Aebleskivers

The reason to head to California’s Central Coast wine country isn’t for the award-winning pinot noir. It’s to go to Solvang for a piping hot pile of aebleskivers. The quirky Danish town set among the rolling, grapevine-lined hills is only a few blocks long, but it bursts at the seams with charm. Danish shops, restaurants and bakeries line the streets, and there’s a small replica windmill in the center of town. It feels Disneyesque—without the hefty ticket price.

Admittedly, this is the only place I’ve ever had aebleskivers, but it’s a rite of passage for anyone who’s in the area. For those who aren’t, the only way to try them is often by making them at home. The recipe requires a special pan and some patience, but both are easy to find.

What are aebleskivers?

Aebleskivers are a beloved Danish pancake treat that dates back centuries. The name means “apple slices,” a nod to early versions that contained bits of apple at the center, though today’s fluffy pancake balls don’t usually contain fruit inside.

They’re made by pouring batter into the round wells of a special pan, and flipping them as they cook to create the signature spherical shape. Traditional aebleskiver pans are well-seasoned and made of cast iron, though you can also find aluminum pans and some with nonstick coating. Cast-iron pans tend to retain heat better, so there’s not much fussing with the temperature controls while cooking the pancake balls.

In Denmark, they’re often served around the holidays, but trust me when I say that serving hot aebleskivers with powdered sugar, syrup or jam will put a smile on anyone’s face any time of year.

Aebleskivers Ingredients

• Wet ingredients: As with most pancake recipes, this batter contains eggs, buttermilk, melted butter and vanilla extract. You’ll separate the eggs, using the yolks in the main batter. Whisk the egg whites until stiff peaks form and fold them into the batter after the dry ingredients.
• Dry ingredients: All-purpose flour adds structure; baking powder and baking soda give the pancake balls their rise; and sugar and salt are used as seasonings. Ground cardamom is optional, but it adds a hint of citrusy spice that feels very Nordic.
• Optional toppings: Confectioners’ sugar, maple syrup or your favorite jam are perfect accompaniments to these round pancakes.

Directions

Step 1: Start the batter

In a large bowl, whisk the egg yolks, buttermilk, melted butter and vanilla extract until they’re blended. In another bowl, whisk the flour, baking powder, sugar, baking soda, salt and cardamom, if you’re using it. Stir the dry ingredients into the egg mixture just until they’re moistened.

Step 2: Add the beaten egg whites

In a small bowl, beat the egg whites on high speed until they’re stiff but not dry.

With a rubber spatula, gently stir a quarter of the egg whites into the batter. Fold in the remaining egg whites.

Editor’s Tip: The difference between stiff and soft peaks is that stiff peaks don’t fall immediately when you lift the whisk out of the bowl. Stiff peaks come after soft peaks.

Step 3: Cook the pancakes

Place a greased aebleskiver pan over medium heat. In batches, pour 2 tablespoons of batter into each cup. Cook them until bubbles on top begin to pop and the bottoms are golden brown. Turn them, then cook them until the second side is golden brown.

Serve aebleskivers warm with confectioners’ sugar and maple syrup.

Editor’s Tip: The key to cooking these evenly on all sides is to rotate the balls as they brown. It’s almost better to do three or four quarter-turns, which ensures an even golden color all the way around. Chopsticks are particularly good tools for rotating the balls, but a fork or spoon works equally well.

Aebleskivers Variations

• Add citrus zest or spice: A bit of fresh lemon or orange zest adds just enough zing to the aebleskivers. A pinch of cinnamon or nutmeg would taste excellent.
• Stuff them: Add a teaspoon of Nutella, cooked apple or peach pie filling, applesauce or jam in the divet of the pancake ball before the first turn.
• Drizzle chocolate or caramel: Instead of (or in addition to) maple syrup, drizzle the aebleskivers with chocolate or caramel sauce.
• Cinnamon-sugar them: Roll the warm aebleskivers first in melted butter, and then in cinnamon sugar for a spin reminiscent of churros.
• Make savory aebleskivers: Because this pancake batter isn’t super sweet, it make a great vehicle for savory fillings. Add diced ham and shredded cheese, a small cube of cream cheese, a dab of pimiento cheese, or pizza sauce and mozzarella to the core before the final turns.

How to Store Aebleskivers

Aebleskivers are best served warm, straight from the pan. If there are leftovers, simply store them as you would pancakes: in an airtight container in the refrigerator for up to three days. Reheat them in the oven, microwave or air fryer.

Can you freeze aebleskivers?

Aebleskivers will last up to three months in the freezer. Freeze cooled pancakes between layers of waxed paper in a freezer container. To reheat them, place them on an ungreased baking sheet, cover them with foil, and reheat them in a preheated 375°F oven until they’re heated through, 5 to 10 minutes. Or place them on a microwave-safe plate and microwave them on high until they’re heated through, 45 to 90 seconds.

Aebleskivers Tips

Why are my aebleskivers sticking to the pan?

Aebleskivers might stick to the pan if it’s not greased well or if it’s not hot enough. If using a cast-iron pan, make sure it’s seasoned well. Preheating the pan before cooking the pancakes is essential; if it’s too cool, the pancakes might stick. Adding enough butter or oil to the pan will ensure the aebleskivers move around easily for each turn.

Why are my aebleskivers raw inside?

If the pan is too hot, the outsides of the aebleskivers might cook too quickly, leaving the insides raw. Keep the pan at a steady medium heat, if possible; you may need to adjust according to your stovetop. You can also keep the balls in the pan and keep turning them to make sure they cook all the way through.

Why are my aebleskivers hollow inside?

Aebleskivers will look hollow as you start cooking them, but as long as there’s enough batter, it should fill in the gaps as you turn them. If they’re still hollow when finished, you may not have added enough batter in the pan. To start, make sure the batter goes almost all the way to the top of the well. Danes will sometimes fill in the hole with a bit more batter before turning them if it looks like there isn’t enough.

How should you serve aebleskivers?

Like pancakes, aebleskivers aren’t super sweet, which is why they’re often served with fruit jams or syrup. They’re a fun finger food—no utensils needed—so serve them in a big pile in the middle of the table with confectioners’ sugar, syrups, jams, applesauce, chocolate, whipped cream or other favorite pancake toppings. Let everyone add sauces and jams to their own plates and dip away!