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Celebration Aebleskivers (with a gluten and dairy free option!)

April 15, 2011 by KimiHarris 38 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Growing up my mother would dust off our aebleskiver pans on Easter and make mounds of aebleskiver pancakes (which are round, fluffy pancakes). Honey and butter were melted together to make a delectable syrup, and we stuffed ourselves full. It’s one of those sweet family memories which I savor. As an adult, I’ve been pleased to find them easy to make, and just as special to my little one. I’ve been developed a gluten and dairy free version that’s just as good (and it’s soaked too!). I give both recipes below.

Aebleskivers are a Danish specialty, but have been gaining appreciation in the US lately. They are sometimes called “Pancakes Puffs”, which, while descriptive, doesn’t seem quite as cool of a name as aebleskivers. Regardless of what you call these, these are delicious! You do need a special pan for these, but since they are gaining in popularity, they are becoming more and more easy to find. I’ve seen them lurking at many kitchen stores lately, but you can also buy them on Amazon. We use the cast iron variety and the Norpro Danish Aebleskiver Pan on Amazon is a great deal for only $12.41. I try not to recommend specialty cookware, as it tends to clutter up the kitchen. But I have to say that this is one item that I find worth having around to carry on our lovely family tradition.

Today I am going to share two recipes with you, based off of the recipe we used all of my growing up years. One uses the traditional ingredients, but is soaked. This makes light and fluffy whole wheat aebleskivers. The second is a gluten and dairy free version. It’s actually quite good. I asked my grandparents to taste test and they thought it would be something that anyone could enjoy, gluten free or not. I used millet and amaranth flour for a more nutritious pancake, but you can use whatever flours you like.

To serve, you can use our traditional honey/butter syrup, which is simple honey and butter in equal portions melted together. Or you can serve with jams, maple syrup, or even make them savory. You can even fill them with savory or sweet fillings! (Something I haven’t tried yet).


Buttermilk Aebleskivers

    2 cups of buttermilk
    2 cups of whole wheat pastry flour, preferably freshly ground

1) Gently mix together the above ingredients and leave out overnight in a warm place for 12-24 hours.

    3 eggs, separated
    2 tablespoons sweetener (whole cane sugar, coconut sugar, maple sugar)
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt

2) In a clean bowl, whip the egg whites into soft peaks.

3) Mix together the egg yolks, baking powder and soda, and salt with the buttermilk and flour mixture until well combined. Fold in the egg whites. Cook according to the directions below.

Gluten and Dairy Free Aebleskivers

I added the chia seeds for added stability, but the eggs would probably be enough to hold the pancake together. I have also used 10-12 drops of Now Whole Leaf Stevia Extract instead of the two tablespoons of sweetener.

    2 1/2 cups of gluten free whole grain flour ( I used 1 cup of freshly ground amaranth, and 1 1/2 cups of freshly ground millet)
    1 1/2 cups of water or dairy free milk of choice
    2 tablespoons raw apple cider vinegar
    1 tablespoon of chia seeds, ground in coffee grinder (not used for coffee)-Optional

1) Mix together the above ingredients and leave out, covered in a warm place for 12 to 24 hours.

    3 eggs, separated
    2 tablespoons sweetener (whole cane sugar, coconut sugar, or maple sugar)
    1/2 teaspoon unrefined salt
    1 teaspoon baking powder
    1 teaspoon baking soda

    2) In a clean bowl whip the egg whites into soft peaks.

    3) Mix together the egg yolks, baking powder and soda, and salt with the flour mixture until well combined. Fold in the egg whites. Cook according to the directions below.

    Directions for Cooking

    Heat a seasoned, cast iron pan over medium heat until a sprinkle of water jumps and sizzles on the pan. Grease with palm shortening, coconut oil, or butter, and fill 3/4 full of batter. Allow the bottom to brown and set. Using a toothpick or wooden skewer, turn a quarter turn (it will look like this). It sounds strange, but it’s not hard! Then turn once, or twice more, as it continues to brown . You should be left with a round pancake! Adjust heat as needed as you continue cooking and serve right away, as they will deflate some as they cool.

