Ebelskivers! Gluten Free Mini Filled Pancakes

Ebelskiver Gluten Free Filled Pancake

According to Williams-Sonoma, an ebelskiver (originating from Denmark) is a light, puffy pancake that can be filled with fruit, chocolate, jam or cheese and served for breakfast or as an hors d’oeuvre, dessert or light supper.

My definition of an ebelskiver is a word the Swedish Chef on the Muppets would shout during one of his unintelligible tirades.  Gersh gurndy morn-dee burn-dee, burn-dee, flip-flip-flip.  But I digress…

Last Christmas, my fab hubby gave me an Ebelskiver Pan from Williams-Sonoma.  I had visions of making all kinds of gluten free filled pancakes galore.  Almost a year later, I’ve finally put this awesome pan to use.  These mini filled pancakes were easy to make (and easy to pop into your mouth!).  The possibilities are endless on what filling to use — I used semi-sweet chocolate chips and peanut butter as my fillings.  The kiddos went crazy over these little treats and begged for more.  FYI, the recipe below makes a crap-ton of ebelskivers (approximately 3 dozen), so decrease the recipe if you want only a few. This recipe is from the Williams-Sonoma Ebelskiver and has been adapted by using gluten-free flour. I used a combination of 1 cup brown rice flower, 1/2 cup sorghum flour, 1/4 cup millet flour and 1/4 tapioca starch.

Gluten Free Filled Mini Pancakes

2 cups gluten-free flour blend
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated
2 cups milk
4 tablespoons unsalted butter, melted plus more for cooking
Fillings, such as jam, peanut butter, chocolate ganache, chocolate chips or fruit
Syrup or whipped cream

In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 tablespoons melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using the electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 – 3 minutes. Using a rubber spatula, gently stir the whites into the batter.

Put 1/4 teaspoon butter in each well of the Filled Pancake Pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well. Put 1 teaspoon of the filling of your choice in the center of each pancake and top with 1 tablespoon batter.  Cook until the bottoms are golden brown and crispy, 3 -5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream. Makes about 40.

Ebelskiver PanEggsGluten Free Ebelskiverchocolate chipsgluten free filled pancakes

14 Replies to “Ebelskivers! Gluten Free Mini Filled Pancakes”

  1. These should probably be illegal. Oh my goodness. Please send me some! I’ve never even heard of this doo-dad! Leave it to Williams Sonoma!

  2. ah I love the Swedish Chef!! morp morp morp! 😉

    these look delicious… I want to make them! Is this a stovetop cooking? The pan looks a lot like my egg poacher, I wonder if I could use that…

  3. Ooh love them! A place in my college town makes blueberry ones…and my faves, ones with havarti and sausage. mmm.

  4. Wow these should be great to try! Our family is going to try these. Adding blueberries sounds super. There are some super recipes out there for gluten free. Sure has helped our son feel that he isn’t so different. We have started putting a few on our website too ( ).

  5. Thank you SO much for sharing this on my “A GF Holiday: Breakfast/Brunch Roundup!” YUM! How cute are those??

  6. I wonder if you could use the Flour from Carbolose? It’s a super low carb flour (with very high fiber) that tastes just the the real thing. Well in my pancakes anyway. I’ think I’ll try it out in this recipe.

  7. I was so busy drooling over the food, that I didn’t realize this post was almost a year old-guess I’m really late to the game! But I already started typing, so, can I say that these look incredibly delicious and cool? I’ve never heard of Ebelskivers but now I want to eat them right away, I only hope that Williams Sonoma still carries that type of pan. Thanks as always for the yummy recipes.

  8. Hej. Swedish chef on the muppets is great! Birdi birdi smirdi…funny thing is I resemble that remark…I am a Swedish chef. Grew up devoring something very much like Ebelskivers, Plättar – thin and round little pancakes. They’re made in a similar looking pan, but with a flat bottom and made out of cast-iron. Served with home-made jam and whipped cream, plättar are pure heaven. Now I have to try the danish version, with a chocolate filling. Sounds yum.

    Thanks for making them gluten–free.

    Anna

  9. Hej. Swedish chef on the muppets is great! Birdi birdi smirdi…funny thing is I resemble that remark…I am a Swedish chef. Grew up devoring something very much like Ebelskivers, Plättar – thin and round little pancakes. They’re made in a similar looking pan, but with a flat bottom and made out of cast-iron. Served with home-made jam and whipped cream, plättar are pure heaven. Now I have to try the danish version, with a chocolate filling. Sounds yum.

    Thanks for making them gluten–free.

    Anna

    Forgot to say birdis birdi smidi means Smaklig Måltid ~ Bon Appetit!

  10. I was just browsing through the internet looking for some information and came across your site. I am impressed by the knowledge that you have on this blogsite. It shows how well you understand this subject. Bookmarked this page, will come back for more.

  11. Our family (German heritage) has used these as a holiday special for years. We call them “fritters.” Now our family has a member with Celiac. Thanks for the new information.

  12. Been looking for a GF Ebelskeevr recipe for ages and tried these last week. THey turned out fabulous and was just getting ready to make again when I noticed the recipe instructions call for mixing together flours, etc and SUGAR but there is no sugar listed in the ingredients. Obviously I made the w/o the sugar last time because I didn’t even notice the error but am wondering if there is indeed supposed to be sugar in the recipe and how much, if so?

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