20 Delicious Ebelskiver Recipes Perfect for Brunch

Nothing says cozy weekend brunch quite like warm, fluffy ebelskivers straight from the pan! These delightful Danish pancake puffs are about to become your new favorite morning treat. From sweet classics to savory surprises, we’ve gathered 20 irresistible recipes that will have everyone asking for seconds. Ready to flip your brunch game? Let’s dive into these delicious creations!

Classic Danish Ebelskiver with Powdered Sugar

Having first tasted these delightful Danish pancakes at a Christmas market in Solvang, California, I was instantly hooked—there’s something magical about their spherical shape and fluffy texture that makes them perfect for cozy weekend breakfasts with my family.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 2 cups whole milk
• 4 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/4 cup powdered sugar

Instructions

1. Whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and 1/2 tsp salt in a large bowl until fully combined.
2. In a separate bowl, beat 2 large eggs vigorously for 45 seconds until pale and frothy.
3. Pour 2 cups whole milk, 4 tbsp melted unsalted butter, and 1/2 tsp vanilla extract into the beaten eggs, whisking continuously for 1 minute until emulsified.
4. Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula just until no flour streaks remain—do not overmix to keep the batter light.
5. Heat an ebelskiver pan over medium-low heat (325°F) and brush each well with 1/2 tsp additional melted butter using a pastry brush.
6. Fill each well 3/4 full with batter using a 2-tbsp cookie scoop for consistent sizing.
7. Cook for 3-4 minutes until bubbles form on the surface and edges appear matte, then flip each ebelskiver with wooden skewers—rotate them 90 degrees halfway through flipping for even browning.
8. Cook for another 2-3 minutes until golden brown and a toothpick inserted into the center comes out clean.
9. Transfer to a wire rack and immediately dust with 1/4 cup powdered sugar using a fine-mesh sieve.

Cloud-like with crisp edges, these ebelskivers reveal a tender interior that pairs wonderfully with raspberry jam or lemon curd—I love stacking them high on a platter for guests to pull apart while still warm.

Apple Cinnamon Stuffed Ebelskiver

Kind of like a Danish pancake and an apple pie had the most delicious baby, these Apple Cinnamon Stuffed Ebelskivers are my ultimate fall comfort food. I first discovered them at a holiday market years ago, and after many messy kitchen experiments, I’ve perfected a version that’s surprisingly simple to make at home. There’s something so satisfying about biting into that fluffy, golden sphere to find a warm, spiced apple center.

Ingredients

– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 2 tbsp granulated sugar
– 2 large eggs
– 1 3/4 cups whole milk
– 4 tbsp unsalted butter, melted
– 2 medium apples, peeled and finely diced
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Powdered sugar for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp granulated sugar until thoroughly combined.
2. In a separate bowl, beat 2 large eggs until frothy, then whisk in 1 3/4 cups whole milk and 4 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine to avoid tough ebelskivers.
4. In a small bowl, mix 2 diced apples with 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg to create the filling.
5. Heat an ebelskiver pan over medium heat until a drop of water sizzles immediately, about 350°F.
6. Brush each well of the hot pan with additional melted butter using a pastry brush for even coverage.
7. Fill each well 2/3 full with batter using a tablespoon or small ladle.
8. Place 1 tsp of the apple cinnamon filling directly into the center of each batter-filled well.
9. Top each filled well with an additional 1 tbsp of batter to completely cover the apple filling.
10. Cook for 3-4 minutes until the bottoms are golden brown and bubbles form around the edges.
11. Use two wooden skewers or chopsticks to carefully flip each ebelskiver, rotating them 90 degrees to ensure even cooking.
12. Cook for another 2-3 minutes until the second side is golden brown and a toothpick inserted comes out clean.
13. Transfer the cooked ebelskivers to a wire rack to prevent sogginess on the bottom.
14. Repeat the cooking process with remaining batter and filling, brushing the pan with more butter between batches.
15. Dust the warm ebelskivers generously with powdered sugar just before serving.
The contrast between the tender, cake-like exterior and the soft, caramelized apple center is pure magic. I love serving these piled high on a platter with extra cinnamon sugar for dipping, though they’re equally fantastic drizzled with warm caramel sauce for a truly decadent breakfast treat.

Chocolate Hazelnut Ebelskiver

Just when I thought I’d tried every possible chocolate dessert, I discovered these Danish pancake puffs during a cozy weekend at my friend’s cabin. Chocolate Hazelnut Ebelskiver have become my go-to for impressing brunch guests without spending hours in the kitchen. There’s something magical about watching these little spheres puff up perfectly in their special pan.

