Sourdough æbleskiver recipe | Easy pancake balls

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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. Marisol Aguilar Reply

    Hi Sune! Greeting from Los Angeles, California. Thank you so much for this recipe. I used it after obtaining a pan in Solvang, California for my recent holiday. I did run into an issue with your recipe in that it tasted much too salty. In the past I have read that brands of salt can matter (Crystal Diamond vs. Morton) in terms of Kosher salt. I used fine Mediterranean sea salt as that is what I had on hand at home. I’m guessing this was my issue?

  6. 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?

  7. Shinta Reply

    5 stars
    Excellent! I only had about 30 grams of starter, so I added 50/50 flour/water to make the 250 grams of starter and a pinch of instant yeast for the overnight pre-ferment. I also substituted half the flour with white whole wheat. The æbleskiver were soft, fluffy and flavorful. Thanks for the wonderful recipe!