    Enjoy!

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Reader Interactions

Comments

  1. Dana

    April 15, 2011 at 1:03 pm

    I used to have these growing up (my Dad is from Denmark) but I had no idea they were graining popularity in the US. Maybe I’ll have to take a crack at them myself.

    Reply
  2. Kimberly

    April 15, 2011 at 1:59 pm

    My kids love these, but I only remember that I have the pan when it’s in the way! So glad you posted a soaked recipe for them~time to dust off the pan and set it out in plain sight! 🙂

    Reply
  3. Rebecca

    April 15, 2011 at 2:17 pm

    Do you think a muffin tin would work, even if it might be funky-shaped?

    Reply
    • Dorthe

      November 20, 2011 at 1:18 pm

      I was born and raised in Denmark, and tradition has it that we serve these at Christmas with jam and powdered sugar, and usually served with Jule gloegg (Hot Christmas spice wine with cinnamon sticks, raisins, and blanched/sliced almonds ) Soo delicious.
      I am thrilled to find a Gluten free recipe as my daughter just found out she has a Gluten allergy, and this is her FAVORITE food at Christmas. Thank you for sharing.
      A muffin tin would not work. Since Aebleskiver are cooked on the stove-top, a muffin tin would be too thin. I also think it would be impossible to turn them. The real Aebleskive pans are quite easy to find these days, anything from non-stick to cast iron, and they vary greatly in price, so look around. Enjoy, it is quite a treat 🙂

      Reply
  4. Joyce Pfaffle

    April 15, 2011 at 2:28 pm

    These look so good. First of all, how do you pronounce aebleskivers — and then I also wonder about using a muffin pan. I spent my high school years in Racine WI — a very Danish town. We had Pringle all the time, so so good — I wonder if you have a gluten-free recipe for it? Never heard of these puffs, so am anxious to try — despite my German heritage.

    Reply
    • BKA

      May 21, 2013 at 6:35 am

      I too was raised in Racine, Wi. I grew up on O&H Kringle. I miss it so. I just got a pan to make these for my birthday, looking forward to tasting them

      Reply
  5. Lorraine

    April 15, 2011 at 2:36 pm

    These sound like a fun treat! In your recipe do you mean to put:
    1 teaspoon baking powder
    1 teaspoon baking powder

    OR
    1 teaspoon baking powder
    1 teaspoon baking soda

    Thanks,
    Lorraine

    Reply
    • KimiHarris

      April 15, 2011 at 3:34 pm

      Oops! Thanks for catching that. The second is supposed to be baking soda. 🙂

      Reply
  6. Judy

    April 15, 2011 at 3:01 pm

    I see that you have equal amounts of flour and buttermilk. If anyone doesn’t have flour but wants to use whole wheat berries or anything else, I’ve found that measuring 3/4 cup of berries (this equals 1 C. flour) into a blender per 1 C. liquid, makes a perfect blender batter. I usually blend for about 2 1/2 minutes. I’ve not tried your recipe yet, but it looks like it would work well. So your recipe would be 1 1/2 C. grains and 2 C. buttermilk……
    Thank you for all of your wonderful posts! – Judy

    Reply
    • Amy

      April 19, 2011 at 4:28 pm

      Does 3/4C berries ground to 1 cup of fluor even if it’s sprouted grain? I have just started grinding my own and I had been told that with sprouted flour you need more not less. Any help with this would be appreciated. Right now I only have Kamut and I’m having a hard time figuring it out as my recipes don’t turn out the same.
      Thanks!!
      Amy

      Reply
  7. Carrie

    April 15, 2011 at 3:23 pm

    Oh yay! I grew up eating aebleskievers on Christmas morning at my grandparent’s (they are Danish). I’ve been wanting to buy a pan these last couple years and carry on the tradition, and now I think I might finally take the plunge. Thanks for the great recipes as well, as I was wondering how to make them more traditional and healthy. 🙂

    Reply
    • Carrie

      April 15, 2011 at 3:26 pm

      Oops, ignore this post.. accidentally clicked post early before I was done typing.