Ingredients

– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 2 large eggs
– 3/4 cup whole milk
– 2 tbsp unsalted butter, melted
– 1/2 cup chocolate hazelnut spread
– 2 tbsp vegetable oil
– Powdered sugar for dusting

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl until fully combined.
2. Separate 2 large eggs, placing whites in a clean bowl and yolks in a small bowl.
3. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes.
4. Whisk egg yolks with 3/4 cup whole milk and 2 tbsp melted unsalted butter until smooth.
5. Pour wet ingredients into dry ingredients and stir gently until just combined.
6. Fold beaten egg whites into the batter using a rubber spatula until no white streaks remain.
7. Heat an ebelskiver pan over medium heat and brush each well with vegetable oil using a pastry brush.
8. Fill each well halfway with batter using a tablespoon or piping bag.
9. Place 1 tsp chocolate hazelnut spread in the center of each batter-filled well.
10. Cover the filling with additional batter until wells are three-quarters full.
11. Cook for 3-4 minutes until bottoms are golden brown and edges look set.
12. Use two wooden skewers to carefully flip each ebelskiver 90 degrees.
13. Continue cooking for another 2-3 minutes until all sides are evenly golden brown.
14. Transfer cooked ebelskiver to a wire rack using tongs.
15. Repeat the cooking process with remaining batter and filling.
16. Dust warm ebelskiver generously with powdered sugar using a fine-mesh sieve.

Absolutely divine when served warm, these ebelskiver offer a crisp exterior that gives way to a fluffy pancake interior with that molten chocolate hazelnut core. I love serving them stacked high on a platter with extra powdered sugar snowing down, or for special occasions, with a dollop of whipped cream and fresh berries alongside.

Lemon Ricotta Ebelskiver with Blueberry Compote

Keeping my kitchen stocked with lemons is a non-negotiable for me—their bright, sunny flavor can rescue even the dreariest of mornings. I first fell for ebelskivers during a cozy weekend brunch at a friend’s house, and I’ve been perfecting my own lemon ricotta version ever since. They’re like little spherical pancakes with a wonderfully tender, almost soufflé-like interior that’s just begging for a dollop of sweet-tart blueberry compote.

Ingredients

– 1 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 2 large eggs
– 3/4 cup whole milk ricotta cheese
– 1/2 cup whole milk
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
– 2 tbsp unsalted butter, melted
– 1 cup fresh blueberries
– 2 tbsp water
– 1 tbsp granulated sugar
– 1 tsp cornstarch

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
2. In a separate bowl, beat 2 large eggs until frothy, about 1 minute.
3. Add 3/4 cup whole milk ricotta cheese, 1/2 cup whole milk, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest to the beaten eggs, whisking until just combined.
4. Gently fold the wet ingredients into the dry ingredients until no dry streaks remain, being careful not to overmix.
5. Stir in 2 tablespoons melted unsalted butter until the batter is smooth.
6. Heat an ebelskiver pan over medium heat for 3 minutes until a drop of water sizzles immediately.
7. Brush each well of the pan with additional melted butter using a pastry brush.
8. Fill each well 3/4 full with batter using a small cookie scoop or tablespoon.
9. Cook for 2-3 minutes until the bottoms are golden brown and bubbles form on the surface.
10. Use two wooden skewers to flip each ebelskiver, cooking for another 2 minutes until golden brown on both sides.
11. Transfer cooked ebelskivers to a wire rack while you prepare the compote.
12. Combine 1 cup fresh blueberries, 2 tablespoons water, 1 tablespoon granulated sugar, and 1 teaspoon cornstarch in a small saucepan.
13. Cook over medium heat for 5-7 minutes, stirring frequently, until the blueberries burst and the sauce thickens.
14. Remove the compote from heat and let it cool for 2 minutes before serving.

Perfectly pillowy with a delicate crumb, these ebelskivers offer a delightful contrast between the tangy lemon-ricotta batter and the sweet, jammy blueberry compote. I love serving them stacked high on a platter with the compote drizzled over the top—they make any breakfast feel like a special occasion, and the leftovers (if there are any!) reheat beautifully in the toaster oven.

Pumpkin Spice Ebelskiver with Maple Glaze

Every autumn, when the air turns crisp and leaves begin to fall, I find myself reaching for my ebelskiver pan—there’s something magical about these Danish pancakes that feels like a warm hug. I’ve been making pumpkin spice ebelskivers for years, ever since my neighbor brought over a batch that disappeared within minutes at our annual Halloween party. Now it’s become my signature fall treat, and I love how the house smells like a cozy café while they’re cooking.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 3/4 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp milk

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp pumpkin pie spice, 1/4 tsp salt, and 2 tbsp granulated sugar in a medium bowl until fully combined.
2. In a separate bowl, whisk 3/4 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp melted butter until smooth and uniform in color.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix—a few small lumps are perfectly fine for tender ebelskivers.
4. Heat an ebelskiver pan over medium heat for 3 minutes until evenly heated, then brush each well with additional melted butter using a pastry brush.
5. Fill each well 3/4 full with batter using a small cookie scoop or tablespoon, which helps ensure evenly sized ebelskivers.
6. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then use two wooden skewers to gently flip each ebelskiver.
7. Cook for another 2-3 minutes until golden brown and cooked through—they should feel springy when pressed lightly with a skewer.
8. Transfer cooked ebelskivers to a wire rack to prevent steaming and maintain their crisp exterior.
9. Repeat with remaining batter, brushing the pan with more butter between batches as needed.
10. Whisk together 1/2 cup powdered sugar, 2 tbsp maple syrup, and 1 tbsp milk in a small bowl until smooth and drizzle-consistency.
11. Drizzle the maple glaze over warm ebelskivers using a spoon or piping bag for even distribution.

