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February 20, 2010

Years ago Bob gave me an ebelskiver pan. It’s a special pan used to make Danish ebelskivers. I love having it, even though I only use it a few times a year. Ebelskivers are just so much fun to eat. They’re little-buttermilk-pancake-balls-of-goodness.

Ebelskivers demand a leisurely breakfast. The pan makes 7 ebelskivers at a time.  Everyone gathers at the table and each person has to wait for his or her turn to get a plate of hot ebelskivers. Hopefully the table is in the kitchen so the cook can join in the conversation.

If you don’t mind lugging along the pan, ebelskivers make a fun breakfast when you’re boating or camping. (Truth be told, I have made them on a boat, but I have never made them camping. But they would work on a camp stove.)

I like them plain with maple syrup, but they are often filled with fruit, like berries or applesauce.

Usually I use buttermilk, but I have used sour cream when we’re on a boat.

The recipe below makes about 7 pans, 49 ebelskivers, serving three or four. For just Bob and me, I cut the recipe in half. It also multiplies easily if you’re feeding a crowd.


(printable recipe)

Serves 3 – 4


1½ cups flour (180 g)

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 eggs, beaten

2 cups buttermilk or sour cream

Melted butter, for the pan


1. Stir the dry ingredients together in a bowl.

2. Add the eggs and buttermilk and stir well until smooth.

3. Heat an ebelskiver pan over medium heat until it is hot. (A bit of butter will sizzle when it’s hot enough.)

4. Put just a bit of melted butter in each hole.

5. Put a spoonful of batter in each hole so they are a little more than half full.

If you’re going to fill the ebelskivers with berries or applesauce, put a berry (raspberries are good) or about ½ teaspoon of chunky applesauce on the batter and then top with another small spoonful of batter.

I filled one with a bit of raspberry jam for demonstration purposes. Here’s how it looked:

6. When the edges of the ebelskivers are dry and the surface is a bit bubbly (very much like regular pancakes), use a fork or a skewer to grab the edges of the ebelskivers, lifting them up and turning them over.

7. Let them cook for a minute or so more until they are nicely browned on all sides.

8. Serve with powdered sugar, jam, honey, or maple syrup.

2 Comments leave one →
  1. Laura permalink
    April 18, 2010 8:10 am

    Audrey, Val and I are about to make these for breakfast in my NEW ebelskiver pan 🙂

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