      Reply
  8. Carrie

    April 15, 2011 at 3:24 pm

    Oh yay! I grew up eating aebleskievers on Christmas morning at my grandparent’s (they are Danish). I’ve been wanting to buy a pan these last couple years and carry on the tradition, and now I think I might finally take the plunge. Thanks for the great recipes as well, as I was wondering how to make them more traditional and healthy. 🙂 Something fun we always did was dip them in syrup and then dip into powdered sugar… yummm!

    Reply
  9. Colleen Sleadd

    April 15, 2011 at 3:39 pm

    One of my favorite wedding gifts was our aebleskiver pan. My Husband is the expert at our house. He uses a small knitting needle to turn them. One of our favorite things to do is put jam in the middle as you turn them. Delicious!
    And to those above, a muffin pan probably won’t work as you need the round shape for them to turn and cook evenly on the stovetop.

    Reply
  10. audra

    April 15, 2011 at 4:54 pm

    Could you substitute kefir for the buttermilk?

    Reply
    • KimiHarris

      April 16, 2011 at 8:53 am

      Definitely!

      Reply
  11. Anne Marie

    April 15, 2011 at 5:29 pm

    I’m not familiar with the special pan, but it looks like it would make a great muffin pan too (especially if you camp).

    Reply
  12. Meagan

    April 15, 2011 at 5:47 pm

    Ohh, I didn’t know about the 1/4 turn trick! Thanks. I bought a vintage cast iron skillet abelskiver pan on ebay this past January. In the summer when I have time I’ll be experimenting with grain free abelskivers 🙂

    Reply
  13. Kelly

    April 15, 2011 at 6:37 pm

    I love abelskivers! I have a pan in my cupboard which I purchased prior to my son’s birth (3 years ago). I’ve never used it–he’s allergic to eggs. Is there any way I can make them without eggs? Xanthan Gum? Egg Replacer? Still learning new options for these things.

    Reply
  14. maggy

    April 16, 2011 at 6:02 am

    it’s look delisicius!!!!!!

    Reply
  15. Cara

    April 16, 2011 at 6:44 am

    Those are beautiful! I might have to see if it’s at all possible to make them GAPS friendly 🙂 Thanks for sharing your tradition Kimi 🙂

    Reply
  16. Jennifer

    April 16, 2011 at 2:43 pm

    These are beautiful! I could see them being a huge hit at my house.

    Reply
  17. Celeste Jenkins

    April 16, 2011 at 4:56 pm

    I found you through allthingsformom.com. LOVE your site!

    Reply
  18. Marillyn @ just-making-noise

    April 16, 2011 at 7:20 pm

    I love these things! We have a abelskiver pan… really want to make a sourdough version of it. Hope I will be able to! :o)

    Reply
  19. Amy K

    April 17, 2011 at 4:32 am

    Kimi – THANK YOU THANK YOU THANK YOU!!! We have these every Easter and occasionally during the year. My mom has celiac disease and I can’t wait to try this out on her!

    Reply
  20. freya

    April 17, 2011 at 8:28 am

    🙂 i’m from Denmark and I too have lovely family memories of eating aebleskivers! not for easter, though… in Denmark we eat them around Christmas time. I did a soaked whole grains and sourdough version for Christmas this year and it was delicious!! these look gooood!

    Reply
  21. Melissa @ Dyno-mom

    April 19, 2011 at 8:31 am

    My mouth is watering! My mother had a cast iron vintage pan and we ate these when I was a child. Funny, I have no idea how that started! But I have just received the pan for my own children and was thinking of cranking some out when you posted this! I am grateful because now I don’t have to do the work of altering the recipe. Thanks!

