Cinnamon Bun {Ebelskivers}


Ebeleskiver Week: Day 3

Cinnamon bun ebelskiver

Loaded with cinnamon and topped with a sugary glaze, these ebelskivers have a surprise inside!


And in case you missed them…

Day 1

Day 2


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



Cinnamon Bun {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 tablespoon cinnamon
  • dash of salt
  • 2 eggs, separated
  • 1 cup skim milk
  • 2 tablespoons canola oil
  • raisins (enough for 3-4 raisins per ebelskiver)
  • powdered sugar (icing)
  • water (icing)


  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 raisins 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.
  15. In a small bowl, combine some powdered sugar with a few drops of water. Stir and drizzle over the ebelskivers.

Servings: 25-28 ebelskivers


  1. After seeing your post of the sausage and cheese ebelskivers yesterday, I literally went out right after work and bought a filled-pancake pan. Your recipes all look so delicious, and they are so creative! I can’t wait to try this one!

    1. Haha! Awesome! Have fun making your ebelskivers! 🙂 P.S. They freeze well too if you go ahead and make a bunch at one time!

  2. For some reason I’ve always thought that ebelskivers were a ridiculously decadent treat, but from your recipe I can see that they’re really they’re just cute, mini pancakes! I’m sure they can become more dessert-like too, but I like knowing that they can be a fun breakfast idea. 🙂

  3. Pingback: Fall Baking Plans

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