Delicious Danish Aebleskiver @ Christmas in Iceland!

Karitas Mitrogogos
4 days ago
4 min read

Icelandic Cuisine is a vibrant blend of tradition and modernity, incorporating numerous influences from Danish traditions, which mirror the country's historical ties with Denmark. For as long as I can recall, my family has savored various Danish specialties due to our close family connections in Copenhagen, Denmark, where my father's family spent considerable time.

One of the Danish customs my grandmother incorporated into our family's Christmas specialties were the Danish Aebleskiver, or Danish pancake balls. These delicious treats have been a cherished part of my family’s Christmas tradition for as long as I can remember. Yet, their charm extends well beyond the festive season. Aebleskiver are perfect year-round, whether enjoyed as a comforting breakfast, a playful snack, or a sweet dessert. Below, you'll discover my family’s recipe and tips for making these fluffy, round pancakes at home.

What Are Aebleskiver or Epplaskivur as we call them in Icelandic?

Aebleskiver are small, round pancakes traditionally cooked in a special pan with circular indentations. They have a light, airy texture and a slightly crisp exterior. The name means “apple slices” in Danish, as the original recipe included apple pieces inside the batter (as seen in photo on the left). Today, however, they are mostly served plain, although I sometimes enjoy adding a chocolate chip or two in the center before flipping them for a sweeter filling!

As you'll see in the photos, these pancake balls are typically dusted with powdered sugar and served with a berry coulis or berry jam, my favorite being Lingonberry jam. Their unique shape and soft texture make them a fun alternative to regular pancakes, and they bring a touch of Danish/Icelandic culture to your table.

Ingredients You’ll Need to make about 20 - 24 Aebleskiver

250g all-purpose flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tsp ground cardamom

2 large eggs

1 & 1/2 - 2 cups milk

Lemon zest from 1/2 - 1 lemon

50g (approx. 4 tablespoons) unsalted butter, melted

Powdered sugar, for dusting

Berry Jam or if you prefer, syrup, for serving

Tips!

If you like, you can use buttermilk instead of the regular milk. This will give the balls a slight tang and helps create a tender crumb. When I use buttermilk, I don't add any lemon zest.

Separating the eggs and whipping the whites is not necessary before adding them to the Aebleskiver batter, however it will make them a bit fluffier. To be honest, I hardly ever do this but my great Aunt who was a real Aebleskiver expert always did!

Equipment Needed

The key to making perfect Aebleskiver is the right pan. You will need: An Aebleskiver pan with round indentations (usually cast iron or non-stick).
A skewer, knitting needle, or fork to turn the pancake balls while cooking.

Preparation Method

In a large bowl, whisk together the flour, baking powder, baking soda, salt and ground cardamom.

In a separate bowl, beat the eggs (or yolks only) with the sugar. Then whisk in the milk and 2 - 3 tablespoons of the melted butter. Add the lemon rind and mix.

Combine the wet ingredients with the dry and mix until smooth.

If you are separating the eggs, then whip the egg whites now.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.

Place the Aebleskiver pan over medium heat and brush each indentation with melted butter. The pan should be hot but not smoking.

Fill each indentation about three-quarters full of batter. Cook for 1 to 2 minutes until the edges start to set. Use a skewer or fork to carefully turn each pancake ball a quarter turn. Continue turning every minute or so until the Aebleskiver are golden brown and cooked through, about 5 minutes total.

Serve warm or at room temperature.

Remove the Aebleskiver from the pan and place them on a plate. Dust generously with powdered sugar and serve with your favorite jam, berry coulis or syrup.

Tips for making the Perfect Aebleskiver!

Keep the pan at medium heat. Too hot, and the outside will burn before the inside cooks. Too low, and they won’t brown properly.
Use a skewer or knitting needle to turn the balls. This helps keep their round shape.
Experiment with fillings. Try adding a small piece of apple (as per photo above) or chocolate in the center before cooking for a surprise inside.
Serve immediately. Aebleskiver are best enjoyed fresh and warm.

Why Aebleskiver Are Great All Year

While these pancake balls are a beloved Christmas tradition in many families, both in Iceland and Denmark, their light texture and mild sweetness make them suitable for any season. They are easy to customize with seasonal fruits or toppings, making them a versatile treat.

For example, in spring, serve Aebleskiver with fresh strawberries and whipped cream. In autumn, try cinnamon sugar and apple butter. Their small size also makes them perfect for sharing at brunches, afternoon teas, or casual gatherings.

Bringing a Nordic Tradition to Your Home

Preparing Aebleskiver ties you to a vibrant Nordic tradition and provides an opportunity to forge new family memories. In our family, we typically serve them on the 2nd day of Christmas (Boxing Day) or New Year's Day brunch, accompanied by savory open sandwiches, cookies, and other traditional sweets, much to the delight of all attendees!