Danish spherical pancake puffs, crisp outside and fluffy within — a beloved Christmas treat served with jam and icing sugar.
Æbleskiver are uniquely Danish — spherical pancake puffs cooked in a special cast-iron pan with round wells. The batter is poured in and rotated with a skewer as it cooks, creating a perfectly round puff that is crisp outside and pillowy within. They are a Christmas tradition eaten in December, served with raspberry jam and dusted with icing sugar. The word means 'apple slices', reflecting an old version made with apples inside.
Serves 4
Mix flour, baking powder, sugar, salt and cardamom. Stir in egg yolks, buttermilk and melted butter.
Whisk egg whites to stiff peaks. Fold gently into batter.
Heat æbleskiver pan over medium heat. Brush each well generously with butter.
Fill each well almost to the top with batter. When the bottom is set and edges bubble (about 2 minutes), use a skewer to rotate each puff 90 degrees. Rotate again to close the sphere. Cook 2 more minutes until cooked through.
Dust with icing sugar and serve with raspberry jam on the side.
The rotation technique takes practice — a bamboo skewer or knitting needle works well.
Keep the heat medium — too hot burns the outside before the inside cooks.
Fold a piece of apple or marzipan inside before rotating for a traditional version.
Fill with Nutella or apple compote instead of serving plain.
Use a regular frying pan for American-style pancake balls (less authentic, easier).
Best eaten fresh. Can be reheated in the oven at 160°C for 5 minutes.
Æbleskiver have been made in Denmark since at least the 17th century. According to legend, they were first made by Viking warriors who used their dented battle shields as a makeshift pan.
Yes, an æbleskiver pan (available in Scandinavian shops and online) is essential for the spherical shape.
Per serving · 4 servings total
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