Making Aebleskiver

Aebleskiver Recipe (via A Beautiful Mess) On a recent trip my friend, Cayt, introduced me to Aebleskiver (also called filled pancakes). I was so excited that I purchased a pan immediately. Jeremy and I have been trying different flavors and variations for a month or so. It's been super fun. Here are a few of my favorite fillings: Aebleskiver filling ideasNutella was an obvious choice. I also love mixing local jams with brie. Any kind of peanut butter or almond butter is amazing, and lemon curd was my surprise favorite! Gluten Free Aebleskiver RecipeI make a gluten free version at home with Pamela's Baking Mix (our favorite!) and then add flavors to each mix. Here is a recipe if you want to try making your own. My version is similar, with the gluten free mix replacing most of the ingredients, except eggs, milk and butter. Aebleskiver flavor ideas My favorite flavor combinations (so far) are cinnamon and sugar batter with Nutella filling, poppy seed batter with lemon curd filling and cheddar herb batter with brie. 

Have you tried Aebleskiver? If you have any delicious flavor ideas, please share! We love finding new food obsessions, and these are definitely our current favorite breakfast at home. xoxo. Elsie 

  • Being Danish, I love aebleskiver. I use my great grandmother’s pan. I can’t wait to try some of your flavor combos.

    I also want to take this opportunity to tell you how lovely your blog is. Both you and Emma are so delightful. Thank you for always brightening my day.

  • I love Aebleskivera, but I’ve only ever had them at Solvang, this adorable touristy Danish town near Santa Barbara, CA. They usually sell theirs plain with some jam on the side a bit of whipped cream. It’s one of my favorite things to do whenever I visit.

    If you ever have a chance, I totally recommend going there, it’s super kitschy with lots of pastry shops and souvenir stores.

  • Have you ever been to solving in California? They have the best ones in that small Danish town. I’ve been eating them since I was a child and like them best served traditionally with powdered sugar and raspberry jam.

  • I’d never have thought of eating œbleskiver with a filling but those looks delicious! In Denmark we only eat them the traditional way: dipped in powered sugar and/or jam (also, it’s traditionally a Christmas treat, though I like to eat them year round. Yum!)

  • Æbleskiver (that’s how to spell them if you want to be completely correct) are absolutely one of my favorite things about Christmas i Denmark. You usually eat them with some jam and sugar to dip in, but I’m definitely going to try with nutella – can’t believe I never thought of that!!

  • Another Dane here, so I eat aebleskiver (no S at the end, “skiver” is already plural, wink wink) every year around X-mas time – this is part of the Danish x-mas tradition. In Denmark we typically eat them with powdered sugar and jam and with it we drink glögg (mulled wine). The mere thought of them makes we wish it was december already! Yum!

  • Are you gluten free? I hope this means there will be some good gluten-free recipes coming to your site! Maybe Emma can help with a recipe to make a good GF cupcake/cake without using a storebought mix! Mine attempts are okay, but not great….

  • You made my day with posting a gluten free recipe! My immediate thought when I saw them was “Oh those look amazing, I wish I could eat them!” I’m so happy that I can! I’m gonna try these with nutella this weekend. Thanks so much!

  • I’ve eaten these since I was a kid thanks to my mom’s Danish heritage! The original item aren’t usually filled (at most- in my house- maybe with a chunk of apple or two), just little round gems of delicious softness. These flavor ideas look delicious though, I’ll definitely have to try some new combos! Thanks 🙂

  • Being a dane from the little kingdom of Denmark, the very place these little darlings comes from, I sure have. Many times.

    In Denmark they are considered a Christmas snack/cake, served with marmalade and sprinkled with icing sugar.

    Of course served (for the adults) with a cup of glögg (traditional nordic mulled wine). It’s so delicious!

  • My great grandparents came to America from Denmark, so my family has a lot of Danish culture to it. My grandma always made us aebleskiver for breakfast, but never filled them with anything. I always top them with chokecherry syrup. My mom gave me a pan for our wedding, but I have never successfully made them into perfect spheres. — guess I’m not a true Dane. Definitely want to try your combinations.

  • I love aebleskievers! We got a pan a few years ago. I’ve always loved them with lemon curd the best. Will definitely have to try adding poppy seeds though next time!

  • Haha when i saw the name “making aebleskivers” i thought whaaaaat?! That’s danish 🙂 weeeeee..

    I love æbleskiver (apple slices) and it is tradition to get them at christmas time here in denmark.. Either with sugar, marmelade or my favourite icing sugar..

    Aaaand then a good cup of glögg!! Mmmmmm then it is christmas in Denmark 🙂

  • Oh this is so funny to read since I’m danish. The traditional danish way is regular I gues, served with jam and sugar. My grandmother always makes them with a bit of mashed plum in the middle og you should try with some apple (æble means apple in danish). Also I use cardamom in my æbleskiver.

