aebleskiver, I’m half Danish and have only attempted them once one Christmas (which is when they’re traditionally eaten) and mine didn’t look half as good as yours. I have my mother’s old aebleskiver cast iron enamelled pan which is easy to over heat. I must go and practice some more:-)
ImmaculateBites says
Thanks Camilla! This batter makes it quite easy to turn. You are going to do fine.
Rachel @ Simple Seasonal says
What an amazing recipe and what an awesome pan thing! It’s totally going on my Amazon Wish List so I can make these.
Cristie says
Oh my goodness. These look so good. I need to get one of those pans!
Nagi@RecipeTinEats says
I so want one of those PANS!!! Totally jealous! Actually, you know, I have a similar one for a Japanese treat which has quite a similar recipe called Tayaki. I think I can use your recipe using that pan!
Amazing photos. Pinning and sharing!!