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Æbleskiver Danish pancake balls dusted with powdered sugar
Traditional Danish pancake puffs with jam

Æbleskiver: Danish Pancake Puffs

Author: Flavelo
Recipes Cakes and Desserts
A staple of the Danish Christmas season, these spherical pancake puffs are distinct for their airy, souffle-like texture. Unlike standard pancakes, the batter relies on whipped egg whites, trapping air bubbles that expand in the special pan's heat to create light, fluffy spheres.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 20 servings
🔥 Calories 125 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Æbleskiver pan (specialty pan with round wells)
  • Electric mixer
  • Skewer or knitting needle (for turning)
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Separate the eggs. Whip the egg whites until stiff peaks form.

Tip: A clean, grease-free bowl ensures stiff peaks. This trapped air lifts the batter physically.
2 ✓

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Tip: Mixing dry ingredients ensures the leavening agent is evenly distributed.
3 ✓

Whisk egg yolks with milk, melted (slightly cooled) butter, vanilla, and lemon zest. Pour into the flour mixture and mix until smooth.

Tip: If the butter is scorching hot, it might scramble the eggs.
4 ✓

Fold the egg whites into the batter in two batches: stir in the first half to lighten the batter, then gently fold in the rest to preserve volume.

Tip: Use a spatula and wide motions to keep those air bubbles intact.
5 ✓

Heat the Æbleskiver pan over medium heat. Brush wells with butter and fill about 3/4 full.

Tip: Overfilling causes mess; underfilling results in flat balls.
6 ✓

When edges set, use a skewer to turn them 90 degrees. Let cook, then turn completely over to form a sphere. Cook until golden all around.

Tip: The liquid batter flows into the void during turning, creating the round shape.
7 ✓

Dust with powdered sugar and serve with jam.

Tip: Best served immediately as they densify upon standing.

Recipe FAQ

Why do they collapse?
You likely removed them too soon while the center was raw, or the egg whites were deflated during mixing. Be gentle and patient.
I don't have the pan!
You really need the pan for the sphere shape, but you can cook the batter as regular pancakes in a skillet—the taste is the same.

Ingredients

  • 2 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 large Eggs
  • 1 cup Milk
  • 3 1/2 tbsp Butter (melted, plus more for pan)
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Zest
  • 1/4 cup Powdered Sugar (for dusting)