Dessert · Scandinavian

Aebleskiver (Danish Pancake Balls)

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 25, 2026

These fluffy little pancake spheres are a Scandinavian treat that turns a simple batter into something fun. Crisp on the outside, tender inside, and scented with cardamom, they are made in a special dimpled pan and served warm with powdered sugar and jam. Whipped egg whites are the secret to that cloud-like texture.

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Aebleskiver (Danish Pancake Balls)

Why you'll love this

  • Crisp outside, fluffy inside, and ready in about 35 minutes.
  • That hint of cardamom makes them taste special, not plain.
  • Fun to make and even more fun to dip in jam.
  • A cozy weekend treat the whole family can help turn.

EveryDayMeal recipe

Aebleskiver (Danish Pancake Balls)

Prep
15m
Cook
20m
Total
35m
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
  • Pastry brush

Instructions

  1. In a large bowl, whisk together the flour, salt, granulated sugar, baking powder, and cardamom so the leavening and spice are evenly distributed through the dry mix.
  2. Separate the eggs, setting the whites aside, and whisk the yolks and buttermilk into the dry ingredients until the batter is smooth with no dry streaks. Cover and chill for about 30 minutes so the flour hydrates and the batter thickens slightly.
  3. Using a hand or stand mixer, beat the egg whites until they hold stiff peaks, which gives the aebleskiver their airy lift. Gently fold the whites into the chilled batter in a few additions, keeping as much air as possible.
  4. Heat the aebleskiver pan over medium heat until a drop of water sizzles, then brush each well generously with butter. Fill each well almost to the top with batter.
  5. When the edges look set and firm, about 2 minutes, use a wooden skewer or knitting needle to rotate each ball a quarter turn, letting the runny batter flow down to form the next part of the sphere. Keep turning every minute or so until they are round and golden brown all over.
  6. Lift the aebleskiver out of the pan, dust generously with powdered sugar, and serve warm with a spoonful of raspberry jam for dipping.

Tips from the kitchen

  • Do not skip whipping the egg whites. That folded-in air is what makes the centers light instead of dense.
  • Keep the heat at a steady medium. Too hot and the outsides brown before the centers cook through.
  • A wooden skewer gives you the best control for the quarter turns, but a thin fork or chopstick works too.

Estimated nutrition per serving: 230 cal · 8g protein · 36g carbs · 6g fat

Make it your own

  • Tuck a small cube of apple or a dab of jam into the center of each well before filling with batter.
  • Swap the raspberry jam for lingonberry, apple butter, or a drizzle of maple syrup.
  • Add a little lemon or orange zest to the batter for a brighter flavor.

Storing & make-ahead

Aebleskiver are best fresh and warm. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a 300 degree F oven for a few minutes to re-crisp. They also freeze well for up to 1 month; reheat straight from frozen in the oven.

Good to know

Can I make these without a special aebleskiver pan?
The dimpled pan is what gives them their signature round shape, so it is hard to replace. In a pinch you can make the same batter as regular pancakes, but you will lose the spheres.
Why did my aebleskiver come out dense?
Usually the egg whites were not whipped stiff enough or were deflated during folding. Beat them to firm peaks and fold gently to keep the air in.
Can I make the batter ahead?
Make the yolk and buttermilk base ahead and chill it, but whip and fold in the egg whites right before cooking for the best lift.
How do I know when to turn them?
Wait until the edges look set and firm but the tops are still wet, then start the quarter turns so the uncooked batter flows down to round them out.

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