Posted by Malissa Nelson on

Ebelskivers are the perfect bite of carb-y goodness. Fill them with jam or lemon curd for a sweet bite, or cheese and ham for a savory brunch snack. Since my children are still evolving their foodie palates they take theirs plain with maple syrup or confectioners sugar. I pair my perfectly plain Ebelskivers with Jamon Iberico or prosciutto and some floral honey or dip my pancake bites in crème anglaise. This recipe will make approximately 40 ebelskivers.


1 3/4 cups all-purpose flour

3/4 tsp. baking soda

1 tsp. baking powder

1 1/2 Tbs. granulated sugar

1/2 tsp. salt

3 eggs, separated

1 3/4 cups buttermilk

4 Tbs. (1/2 stick) unsalted butter, melted

1 pint fresh blueberries

Confectioners' sugar (optional)

Maple syrup (optional)


  1. In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar, and salt.
  2. In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
  3. In another bowl, beat the egg whites until stiff but not dry peaks form. If you're using an electric mixer, this is about two minutes.
  4. Using a rubber spatula, gently fold the whites into the batter in two additions.
  5. Put 1/2 tsp. butter in each well of an Ebelskiver pan.
  6. Place over medium heat and heat until the butter begins to bubble.
  7. Pour 2 Tbs. batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
  8. Using two wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
  9. Dust the pancakes with confectioners' sugar and serve warm or drizzle with maple syrup.

← Older Post

Leave a comment

Please note, comments must be approved before they are published