What makes these ebelskivers truly special is their delicate crisp exterior giving way to a fluffy, spiced interior that tastes like autumn in every bite. The maple glaze adds just the right amount of sweetness without overpowering the warm pumpkin flavors, and I love serving them stacked high on a platter with extra glaze for dipping—they’re perfect for weekend brunches or as a festive treat during pumpkin carving sessions.

Savory Bacon and Cheese Ebelskiver

My kitchen always smells like a cozy diner whenever I make these – there’s something magical about flipping these little pancake puffs that just feels like a weekend morning ritual. I discovered ebelskivers during a trip to Solvang, California, and immediately knew I had to create a savory version that would satisfy my bacon obsession.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons melted butter
• 6 slices cooked bacon, crumbled
• 1/2 cup shredded cheddar cheese
• 2 tablespoons vegetable oil

Instructions

1. Whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl.
2. In a separate bowl, beat 2 large eggs until frothy, about 1 minute.
3. Add 1 cup whole milk and 2 tablespoons melted butter to the beaten eggs, whisking until fully combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until no dry streaks remain – don’t overmix.
5. Fold in 6 slices crumbled cooked bacon and 1/2 cup shredded cheddar cheese until evenly distributed.
6. Heat an ebelskiver pan over medium heat until a drop of water sizzles immediately, about 3 minutes.
7. Brush each well with vegetable oil using a pastry brush, ensuring complete coverage.
8. Fill each well 3/4 full with batter using a small cookie scoop or tablespoon.
9. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
10. Use two wooden skewers to flip each ebelskiver, rotating them 90 degrees for even browning.
11. Cook for another 2-3 minutes until golden brown and a toothpick inserted comes out clean.
12. Transfer to a wire rack to prevent steaming and maintain crispness.

Perfectly golden ebelskivers should have a crisp exterior that gives way to a fluffy, almost soufflé-like interior with pockets of melted cheese and smoky bacon. I love serving them stacked high with a dollop of sour cream and chives, or for a fun appetizer, skewer three together with a spicy aioli dip for guests to grab and go.

Banana Nutella Ebelskiver

My kids have been begging me to recreate those fancy pancake puffs we tried at the farmers’ market last summer, and after some delicious experimentation, I’ve perfected these Banana Nutella Ebelskivers that disappear within minutes at our breakfast table.

Ingredients

– 1 cup all-purpose flour
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 2 tbsp granulated sugar
– 1 large egg
– 3/4 cup whole milk
– 2 tbsp unsalted butter, melted
– 1 ripe banana, mashed
– 1/2 cup Nutella
– 2 tbsp vegetable oil

Instructions

1. Whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp granulated sugar in a medium bowl.
2. In a separate bowl, beat 1 large egg until frothy, then whisk in 3/4 cup whole milk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix or your ebelskivers will be tough.
4. Gently fold in 1 mashed ripe banana until evenly distributed throughout the batter.
5. Heat an ebelskiver pan over medium heat and add 1/4 tsp vegetable oil to each well.
6. Fill each well halfway with batter using a tablespoon or small cookie scoop.
7. Place 1 tsp Nutella in the center of each batter-filled well.
8. Top each Nutella portion with additional batter until wells are 3/4 full.
9. Cook for 3-4 minutes until bottoms are golden brown and edges look set.
10. Use two wooden skewers or chopsticks to carefully flip each ebelskiver—this takes practice but prevents tearing.
11. Cook for another 2-3 minutes until the second side is golden brown and they’re cooked through.
12. Transfer to a wire rack and repeat with remaining batter, adding more vegetable oil as needed between batches.

Really, the magic happens when you bite into these warm spheres—the fluffy banana cake gives way to that molten Nutella center that oozes out perfectly. They’re fantastic dusted with powdered sugar for breakfast, but I’ve also served them with vanilla ice cream for an impressive dessert that makes everyone think I spent hours in the kitchen.

Strawberry Cream Cheese Ebelskiver

Craving something sweet that feels both fancy and comforting? I first discovered ebelskivers at a farmers market years ago and have been experimenting with fillings ever since—these strawberry cream cheese versions are my current obsession, perfect for lazy weekend brunches or impressing overnight guests with minimal effort.

Ingredients

– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 3/4 cup whole milk
– 2 tablespoons unsalted butter, melted
– 1/2 cup cream cheese, softened
– 1/4 cup strawberry jam
– 2 tablespoons powdered sugar
– 2 tablespoons vegetable oil

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
2. In a separate bowl, beat 1 large egg until frothy, then stir in 3/4 cup whole milk and 2 tablespoons melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined—small lumps are okay to avoid tough ebelskivers.
4. Combine 1/2 cup softened cream cheese and 1/4 cup strawberry jam in a small bowl until smooth.
5. Heat an ebelskiver pan over medium heat and add 1/4 teaspoon vegetable oil to each well.
6. Fill each well halfway with batter using a tablespoon, then add 1 teaspoon of the cream cheese mixture to the center.
7. Top each well with another tablespoon of batter to cover the filling completely.
8. Cook for 3-4 minutes until the bottoms are golden brown and bubbles form on top.
9. Flip each ebelskiver using two wooden skewers and cook for another 2-3 minutes until golden and cooked through—test one by inserting a skewer; it should come out clean.
10. Transfer to a plate and dust with 2 tablespoons powdered sugar while warm. Now for the best part: biting into these reveals a gooey strawberry-cheese center that contrasts with the fluffy pancake exterior. Try serving them stacked high with extra jam for dipping, or let them cool slightly so the filling sets into a creamy surprise.

