These Nutella ebelskivers (a.k.a. Danish pancakes) are light and fluffy pancake balls filled with chocolatey hazelnut goodness. And they're about to be your new favorite breakfast treat!
I’m just going to come right out and say it: if you love pancakes but you’ve never made ebelskivers, you’re doing it wrong. Ebelskivers are the breakfast treat you never knew you needed, but, once you've tried them, won't be able to live without.
What exactly are ebelskivers, you ask? Ebelskivers (or æbleskivers, as they’re called in their native Denmark) are small pancake balls made from a light and airy pancake batter. Basically, imagine that a pancake and a donut hole had a baby, and that’s an ebelskiver! They’re delicious served plain, just dusted with a bit of confectioners' sugar, but they’re best when stuffed with flavorful fillings like fruit jam or nut butter. My all-time favorite filling: Nutella chocolate hazelnut spread!
Nutella ebelskivers are one of my favorite breakfast indulgences, with their light and airy exterior and rich, luscious filling. They're made from a simple pancake batter, which includes whipped egg whites in order to achieve the ebelskivers' light, fluffy texture. Fresh out of the pan they'll have a perfectly golden crust and a gooey, chocolatey-hazelnut center that's simply to die for!
One important note: homemade ebelskivers do require a special pan (I love my Nordic Ware ebelskiver pan), but after one taste of Nutella ebelskivers you'll see that this pan is worthy of a spot in your kitchen!Print
These Nutella ebelskivers (a.k.a. Danish pancakes) are light and fluffy pancake balls filled with chocolatey hazelnut goodness. And they’re about to be your new favorite breakfast treat!
- 1 cup all-purpose flour
- 1 1/2 tsp. granulated sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs, yolks and whites separated
- 1 cup whole milk
- 2 T unsalted butter, melted (plus more for cooking)
- 1/2 tsp. vanilla extract
- 1/2 cup Nutella
- confectioners’ sugar, for serving
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a small bowl, whisk the egg yolks until lightly fluffy. Add the milk, melted butter, and vanilla and whisk to combine.
- Add the egg yolk mixture to the flour mixture and stir gently with a wooden spoon until blended. The batter will be slightly lumpy.
- In a medium bowl, beat the egg whites using an electric mixer on high speed until stiff peaks form. Add a third of the beaten egg whites to the batter and fold in to combine. Then add the remaining beaten egg whites and fold in just until combined.
- Brush a bit of melted butter into each of the wells of your ebelskiver pan. Heat the pan on the stove over medium heat. When the butter begins to bubble, the pan is ready to cook the ebelskivers.
- Spoon about 1 1/2 T of batter into each well. Working quickly, spoon 1 tsp. of Nutella on top of the batter in each well, and then top each with another 1 1/2 T of batter. Cook the ebelskivers until the bottoms become light golden brown, about 4-5 minutes. Then, using wooden skewers, gently turn each ebelskiver over and cook them for an additional 3-4 minutes until both sides are golden brown.
- Once cooked, dust the ebelskivers with confectioners’ sugar and serve hot. If you’re cooking for a crowd, you can keep the cooked ebelskivers warm on a tray in a 200°F oven while you cook the additional batches.
Ebelskiver batter recipe adapted from Ebelskivers by Kevin Craft.
Keywords: ebelskivers, Danish pancakes, Nutella pancakes
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