Published June 13, 2026
These fluffy pancake balls are light, golden, and soft on the inside with a slightly crisp exterior. Inspired by Danish aebleskiver, they’re fun bite-sized pancakes perfect for breakfast, brunch, or a sweet snack with powdered sugar, syrup, or jam.
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Step 1
Prepare batter base
In a bowl, whisk together egg yolks, milk, melted butter, and vanilla extract until smooth.
Step 2
Mix dry ingredients
In a separate bowl, combine flour, sugar, baking powder, and salt.
Step 3
Combine mixtures
Gently mix wet and dry ingredients together until just combined. Do not overmix.
Step 4
Beat egg whites
In another bowl, beat egg whites until soft peaks form, then gently fold them into the batter to create fluffiness.
Step 5
Cook pancake balls
Heat a lightly greased aebleskiver pan or mini muffin pan over medium heat. Fill each cavity and cook, turning as needed, until golden and cooked through.
Step 6
Serve
Dust with powdered sugar and serve warm with syrup, jam, or fresh fruit.
Use whipped egg whites
Folding in whipped egg whites is key to achieving an airy, fluffy texture.
Control heat
Cook on medium-low heat to ensure the inside cooks through without burning the outside.
Chocolate-filled
Add a small piece of chocolate in the center before cooking for a molten surprise.
Fruit version
Add small pieces of apple, blueberries, or banana into the batter.
Room temperature
1 day
Best enjoyed fresh for maximum fluffiness.
Refrigerator
2–3 days
Reheat in a pan or oven for best texture.
Freezer
up to 1 month
Freeze in airtight container and reheat in oven.
Q: Do I need a special pan?
A: Traditionally yes (aebleskiver pan), but mini muffin pans can also work as an alternative.
Q: Why are my pancake balls not fluffy?
A: Overmixing or not whipping the egg whites properly can make them dense instead of airy.
Q: Can I make them ahead of time?
A: Yes, but they are best served fresh. Reheat gently before serving.
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