Ebelskivers – A Swedish Breakfast Pancake

The Scandinavian food theme continues… Our dear friend Angela gave us an ebelskiver pan for hanukkah/christmas/the new year. We always knew Angela was cool, but the ebelskiver pan took it to new levels. Ebelskivers are basically a cross between donuts and pancakes, and they are SO GOOD. You can stuff them with sweet or savory fillings, too!

Ebelskiver ingredients
Ebelskiver ingredients

Ebelskiver batter
Ebelskiver batter

Whisk together 1 cup flour, 1 1/2 tsp sugar, 1/2 tsp baking powder, and a pinch of salt. Add two egg yolks, 1 cup milk and 2 tbsp melted butter, and stir until everything’s blended.

Whip the egg whites
Whip the egg whites

In an electric mixer bowl, whip 2 egg whites on high until stiff peaks form. Use a spatula to fold the egg whites into the batter, not over-stirring.

Applesauce in the ebelskivers
Applesauce in the ebelskivers

Heat your ebelskiver pan over medium heat and drop a little dab of butter in each cup. The butter should be a bit bubbly, but not burning. Drop in small spoonfuls of butter in each little hole, filling them about 3/4 full. Drop your filling (we used applesauce) in the middle of the pancake.

Rotate the ebelskivers
Rotate the ebelskivers

After the pancake has turned golden on the bottom and starts to become loose, rotate it (chopsticks or a tiny tea spoon work well for this). Turn 1/4 turn or flip entirely, letting the skiver turn golden at each turn.

Hot apple ebelskivers
Hot apple ebelskivers

Remove and eat! Other filling ideas: cheese, jam, sauteed onion/mushroom mix or caramelized onions with chives. Your imagination is the limit. These things are wonderful!


  • 1 cup flour
  • 1 1/2 tsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 2 tbsp butter

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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