Ebelskivers are small Danish pancakes made in a special pan that are to-die-for! This traditional recipe is made with simple ingredients and tastes delicious dipped in jam, chocolate, or maple syrup!
Servings: 8 people
Combine egg yolks, buttermilk, all-purpose gluten-free flour, sugar, Real Salt, baking soda and baking powder in a medium bowl until well blended
Let the mixture rest for 30 minutes
Beat two egg whites in a small bowl with an electric mixer until stiff peaks form and fold into pancake batter
Heat an Ebelskiver pan over medium heat
Spray generously with non-stick cooking spray or put a tsp oil to each cup
When the pan is hot, pour batter into each cup until 3/4 full
When batter starts to bubble, make quarter turns with a needle until a ball forms
Turn until golden and needle inserted comes out clean
Sprinkle with powdered sugar and serve as is or with raspberry jam
*I recommend using a cast iron ebelskiver pan. The flavor is more authentic and they are very easy to use.
Pro tip: You can serve with melted butter for a savory flavored ebelskiver.
How to turn an ebelskiver
Turning an ebelskiver is not as hard as it may seem! When the batter starts to bubble, make quarter turns with a wooden skewer or needle until a ball forms. Continue turning until need inserted comes out clean.
What goes with ebelskiver?
I like serving ebelskiver with sausage patties, bacon, or other breakfast foods. Ebelskiver also tastes great paired with fresh fruit like apple slices!
Can you reheat ebelskivers?
Yes! You can reheat these ebelskivers in the microwave, oven, or even air fryer. I like to reheat them in the air fryer for a few minutes because they come out with the perfect crust.
Calories: 185kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 292mg | Potassium: 123mg | Fiber: 3g | Sugar: 11g | Vitamin A: 164IU | Calcium: 106mg | Iron: 1mg