Ebelskiver on the table


I am lucky enough to have a Danish friend who annually invites everyone over for grogg and ebelskivers, little golf ball-sized pancakes stuffed with sweet things and covered with powdered sugar.

Awesome, right? Absolutely. Pancakes were a big part of my childhood and remain one of my favorite comfort foods today. Pancakes shaped like balls stuffed with chocolate and fruit were always destined to be my new favorite thing. 

I was inspired to cook these ebelskiver on the table after I saw Japanese diners cooking squid balls, or takoyaki, on the table using a pan that looks similar to an ebelskiver pan. (I know "squid balls" won’t sound as enticing to some of you as "Nutella-filled pancake balls", but go check out the recipe if you haven’t tried them before.) 

portable gas grill

There are many ebelskiver recipes available online, and you can also purchase authentic Danish pancake ball mix, but I used my favorite whole wheat pancake mix and enjoyed the results. I invited a friend over to taste the results and we probably ate a dozen of these bad boys each, with all kinds of fillings. These would great for a brunch, or as snack to have with grogg/mulled wine. We were just have a girls' day. 

Ebelskiver pan



  • A portion of your favorite pancake batter; at least four cups
  • Fillings of your choice

Suggested fillings

  • Apple pie filling, chopped small
  • Nutella
  • Chocolate chips 
  • Reese's Peanut Butter Chips
  • Peanut butter
  • Strawberries or other berries


Heat the pan on the grill over medium heat. When it’s good and hot, add some butter to each divot. When the butter has melted, spoon enough batter in to fill each divot about halfway. The pancake balls will expand as they cook, so you don’t want it too full. Give it about a minute to cook. Spoon in about a tablespoon of your chosen filling. 

When they’re ready to turn, they’ll slide right over. Until then, they’ll just make a sticky mess. 

Here’s the part that requires some practice: Using two skewers, two chopsticks, or any non-melting utensil that works for you, turn each ball on its side--not all the way over. Let that side cook for another 30 seconds or so, then flip it and cook the final section for another 30 seconds. 

Toss them onto a plate and and top them all with powdered sugar! (You should let the stickiest, most sugary fillings cool for a bit before you eat them or risk burning your mouth.)

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