Caramelized Pear and Ginger Ebelskiver

Gathering around the kitchen island with my family on crisp autumn mornings has become our favorite weekend ritual, and these caramelized pear and ginger ebelskivers have stolen the show ever since I first experimented with the combination last fall when our pear tree overflowed with fruit. There’s something magical about watching the pear pieces caramelize in the pan before being enveloped in fluffy batter that makes even the sleepiest teenager appear instantly at the counter.

Ingredients

– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 3/4 cup whole milk
– 2 tablespoons unsalted butter, melted
– 1 medium ripe pear, peeled and diced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons brown sugar
– 1 tablespoon unsalted butter for cooking
– Powdered sugar for dusting

Instructions

1. Combine 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
2. Whisk 1 large egg, 3/4 cup whole milk, and 2 tablespoons melted unsalted butter in a separate bowl until fully incorporated.
3. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
4. Melt 1 tablespoon unsalted butter in an ebelskiver pan over medium heat (325°F).
5. Add diced pear, grated ginger, and 2 tablespoons brown sugar to the pan, cooking for 3-4 minutes until the pears are tender and caramelized.
6. Spoon 1 tablespoon of batter into each ebelskiver cup, filling them one-third full.
7. Place 1 teaspoon of the caramelized pear mixture in the center of each cup.
8. Top with another tablespoon of batter to cover the filling completely.
9. Cook for 3-4 minutes until the bottoms are golden brown and bubbles form on the surface.
10. Use two wooden skewers to carefully flip each ebelskiver, cooking for another 2-3 minutes until golden brown on both sides.
11. Transfer the cooked ebelskivers to a wire rack and repeat with remaining batter and filling.
12. Dust the warm ebelskivers generously with powdered sugar before serving.

Velvety soft interiors give way to pockets of warm, spiced pear that practically melt in your mouth, while the crisp exterior provides the perfect textural contrast. I love serving these still warm from the pan with a dollop of whipped cream or alongside a strong cup of coffee for the ultimate cozy breakfast experience—they’re so good my family has started requesting them for dessert too!

Blueberry Lemon Poppy Seed Ebelskiver

Craving something that feels both nostalgic and exciting? I first discovered ebelskivers at a farmers’ market years ago and have been obsessed with creating fun variations ever since. These blueberry lemon poppy seed versions are my current favorite—they’re like little pancake balls bursting with bright, fruity flavor that make any morning feel special.

Ingredients

– 2 cups all-purpose flour
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 2 tbsp poppy seeds
– 2 large eggs
– 1 3/4 cups whole milk
– 4 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 1 tbsp lemon zest
– 1 cup fresh blueberries
– 2 tbsp vegetable oil

Instructions

1. Whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 2 tbsp poppy seeds in a large bowl until fully combined.
2. In a separate medium bowl, beat 2 large eggs with a whisk until frothy, about 30 seconds.
3. Add 1 3/4 cups whole milk, 4 tbsp melted unsalted butter, 1 tsp vanilla extract, and 1 tbsp lemon zest to the beaten eggs, whisking until the mixture is smooth and uniform.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix—a few small lumps are fine.
5. Gently fold 1 cup fresh blueberries into the batter using the spatula, distributing them evenly without crushing the berries.
6. Heat an ebelskiver pan over medium heat for 3 minutes until a drop of water sizzles immediately upon contact.
7. Brush each well of the pan with 2 tbsp vegetable oil divided among them, using a pastry brush to coat the entire surface.
8. Fill each well 3/4 full with batter using a 2-tbsp cookie scoop for even portioning.
9. Cook for 3-4 minutes until the bottoms are golden brown and bubbles form on the surface.
10. Flip each ebelskiver using two wooden skewers, inserting them at opposite sides and turning in one smooth motion.
11. Cook for another 2-3 minutes until the second side is golden brown and a toothpick inserted into the center comes out clean.
12. Transfer the cooked ebelskivers to a wire rack using tongs, repeating the process with remaining batter.

Velvety soft inside with a delicate crisp exterior, these ebelskivers deliver bursts of juicy blueberries balanced by the zesty lemon and subtle crunch of poppy seeds. I love serving them warm with a dusting of powdered sugar or drizzled with lemon glaze—they’re perfect for stacking high on a plate and sharing with coffee on lazy weekend mornings.

