“Katya, it’s too early to make them! Danes would think you are crazy…” laughed my friend from Denmark, when I shared a picture on Facebook. A Christmas treat in Denmark, this wonderful pancakes can be enjoyed any time of the year in Texas, I say!

Æbleskiver are traditional Danish pancakes. The name in Danish means “apple slices.” But because they are spherical, it makes more sense to think about them as apple-shaped pancakes.

Aebleskiver are solid (not hollow inside). They are light and fluffy, and can be plain or stuffed. My favorite stuffing are raspberries. I serve plain Aebleskiver with caramel sauce and/or fruit syrups.


I tried different recipes, including special just-add-water pancake mixes. One day, I tried cooking classic American pancake batter in the Aebleskiver pan. It was perfect — the best taste and texture, beautiful golden skin with lacy markings, stable shape. Since than, this was the one and the only recipe I used for my Aebleskiver breakfasts.

This batter recipe is a great basis for making attractive Aebleskiver. But heating the pan to the right temperature is critical. Too hot — three-dimensional pancakes won’t be cooked all the way through; not hot enough — they won’t keep their shape. Make sure the pan is hot before you pour the batter in it.

Traditionally, Aebleskiver are turned with knitting needle. I use a chopstick at the beginning and a bamboo skewer for the final turning, when pancakes need to be poked. When cooking stuffed Aebleskiver, stuff them before the last two turns. See Recipe Notes below for instructional video by Krunch_Time.


Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Cuisine: Danish
Keyword: breakfast, lycooking, lyukum cooking lab, pancake, recipe
Servings: 14 pancakes
Calories: 87kcal


  • 160 g wheat flour all-purpose, Arthur King (~1 cup)
  • 1 tbsp sugar
  • 1/4 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg large (~60g)
  • 300 ml kefir plain, LifeWay (~1 1/4 cup)
  • 2 tbsp melted butter
  • 1 tbsp avocado oil or any vegetable oil, for cooking


  • Prepare all measured ingredients. Put a pan on medium-low heat.
  • In a bowl, combine all dry ingredients and mix well. You can sift or whisk the mixture, both methods are good.
  • Add all wet ingredients and mix well. I like using a whisk for 3-4 swirls, making sure there are no lumps. Do not overwork the batter, we don't want to develop gluten.
  • Your pan is ready when a drop of water immediately sizzles on the surface (375°F). Add about 1/8 tsp of oil into each cavity and pour butter, filling cavities to the top. You have to remember which one was the first and the order for the rest. For example, start in the center and go clockwise.
  • When you finish filling the last cavity, the first one is ready for the first turn. If you set the temperature correctly, it takes about 4-5 turns, 1 minute for each turning round, to cook Aebleskiver to perfect doneness. (Watch the demo in Recipe Notes below.) This recipe makes two batches for pans with 7 cavities.


This video (by Krunch_Time) is a perfect demo of the cooking process.
About Æbleskiver.
If you'd like to educate yourself about using water test to determine whether the pan is ready for different cooking methods, read about Leidenfrost effect and watch this video (by Ruoxbe Cooking School).


Calories: 87kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 18mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 2g

This website uses cookies and asks your personal data to enhance your browsing experience.