Dessert · Scandinavian

Aebleskiver (Danish Pancake Balls)

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · June 25, 2026

These golden little pancake spheres are crisp outside, soft and custardy inside, and lightly perfumed with cardamom. You do need a special dimpled pan, but once you get the hang of the turning trick they come together fast. Dust with powdered sugar and serve with jam for a treat that feels special with almost no effort.

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Aebleskiver (Danish Pancake Balls)

Why you'll love this

  • Crisp shell, soft custardy middle, in every bite.
  • Warm cardamom flavor makes them feel festive.
  • Batter can rest while you do other things.
  • A fun, hands-on cook that kids love to help turn.

EveryDayMeal recipe

Aebleskiver (Danish Pancake Balls)

Prep
15m
Cook
20m
Total
65m
Serves
6
Level
Medium

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 3 eggs, separated
  • 2 cups buttermilk
  • butter, for greasing
  • powdered sugar, for dusting
  • raspberry jam, for serving

Equipment

  • aebleskiver pan
  • large mixing bowl
  • whisk
  • hand or stand mixer
  • wooden skewer or knitting needle

Instructions

  1. In a large bowl, whisk together the flour, salt, sugar, baking powder, and cardamom so the leavening and spice are evenly spread before any liquid goes in.
  2. Separate the eggs, dropping the yolks into the flour mixture and saving the whites in a clean bowl. Pour in the buttermilk and whisk until the batter is smooth with no dry streaks.
  3. Cover the bowl and chill the batter for about 30 minutes. This rest relaxes the flour and gives you tender, not rubbery, pancake balls.
  4. Beat the egg whites with a hand or stand mixer until they hold stiff peaks, which is what makes the aebleskiver puff and turn light. Gently fold them into the batter in a few additions so you keep all that air.
  5. Heat the aebleskiver pan over medium heat until a drop of water sizzles. Brush each well with butter, then fill each almost to the top with batter.
  6. When the edges look set and firm, slide a wooden skewer or knitting needle into the rim and turn each ball about a quarter turn. Keep turning every minute or so as more batter cooks and flows down, building round, golden brown spheres.
  7. Lift the aebleskiver out once they are deep golden all over and cooked through, then dust with powdered sugar and serve hot with raspberry jam.

Tips from the kitchen

  • Keep the heat at medium and patient: too hot and the outsides burn before the centers set.
  • Use a thin skewer or knitting needle rather than a fork; it slips in cleanly and lets you spin the balls without tearing them.
  • Test the very first one and break it open to check the center is fully cooked before committing to a full batch.

Estimated nutrition per serving: 230 cal · 8g protein · 35g carbs · 6g fat

Make it your own

  • Swap the raspberry jam for apple butter or lingonberry preserves.
  • Tuck a small piece of apple or a dab of jam into each well before topping with batter for a filled center.
  • Use cultured milk in place of buttermilk if that is what you have.

Storing & make-ahead

Best eaten fresh and hot. Store leftovers in an airtight container in the fridge up to 2 days and reheat in a 325F oven for a few minutes to crisp them back up. The unbaked batter (before folding in whites) keeps refrigerated overnight; beat and fold fresh whites just before cooking.

Good to know

Can I make aebleskiver without the special pan?
Not really. The dimpled aebleskiver pan is what creates the signature round shape. A standard skillet will just give you flat pancakes.
Why did mine come out dense?
Usually the egg whites were not beaten stiff enough or were over-folded, knocking out the air. Beat to firm peaks and fold gently.
How full should I fill each well?
Almost to the top. The batter rises and you will fold more in as you turn, so a generous fill helps build a full sphere.
Are these sweet enough for dessert?
The batter is only lightly sweet, so the powdered sugar and jam do the heavy lifting. Add a little extra sugar to the batter if you like them sweeter.

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