    Enjoy 🙂

  • How fun to see a Scandinavian treat featured on the blog! I’m Norwegian and I love æbleskiver. (The ae come together to make an extra letter in the Norwegian and Danish languages.) Have alovely weekend, one and all!

  • I’ve grown up eating them, they are so good! I first tried them in Solvang, CA and my dad makes them at home. My favorite way to have them is with powdered sugar and maple syrup or raspberry jam.

  • Very interesting! I have never heard of these before, but they sure do sound tasty. Being a lover of lemon flavor, I think the lemon curd filling would be my favourite too.


  • It looks like you could make takoyaki with that pan!! I’d suggest you try it out – it’s suddenly a multifunctional pan, and takoyaki is delicious 😀

  • These look yummy.
    I’ve also had pancake balls in a couple of countries in Africa, funnily enough a child’s mum at my school (I’m a teacher) brought some in today to share as their class were doing a project on Africa, she served them in syrup
    Perfect for friday!

  • LOVE these! The Japanese have a similar version’s called -takoyaki (“octopus grill/cook”). Street vendors sell them for dinner (and are very entertaining to watch cook them)but when I lived there we had dinner parties with one round being dinner(filled with pickeled ginger, cheese, etc) and second being dessert (pancakes with chocolate, anko/sweet bean paste, marshmellows, and loads of peanut butter). So fun and interactive for a dinner with friends 🙂

    I have a machine like this-

    xoxo mary

  • I couldn’t help but laugh a little at your term “aebleskivers”.
    I’ll tell you that “aebleskiver” is plural already 😉
    It means “apple slices” and refers to the fact that it used to have a slice of apple baked into the middle back in the old days “when grandma was little” or whatever 😉

    Anyway i never heard of making them with a filling before – i’m curious to try this.
    Æbleskiver is a traditional danish christmas treat. It’s really the one thing we all love about christmas but also forgets throughout the year and then “rediscover” around november 🙂

  • This is just what I needed – I got a pan for a wedding gift and have yet to use it. Thanks for the ideas!

  • Hey all ya Danes out there!!
    You are only telling part of the truth about Danish æbleskive-tradition.. The newer part of the tradition is how you describe; to eat them around Christmas time dipping them in sugar and/or marmelade (and maybe even together with glögg). BUT like two generations ago and in earliere times they would be cooked with a piece of apple inside – that’s why they are called ‘apple slices’.
    Since my mom is from the island of Amager I know about another æbleskive-tradition: We have this ‘event’ in February or March called Fastelavn, where the men on Amager are dressing themselves up in beatiful traditional suits and their horses in shell harnesses and they are visiting all the bigger houses in the area. Each house will provide a little alcoholic drink (it’s pretty cold this time a year) and some food. And here the hot æbleskiver with plum pieces inside have been served for hundreds of years.
    When I was a child my dad would cook us æbleskiver every second Sunday (pancakes the other Sundays) for dinner – yum yum!

    Just some fun little æbleskive-stories 😀

  • This is the first time I’ve heard of ‘filled pancakes’. They look like jumbo donut holes, but if they’re filled with Nutella… OMG heaven! Almond butter would be so delicious, too.
    I thought of some creative ideas… fig and honey, or an eggs/salsa scrambled pancake for a complete breakfast! Throw in some bacon for extra flavor 🙂

  • Æbleskriver is truly one of my favorite Christmas foods here in Denmark. They’re delicious with powdered sugar and raspberry jam!

  • My mom used to make these for us all the time….I’m 33 and literally realized last year that it wasn’t a word she had made up.

    Never tried them filled though!! We usually put butter and brown sugar or syrup on them 🙂

  • Oh! This is so similar to the Japanese Takoyaki here in Asia! Except well we use Tako( octupus) as filling and other fillings as well like prawn, bacon and cheese etc and then we drizzle gindako sauce and mayonaise and sprinkle cuttlefish flakes over it. It’s such a popular street food here in Singapore.

    Maybe you can try that with your pan? Not sure if the pancake recipe is the same though and it may be difficult for you to get the sauce and fish flakes over there

  • I love that commenters are mentioning Solvang, that’s what I immediately thought when I saw this post since it’s about 40 minutes from where I live! They’re so delicious! Ooh Nutella would be good.

  • Wow, they have something similar except savoury and filled with bits of octopus in Japan. They’re called takoyaki and I love them! Buying the special pan seemed a waste of time for only making one food item, but now that I know I can use the same pan to make desserts too… hmm… now I have so many ideas! Thank you!

  • We usually eat these for Christmas. My boyfriend’s family introduced me to these about seven years ago. Went out and bought a pan and have made them each year since. My favorite is sticking a little chunk of fruit on the inside- usually apple or banana, then dipping them in melted butter and then in cinnamon sugar. Yummy!

