Jam Filled Ebelskivers
Jam Filled Ebelskivers or aebleskivers are golden brown round Danish pancakes stuffed with fruit preserves.
We’ve taken our traditional recipe for ebelskiver batter and added dollops of raspberry jam for a delicious Danish dessert. They’re perfect for special Sunday breakfasts, Christmas breakfast, or any ordinary day.
Who doesn’t love pancakes? Who wouldn’t love a pancake ball? Who wouldn’t love a pancake ball stuffed with something delicious? You’re going to love these jam filled ebelskivers.
Ingredients and Equipment:
- Cast iron ebleskiver pan — If you’re going traditional, it must be cast iron. They do make a flat bottom pan for those electric stoves.
- Knitting needle, stir-fry chopstick, ice pick, long pokey thing like a fork, meat fork, or your favorite thin stick — this will be used to flip the balls of dough over as they cook.
- Cooking Spray — While a well seasoned pan is non-stick, these can be a bit temperamental, so giving the pan a good spray is just good sense. Melted butter applied with a pastry brush works too.
- Eggs — we used large, but extra large are fine too. If your medium eggs are on the skint side, maybe go with 4, but use your best baking judgement.
- Buttermilk — this is a must. In a pinch, if you don’t have buttermilk, you can add two tablespoons of white vinegar to a measuring cup, then fill the rest up to the 2-cup mark with milk. Give it a quick, but gentle stir and allow it to sit for 5 minutes before mixing it in.
- Salted butter — you can use unsalted too. The butter must be at room temperature in order to properly melt into the dough.
- Dry Goods: All-purpose flour, baking powder, baking soda, and sugar
- Raspberry Jam — or your favorite filling.
Step by step directions:
Step 1: Spray the cast iron pan with cooking spray and begin to preheat on medium-low heat.
Step 2: Double sift, yes DOUBLE sift the dry ingredients (flour, sugar, baking powder, salt, and baking soda) together in a medium bowl. Set aside.
Step 3: Separate the egg whites from egg yolks into different bowls.
Step 4: Beat the egg whites until only slightly frothy; do not let stiff peaks or dry peaks form, that’ll be too much.
Step 5: Slice the butter into tablespoons, then cut each tablespoon into four cubes. The butter needs to be at room temperature, so it probably won’t be very pretty once you start cutting the pats, but that’s ok. Pour the buttermilk into the egg yolks and add the butter pieces to the bowl, whisk to break the yolks and combine into the buttermilk. The butter will not incorporate at this point.
Step 6: Slowly add the dry ingredients into the wet ingredients bowl, whisk together. The batter will be lumpy, especially due to the butter. Don’t over mix. Gently fold in the egg whites. The batter should be similar in consistency to that of pancake batter.
Step 7: Fill each pan hole with batter about 2/3 of the way full. DO NOT FILL COMPLETELY. They will rise as they cook and need the space to expand (or you’ll have a mess on your hands).
Step 8: Add a dollop of jam to the center of each batter-filled well. Unlike pancakes, the bubbles that form along the top do not indicate they are ready to be flipped. However, they are a sign that they will SOON be ready to flip.
Step 9: Watch for the dough to begin to pull away from the side of the cup. The dough pulling away and the bubbles mean it’s time to flip them over. The dough will have covered the jam or filling as it cooks.
Step 10: Using the pokey device of your choosing, press into the ebelskiver at an angle, and using your wrist in a swiping motion, push the ebelskiver up along the side of the ebelskiver pan cup and roll it over. Repeat for the entire pan. Usually, once you’ve filled the last ball, the first one you flipped is done and can be removed from the pan.
Variations:
While we think our jam filled ebelskivers is a great recipe, we do enjoy mixing things up by using different fillings.
- Lemon curd — add a spoonful of homemade (or jarred) lemon curd. You can find it near the jams and jellies or the pie filling in most grocery stores.
