Light and Fluffy Homemade Ebelskivers
These light and fluffy homemade ebelskivers are traditional Danish pancake balls cooked until golden in a special ebelskiver pan. Serve them warm with powdered sugar, fruit jam or maple syrup for a festive breakfast, holiday brunch or delicious weekend treat.
Equipment
- Ebelskiver pan
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer
- Whisk
- Rubber spatula
- Pastry brush
- Measuring cups
- Measuring spoons
- Chopsticks or wooden skewers
- Small spoon or cookie scoop
Ingredients
- 1 cup all-purpose flour
- 1½ teaspoons sugar granulated
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs large and separated
- 1 cup whole milk
- 2 tablespoons butter unsalted and melted and slightly cooled
- ½ teaspoon vanilla extract optional
- Additional melted butter for greasing the pan
- Powdered icing sugar jam or maple syrup for serving
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Place the egg yolks in a separate medium bowl and whisk them lightly. Add the milk, melted butter and vanilla extract, if using, and whisk until combined.
- Pour the wet ingredients into the flour mixture. Stir gently just until the ingredients come together. The batter may still look slightly lumpy. Do not overmix, as this helps keep the ebelskivers light and fluffy.
- In a clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. The egg whites should hold their shape but should not look dry.
- Gently fold about one-third of the beaten egg whites into the batter to lighten it. Fold in the remaining egg whites just until no large white streaks remain.
- Place an ebelskiver pan over medium-low heat. Brush the bottom and sides of each well generously with melted butter. Allow the pan to heat for a minute or two.
- Add approximately 1 to 3 tablespoons of batter to each well, depending on the size of your pan. Do not completely overfill the wells because the batter will rise as it cooks.
- Cook until bubbles begin to appear near the centre and the bottoms are lightly golden. The edges should look set enough to turn.
- Using chopsticks, wooden skewers or two small spatulas, gently turn each ebelskiver over.
- Continue cooking for approximately 2 to 3 minutes, turning again when needed, until the ebelskivers are evenly golden and cooked through.
- Transfer the cooked ebelskivers to a serving plate. Dust with powdered icing sugar and serve warm with fruit jam, maple syrup or your favourite topping.
For Filled Ebelskivers
- Add a smaller spoonful of batter to each well. Place approximately ½ teaspoon of jam or another filling in the centre, then cover it with a little more batter.
- Keep the amount of filling small to prevent the batter from overflowing while the ebelskivers cook.
For the lightest and fluffiest homemade ebelskiver pancakes, gently fold the whipped egg whites into the batter and cook over medium-low heat. This helps the Danish pancake balls rise properly, brown evenly and stay soft in the centre.
Notes
- Cook homemade ebelskiver pancakes over medium-low heat so the outside turns golden without leaving the centre undercooked.
- Grease every well of the ebelskiver pan with melted butter to prevent sticking and add extra flavour.
- Do not overmix the batter. A few small lumps help keep these Danish pancake balls light and fluffy.
- Fold the whipped egg whites in gently so you do not lose the air that gives ebelskivers their soft texture.
- Wait until bubbles appear and the edges begin to set before turning each pancake.
- Use chopsticks, wooden skewers or a small spatula to gently rotate the ebelskivers in the pan.
- Avoid overfilling the wells, especially when making jam-filled ebelskiver pancakes. The batter rises quickly.
- Serve the easy Danish pancakes warm with powdered sugar, fruit jam or maple syrup for the best flavour and texture.
Nutrition
Calories: 239kcalCarbohydrates: 29gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 104mgSodium: 298mgPotassium: 158mgFiber: 1gSugar: 5gVitamin A: 393IUCalcium: 123mgIron: 2mg
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