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This recipe for blueberry mini pancake balls is inspired by Aebleskiver (Danish pancakes) and is a fun, delicious breakfast or dessert treat. Plus, this recipe is gluten-free, refined sugar-free, and packed with blueberry flavor!
Pancake day may have passed, but in my eyes, there’s never a wrong day to celebrate my love for pancakes. Whether it’s with giant fluffy Japanese pancakes, American Pancakes, or these blueberry mini pancake balls, inspired by Danish pancakes (aka aebleskiver).
In fact, this pancake recipe is somewhat inspired by Danish pancakes (Aebleskiver) AND mini Dutch pancakes (poffertjes), both of which are cooked in rounded pancake pans which are ball-like in shape. The resulting mini pancakes are something between a doughnut hole and pancakes.
For this particular version, I decided to use an oat flour pancake batter, though, which isn’t ‘authentic’ to either variety (hence it’s inspired by but definitely not an authentic method).
This batter is also packed full of blueberries; however, these Danish pancake balls are super versatile. There are hundreds of ways to stuff and enjoy them.
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What Is The Difference Between Danish Aebleskiver and Dutch Poffertje Pancakes?
This recipe lies somewhere between the two – but with a twist, so I thought I’d explain. While both aebleskiver pancakes and poffertjes pancakes are small and rounded in shape, there are still a couple of distinct differences.
Poffertjes (Dutch pancakes), for example, are traditionally leavened with yeast. In comparison, aebleskiver (Danish pancakes) uses baking powder.
The pancake pan used to cook the two is also slightly different. While both contain rounded wells to pour the pancake batter, the Danish pancake pan is noticeably larger. I used a poffertjes pan for this recipe because it’s what I have to hand.
The two may also differ in terms of the ‘flour’ used; poffertjes are often made with buckwheat flour, in comparison to the wheat flour used in danish pancakes.
Interestingly, aebleskiver actually literally translates to ‘apple slices,’ as they traditionally had a piece of apple or applesauce inserted into the center of each pancake ball. However, now there are many stuffings and toppings that are used in these pancakes.
This recipe lies closer to the aebleskiver recipe, using baking powder as a leavening agent. However, I’ve used a dutch pancake pan for cooking them, and I’ve omitted general flours altogether for oats instead. The result is denser pancakes than traditional varieties.
The Danish Pancake Ingredients
- Rolled Oats: don’t substitute them for steel-cut. Instant may work, but I haven’t tried it.
- Blueberries: you can use fresh or frozen (not thawed).
- Eggs: room temperature if possible.
- Maple syrup: or another liquid sweetener like agave syrup.
- Baking powder: to provide lift in the mini pancakes.
- Vanilla extract: for dessert flavor – I used homemade vanilla extract.
- Oil: use oil or a little butter for the pan.
Optional Toppings
- Yogurt – I used homemade Natural/Greek yogurt.
- Almond flakes
- Blueberries – heated blueberries or a simple blueberry compote.
- Maple syrup – or your favorite pancake syrup.
How To Make Blueberry Aebleskiver
Step 1: Prepare the pancake batter
First, process the rolled oats in a food processor until you obtain a slightly chunky oat flour.
Then, add the rest of the batter ingredients and process until it is thoroughly mixed/incorporated.
Step 2: Cook the pancake balls
First, heat the pan with a little oil. I used a Dutch mini pancake pan for this; you can also get an aebleskiver pan, which has deeper wells, or use a normal skillet if that’s all you have.
Spoon about 1 tablespoon of batter per pancake well and allow it to cook for around two minutes until the bottom is golden, then flip the pancake over and continue to cook for 1-2 minutes.
If you’re using a normal skillet then use a tablespoon measuring spoon to form each pancake, leaving a little space between each one for any spreading.
Traditionally, a crochet hook/knitting needle is used to flip the pancake balls – however, several tools will work, including a skewer, sharp knife, or even toothpick.
(Optional) Step 3: To prepare the heated blueberries
Depending on what you want to serve these pancake balls with, you can prepare them now. I decided to use some heated blueberries, just placing them in the pancake pan wells to heat, gently brush with a little oil, and within a minute or two, the blueberries will be warmed, sizzling, and a little saucy (no sugar required).