    Reply
  22. Amelia

    April 19, 2011 at 8:44 am

    Thanks so much for posting the gluten free, dairy free option! I LOVE aebleskivers, my Mom makes them and they are so incredible but due to allergies at our house we haven’t been able to have them. I’m really excited to give your recipe a try. Have you ever filled yours? We would always fill them before you turn them, they are great with fruit, pumpkin, cherries, lemon curd basically anything etc. So tasty. Thanks again.

    Reply
  23. Kristen

    April 25, 2011 at 2:55 pm

    We made these yesterday and they were awesome. Here is a recipe for a really great syrup to dip these aebleskivers in.

    1 stick of butter
    1/2 c. of buttermilk or Kefir
    1/2 c. coconut sugar,
    stir constantly until you get a boil,
    then remove from heat and add 1 tsp vanilla and 1/2 tsp baking soda, stir, will foam up. It is yummy.

    Reply
  24. Ivana

    April 25, 2011 at 2:58 pm

    Here is a great syrup for these aebleskivers.

    1 stick of butter
    1/2 c buttermilk or kefir
    1/2 c. coconut sugar
    In medium sauce pan bring these to a boil, stirring constantly,
    then remove from heat and add 1 tsp vanilla and 1/2 tsp baking soda. Stir, will foam up. Place in serving device and enjoy your aebleskivers.

    Reply
  25. Annie

    June 11, 2011 at 7:17 am

    They remind me of Hong Kong Cakes

    Reply
  26. Lee Family

    February 7, 2013 at 4:59 pm

    I think we will make your Aebleskivers for Valentines! We tried this recipe last year in our electric “Baby Cakes Cake Pop” maker! They turned out wonderful and soooo easy! The whole pan turns over so it cooks on both sides! Gluten free option worked also. Bought our “Cake Pop” maker at the local Kohl’s department store with coupon. 🙂

    Reply
  27. compucook

    March 30, 2013 at 11:12 am

    Can you freeze the leftovers for microwaving later as quick breakfast treats?

    Reply
  28. Cynthia J Stewart

    April 3, 2018 at 7:55 pm

    Thank you for providing a GF AND dairy free recipe. I am having a big group of friends over and would like to make these in advance. Do you know if they freeze well once cooked in the pan? If so, how would you recommend heating them up? Should I defrost them first and then bake? Or bake them frozen?

    Thanks again for your great post!

    Reply
  29. Bekki Shining Bearheart

    January 10, 2019 at 9:07 am

    So glad to find this recipe in a GF and DF form
    My dad’s grandparents all immigrated from Denmark and these were a favorite in my grandparent;s’ house, and my dad made them for us too. I inherited my pan from one of my aunts, when my dad rescued it after she passed away. I stopped eating wheat and dairy 20 years ago and this is one of the few things I really miss. We ate them at Christmas time, along with other Danish cookies and pastries.

    I look forward to sharing this with my sister.

    Reply
  30. Bambi Low

    August 8, 2019 at 9:08 pm

    This weekend calls for a batch of Abelskivers! I need to practice the 1/4 turn, fill as you go trick. Thank You!!

    Reply

Trackbacks

  1. Naturally Dyed Easter Eggs (Pink, Green, Yellow and Blue) says:
    April 22, 2011 at 11:29 am

    […] Ode to Spring. Since then I also added Roasted Asparagus and Mushrooms with a Lemon Butter Sauce, Aeblesivers (with a gluten and dairy free option), and Simple Deviled Eggs, all of which would be Easter worthy […]

    Reply
  2. Easter Eggs, Treats, and Food says:
    April 4, 2012 at 9:54 am

    […] Celebration Aebleskivers (Gluten and dairy-free, soaked) are one of my favorite Easter brunch foods. […]

    Reply

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