Stuffed Pancake Puffs

Filled Pancake Puffs (via Puff pancakes Today I am extra, extra excited because we have two pretty awesome things to share with you. First, a recipe for filled puff pancakes. Yes, little pillowy pancakes that get stuffed with all sorts of delicious things. You might recognize these, as they are sometimes called aebleskivers or appleskives, but I don’t think my recipe is in any way an authentic Danish recipe since I am not Danish. So I feel like puff pancakes sums it up well. 🙂

Stonewall Kitchen jams and saucesBut what’s the second thing? Good, you’re paying attention and not completely distracted by the PHOTOS OF TINY PANCAKES. 🙂 The second thing is we got to work with Stonewall Kitchen on this post, and they are currently in the midst of celebrating their 25th anniversary. As a fellow business owner (although our business is much smaller, I must admit), I can’t imagine how great it must feel to get to 25 years – what a cool milestone! And they are celebrating by giving away lots of fun stuff. I’ll tell you more at the end of the post, promise. But first, let’s make some puff pancakes with Stonewall Kitchen.

Pancake puff recipeStuffed Pancake Puffs, makes around 20 to 22 (easily enough for 3-5 people)
Loosely adapted from the recipe found on the back of my Stonewall Kitchen pancake puff pan

1 1/4 cups all purpose flour
1 tablespoon granulated sugar
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
3 eggs, divided
1/2 teaspoon vanilla extract
1 cup buttermilk
fillings – more on this below

In a medium size mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a large mixing bowl, whisk together the egg yolks, vanilla extract, and buttermilk. Then in the bowl of a stand mixer, or with an electric mixer, beat the egg whites until very foamy, soft peaks form.

Add the dry mixture to the buttermilk mixture and stir until just combined; a few small lumps are OK. Then use a rubber spatula to fold the egg whites into the batter. You want to fold in just until they are combined; don’t over mix.

Jams and saucesHeat your pancake puff pan over low/medium heat. Once warmed gently, spray with nonstick cooking spray (I hold my pan over the sink as I do this so any excess can roll off), and fill each hole with one tablespoon of batter. Then add a teaspoon of filling and cover with just a bit more batter (about 1/2 tablespoon or a little less). Allow to cook for a couple minutes, then use a small wooden chopstick or the end of a wooden spoon to gently flip each pancake puff. If you’ve never made these before, this is honestly just as easy as flipping a pancake – might take you a time or two to get the hang of it, but it’s an imprecise and easy thing to do once you try. 🙂 Do use a wooden chopstick or other small wooden stick to turn these so you don’t scrape the coating of the pan in the process. Once flipped, allow each puff to cook for another couple of minutes. After your first batch, check one to make sure they are cooking through all the way and adjust your heat if needed before starting the next batch.

My pan and fillings are from Stonewall Kitchen. I used raspberry peach champagne jam, blueberry rhubarb, mango peach, strawberry vanilla, lemon curd, dark chocolate toffee sauce, and their creamy peanut butter. They were pretty much all AMAZING; I couldn’t even pick a favorite if I tried. 🙂 But you can use any kind of jam, jelly, sauce, or nut butter that you prefer.

Puff pancakes Easy filled pancake recipeYou can brush these with a little melted butter or dust them with powdered sugar if you’re really feeling fancy.

Two quick notes about this recipe. First, you can swap out 1/4 cup of the flour for cocoa if you want to make chocolate pancake puffs. I did this and especially liked it paired with the peanut butter. Second, yes you really should divide the eggs and whip the egg whites. Don’t skip that step. I tried a batch where I did this and just whisked in the eggs all together without dividing and whipping the whites, and although it worked, they were not nearly as puffy as my other batch. The overall texture just wasn’t as good. It’s worth the extra step, trust me.

So about that Stonewall Kitchen anniversary giveaway – I promised details, and here they are. Over the next two weeks, they are giving away an adorable picnic tote with all sorts of picnic essentials, created by Maine-based Sea Bags and valued at $350! There will be two winners a week! Check it out here. All you have to do to enter is visit the website and enter your name and email. Good luck! xo. Emma

Credits // Author and Photography: Emma Chapman.

  • Trip to Maine should be in your future!! It is a lovely place to visit.

  • I know exactly what you mean! To me, it’s kind of like any specific kitchen item (waffle iron, wok, panini press, etc.) if it’s something you’d use fairly regularly then it’s worth it but if not then it just takes up space in your kitchen.

    Now that I’ve got a pan my next plan is to make savory puffs, so I’ve got a dinner options (although probably somewhat indulgent as it will probably involve cheese).



