September 24, 2013

Buttermilk Ebelskivers with Brown Butter Cinnamon Syrup

EbelskiversEbelskivers (pronounced able-skeever) are little pancake puffs that yield about two mouthfuls each of delicious, pancake-y, fluffy delightfulness. They are special enough that they require a specific pan—an ebelskiver pan (big surprise there)—just to make them. You can buy such a thing here.

Tis an investment, truly.

The buttermilk and the beaten egg whites in this Ebelskiver recipe make them incredibly airy, light, and moist. Top them off with some warm Brown Butter Cinnamon Syrup, and you’re a goner. I think I ate 52. It’s hard to be sure though, because I went into a food coma soon after. Still recovering.

Start by sifting your flour, sugar, baking soda, and salt together in a large-ish bowl.

In a separate bowl, beat your egg whites until they are good and stiff, forming nice, pointy peaks when you pull the beaters away.Stiff egg whites

Blend together the buttermilk and egg yolks, and add this to the flour mixture. If you don’t have buttermilk, use a tablespoon of white vinegar per cup of milk. I do this all the time, since buttermilk is kind of a commodity around here… Beat this together til it’s smooth.

Set your electric mixer aside and gently fold in the stiff egg whites into the mix. Don’t overdo it, or else all of its body will collapse, and you will end up with pancake thins. This would be tragic.

Fold egg whites Mix in egg whites

Heat your ebelskiver pan over medium-low heat and add a bit of oil to each well. On one batch I made, I had a slip of the hand and added a bit more oil than I needed; let’s just say this was NOT a bad thing. Think deep-fried pancakes. Wow.

Ebelskiver pan

Pour the ebelskiver batter into the wells, about ¾ of the way full.

Yeah, this was a little over 3/4 full...

Yeah, this was a little over 3/4 full…

Cook over medium-low heat until the tops start to bubble and the edges turn golden. Using a kabob stick or a chopstick, gently flip each ebelskiver and continue to cook until golden brown, and not doughy on the inside.golden ebelskivers

Serve immediately, with a healthy drizzle of this Brown Butter Cinnamon Syrup, or a topping of your choice.

Pour syrup

Buttermilk Ebelskivers
Prep time
Cook time
Total time
Light and fluffy buttermilk ebelskivers, perfect with Brown Butter Cinnamon Syrup.
Recipe type: Breakfast
Serves: 5
  • 2 cups flour
  • 1 tsp. sugar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 cups buttermilk (or 2 T. vinegar to 2 cups milk)
  • 2 eggs, separated
  • Oil, for pan
  1. Sift together flour, sugar, soda, and salt in a large bowl.
  2. In a separate bowl, beat egg whites until stiff.
  3. Mix together buttermilk and egg yolks and add to the flour mixture.
  4. Gently fold egg whites into batter, careful not to overmix.
  5. Place ebelskiver pan over medium-low heat and add a bit of oil to each well.
  6. Pour ebelskiver batter into wells, about ¾ full.
  7. Cook until bubbles appear on the surface and edges turn golden.
  8. Flip each ebelskiver with a chopstick or kabob stick and cook the other side until golden-brown and cooked through.
  9. Serve hot with syrup, jam, or another topping of your choice.


  1. We make these every year for Christmas breakfast, but we use butter in the cups to fry the aebelskivers, and we add a little bit of melted butter to the batter. Good for us? Maybe not. Delicious? Absolutely. We serve them with apple butter and powdered sugar. I use my MIL’s recipe, which uses a make-your-own pancake mix as the dry ingredients. That pancake mix calls for buttermilk powder, but I realized last night late that I didn’t have any, but I did have real buttermilk in the fridge. Your recipe came to the rescue. I did lower the buttermilk a little and added melted butter, but I love that yours requires beating the egg whites like my MIL’s does. It makes them so fluffy and delicious!

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