Danish Ebelskiver

Danish Ebelskiver

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Jim White 0

"These are a light Danish-style pancake that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling."
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30 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
  2. Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
  3. With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
  4. Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
  5. Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
  6. Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.


  • Editor's Notes:
  • This recipe requires use of an ebelskiver pan, a deep skillet with an insert containing 6 or 7 3-inch round depressions for cooking the batter into a round shape.
  • If the pancake cups are filled very full, try turning the partially cooked ebelskiver over about 1/3 of the way several times to let all the uncooked batter run out into the cup.
  • There's a trick to turning the partially baked pancakes over in the pan so they end up round and golden brown -- you gently turn them over with a toothpick or wooden skewer.


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Definitely a decent recipe, but I prefer my ebelskivers to be less dense and a bit lighter. I thought they would be with the whipped egg whites, but they were still pretty heavy. My hubby though...

I usually need to add extra milk to thin down the batter.

After moving, I'm still looking for some of my recipes including this one. I may have to resort to trying this recipe. Just thought I would note though, my Danish friend is the one who gave me t...

I always but a dollop (about 1/2 tsp) of lingonberry jam in each one before turning and then sprinkle with powdered sugar when done. This makes a great, very special Christmas morning breakfast...

This was ok. When they talk about a serving they must mean 6-7 of those little guys each serving. I halfed the recipe and it still made a lot. Don't over fill the little bowls. Don't get the ...

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