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Ebelskiver Stuffed Pancakes

By May 16, 2012No Comments

How was your Mother’s Day weekend? I hope you had a great weekend with family.  We had a fun time and enjoyed a not-so traditional Mother’s Day dinner of hot dogs (hey…what do you expect when the husband’s are in charge ;).  The breakfast we had on Mother’s Day morning is what really made my day a 10!!  My cute kids offered to make me breakfast, but I decided I would help them find something new and fun to try.  I remembered a really fun breakfast that my Mom used to make with her Ebelskiver pan.  I don’t have one of those special pans, so I decided to try them as a pancake.  These pancakes are one of the best I have ever had! Whether you stuff them or not, this will now be my go-to pancake recipe.  The pancakes end up being this really spongy, moist and airy texture.  They almost taste like a doughnut or a pastry.  Add the stuffed factor and the fresh fruit and buttermilk syrup and you have a breakfast that will melt in your mouth.  We couldn’t get enough…we were even thinking of other fun ‘stuffed’ variations you could do…Nutella & berries, cinnamon chocolate chips with apple pie filling on top, white chocolate and raspberry syrup, etc.  The sky is the limit!  Pretty much anything you put in between these layers of soft, pancake delight will be amazing. Enjoy 😉

We stuffed our pancakes with chocolate chips and served blackberries on top with whipping cream.  We also stuffed them with strawberry jam and strawberries and bananas on top.  Both were amazing!!

Ebelskiver Stuffed Pancakes 
4 eggs, whites and yolks separated 
4 c. flour 
1 1/2 T. baking powder 
4 T. white sugar 
1 1/2 t. baking soda 
1 t. salt 
1 1/2 t. vanilla extract 
1 stick butter, melted 
4 c. buttermilk 
Chocolate, jam, fruit, etc. for filling 
 Butter, for frying 
Fresh fruit for topping 
Cool Whip or Whipping Cream (optional)
In a large bowl, separate the egg whites & yolks. Keep the egg yolks in the large bowl and the egg whites in another medium sized bowl. With the egg yolks, whisk together with the sugar, salt, vanilla, melted butter and buttermilk until smooth. Once the mixture is smooth, add the baking powder, baking soda and flour. Mix together until most of the lumps have disappeared. In the separate bowl, whip the egg whites until they form stiff peaks (with an electric mixer). Once they are stiff, fold the egg whites into the pancake batter. Mix just barely so that the egg whites keep the batter light & fluffy (don’t over mix). Once the pancake batter is finished, heat a hot griddle to medium heat. Place some butter on the griddle in the places you will be cooking the pancake. Pour about 1/4 c. of batter onto the griddle. Place in the middle of the pancake a spoonful of jam, fruit, nutella, chocolate chips, etc. Place another tablespoon or two on top of the ‘stuffing’ of your pancake. With a spoon spread around the extra batter so that it covers the toppings of your pancake. Let the pancake cook on both sides for several minutes until the edges of the pancake begin to cook. Once the bottom is lightly golden brown, carefully flip the pancake and cook the other side. Serve the warm pancake with extra fruit, whipping cream & buttermilk syrup (recipe below).

Buttermilk Syrup 
1 stick butter 
3/4 c. sugar 
1 t. vanilla 
5-6 T. buttermilk 
Dash salt
Place the butter and sugar in a medium sized sauce pan and let the butter melt on low heat.  Once the butter is melted and the sugar is beginning to dissolve,  turn the heat up a little until the sauce begins to low boil.  Let the syrup simmer until the sugar is totally dissolved and then add the vanilla, buttermilk and salt.  Keep the syrup on low until the pancakes are done and you are ready to eat.

 (Place a spoonful or tablespoon of the item you want to ‘stuff’ your pancake with.  Cover the filling up with another spoonful of the batter.  Let the pancake cook around the edges and then flip.)


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