Sourdough æbleskiver recipe

A few weeks back I released a recipe for Danish gingerbread hearts, and we’re not done with Danish Christmas just yet. Æbleskiver are a traditional Danish Christmas baked good, and they are a spherical form of pancake. A sort of pancake ball. This is my recipe for sourdough æbleskiver.

Æbleskiver are a huge in Denmark. We will usually eat them at social gatherings up to Christmas. We get together and eat æbleskiver, drink Glögg (a sort of mulled wine) and we will often make decorations for the Christmas tree. In general it’s about having a good time together, quintessential hygge. A Danish social concept.

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The history of æbleskiver

The word æbleskive literally mean “slice of apple”.

The singular form is “æbleskive” and the plural form is “æbleskiver”. You rarely make just one. That is probably why it’s know as “æbleskiver” when people talk about a single æbleskive outside of Denmark.

Pan of sourdough æbleskiver on a concrete flour seen from the top

Around 1700 there several sources talk about æbleskiver, but those were pieces of apple, covered in flour and fried in butter. These still exist in a certain region of Denmark but are now known as “fried apple slices”.

Around the 1850’s recipes for the current incarnation of æbleskiver started to show up. These pancake balls had a piece of apple or applesauce put inside of the balls, but this is rarely done today.

A famous book that depicts æbleskiver being made is called “Peters jul” (Peter’s Christmas) from 1866. It is a book that is often read to children during the Christmas month, even to this day.

This book also contain one of our most famous Christmas carols called “Højt fra træets grønne top” (High Upon Our Christmas Tree). In my family it even comes with a special dance.

Danish Christmas traditions

If you are not familiar with Danish Christmas traditions, we celebrate Christmas on the evening of the 24th of december.

We’ll start with dinner, usually consisting of roast duck and/or roast pork with crispy crackling. Served with pickled red cabbage, boiled potatoes, caramel potatoes and boatloads of gravy.

Pan full of sourdough æbleskiver in front of a brick wall

Then afterwards, we form a circle around the Christmas tree. We’ll walk in circles around the tree while we sing carols and psalms. Afterwards we exchange gifts.

The formula in this sourdough æbleskiver recipe

In essence this is a pancake batter. The batter in this sourdough æbleskiver recipe contains a preferment, that needs to ferment overnight.

Like any sourdough bread, this will make these baked goods healthier than the regular version, but you’d probably have to discount the jam and the powdered sugar from the health benefits.

They can probably be baked on the sourdough starter’s rising power alone, but just to make sure that you get them fluffy, a bit of baking soda is added.

Pan full of sourdough æbleskiver on a concrete floor seen from the side

An important ingredient to get the right taste is cardamom. Interestingly, the spices that are often associated with North African Cuisine, like cinnamon and cardamom, are common Christmas spices in Denmark.

I’m sure this has to do with the fact that they were probably expensive to get, but at Christmas you’d splurge and get the fancy spices. Plus they seem to give whatever they are put in a sense of warmth.

Conclusion of this sourdough æbleskiver recipe

These æbleskiver are a delight. Crispy on the outside, fluffy on the inside.

Even though they were made with sourdough starter, there’s not a trace of sourness in them.

Sourdough Æbleskiver Recipe - Served with fruit preserves and confectioner's sugar

They are absolutely perfect paired with a black currant or raspberry jam and a little bit of confectioner’s sugar.

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This is my recipe for sourdough æbleskiver. I hope you will try to make them, because they are utterly delicious.

If you make them and post them to Instagram, please tag med as so I can see what you made. That would make me very happy.

Ad links! Links for equipmement and ingredients in this recipe are affliate links, which means that I will a commission if you purchase the product!

Danish sourdough æbleskiver

Course: Dessert, Snack
Cuisine: Danish
Keyword: brioche sourdough, christmas, danish, danish christmas, æbleskiver
Prep: 15 minutes
Cook: 20 minutes
Fermentation: 12 hours
Total: 12 hours 35 minutes
Servings: 40 æbleskiver
Calories: 51kcal
Author: Sune Trudslev
Nutrition Facts
Danish sourdough æbleskiver
Amount Per Serving (1 æbleskive)
Calories 51 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 45mg2%
Carbohydrates 7g2%
Sugar 1g1%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Fabulous, fluffy, sweet, crispy sourdough æbleskiver, also known as pancake balls. It's a delicious Danish Christmas treat.
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  • 250 g all-purpose flour
  • 250 g sourdough starter
  • 30 g sugar
  • 500 g milk
  • 2 tablespoon apple cider vinegar


  • 2 eggs
  • 50 g butter
  • 1 tsp table salt
  • 1 tsp baking soda
  • 1 tsp cardamom


Make the preferment – the evening before

  • Mix the milk and the apple cider vinegar and leave it for about 5 minutes.
  • Mix all the ingredients in the preferment.
  • Leave it over night on your kitchen counter covered by a dish towel (about 12 hours).

Make the batter – next day

  • Heat your oven to 100°C/210°F/Gas mark ½.
  • Melt the butter and leave it to cool a bit
  • In a bowl combine egg, melted butter and the preferment. Mix well.
  • At this point you can refrigerate the batter until you need it.
  • Add baking soda and salt and mix well. The batter should bubble up.
  • Heat an æbleskive pan to medium heat.
  • Butter each hole in the pan.
  • Add batter to each hole with about ⅕ inch to the top.
  • Let the æbleskiver bake for about 1 minute.
  • Using a trussing needle or a kebab skewer turn all the balls a quarter turn.
  • Fill the inside shell with a bit more batter and turn the ball so that the finished part is turned upwards.
  • Finish baking the æbleskiver. About 2-3 more minutes.
  • Keep the finished æbleskiver warm in the warm oven while you finish the rest.
  • Repeat until the entire batch of batter has been baked.
  • Serve warm with a fruit jam of your choice and confectioner's sugar.


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  1. Vicki Reply

    I had just refurbished my Danish grandmother’s pan and decided to try to make my first-ever aebleskiver in it. But I then saw that the pan is warped. And to make matters worse, I cook on a glass top stove. But none of that seemed to matter because thanks to your wonderful recipe, and your excellent video instructions, my first attempt at aebleskiver was a resounding success. They came out fluffy, golden and delicious. Thank you!! And I’ve recommended your recipe to the folks at

    • Thank you 😀 I am very happy that they turned out great 🙂

  2. Loooved this recipe! Just made some for breakfast filled with cheese and jam! Amazing!

  3. Barbra Fite Reply

    I was so happy to find this recipe. I haven’t made aebleskiver in years. I going to get out my pan and start cooking❤️

  4. Jeanette T Reply

    I don’t want you to think I am tearing you recipe apart but I have a few questions and I’ll explain why. #1 May I use buttermilk instead of the milk & vinegar? We need to save milk for cereal due to quarantine. #2 May I substitute some of the AP flour with some other flour like oat, barley, spelt ? Need to use some of it up before it expires.
    Thanks Sune. You have inspired me so much and your videos are fun to watch & so informative. Take care

    • Buttermilk, absolutely 🙂

      You can substitute at least 20% of the flour with a different flour and that should be fine 🙂

  5. Sanne Kure-Jensen Reply

    Conversions to US standards and/or 20 versus 40 aebleskiver was not accurate or consistent.
    Please recheck and post updated recipe for US bakers and cooks.
    “Mange tak” (many thanks).

    • I changed starter to cups instead of ounces. All the others are correct.

      What are you having problems with?