Chocolate Chip Cookie Dough Ebelskiver

Yesterday, I was craving something that combined my childhood love for cookie dough with my current obsession with Danish ebelskivers. After some kitchen experimentation, I landed on this magical hybrid that’s become my new weekend breakfast tradition – chocolate chip cookie dough stuffed right inside fluffy pancake balls.

Ingredients

– 1 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1 large egg
– 3/4 cup whole milk
– 2 tbsp unsalted butter, melted
– 1/2 cup mini chocolate chips
– 1/4 cup cream cheese, softened
– 2 tbsp brown sugar
– 1/2 tsp vanilla extract
– Additional butter for cooking

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
2. In a separate bowl, beat 1 large egg until pale yellow, then whisk in 3/4 cup whole milk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined – a few lumps are fine to avoid overmixing.
4. For the filling, mix 1/4 cup softened cream cheese, 2 tbsp brown sugar, and 1/2 tsp vanilla extract in a small bowl until smooth.
5. Fold 1/2 cup mini chocolate chips into the cream cheese mixture to create your cookie dough filling.
6. Heat your ebelskiver pan over medium heat and add a small pat of butter to each well, waiting until it sizzles but doesn’t brown.
7. Spoon 1 tablespoon of batter into each well, then place 1 teaspoon of the cookie dough filling in the center of each.
8. Top each filled well with another tablespoon of batter, completely covering the filling.
9. Cook for 2-3 minutes until the bottoms are golden brown and bubbles form around the edges.
10. Using two wooden skewers, carefully flip each ebelskiver and cook for another 2-3 minutes until golden brown on both sides.
11. Transfer to a wire rack and repeat with remaining batter and filling.
12. Serve warm dusted with powdered sugar or drizzled with chocolate sauce.

Outrageously good doesn’t even begin to cover these warm, pillowy treats. The contrast between the fluffy pancake exterior and the gooey, melty cookie dough center is pure magic. I love serving them stacked high with a cold glass of milk for the ultimate nostalgic breakfast experience.

Coconut Mango Ebelskiver with Lime Drizzle

Just when I thought ebelskivers couldn’t get any better, I discovered the magic of tropical flavors. My family’s traditional Danish pancake balls got a delicious makeover after our vacation to Florida, where coconut and mango became our breakfast obsession. Now these fluffy treats are our weekend staple, filling the kitchen with the most incredible tropical aroma.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup coconut milk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup diced mango
• 1/2 cup powdered sugar
• 2 tbsp lime juice
• 1 tsp lime zest

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl.
2. In a separate bowl, beat 1 large egg until frothy, then whisk in 3/4 cup coconut milk and 2 tbsp melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix or your ebelskivers will be tough.
4. Heat your ebelskiver pan over medium heat until a drop of water sizzles immediately, about 350°F.
5. Brush each well of the pan with additional melted butter using a pastry brush.
6. Fill each well 2/3 full with batter using a small cookie scoop for even portions.
7. Place 1 tsp diced mango in the center of each ebelskiver while the bottom cooks for 2 minutes.
8. When the edges look set and bubbles form on top, use two wooden skewers to flip each ebelskiver 90 degrees.
9. Cook for another 2 minutes until golden brown, then flip completely to cook the remaining side for 1 minute.
10. Transfer cooked ebelskivers to a wire rack—this prevents them from getting soggy on the bottom.
11. Repeat with remaining batter, brushing the pan with more butter between batches.
12. Whisk together 1/2 cup powdered sugar, 2 tbsp lime juice, and 1 tsp lime zest until smooth.
13. Drizzle the lime glaze over warm ebelskivers just before serving.

Heavenly bites of fluffy coconut pancake give way to sweet mango surprises in every bite. The bright lime drizzle cuts through the richness perfectly, creating that irresistible sweet-tart balance. I love serving these warm with extra mango chunks and toasted coconut flakes for a truly tropical breakfast experience.

Peanut Butter and Jelly Ebelskiver

Kind of like a Danish pancake ball with a nostalgic American twist, these Peanut Butter and Jelly Ebelskivers are my new favorite weekend treat. I first experimented with this recipe after my daughter declared regular PB&J sandwiches “boring”—now she requests them every Saturday morning. There’s something magical about that warm, gooey center that makes even the pickiest eaters smile.

Ingredients

– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1 3/4 cups whole milk
– 4 tablespoons unsalted butter, melted
– 1/2 cup creamy peanut butter
– 1/2 cup strawberry jam

Instructions

1. Whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl.
2. In a separate bowl, beat 2 large eggs until frothy, then whisk in 1 3/4 cups whole milk and 4 tablespoons melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—the batter will be slightly lumpy, which prevents tough ebelskivers.
4. Heat an ebelskiver pan over medium heat until a drop of water sizzles immediately upon contact.
5. Brush each well of the pan with additional melted butter using a pastry brush.
6. Fill each well 2/3 full with batter using a 1-tablespoon cookie scoop for consistent sizing.
7. Place 1 teaspoon of creamy peanut butter and 1/2 teaspoon of strawberry jam in the center of each batter-filled well.
8. Top each well with an additional tablespoon of batter to completely cover the fillings.
9. Cook for 3-4 minutes until the bottoms are golden brown and bubbles form around the edges.
10. Use two wooden skewers to carefully flip each ebelskiver—the skewers provide better control than forks and prevent tearing.
11. Cook for another 2-3 minutes until the second side is golden brown and the ebelskivers feel firm when pressed gently.
12. Transfer to a wire rack to cool slightly, which keeps the bottoms crisp rather than steaming on a plate.
Generously dust these warm ebelskivers with powdered sugar for that classic bakery look, or drizzle with melted peanut butter for extra richness. The contrast between the fluffy pancake exterior and the molten peanut butter and jelly center is pure comfort food magic. We love serving them stacked high with fresh berries on the side for a complete breakfast experience.

