Æbleskiver: Delicious Danish Pancake Balls

If you’re looking to bring a taste of Scandinavian tradition into your kitchen, Danish Pancake Balls—known as Æbleskiver—are an absolute must-try! These delightful, fluffy spheres are a beloved treat in Denmark, especially during Christmas time, but they’re perfect any time you crave a cozy homemade bite. Soft, slightly crisp on the outside, and tender inside, Danish Pancake Balls are a charming cross between a pancake and a doughnut, making them irresistible for both breakfast and dessert lovers.

At SofyaRecipes, founded by Chicago-born culinary expert Sofya Petrova, we celebrate global flavors made accessible to every home cook. With a deep passion for transforming everyday ingredients into extraordinary dishes, Sofya inspires confidence in kitchens around the world. Let’s dive into creating these pillowy Danish treasures, and uncover some tips to make them even more spectacular.

Ingredients List

Here’s everything you’ll need for authentic Danish Pancake Balls:

• 2 cups (250g) all-purpose flour – creates the perfect tender structure

• 1 tsp baking powder – adds a gentle lift

• 1/2 tsp baking soda – ensures a light, airy interior

• 1/4 tsp salt – enhances all the sweet flavors

• 2 tbsp granulated sugar – just a touch for sweetness

• 2 large eggs, separated – yolks add richness; whipped whites add fluffiness

• 1 3/4 cups (415ml) buttermilk – for tang and tenderness

• 4 tbsp unsalted butter, melted and slightly cooled – adds richness

• 1 tsp vanilla extract – enhances overall flavor

• Butter or oil for greasing the pan

Optional Fillings: Raspberry jam, Nutella, apple butter, lemon curd, cinnamon sugar, chocolate chips

Pro Tip: Using buttermilk is key—it reacts with baking soda to create an extra-light texture. Add a hint of cardamom or cinnamon for a cozy flavor twist that’s perfect for winter gatherings.

Timing

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Compared to making traditional pancakes, Danish Pancake Balls require just a little more time for flipping but deliver so much more fun and excitement to your breakfast table.

Step-by-Step Instructions

1. Prepare Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. This ensures even distribution of all leavening agents for a perfect rise.

2. Mix Wet Ingredients

In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla extract. Make sure the butter is only slightly warm so it doesn’t cook the eggs.

3. Combine Wet and Dry

Gently stir the wet mixture into the dry ingredients. Mix until just combined—some lumps are okay and actually help keep the texture tender.

4. Beat Egg Whites

In a clean, dry bowl, beat egg whites until stiff peaks form. Gently fold them into the batter to maintain as much air as possible, giving the pancake balls their characteristic fluffiness.

5. Heat the Æbleskiver Pan

Heat your specialized Danish pancake ball pan over medium heat. Brush each cavity with melted butter or a light neutral oil, such as canola or grapeseed.

6. Fill the Cavities

Fill each hole about 3/4 full with batter. If adding fillings like jam, chocolate, or apple butter, add a small spoonful in the center and top it with a bit more batter to seal.

7. Flip and Cook

After about 2 minutes, when the edges start to set and the underside is golden, use a skewer, knitting needle, or thin chopstick to gently rotate each ball a quarter turn. Keep turning every minute to ensure even browning and create a beautifully round ball. The full cooking process takes about 6–7 minutes.

8. Serve

Transfer the cooked Danish Pancake Balls to a plate lined with a paper towel. Dust generously with powdered sugar. Serve immediately while warm and fluffy!

Optional Garnish: A drizzle of maple syrup, a sprinkle of cinnamon sugar, or a side of fresh berry compote.

Nutritional Information (Per 3 Pancake Balls)

• Calories: 180

• Total Fat: 8g

• Saturated Fat: 4g

• Carbohydrates: 22g

• Sugars: 4g

• Protein: 5g

• Sodium: 180mg

Values may vary depending on fillings and toppings.

Healthier Alternatives

Want to make your Danish Pancake Balls a little healthier?

• Whole wheat flour: Substitute half of the all-purpose flour for extra fiber and nutrients.

• Coconut sugar: A lower glycemic option that pairs wonderfully with warm spices.

• Greek yogurt: Replace half the buttermilk with plain Greek yogurt for added protein and creaminess.

• Non-dairy milk: Use almond milk, oat milk, or soy milk plus 1 tbsp lemon juice to mimic buttermilk.

• Add-ins: Fold in blueberries or shredded coconut for a natural sweetness boost.

Want more nutritious pancake ideas? Check out our Mini Dutch Baby Pancakes for another fluffy, better-for-you treat!

Serving Suggestions

• Traditional Danish Style: Serve with raspberry jam and a thick dusting of powdered sugar.

• Breakfast Board: Pair with a platter of fresh berries, whipped cream, maple syrup, and crispy bacon.

• Dessert Version: Stuff with Nutella or apple butter, then drizzle with caramel sauce and top with toasted pecans.

• Holiday Table: Arrange on a festive platter alongside hot cocoa or mulled wine.

• Savory Twist: Omit sugar and vanilla, fill with herbed goat cheese and smoked salmon, and serve with a dill yogurt sauce.

Hosting Tip: Set up a “pancake ball bar” with different fillings and toppings so everyone can customize their own!

Common Mistakes to Avoid

• Overmixing the Batter: Causes gluten development and leads to tough, rubbery balls.

• Skipping the Pan Grease: Each cavity must be greased well or the batter will stick.

• Not Rotating Early Enough: Rotate while the batter is still slightly wet for the best round shape.

• Overfilling: Filling to the top limits their ability to puff and spin; 3/4 full is the sweet spot.

• High Heat: Too hot and they’ll burn outside before cooking inside—medium heat is ideal.

Storing Tips

• Room Temperature: Store leftover Danish Pancake Balls in an airtight container for up to 1 day.

• Refrigerate: Store in the fridge for up to 3 days.

• Freeze: Freeze pancake balls individually, then store them in a zip-top bag. To reheat, bake at 300°F for about 8–10 minutes.

Pro Tip: Place a damp paper towel over them before microwaving to maintain moisture.

Need more baking magic? Try our Nutella Bars—a rich and satisfying companion to these fluffy pancake treats!

Conclusion

Danish Pancake Balls bring warmth, tradition, and a little playfulness to your table. Whether you enjoy them simply dusted with powdered sugar or filled with luscious jams and chocolates, these delightful bites are sure to become a favorite. Plus, they’re a fantastic project for family brunches, festive holiday gatherings, or cozy weekend mornings.

Did you make these? Drop a comment below, share your variations, and tag us @SofyaRecipes on Instagram. Let’s spread the joy of baking, one Danish Pancake Ball at a time!

FAQs

Do I need a special pan? Yes! An Æbleskiver pan with rounded cavities is essential to form the traditional ball shape.

Can I make Danish Pancake Balls without filling? Absolutely. They’re delicious plain, served with syrup, or just dusted with powdered sugar.

Can I make them gluten-free? Yes. Substitute the flour with a 1:1 gluten-free baking blend for great results.

Can I prepare the batter ahead of time? You can mix the batter in advance, but for best fluffiness, beat and fold in the egg whites just before cooking.

What’s the best way to flip them? Use a knitting needle, skewer, or thin chopstick to rotate them a quarter turn every minute for a perfectly round result.

Can I make savory versions? Definitely! Omit sugar and vanilla, and fill with cheese, ham, or even sautéed mushrooms for a savory twist on Danish Pancake Balls.