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Two golden, perfectly round Danish Aebleskivers sitting on a plate and heavily drizzled with sweet breakfast syrup.

Authentic Danish Aebleskiver (Pancake Balls)

Fluffy, traditional Danish pancake balls cooked in a cast iron pan. A fun and delicious weekend breakfast or holiday treat!
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs whites and yolks separated
  • 2 cups all-purpose flour 242g
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp salted butter melted, plus extra for greasing
  • 2 cups buttermilk

Equipment

  • Cast-iron Aebleskiver pan
  • Electric hand mixer
  • Wooden skewer or chopstick
  • Mixing bowls

Method
 

  1. In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the egg yolks, melted butter, and buttermilk to the dry ingredients. Mix just until combined (do not overmix).
  4. Gently fold the beaten egg whites into the batter until incorporated. The batter will be thick and airy.
  5. Heat the aebleskiver pan over medium heat. Brush each cup generously with melted butter.
  6. Fill each cup with about 2 tablespoons of batter (until almost full).
  7. Once the edges begin to bubble, use a wooden skewer to rotate each aebleskiver halfway, letting the raw batter slide down into the cup.
  8. Continue cooking and turning until the spheres are completely closed, golden brown all over, and cooked through the center.
  9. Transfer to a plate, dust with powdered sugar, and serve warm with jam or syrup.

Notes

Flipping: If the batter isn't rotating easily, it needs a few more seconds to cook on the bottom before turning.