Raspberry White Chocolate Ebelskiver

Craving something sweet and special that feels like a cozy cafe treat? I first discovered ebelskivers at a local farmers market years ago and became instantly obsessed with their fluffy, filled perfection. Today I’m sharing my raspberry white chocolate version that’s become my go-to for weekend brunches and holiday mornings alike.

Ingredients

– 2 cups all-purpose flour
– 2 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 large eggs
– 1 3/4 cups buttermilk
– 4 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 1/2 cup fresh raspberries
– 1/2 cup white chocolate chips
– 2 tbsp vegetable oil

Instructions

1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl, beat eggs until frothy, then whisk in buttermilk, melted butter, and vanilla extract.
3. Pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
4. Heat ebelskiver pan over medium heat and brush each well with vegetable oil using a pastry brush.
5. Fill each well 2/3 full with batter using a 2-tablespoon cookie scoop for consistent sizing.
6. Place 3-4 fresh raspberries and 1 teaspoon white chocolate chips into the center of each ebelskiver.
7. Top each filled ebelskiver with 1 additional tablespoon of batter to completely cover the filling.
8. Cook for 3-4 minutes until bottoms are golden brown and edges look set.
9. Use two wooden skewers to gently flip each ebelskiver—they should release easily when ready.
10. Cook for another 2-3 minutes until the second side is golden brown and a toothpick inserted comes out clean.
11. Transfer cooked ebelskivers to a wire rack to prevent steaming and maintain crispness.
12. Repeat with remaining batter, brushing pan with additional oil between batches.

Something magical happens when the warm, fluffy pancake envelops the tart raspberries and melted white chocolate. The contrast between the crisp exterior and gooey center makes these irresistible straight from the pan, though a dusting of powdered sugar or drizzle of raspberry sauce takes them to dessert-level decadence.

Sweet Corn and Cheddar Ebelskiver

Kind of like a Danish pancake ball with a savory twist, these Sweet Corn and Cheddar Ebelskivers are my go-to for weekend brunch when I want something impressive but secretly easy. I first discovered ebelskivers at a farmers’ market years ago, and now I love experimenting with different fillings—this cheesy corn version is a family favorite that always disappears within minutes.

Ingredients

– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 large eggs
– 3/4 cup whole milk
– 2 tbsp unsalted butter, melted
– 1 cup sweet corn kernels
– 3/4 cup shredded sharp cheddar cheese
– 2 tbsp vegetable oil

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl.
2. In a separate bowl, beat 2 large eggs until frothy, about 1 minute.
3. Add 3/4 cup whole milk and 2 tbsp melted unsalted butter to the eggs, whisking until fully combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until no dry streaks remain—do not overmix.
5. Fold in 1 cup sweet corn kernels and 3/4 cup shredded sharp cheddar cheese until evenly distributed.
6. Heat an ebelskiver pan over medium heat and add 1/4 tsp vegetable oil to each well.
7. Fill each well 3/4 full with batter using a tablespoon or small scoop.
8. Cook for 3–4 minutes until the bottoms are golden brown and edges look set.
9. Use two wooden skewers to flip each ebelskiver, rotating them 90 degrees for even browning.
10. Cook for another 2–3 minutes until the second side is golden brown and a toothpick inserted comes out clean.
11. Transfer to a wire rack and repeat with remaining batter, adding more vegetable oil as needed.

Lightly crisp on the outside with a fluffy, corn-studded interior, these ebelskivers have a wonderful savory-sweet balance from the cheese and corn. I love serving them with a dollop of sour cream and chives for dipping, or alongside scrambled eggs for a full brunch spread—they’re equally delicious at room temperature if you’re packing them for a picnic.

Spiced Chai Ebelskiver with Honey Drizzle

Very few things beat the cozy aroma of chai spices filling my kitchen on a crisp autumn morning like today. I started making these Danish-style pancakes after my trip to Solvang, California, where I fell in love with their spherical shape and endless filling possibilities. My twist incorporates the warm spices I always keep in my pantry for chai tea, creating the perfect breakfast treat that feels both familiar and exciting.

