Home » Ebelskiver (or filled pancakes)

Ebelskiver (or filled pancakes)

Photo courtesy of Williams Sonoma

Growing up, ebelskiver was a welcomed treat. Depending on the season or what was on hand, the fillings could be anything from jam to cheese. With the cool fall weather and seeing pumpkins everywhere, I’ve been looking for a recipe for a good pumpkin filling.

I actually found a Pecan Pumpkin Filled Pancake recipe on the Williams Sonoma web site (where I bought my ebelskiver pan a few years ago). Because I don’t have access to their pumpkin butter (and it’s most likely not gluten-free) and because I use my own gluten-free pancake mix, I’m going to have to experiment a little to get just the right filling. The trick with the batter is to make it lighter than a pancake batter by whipping the egg whites and folding them in. Other than that, it’s fairly easy to make ebelskiver if you have the pan and your filling options are limitless.

So the windows are open, the cool breeze is coming through, and I’ve got some ideas on what to do. And just maybe I’ll end up doing them all (jam, cheese, pumpkin, cream cheese….!). Any other ideas?



  1. October 11, 2008 / 5:32 PM

    I had forgotten about ebelskivers until now. When we lived in California many years ago, we had them in Solvang. They were so good! I’ll have to see if I can find them anywhere around here. Thanks for reviving the memory of a great time spent in the quaint town of Solvang.

  2. October 11, 2008 / 6:40 PM

    Martin’s mom makes them with prunes in them. Doesn’t sound particularly tasty I know, but once cooked they get all juicy and delicious. Pumpkin would be great, I’d maybe bake and mash the pumpkin ahead of time, or roast little cubes of it and add a bit of maple syrup to sweeten it. Yum! A little bit of ricotta cheese (drained to take out some of the water) with some pears poached in ginger would also be pretty tasty, but that might be getting a bit ridiculous 😉

  3. October 12, 2008 / 8:40 AM

    I’ve never heard of these but they sure do look delicious. Being in France I know crepes of course. We usually just use butter and sugar as a filling, sometimes adding Grand Marnier.

  4. October 12, 2008 / 8:49 AM

    Living in Santa Barbara, ableskivers used to be the only reason to visit Solvang, oh unless you needed clogs. Now Solvang is home to wonderful wineries and great hotel/spa getaways. But ableskivers still rule!

  5. KarlaNo Gravatar
    October 12, 2008 / 2:40 PM

    Try a little ricotta cheese with a little sugar, grated orange or lemon zest and some roughly chopped dark chocolate.

  6. October 12, 2008 / 3:00 PM

    Oh, yum! Thanks for the reminder that my ableskiver pan sits unused in a cabinet. This is the perfect answer for what to do with some of the apples we picked recently.

  7. KateNo Gravatar
    October 17, 2008 / 11:30 AM

    Stonewall Kitchen has a maple pumpkin butter that contains the following: pumpkin puree, pure cane sugar, brown sugar, maple syrup, water, modified cornstarch, citric acid and spices.

  8. MarinaNo Gravatar
    January 19, 2009 / 12:09 PM

    would you post your recipe?

  9. ParisNo Gravatar
    August 14, 2009 / 6:11 PM

    I just recently stayed at an elegant hotel in NYC, and they served a delightful breakfast. The pancake batter included ricotta cheese, lemon zest and was served with sugar/lemon butter that was softened. It was the perfect combo. I highly recommend it. Also, try softened bananas pureed with a maple whipped cream on top, garnished with cinnamon & nutmeg. Magnificent when making Ebelskiver. Hope I helped out XOXO

  10. October 12, 2010 / 3:07 PM

    Basically what Lidna said. Crepes – yum! so I’ll go find some recipes sounds really yummy thanks!