- Pie filling — blueberry, apple, cherry, mixed berry, whatever you want. We suggest dusting these Danish pancake balls will powdered sugar before serving.
- Sweetened cream cheese — mix together softened cream cheese with powdered sugar (icing sugar) and a little bit of milk.
- Chocolate chips — milk, dark, or semi-sweet chocolate chips will work. We love using the mini chips.
- Apple slices — sliced or diced apples are the original filling for these treats. Applesauce would work well too.
- Lingonberry jam — This Swedish jam is perfect for our delicious batter recipe.
- Nutella — Any Nutella loving family member or friend will be delighted by this filling.
- Jams, jellies, preserves, fruit butters, and marmalade — Whatever your favorite is, it would be awesome.
Recipe FAQs
We do not recommend using an electric mixer to make batter. It can easily become over mixed making them lack their fluffy texture.
Yes, you can freeze the cooked ebelskivers, but not the batter. Store them in an air-tight, freezer safe container or bag.
Allow the frozen pancake balls to thaw. You can serve them room temperature, if you want, or toss them in a 300°F oven for 15-20 or until they’ve reached the desired warmth.
Jam Filled Ebelskivers
Equipment
- Cast Iron Aebleskiver Pan
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 3 tbsp sugar
- 3 eggs separated
- 2 cups buttermilk
- 3 tbsp butter cubed
- cooking spray
- 2 cups raspberry jam
Instructions
- Spray cast iron aebleskiver pan with buttered cooking spray.
- Preheat to medium-low heat on the stove top.
- Double sift the flour, salt, baking powder, baking soda, and sugar into a medium sized mixing bowl; set aside.
- Separate the egg whites from the egg yolks into different bowls.
- Add the buttermilk and butter to the egg yolks; whisk to combine.
- Gently beat the egg whites and set aside.
- Slowly mix the dry ingredients into the wet ingredients until the batter has formed.
- Gently fold in the beaten egg whites, the batter should be the consistency of pancake batter.
- Fill each cast iron ableskive cup ⅔ full of mixture.
- Add a kitchen spoonful of raspberry jam (or your favorite filling) to the center of the batter
- Turn with a fork or knitting needle when the batter starts to pull away from the pan.
- They will be ready to plate when both sides are golden brown.
Notes
Can you freeze ebelskivers?
Yes, you can freeze the cooked ebelskivers, but not the batter. Store them in an air-tight, freezer safe container or bag.How do you reheat aebleskivers?
Allow the frozen pancake balls to thaw. You can serve them room temperature, if you want, or toss them in a 300°F oven for 15-20 or until they’ve reached the desired warmth.Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
More Fruity Baked Goods
- Cherry Chocolate Cake
- Triple Citrus Bars from The Complete Savorist
- Berry Pancake Mix Muffins from Retro Potluck
- Strawberry Tiramisu from Family Fresh Meals
- Blackberry Cobbler from The Magical Slow Cooker
My daughter is a huge fan of these jam filled pancakes! We will be making these again!
Pancakes always go down well in my house and these where the same, so good and thank you for your great instructions!
These look so fun, I think my kids will love them! I’m going to try and find one of those cast iron pans so I can try the recipe!
Count me in for these delicious jam filled ebelskivers!
These look fantastic! I’m planning on making them Sunday morning
I have never heard of these before but they look amazing and fun to make. Making these for the family at Christmas.
Fabulous recipe that is quite rare. At least I have never seen it before. Delicious!
Omg these little pancakes were so so good! Kind of felt like I was eating mini donuts, but healthier 🙂 Yum!
This recipe is flawless. My family LOVED them.
This jam-filled ebelskivers looks amazingly delicious. Thanks for sharing the recipe.
You make getting the jam in them and turning them so easy but this was my first time every making these so I probably need more practice! But they are delicious. I could make them fast enough for my family eating them.
So glad you and family enjoyed! The more you make them the better you’ll get at filling and turning them.