Ingredients

– 2 cups all-purpose flour
– 2 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/4 tsp ground ginger
– 1/4 tsp ground cloves
– 2 large eggs
– 2 cups buttermilk
– 4 tbsp unsalted butter, melted
– 1/4 cup honey
– 2 tbsp unsalted butter for cooking

Instructions

1. Whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground ginger, and 1/4 tsp ground cloves in a large bowl until fully combined.
2. Beat 2 large eggs in a separate medium bowl until light and frothy, about 1 minute of vigorous whisking.
3. Pour 2 cups buttermilk and 4 tbsp melted unsalted butter into the beaten eggs, whisking continuously until the mixture is smooth and emulsified.
4. Combine the wet ingredients with the dry ingredients, stirring gently with a spatula until just incorporated—the batter will be slightly lumpy, which prevents tough ebelskivers.
5. Heat an ebelskiver pan over medium heat until a drop of water sizzles immediately upon contact, about 3-4 minutes.
6. Place 1/2 tsp of the 2 tbsp unsalted butter into each well of the heated pan, swirling to coat the bottoms and sides completely.
7. Fill each well 3/4 full with batter using a 2-tablespoon cookie scoop for consistent portioning.
8. Cook for 2-3 minutes until the bottoms are golden brown and bubbles form on the surface around the edges.
9. Use two wooden skewers to carefully flip each ebelskiver, rotating them 90 degrees to create the characteristic spherical shape.
10. Cook for another 2-3 minutes until the second side is golden brown and a toothpick inserted into the center comes out clean.
11. Transfer the cooked ebelskivers to a wire rack to prevent steaming and maintain crisp exteriors.
12. Warm 1/4 cup honey in a microwave-safe bowl for 15 seconds until thin and pourable.
13. Drizzle the warm honey over the ebelskivers just before serving. Perfectly spiced ebelskivers should have crisp, golden-brown exteriors giving way to fluffy, cake-like interiors infused with warm chai flavors. The honey drizzle adds just enough sweetness to complement the spices without overwhelming them. I love serving these stacked high on a platter with extra honey for dipping, making them perfect for weekend brunches or holiday mornings.

Matcha Green Tea Ebelskiver with Red Bean Filling

Ever since my trip to Kyoto last spring, I’ve been obsessed with incorporating matcha into everything from my morning latte to these delightful ebelskivers. There’s something magical about that earthy green tea flavor paired with sweet red bean paste that transports me right back to those tranquil tea houses.

Ingredients

– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon matcha powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 2 large eggs
– 3/4 cup whole milk
– 2 tablespoons unsalted butter, melted
– 1/2 cup sweet red bean paste
– 2 tablespoons powdered sugar
– 1/4 cup vegetable oil

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon matcha powder, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl until evenly combined. 2. Separate 2 large eggs, placing whites in a clean bowl and yolks in a separate small bowl. 3. Beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes. 4. Whisk the egg yolks with 3/4 cup whole milk and 2 tablespoons melted unsalted butter until smooth. 5. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix or your ebelskivers will be tough. 6. Gently fold in the beaten egg whites until no white streaks remain, being careful not to deflate the mixture. 7. Heat an ebelskiver pan over medium heat and add 1/4 teaspoon vegetable oil to each well. 8. Once the oil shimmers, about 2 minutes, fill each well halfway with batter using a tablespoon. 9. Place 1 teaspoon of sweet red bean paste in the center of each ebelskiver. 10. Top each with additional batter until the wells are three-quarters full. 11. Cook for 3-4 minutes until the bottoms are golden brown and the edges look set. 12. Use two wooden skewers to carefully flip each ebelskiver—the key is to rotate them 90 degrees to create that perfect spherical shape. 13. Cook for another 2-3 minutes until golden brown on all sides and cooked through. 14. Transfer to a wire rack and repeat with remaining batter and filling. 15. Dust the warm ebelskivers with 2 tablespoons powdered sugar using a fine-mesh sieve. Something about that crisp exterior giving way to the soft, cakey interior and sweet red bean center feels like pure comfort food magic. I love serving these still warm with an extra sprinkle of matcha powder for those who want an extra earthy kick, though they’re equally delicious at room temperature when the flavors have had time to meld.

Cherry Almond Ebelskiver

Venturing into my grandmother’s recipe box last weekend, I rediscovered her cherished ebelskiver pan, which inspired me to create this cherry almond version that fills my kitchen with the most incredible aroma. There’s something magical about watching these little Danish pancakes puff up perfectly round, especially when I’m sharing the process with my daughter who loves counting the cherries as we drop them in. I always make a double batch because they disappear faster than I can brew my morning coffee.

Ingredients

– 1 cup all-purpose flour
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 2 tbsp granulated sugar
– 2 large eggs
– 3/4 cup whole milk
– 2 tbsp unsalted butter, melted
– 1/2 tsp almond extract
– 1/2 cup fresh cherries, pitted and chopped
– 2 tbsp sliced almonds
– Additional butter for cooking

