Blueberry {Ebelskivers}

Ebeleskiver Week: Day 4

Blueberry ebelskiver


There’s not too much to say about these beauties. They’ve got every bit of goodness that you get from a blueberry pancake…with 3 bursts of blueberries in the middle. Yummmy!!!

I’m pretty sure these are my favorite. They are so classic aren’t they!?!?


And in case you missed them…

Day 1

Day 2

Day 3


If you don’t have one already…you should buy an Ebleskiver Pan!!! 🙂


Blueberry {Ebelskivers}

adapted from Williams-Sonoma


  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • dash of salt
  • 2 eggs, separated
  • 1 cup skim milk
  • 2 tablespoons canola oil
  • blueberries (3 per ebelskiver)


  1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
  2. In a small bowl, whisk the egg yolks, milk and canola oil.
  3. Whisk the yolk mixture into the flour mixture until well combined.
  4. In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form (about 1-2 minutes).
  5. Using a rubber spatula, gently fold the whites into the batter in 2 additions.
  6. Spray each well of a filled-pancake pan with cooking spray (Don’t skimp on the spray).
  7. Over medium-low heat, pour 1 tablespoon of batter into each well (fill to almost half way up the well).
  8. Cook until the undersides begin to set and have a few bubbles (about 1 minute).
  9. Put a couple of blueberries on top of the uncooked batter.
  10. Pour another tablespoon of batter on top of the filling and cook for 30 seconds to 1 minute, until they have started to bubble.
  11. Using two wooden skewers (on opposite sides of the ebelskiver), flip them over, allowing the remaining uncooked batter to flow out and enclose the filling in the center.
  12. Continue cooking the pancakes.
  13. Scoop out the ebelskivers with a spoon (helps to not dent them any).
  14. Repeat with the remaining batter.

Servings: 25-28 ebelskivers

As seen on Whipperberry.


  1. These ebleskiver thingys are popular, but I’ve only recently heard of them. They look wonderful, especially with three large blueberries in the middle!

  2. Cute! And yummy sounding.
    One question – I’ve only ever seen ebelskivers a few times before (and have never made them), but you seem to flip them differently than I’ve seen. Have you ever tried kind of rotating them over a bit at a time instead of flipping? That’s the way I’ve seen it done – they end up as perfect spheres that way and kind of a little bit hollow-ish in the center that way I guess.

    Anyway, I have no idea whether it’s super annoying to try to cook them that way (like I said – I’ve never done it!). I was just curious if you’d ever tried it and if it worked out?

    Also – I MUST buy an ebelskiver pan!!! 🙂

    1. I’ve never tried that method, but I would love to learn how to make them perfectly round balls! 🙂 I must now scour you tube for some tutorials. 🙂 And yes, buy an ebelskiver pan. 🙂 Eeee!

  3. My mother-in-law used to make these. Recently my family got hooked on them. She would rotate them part way and then filled them with applesauce once out of the pan. My husband still likes them that way best. My daughter and I have experimented with lots of things, including blueberries. With practice, we can now rotate them to make perfectly round balls, filled with different kinds of berries, cream cheese, ginger jam, or chocolate and bacon! We even made gingerbread ones. YUM!

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