For anyone not familiar with these little round pancakes, Ebelskivers hail from Denmark. The fluffy, light balls of pancake dough ooze with fillings ranging from savoury to sweet and are the breakfast of choice when the grandgirls sleep over. In a bid to have at least a hint of protein for breakfast, Nana insists that they have a helping or two of cheddar-cheese-and-bacon filled Ebelskivers before embarking on the Nutella-filled versions.

Finely chopped steamed spinach, lemon curd, jam, or a single raspberry or blueberry also make great fillings. The possibilities are endless.

You’ll need a dedicated ebelskiver pan, and skewers to flip the half-baked rounds. At first, I found the flipping process to be a bit messy, but the trick is to keep rotating the round ball until all sides are uniformly golden and crispy. There is no need for syrup, though a dusting of confectioners’ sugar doesn’t go amiss with the sweet fillings.

Try them! I bet you’ll love them as much as we do.


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Originally from Denmark, these fluffy, light balls of pancake dough can be filled with anything from finely chopped steamed spinach, cheddar cheese, bacon, lemon curd, jam to a solitary raspberry or blueberry. The possibilities are endless. Syrup is not needed, but a dusting of confectioners’ sugar is welcome on the sweeter versions.

  • Yield: Makes approximately 50 pancakes 1x


  • 280 g or 2 1/3 c unbleached all-purpose flour
  • 2/3 tsp salt
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp granulated sugar
  • 560 g or 2 1/3 c buttermilk
  • 4 large eggs, separated
  • 127 g or 4 oz unsalted butter, melted


  1. In a large bowl, whisk together the flour, salt, baking powder, baking soda and granulated sugar.
  2. In a small bowl, whisk together the buttermilk and egg yolks. Whisk the buttermilk mixture into the dry ingredients until well combined; the batter will be lumpy.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff, but not dry, peaks form (2–3 minutes). Using a silicone or rubber spatula, fold the egg whites into the batter.
  4. Add ½ tsp melted butter to each well of an ebelskiver pan. Heat the pan over medium heat until the butter begins to foam. Add 1 tbsp of batter and 1 tsp of filling, then top with another 1 tbsp of batter. Cook until the bottoms are crispy and golden (2–3 minutes). Using a skewer, flip the pancake rounds over and cook on the other side until golden and crispy (another 2–3 minutes). Serve immediately.
  5. Repeat with the remaining batter and filling.


Ebelskiver pans and skewers are readily available on Amazon. 

  • Author: Helen Kain