  • Pancake puffs! Or at least that’s what we call them (My and my sisters). My older sister has that same pan and makes me and my younger sister from time to time. Our latest favorite is pumpkin spice pancake puffs with maple syrup. So yummy!

  • My grandmother makes them a lot. She always puts raisins and sugar in them and when they are done some powder sugar on top. They are so delicious! Especially when eaten warm.

  • Anything lemon & poppy seed is a winner in my books! Ive never heard nor seen these little pancake beauties before… but I surely want a go! Cheese ones too! Eeek! I might have to gets me a pan <3

  • Can’twait to try!!

    In Holland we have something similar calles poffertjes. Here’s the ingredients:

    100 g plain flower
    pinch of salt
    30 g sugar
    1/2 dried yeast (7g)
    1 egg
    1 1/2 dl milk at room temp
    To cover after baking:
    Small lumps of butter and powderd sugar
    It’s baked in the same pan you used 🙂 They are yummmm

  • Sounds yummy!! Will have to try these out, it would be fun to try out different combinations. Thanks for posting, I have never heard of these before 🙂

  • Wow I’m so happy to find that you’ve discovered æbleskiver! They are one my family’s favorite traditions from my mom’s family in Denmark, and I love sharing them with friends. Even though they are technically a Christmas treat, my family makes them for breakfast the way you would with pancakes or waffles. It’s good that the batter works with all three!

    Our favorite way to eat them is to actually make them unfilled, but then dip them in black current preserves and then in sugar. I had them just this morning in fact. Yum!

  • Æbleskiver means apple slices, and traditionally they were stuffed with fresh apple slices in the middle 😉
    From all the other comments I guess you figured out that it is a christmas dish in here in Denmark!
    I love your blog.

    – greetings form the north.

  • I encountered æbleskiver a couple of years ago, when I moved to Denmark, thought it was kind of strange that they called them æbleskiver as apples weren’t a part of the recipe… I’m amazed how perfectly sphere shaped you’ve made them! And also, I’m amazed reading about how many of you Americans who actually own an æbleskiver pan – I live in Denmark and haven’t had a thought on buying one! 🙂
    My sister in law makes them with a little lemon zest and vanilla in the batter, a fresh aroma to combine with fruits and jams. Your flavor combinations sounds delicious!

    Valentina, you can only get that sphere shape using the æbleskiver pan i guess, but if you only have an ordinary frying pan you can make tiny pancakes and put the filling on top instead…it will probably taste almost the same.


  • Oh my, what a nice thing to see! My favorite Christmas “meal”.
    I’m from Denmark, and we normally just eat them with jam and sugar or icing sugar.
    Actually æbleskiver means “apple slices”, but it has nothing to do with apples anyway, but I guess we Danes are like that sometimes – naming out food wierd stuff 😉

  • I love them! my dad, who’s Danish used to make them for us as kids and now my sister makes them. I think they are nicest with some home made jam 🙂

  • I thought this was a Danish well kept secret 🙂 How great to see these fluffy little things have traveled the world -and made it to your fantastic blog!
    Fill them with apple compote 😉 That’s my secret.

  • Wow i have never hard of these before but they look delicious! I love finding savoury, vegetarian breakfast options, thanks

  • I just made some cinnamon apple ones in a cake pop maker and they turned out fantastic! Thanks so much for this post! I found so many new recipes that I’m excited to try!

  • Ha ha! That is so cool! I´m from Denmark and we eat aebleskiver very often but i have never seen a recipe like this! I´m gonna try it! ;D

  • I think I’m almost as excited about you using a gluten free mix to make these as I am about making them myself! I’ve recently been put on a gluten-free diet and am finding it hard to find yummy substitutes for flour. This gives me lots of hope! haha

  • At first I thought it was Takuyaki! LoL Takuyaki is also a pan but is mixed with veggies and squid and shaped into a ball! But I love this recipe! Will definitely make one now! Thanks!

  • Is Tour friend from Denmark? Aebleskiver is danish (we Call it æbleskiver). On Denmark it’s a tradition to get Them at xmas *<|:)

  • i married into aebleskivers since my hubby’s family is danish. let me tell you, nothing beats the “recipe from the old country” that was handed down to me. simple and strait forward, super light and tender. we typically role them in cinnamon and sugar or fill with strawberry rhubarb jam. love this yummy family tradition that i have been so blessed to become a part of.

  • I am from Denmark, so æbleskiver is a tradition every christmas and they are delicious. Normally you eat them with marmelade and sugar, however the more modern way of eating them is with Nutella and Peanutbutter. My father makes them with dates in the middle, however i would NOT recommend that 😀

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