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Æbleskiver Danish pancake balls dusted with icing sugar
Traditional Danish doughnuts served with icing sugar and jam

Æbleskiver (Danish pancake balls)

Author: Flavelo
Recipes Cakes and Desserts
This spherical pancake doughnut is an essential part of the Danish Christmas season. Its uniqueness lies in the egg white foam batter, which gains its round shape in a special pan during cooking. The dough is light as a cloud, thanks to the air bubbles trapped in the egg whites, which expand under heat and lift the structure.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 20 servings
🔥 Calories 125 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Æbleskiver pan (or a puff pancake/egg poaching pan with indentations)
  • Electric whisk
  • Skewer or knitting needle (for turning)
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Separate the eggs. Whisk the egg whites into stiff peaks.

Tip: The secret to stiff peaks is a clean, grease-free bowl. The air trapped in the foam will lift the batter (physical leavening).
2 ✓

In a bowl, mix the flour, sugar, baking powder and salt.

Tip: Mixing the dry ingredients ensures the baking powder acts evenly throughout.
3 ✓

Whisk the egg yolks until smooth with the milk, melted (but not hot) butter, vanilla and lemon zest, then pour into the flour mixture and work until lump-free.

Tip: If the butter is too hot, it can curdle the eggs (turning them into scrambled eggs).
4 ✓

Fold the egg whites into the batter in two batches: use the first half to loosen the mixture vigorously, then gently fold in the second half so as not to break it.

Tip: Use a spatula and large, wide movements to keep the air bubbles in the batter.
5 ✓

Heat the Æbleskiver pan over a medium heat. Brush each indentation with a little melted butter and fill 3/4 full with batter.

Tip: If you overfill, it will run over. If you put too little, it won't be a nice sphere.
6 ✓

When the edges of the batter start to set, turn them 90 degrees with a skewer. Cook further, then turn completely over to form a sphere. Fry until golden brown on all sides.

Tip: The turning technique is the key: the liquid batter fills the empty space during turning, creating the spherical shape.
7 ✓

Serve dusted with icing sugar and jam.

Tip: Eat immediately, as the batter becomes denser upon standing.

Recipe FAQ

Why did it collapse after baking?
You probably took it out too soon and the inside was still raw, or the egg whites were deflated during mixing. Cook more patiently.
I don't have this pan, what can I do?
Unfortunately, the pan is needed for the true spherical shape, but you can fry the batter as American pancakes in a frying pan.

Ingredients

  • 250 g Plain flour
  • 50 g Caster sugar
  • 5 g Baking powder
  • 2 g Salt
  • 2 pcs Eggs
  • 250 ml Milk
  • 50 g Butter (melted, plus extra for frying)
  • 5 ml Vanilla extract
  • 5 g Lemon zest
  • 50 g Icing sugar (for serving)