Instructions

1. Whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp granulated sugar in a medium bowl until fully combined.
2. Separate 2 large eggs, placing whites in a clean bowl and yolks in a small bowl.
3. Beat egg yolks with 3/4 cup whole milk, 2 tbsp melted unsalted butter, and 1/2 tsp almond extract until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined, being careful not to overmix.
5. Whip egg whites with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
6. Gently fold whipped egg whites into the batter using a spatula, maintaining as much air as possible.
7. Heat an ebelskiver pan over medium heat for 3 minutes until evenly warmed.
8. Place 1/4 tsp butter in each well and let melt completely, about 30 seconds.
9. Fill each well 2/3 full with batter using a tablespoon or piping bag.
10. Place 3-4 pieces of chopped cherries and a pinch of sliced almonds in the center of each ebelskiver.
11. Cook for 2-3 minutes until bottoms are golden brown and edges appear set.
12. Flip each ebelskiver using two wooden skewers or chopsticks, rotating 90 degrees to ensure even cooking.
13. Cook for another 2-3 minutes until the second side is golden brown and the centers are cooked through.
14. Transfer cooked ebelskivers to a wire rack and repeat with remaining batter.
15. Dust with powdered sugar if desired and serve immediately.

Keeping these ebelskivers warm in a low oven ensures they maintain their delightful crisp exterior while staying fluffy inside. The almond extract really makes the cherry flavor pop, creating little pockets of sweet-tart goodness in every bite. I love serving them stacked high with extra sliced almonds sprinkled over the top and a dollop of whipped cream for special weekend breakfasts.

Carrot Cake Ebelskiver with Cream Cheese Frosting

A few weeks ago, I found myself with a surplus of carrots from my CSA box and decided to experiment with my ebelskiver pan—the result was this delightful twist on a classic dessert that’s become my new favorite fall breakfast. As someone who always has cream cheese in the fridge for last-minute frosting emergencies, I knew exactly how to finish these little cakes.

Ingredients

– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 2 large eggs
– 3/4 cup buttermilk
– 2 tbsp granulated sugar
– 2 tbsp brown sugar
– 1/4 cup melted butter
– 1 tsp vanilla extract
– 3/4 cup finely grated carrots
– 4 oz cream cheese
– 1/4 cup powdered sugar
– 1 tbsp milk

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt in a medium bowl.
2. Beat 2 large eggs in a separate bowl until frothy, about 1 minute.
3. Add 3/4 cup buttermilk, 2 tbsp granulated sugar, 2 tbsp brown sugar, 1/4 cup melted butter, and 1 tsp vanilla extract to the eggs, whisking until fully combined.
4. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.
5. Fold in 3/4 cup finely grated carrots until evenly distributed.
6. Heat an ebelskiver pan over medium heat and brush each well with additional melted butter.
7. Fill each well 3/4 full with batter using a cookie scoop for even portioning.
8. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
9. Use wooden skewers to flip each ebelskiver—they should be golden brown on the bottom.
10. Cook for another 2-3 minutes until golden brown on both sides and cooked through.
11. Transfer to a wire rack to cool slightly while preparing frosting.
12. Beat 4 oz cream cheese with 1/4 cup powdered sugar until smooth and creamy.
13. Add 1 tbsp milk and beat until frosting reaches drizzling consistency.
14. Drizzle cream cheese frosting over warm ebelskivers.

What makes these truly special is how the carrot keeps them incredibly moist while the cream cheese frosting melts slightly into all those little crevices. I love serving them stacked high on a platter for brunch guests, or packing them cold in lunch boxes where the frosting firms up into a sweet surprise.

Savory Spinach and Feta Ebelskiver

Haven’t you ever wished your breakfast could be both elegant and comforting? I discovered these Danish-inspired pancakes during a rainy weekend when I wanted something more exciting than regular pancakes but less fussy than crepes. These savory spinach and feta ebelskivers have become my go-to for impressing brunch guests without spending hours in the kitchen.

Ingredients

– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 large eggs
– 3/4 cup whole milk
– 2 tbsp unsalted butter, melted
– 1 cup fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 2 tbsp olive oil

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl.
2. In a separate bowl, beat 2 large eggs until frothy, then whisk in 3/4 cup whole milk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix or your ebelskivers will be tough.
4. Fold in 1 cup chopped fresh spinach and 1/2 cup crumbled feta cheese until evenly distributed.
5. Heat an ebelskiver pan over medium heat and add 1/4 tsp olive oil to each well using a pastry brush.
6. Fill each well 3/4 full with batter using a tablespoon or small cookie scoop for even portions.
7. Cook for 3-4 minutes until the bottoms are golden brown and edges look set.
8. Use two wooden skewers to carefully flip each ebelskiver—the skewers give you better control than forks.
9. Cook for another 2-3 minutes until the second side is golden brown and a toothpick inserted comes out clean.
10. Transfer to a wire rack to prevent sogginess while you cook remaining batches, brushing pan with remaining olive oil as needed.

Creating these perfectly round bites feels like kitchen magic every time. The ebelskivers emerge with crisp golden shells giving way to tender, savory interiors where the feta melts into pockets of creamy saltiness against the fresh spinach. I love serving them stacked high with a dollop of Greek yogurt and extra crumbled feta for breakfast, or alongside a simple salad for a light dinner that feels special.

Summary

Unforgettable brunches start here! These 20 ebelskiver recipes offer endless sweet and savory possibilities to delight your family and guests. We hope you find new favorites to add to your weekend rotation. Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.