Williams Sonoma Ebelskiver Recipe: Danish Pancake Balls With Jam-Filled Centers

These Danish pancake balls are a delightful twist on traditional breakfast fare. I’ve perfected this method to ensure each one is golden and evenly cooked.

The key is using a special ebelskiver pan to create spherical shapes with a tender interior. A small spoonful of jam in the center adds a sweet surprise in every bite.

With just a few simple ingredients, you can achieve restaurant-quality results at home. The batter comes together quickly, and the cooking process is satisfyingly hands-on.

Serve warm with a dusting of powdered sugar or extra jam for dipping. This recipe makes breakfast feel like a special occasion.

Ingredients for Ebelskiver Recipe Williams Sonoma

Simple pantry staples create these golden Danish pancake balls with a sweet surprise inside.

The ebelskiver pan is non-negotiable here. Williams Sonoma carries a solid one, but any cast-iron version works just as well. For the flour, King Arthur or Gold Medal give consistent results. The milk should be whole for that tender crumb—2% works in a pinch but won’t be quite as rich. Always check your baking powder’s expiration date; old leaveners are the top reason ebelskivers don’t puff properly.

No raspberry jam? Any fruit preserve works—apricot or strawberry are especially good. Out of buttermilk? Whole milk plus a tablespoon of lemon juice gets you close. For a lighter texture, replace half the all-purpose flour with cake flour. The vanilla can be swapped for almond extract if you prefer that flavor profile (use half the amount).

Batter can be mixed the night before—just whisk in the egg whites fresh. Cooked ebelskivers keep 2-3 days in an airtight container, but they’re best served immediately. Reheat in a 200°F oven for 5-10 minutes to restore crispness if needed.

Step-by-Step Instructions for Danish Pancake Balls With Jam-Filled Centers

Master the technique for perfectly round, golden ebelskivers with a surprise jam center.

Step 1: Prepare the Batter Base

In a large mixing bowl, whisk together the 2 cups All-Purpose Flour, 2 tbsp Granulated Sugar, 2 tsp Baking Powder, and 0.5 tsp Salt until fully combined. This dry mix creates the structure for your ebelskivers.

Create a well in the center of the dry ingredients. This prepares the bowl for the wet components, ensuring even distribution when you combine everything.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk the 2 whole Large Eggs until the yolks and whites are fully integrated. Add the 2 cups Whole Milk, 4 tbsp Unsalted Butter (melted and cooled), and 1 tsp Vanilla Extract.

Pour the wet mixture into the well of the dry ingredients. Use a spatula to gently fold everything together until just combined—small lumps are fine. Overmixing will make the ebelskivers tough instead of tender.

Step 3: Cook in the Ebelskiver Pan

Heat your ebelskiver pan over medium heat. Lightly grease each well with additional butter if needed. Pour about 1 tablespoon of batter into each well, filling them no more than two-thirds full.

Cook for 1-2 minutes until the edges begin to set and bubbles form on the surface. This is your signal to add the filling. Place ½ teaspoon of Raspberry Jam in the center of each, then top with another 1 tablespoon of batter.

Step 4: Rotate and Finish Cooking

Using a wooden skewer or ebelskiver tool, rotate each pancake ball ¼ turn to allow the uncooked batter to flow into the pan. Continue cooking and rotating until all sides are golden brown and the centers are cooked through, about 4-5 minutes total.

The ebelskivers are done when they hold their round shape and a toothpick inserted comes out clean. Work in batches if your pan has limited wells, keeping finished ones warm in a 200°F oven if needed.

Step 5: Serve with Powdered Sugar

Transfer the cooked ebelskivers to a serving plate. While still warm, dust generously with 0.25 cup Powdered Sugar. The sugar will melt slightly into the ridges, creating a sweet glaze.

Serve immediately while warm. Each bite should reveal the perfect balance of fluffy pancake and fruity Raspberry Jam center, with the powdered sugar adding a final touch of sweetness.

Best Sauces and Condiments for These Flavors

Classic Raspberry Sauce

Simmer ½ cup Raspberry Jam with 2 tbsp water and 1 tsp lemon juice over medium heat for 3-4 minutes. This creates a glossy, pourable sauce that enhances the jam filling. I often add a pinch of cinnamon for warmth. 💫

Vanilla Bean Dust

Mix ¼ cup Powdered Sugar with seeds from 1 vanilla bean for an elegant twist. The vanilla flecks add visual appeal and complement the batter’s flavor. Use a fine-mesh sieve to dust evenly over warm ebelskivers.

Citrus Glaze

Whisk ½ cup Powdered Sugar with 1 tbsp orange juice and ½ tsp orange zest until smooth. This bright glaze cuts through the richness and adds a refreshing note to each bite.

Spiced Maple Syrup

Warm ½ cup pure maple syrup with ¼ tsp ground cinnamon and a pinch of nutmeg. The spices deepen the syrup’s flavor, making it perfect for drizzling over a stack of these Danish treats.

Chocolate Drizzle

Melt ½ cup dark chocolate chips with 1 tbsp coconut oil for a silky drizzle. The slight bitterness of dark chocolate balances the sweetness of the pancakes and jam. Let cool slightly before drizzling.

Whipped Cream Dip

Fold ½ tsp vanilla extract into 1 cup whipped cream for a light, creamy dip. Serve alongside the ebelskivers for a luxurious touch. I prefer to make it fresh right before serving.

Frequently Asked Questions