Category Archives: Dessert

Vegan Aebleskivers

vegan aebleskiver recipe

Have you ever tried an aebleskiver? If you are from Southern or Central California and have ever passed through the small Danish inspired town of Solvang, there is a good chance you have.

If you are unfamiliar with the aebleskiver, which I was until my brother and his wife moved 15 minutes from Solvang, it is basically a puffed pancake. Aebleskivers originated in Denmark, but have become a holiday tradition in many Northern European countries. They can be filled, most commonly with apple, or it can be served the way I have prepared it, with a dusting of powdered sugar and a generous drizzle of raspberry jam.

You will need an aebleskiver pan for this delicious desert, but I promise you, they are not that hard to come by. You can find one on amazon if you must, but I suggest popping into a few thrift stores or your favorite flea market. I come across cast iron aebleskiver pans quite often in my bargain hunting.

Aebleskivers do take a little work to prepare, but I promise it is worth the time. We enjoy these tasty little pancakes on special occasions, like when we decorate our Christmas tree– a little Ella Fitzgerald, some hot cocoa, ornaments and lights strewn about, and hot aebleskivers sound like the perfect start to the Christmas season to me!

I hope you will give these a try.

Vegan Aebleskivers
Serves 4
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1 tablespoon ground flax seeds
  2. 2 1/2 tablespoons water
  3. 2 tablespoons oil, plus more for cooking
  4. 1 cup almond, or other dairy free milk
  5. 1 1/4 cup all purpose flour
  6. 3 teaspoons baking powder
  7. 1/4 teaspoon ground cardamom
  8. 1/4 teaspoon salt
To Garnish
  1. 2 tablespoons raspberry jam mixed with 1-2 tablespoons water, warmed
  2. Powdered sugar
  1. In a small bowl mix the ground flax seeds and water. Set aside for five minutes. Stir in the milk and oil.
  2. In a medium sized bowl sift together the flour, baking powder, ground cardamom, and salt. Using the back of your spoon, make a well in the middle of the flour mixture. Pour in the wet ingredients, stirring until incorporated.
  3. Heat aebleskiver pan over medium heat for at least five minutes. Lightly oil each well, then pour batter 3/4 of the way up. Let cook 2-3 minutes. Using a toothpick, run it around the edge of the aebleskiver to release it from the pan. Using two toothpicks, pricking opposite sides, flip or turn aebleskiver, not completely over, but about a half a turn. Let cook for another minute, then using the toothpicks again flip to cook the last uncooked bit.
  4. Remove from pan, drizzle with warm raspberry jam and a sprinkling of powdered sugar.
  1. I prefer working with one toothpick to flip each aebleskiver, but I would suggest starting with two, until you get a feel for it.
  2. The first batch may take a little longer to cook.
  3. If some of the batter spills out on the side of the pan, use the toothpick to tuck it under the aebleskiver.
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