How To Serve
I drizzled these Danish pancake balls with a little maple syrup, almond flakes, and a few spoonfuls of yogurt.
For a slightly more traditional way of serving Danish pancakes, you can serve them with your favorite jam (i.e., strawberry, raspberry, blackberry, etc.) and icing sugar.
How To Store
Store: store any leftover blueberry oat pancakes in an airtight container in the refrigerator for between 3-4 days.
Freeze: allow the pancake balls to cool entirely before transferring to a freezer-safe container and freezing for up to 1 month. Thaw before reheating.
To reheat: pop the pancake balls in the oven at 350ºF/175ºC for a few minutes to heat through. You could also microwave them.
Recipe Notes
- You could also stuff each Danish aebleskiver with a blueberry before flipping them over.
- For a rounder shape, turn the doughballs on their side before flipping over. This will allow a little batter to slide downwards and cook. Do this for 30 seconds before flipping over fully.
- Using a chopstick or similar tool is the easiest way to flip the pancake balls in the pan.
- Feel free to experiment with the fruit add-in; you can use other berries and fruits just be aware of how the ‘liquid’ level of the fruit changes the consistency of the batter. You can also omit the fruit within the batter entirely but ‘stuff’ the pancake balls with fruit or spreads (like this homemade Nutella).
Other Pancake Recipes
If you try this Blueberry aebleskiver recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
Aebleskiver Danish Pancakes (Blueberry Mini Pancake Balls)
Ingredients
- 1 cup rolled oats
- 1/2 cup blueberries fresh or frozen
- 2 eggs
- 1 Tbsp maple syrup or liquid sweetener of your choice
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract
Optional toppings
- 2 Tbsp yogurt
- flaked almonds
- heated blueberries
- drizzle of maple syrup
Instructions
Step 1: Prepare the pancake batter
- Process the rolled oats in a food processor until you obtain a slightly chunky oat flour.
- Add the rest of the batter ingredients and process until it is thoroughly mixed/incorporated.
Step 2: Cook the pancake balls
- Heat the pan with a little oil. I used a Dutch mini pancake pan for this; you can also get an aebleskiver pan, which has deeper wells, or use a normal skillet if that's all you have.
- Spoon about 1 tablespoon of batter per pancake well and allow it to cook for around two minutes until the bottom is golden, then flip the pancake over and continue to cook for 1-2 minutes.If you're using a normal skillet then use a tablespoon measuring spoon to form each pancake, leaving a little space between each one for any spreading.Traditionally, a crochet hook/knitting needle is used to flip the pancake balls – however, several tools will work, including a skewer, sharp knife, or even toothpick.
(Optional) Step 3: To prepare the heated blueberries
- Depending on what you want to serve these pancake balls with, you can prepare them now. I decided to use some heated blueberries, just placing them in the pancake pan wells to heat, gently brush with a little oil, and within a minute or two, the blueberries will be warmed, sizzling, and a little saucy (no sugar required).
How To Store
- Store: store any leftover blueberry oat pancakes in an airtight container in the refrigerator for between 3-4 days.Freeze: allow the pancake balls to cool entirely before transferring to a freezer-safe container and freezing for up to 1 month. Thaw before reheating.To reheat: pop the pancake balls in the oven at 350ºF/175ºC for a few minutes to heat through. You could also microwave them.
Video
Notes
- You could also stuff each Danish aebleskiver with a blueberry before flipping them over.
- For a rounder shape, turn the doughballs on their side before flipping over. This will allow a little batter to slide downwards and cook. Do this for 30 seconds before flipping over fully.
- Using a chopstick or similar tool is the easiest way to flip the pancake balls in the pan.Â
- Feel free to experiment with the fruit add-in; you can use other berries and fruits just be aware of how the ‘liquid’ level of the fruit changes the consistency of the batter. You can also omit the fruit within the batter entirely but ‘stuff’ the pancake balls with fruit or spreads (like this homemade Nutella).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
