bakingglutenfreememories A childhood favorite breakfast of mine was aebleskivers. Aebleskivers are small, round Danish pancakes that are usually topped with jam and powdered sugar. They are sometimes filled with fruit. My grandma would make them after many times of going to a cute Danish town in California called Solvang. It has been many years since enjoying those delicious pancakes, which is why I decided to make my own recipe for gluten-free aebleskivers.
Aebleskivers are traditionally made with buttermilk which I changed up by using dairy-free milk and apple cider vinegar. They typically contain a little sugar, however, these are unsweetened since the added jam on top provides enough sweetness. The process is overall simple and similar to making griddle pancakes. These aebleskivers are light, soft, fluffy, and the flavor is wonderfully buttery! Although it has been many years, these taste very similar to what I remember them to be. They are wonderful for a snack or breakfast!
Ingredients You Will Need
- King Arthur Gluten Free Measure for Measure Flour
- baking powder
- baking soda
- fine sea salt
- butter
- eggs
- cashew or almond milk
- apple cider vinegar
For griddle pancakes, try my Classic Pancakes or Fluffy Oat Pancakes recipes!
How to Make Gluten-Free Aebleskivers
First, start by melting the butter and set it aside to cool. In addition, oil in place of butter also works if you need a completely dairy-free option. However, it tastes best with butter besides it gives the aebleskivers a nice golden color.
Secondly, add apple cider vinegar to the cashew / almond milk, stir it, and set it aside to curdle as you prepare the rest of the ingredients. In short, allowing 5-10 minutes for the milk and vinegar to mix is ideal for it to curdle. This is the dairy-free alternative to buttermilk that works very well and even has a similar flavor once baked.
Now, separate the egg whites from the yolks by placing the yolks in a large mixing bowl and the whites in a smaller bowl with high enough sides for using a hand mixer. Then beat the egg whites on low speed with the mixer until fluffy in texture with stiff peaks forming. Set the bowl aside.
Next, in another bowl, add the gluten-free flour, baking powder, baking soda, salt, and stir. Set the bowl off to the side.
Then add the melted butter to the bowl with the egg yolks and stir. Stir in the milk and vinegar mixture and add the dry ingredients while continuing to stir until the batter is smooth. Lastly, use a rubber spatula / scraper to pour the egg whites in with the batter and gently fold in the egg whites to create a fluffy texture. Make sure not to stir it which will make it go flat.
How to Cook Gluten-Free Aebleskivers
Finally, it’s time to cook them. Heat the aebleskiver cast iron skillet on the stove on medium heat. Melt about 1 tablespoon of butter for adding to the skillet in between each batch.
Once the skillet is hot, use a pastry brush to lightly coat each hole with melted butter. Use a smaller spoon to fill each hole with batter, just to the rim.
Cook for about 3 minutes and then use a wooden or metal skewer to gently turn each one over to cook evenly on both sides. Cook for another 3 minutes or until they are fully cooked. Tip: It is helpful to insert the skewer along the edge of each aebleskiver to turn them over.
Place them in a bowl covered with foil or a towel to keep them warm while you continue to make the rest. Repeat with brushing the butter in between each batch. This recipe will make 30-33 gluten-free aebleskivers.
Last of all, serve them warm with your choice of jam, maple syrup, whipped cream and berries, or just powdered sugar.
Storage Notes and Tips
- Store in a sealed container in the refrigerator for 2-3 days if there are any leftovers
- Simply warm up refrigerated aebleskivers in the microwave and they will taste freshly made!
- Good jam options include: strawberry, (as pictured) raspberry, lingonberry, blackberry, and blueberry
Gluten-Free Aebleskivers
Ingredients
- 2⅓ cups King Arthur Gluten Free Measure for Measure Flour (364g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 eggs, separated
- 5 tablespoons butter, melted
- 2 cups cashew or almond milk (475ml)
- 1½ tablespoons apple cider vinegar
Instructions
- First, melt the butter and set it aside.
- Mix together the almond or cashew milk with apple cider vinegar and set it aside to curdle while you continue with the rest of the ingredients.
- Next, separate the egg whites from the yolks. Place the egg yolks in a large mixing bowl and the egg whites in a smaller bowl with high sides. Use a hand mixer to beat the egg whites until stiff peaks form. Set both bowls aside.
- In a medium sized bowl, add the gluten-free flour, baking powder, baking soda, salt, and stir together. Set off to the side.
- Then in the bowl with the egg yolks, stir in the cooled butter and the milk and vinegar mixture. Then stir in the dry ingredients until the batter is smooth.
- Use a rubber spatula / scraper to add in the beaten egg whites. Gently fold in the whites into the batter until it is fluffier in texture.
- Heat the cast iron aebleskiver skillet on the stove over medium heat. Melt about 1 tablespoon of butter and use a pastry brush to apply a small amount of butter to each hole on the heated skillet. Then use a smaller spoon to fill each hole to the rim with batter. Cook for 3 minutes before inserting a metal or wooden skewer to flip them over and cook for another 3 minutes or until fully cooked.
- Continue applying butter on the skillet in between each batch. Place cooked aebleskivers in a bowl covered with a towel or foil to keep warm. Serve them warm with jam, powdered sugar, or whipped cream and berries.
