Danish Aebleskiver – A fun, bite-sized classic danish breakfast! Light and fluffy pancake batter cooked in an aebleskiver pan until brown. Perfect with apple filling or drizzled with maple syrup!
I’m so excited to finally have gotten to make aebleskiver! Back in November, I stumbled across an aebleskiver pan at Homegoods and got so excited about it. I had seen them online and had been dying to try making these little pancake bites but let’s be honest, buying the pan is something I would never remember to do. Finally, after many months of seeing the aebleskiver pan in my kitchen, I pulled it out to use! I paired these pancake bites with bacon and some melting potatoes and it was the perfect meal!
The secret to making these pancake bites so puffy and light is whipping the egg whites. This step is a must! You can also fill the aebleskiver with a little bit of fruit too but I just topped mine with powdered sugar and honey plus I dipped them in warm raspberry sauce! Some other great toppings are maple syrup, icing, blueberry sauce, etc. The possibilities are endless!
Tips on danish aebleskiver recipe
- Make sure you get an aebleskiver pan! I used THIS one!
- Be sure to season your aebleskiver pan before use too according to the instructions that come with your pan.
Danish Aebleskiver - A fun, bite-sized classic danish breakfast! Light and fluffy pancake batter cooked in an aebleskiver pan until brown. Perfect with apple filling or drizzled with maple syrup!
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups buttermilk
- 3 eggs seperated
In a stand mixer, beat egg whites until soft peaks form. In a separate mixing bowl, sift together flour, baking soda, and salt. Add in buttermilk and egg yolks. Mix until well combined. Fold in egg whites. Do not over mix.
Heat aebleskiver pan over medium heat, greasing each cup with a bit of butter or oil. Fill each cup 2/3 of the way up with the pancake batter. Cook until the edges start to firm before turning with a skewer 90 degrees. Batter should flow from the middle into the pan.
Once that side has cooked, pour a little more batter into the hole in the area that hasn't been cooked and turn another 90 degrees so that side can cook.
Continue to turn until all sides are golden brown before removing from pan and serving.
Looking for more pancake recipes?
Make sure to check out these recipes from other bloggers:
Peanut Butter Banana Pancakes from Who Needs a Cape?
Chocolate Pancakes with Raspberry Sauce from An Affair from the Heart
Lemon Poppyseed Pancake Muffins from Life Currents