Ebelskivers or Danish Pancakes

These little round Danish pancakes are a fun change from the regular flat version and you can use many different fillings to change it up a bit. You will need a special “ebelskiver” pan. They can be found in many kitchen stores. (ok .. Williams Sanoma has them! )

Yields: 30 pancakes about 6 servings.

2 cups un-bleached flour
1 Tbs. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. freshly grated nutmeg
1/2 tsp. salt
4 large eggs separated
2 cups buttermilk
4 Tbs. unsalted butter, melted
1 tsp. pure vanilla
For the filling you can use strawberry jam

For the filling you can use Strawberry jam, ground nuts, chocolate chips, blueberries or anything that appeals to you.


In a large bowl whisk together flour, sugar, baking powder, baking soda, ground nutmeg and salt.
In another large bowl lightly whisk egg yolks.
Add buttermilk, melted butter and vanilla.
Add egg yolk mixture to flour mixture and mix together until just combined. Don’t over do it.
Using an electric mixer beat egg whites until stiff but not dry. With a rubber spatula gently fold egg whites into the batter.
Spray each well of the pan with pan coating.
 Set pan over medium heat and when pan is hot add 1 Tbs. of batter into each well. 
Add 1/2 tsp. of filling into the center of each pancake and top with another scant Tbs. of batter. 
Let cook for a couple of minutes, the pancakes will puff up nicely, until the bottom is lightly browned and crispy. 
Use 2 large wooden skewers, we use 6 inch skewers, to gently turn each pancake and cook another 2-3 minutes longer until the batter is cooked through. 
Remove the pancakes to a plate and keep warm. 
Repeat with the remaining batter and filling until all are done.
 Sprinkle with powdered sugar and serve with warm maple syrup. 
Enjoy!   (these are a huge hit!!)

Brampton Bed and Breakfast Inn
Danielle Hanscom
Chestertown, MD Broad

Leave a Reply

Your email address will not be published. Required fields are marked *