Danish Aebleskivers (Round Stuffed Pancakes) Gluten-free

June 16, 2011
0 Ratings
  • Makes 35-40
Author Notes

This is a Gluten-Free recipe I've come up with for Aebleskivers but you can adapt this recipe by substituting regular wheat flour if desired.

We discovered Danish Aebleskiver a few years ago when we were on a business trip to California. We had a few days off and took a side excursion to a small European community called Solvang in the heart of the Santa Ynez Valley.

There we found a quaint Danish village filled with delightful shops filled with European porcelain, iron work, linens, nutcrackers, collectibles and of course Danish pastries. We enjoy exploring little shops and antique stores and this trip was no exception. In one of the stores I came across a Danish Aebleskiver pan.

Loving kitchen gadgets and tools the way I do I was captivated by the odd looking cast iron pan with the round indentations.

I’d never seen a pan like it nor had I ever heard of Danish Aebleskiver. I discovered it is a delicious round pancake ball that is a popular dessert treat and considered to be the signature dish of Denmark.

The story goes that a large group of battle weary hungry Vikings were returning to their ship and wanted to have one of their favorite foods from their homeland. Without any pans the only thing they had to cook on was their banged up and dented shields. The pancakes cooked in the hollows of the shields and formed little balls that are now called aebleskiver.

Aebleskiver batter is versatile. It can be sweet, filled with peach, raspberry or strawberry jam and topped with powdered sugar or savory and filled with sausage or cheese.
They can be made plain and topped with warm fruit syrup or filled with a peach or apple slice.Or you can be more creative and try adding chocolate chips or rolling in granulated sugar like donut holes or add green chilis and stuff with Monterey cheese.

Gluten Free Lyn

What You'll Need
  • 2 cups Buttermilk
  • 2 cups Glutn-Free baking flour blend
  • 3 Eggs-separated
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 tablespoons Agave, Honey or Sugar
  • 1 teaspoon Baking Soda
  1. Sift together flour, salt, baking powder and baking soda Add buttermilk and egg yolks Beat egg whites until light and fluffy, forming soft peaks Gently fold egg whites into batter
  2. -Heat Aebleskiver pan on medium heat -Grease each cup (butter, oil or vegetable oil spray) -Fill each cup 2/3 full -Cook 1 to 1 ½ minutes per side until golden brown. Flip ¼ turn using a skewer or toothpick -When all sides are golden brown serve warm with dusted powdered sugar, wram syrup of topping of choice.
  3. Optional Filling: - Fill each cup 1/3 full with batter. Place a small amount of fruit jam, fruit, cheese or sausage in each cup and cover with an additional 1/3 batter. Makes about 35-40 Aebleskivers

See what other Food52ers are saying.

  • Jackie Johnsen
    Jackie Johnsen
  • wssmom
  • Melissa
  • Becky

6 Reviews

Jackie J. February 28, 2021
I had good luck with this recipe. I made up some apple filling to put in the middle.
My filling recipe called for 1 tablespoon batter, 1 teaspoon filling then top with 1 tablespoon batter in the cups of the pan. I had never made these before so I found those measurements helpful. I used an old cake tester to turn them, it worked for me.
Melissa January 18, 2015
These were delicious. I found them a little wet and will probably reduce the buttermilk by 1/4-1/3 cup next time. We made 'em with peach jam in the middle and oooooolala! Even the gluten-free averse had to admit they were great. And we decided that next time we should make dessert aebleskivers with nutella or custard inside. Or maybe nutella inside and custard over.......
Becky December 25, 2013
This were tasty! I have to get the cooking down. They seems a little different then the gluten ones. My great grandma fixed these every Christmas and passed the recipe to my mom, who continued the Christmas tradition.
Teresa G. May 17, 2012
Thanks for posting this recipe. We loved your version of GF aebelskiver. After living in Denmark, I made these (wheat version) often for my family. It was a birthday tradition. Unfortunately, making them gluten free with my old recipe didn't work out well. Last night was my son's 10th birthday. I found your recipe and decided to give it a try. It worked out great and everyone loved them. I added an extra egg white and about 1/2 cup extra buttermilk because the dough was too thick. They puffed up nicely and tasted great-- almost like the ones I used to make. I used BetterBatter GF mix which I ordered on their website. I think King Arthur flour would work well too but it is more expensive.
Tusind tak!
LCohen November 21, 2011
What gluten free flour blend do you recommend? What are the constituent flours/quantities?
wssmom June 16, 2011
I love the story (and I happen to have an aebelskiver pan, too!)