Æbleskiver - Rainy Day Viking Snack


1. Traditional Danish treats dating as far back as Viking times;
Pillowy pancake-doughnut-hybrids filled with apples or jam;
Dusted with powdered sugar and served warm with jam on the side;
Translates to “apple slices” from Danish.
2. The perfect rainy day breakfast/snack/dessert.

We can't make aebleskiver in the store, but we sure can dream!

We can't make aebleskiver in the store, but we sure can dream!

These babies are amazing. They're so delicious, you probably have the ingredients at home already, and they take under 30 minutes to make.

But wait! There’s more! With only 2 tablespoons of sugar, you can enjoy them for breakfast without the guilt that comes with most doughnuts*. *Not that we have any opposition to eating a giant, sugary doughnut for breakfast. We don’t. These are just doughnuts' cuter, healthier, European cousins.

You can customize aebleskiver to your liking very easily by changing the filling. Traditionally, they were filled with apple slices (hence the name). Our favorite filling happens to be chopped apples tossed in pie spice (stock+spice based in Portsmouth, NH has a great blend). Jam also works perfectly as a filling (think jelly munchkins).  We’re curious about nut butters… If you try this let us know how they turn out!

Anyway, here’s our go-to recipe for aebleskiver.

Feel free to share your success stories (and finished products) with us.



Yield: 20-25 pieces

Time: 30 minutes

All-purpose flour    2 cups
Salt            1/4 tsp.
Baking soda        1/2 tsp.
Granulated sugar    2 Tbsp., separated
Buttermilk        1 3/4 cups
Eggs            3 each
Butter            1/2 cup

Filling: (optional)
Apple, diced        1 ea.
Lemon juice        1/2 Tbsp.
Pie spice        1/2 tsp.

To serve:
Powdered sugar    as needed
Jam(s)            1/4 cup

1. Toss the dices apple in the lemon juice and stir in the pie spice. Set aside.
2. Melt the butter in the microwave in a safe bowl. Set aside to cool.
3. Separate the egg whites and yolks into separate bowls.
4. Whisk 1 tablespoon of sugar into the egg whites and whip until stiff peaks form.
5. In a large bowl, combine the remaining granulated sugar, flour, salt, baking soda and egg yolks.
6. Using a mixer with a paddle attachment (or a spatula), gradually add the buttermilk into the dry mixture until batter is homogenous/uniform.
7. Add the cool, melted butter to the batter using a whisk.
8. With a wooden spoon, gently fold in the egg whites/meringue.
9. Heat the aebleskiver pan over medium heat on the stove and brush each cup with butter.
10. Pour batter into each cup until 1/2-3/4 full.
11. When the edges start to bubble and set (similar to pancakes), spoon about a teaspoon of filling into the center of each aebleskiver.
12. Use a toothpick/wooden skewer to gently rotate 1/4 turn in the cup.
13. Fill the cups with a little more batter before rotating another 1/4 turn. (They should all be upside down.)
14. Continue rotating the aebleskiver in cups until uniformly golden-brown and cooked through. (If you’re not sure, test one by tearing in half and checking the center for raw batter.)
15. Repeat with the remaining batter.
16. Dust with powdered sugar and serve warm with jam(s) on the side.