  • Yes! I really want to visit the east coast a lot more in life. I’ve really only ever been to NYC, and no where else on the east coast yet. I hear good things about the beaches, lobster rolls, etc. 🙂 It’s def an area of the world that is on my list.


  • is there any other way i can make puff pancakes without this pan? i can’t find it in my country 🙁

  • Poffertjes!!
    That’s what we call these in Dutch. Even though we never fill them. Just eat them with butter and icing sugar. Sooo good.

    A squeeze bottle is even easier to use with the batter.

  • You’ve got to make savoury ones! They’re the biggest brunch hit!
    I’ve even put little cubes of brie inside mine and they are the best!

  • These look delicious! They remind me kind of like a filled donut! I might have to try these at some point, as they seem so quick to make!
    xo April | April Everyday

  • So fun that you’re making æbleskiver! I think you can translate it directly to “apple slices”, which doesn’t make any sense at all 😉 We love them here in Denmark, and eat a LOT of them in Christmas time, with jam and powdered sugar. I actually don’t think you can find a Dane who doesn’t like them 🙂

  • Good to hear! I was thinking brie and maybe a grape, or gruyere and a small sour apple slice. Also just herbs would probably be delicious. I’m excited to try savory ones next for sure!


  • Yes, as I was doing some quick research on these I noticed that it seemed to be a Christmas tradition for many people. So I may have to make them around the holidays for us as well just to join in. 🙂


  • Man these are the prettiest little things! I never thought to make something like that! I ‘ll definitely be making a vegan version of them soon 😀

  • Here in Brazil we have a bakery item very similar to these – we call it “Sonho”, or “Dream”. 😉

  • I remember when Elsie posted about aebleskivers a few years ago! These are delicious!

  • æbleskiver! 3 generations here in the US, making these. Your recipe is almost identical to ours (no vanilla).
    We make the æbleskiver without a filling, then split and fill with various jellies/jams or apple sauce at the table. (cooking with a moist filling tends to leave the interior doughy and it is not as easy to make a round ball like a pingpong ball). Based on the perimeter ring in your pictures, it looks as if you turned yours only once after filling.
    Our cooking method is quite so healthy as we also cook them with a generous amount of crisco in the same pan – essentially deep-fat frying the balls of batter, turning with a nutpick as soon as a crust starts to form. Turned this way, the batter should flow into the well as the æbleskiver is turned. This gives the round shape, with an almost hollow center.

  • Kammy-Thank you for the expert tips and advice! I can tell from your comment that you are passionate about these little guys and I LOVE that. I’m going to try your method of not filling them next time during cooking and just fill them at the table while we eat them. Sounds just as fun—although you won’t get the surprise element (like when you think you have a jam one and you take a bite and it’s lemon curd or chocolate!). Love so much how these are clearly a part of your family’s traditions together!


  • Actually that is called an aebleskiver pan (Danish) Those aren’t pancake puffs, they are aebleskiver’s. My family is from Denmark and we grew up eating aebleskiver’s. I still have my aebleskiver pan!

  • My Mom’s parents were from Sweden – they made Pleta, Swedish pancakes – that were similar and were yummy! Thanks so much for sharing the recipe!

  • Oh my! I will have to try these out when I get home they look so delicious and scrumptious!

  • You know? These remind me a lot of the Japanese food takoyaki (grilled octopus balls). Sometimes in Japan they have takoyaki parties at home and add whatever fillings they want to the batter (so instead of octopus one might use canned tuna, cheese and corn, etc.). Some of my friends would end the parties by using pancake filling and adding sweet fillings instead, also subbing the takoyaki sauce and mayo for syrup or honey. I’ll bet that could give you an alternate use for your appliance 🙂

  • These were one of my favourite things as a child. Only difference is we make them huge and here in Australia we call them pancake jaffles. Making them on a campfire in a cast iron jaffle maker is next level! And savoury fillings like vegemite and cheese are the bomb. Sounds disgusting but don’t knock it till you try it.

  • hmmm. I never thought of it that way, but guess I am passionate about these. At least once a year when I visit my parent’s, we have a aebleskiver /BYOB (bacon) party.
    Mom taught everyone with the slightest bit of interest and we can easily get 3 pans going with 2 rotating cooks (cooks drop out to eat) to feed all of the family and friends who are invited to drop by.

    *we have more pans & more cooks, but there is not enough room on the stovetop.
    **We did try the healthier style of cooking which we first saw in the Williams & Sonoma catalog, but they were not nearly as good as the deep-fried goodness that we grew up with.

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