Blueberry Pancake Puffs

Prep Time 5 minutes
Cook Time 20 minutes


  • Aebleskiver pan


  • 1½  cups All purpose Flour
  • cups milk
  • 3 tbsp Butter
  • 1 egg
  • 3½  tsp Baking Powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp Vegetable oil (For oiling the pan)
  • ½ pint blueberries


  • In a large bowl, sift together the dry ingredients…flour, baking powder, salt and sugar.
  • Make a well in the middle and pour in wet ingredients…milk, egg and melted butter; mix until smooth.
  • Oil the Abeleskiver pan well with a brush. Fill each slot with batter, leaving a little bit of room on top for the pancake to puff up. Optional: place 2 or 3 blueberries on each puff before turning.
  • After about 30-40 seconds, use chopsticks or a toothpick and carefully turn the puff 90 degrees to cook the side. After about another 30 seconds, turn another 90 degrees to completely cook the puff on all sides.
  • Once the last side is cooked and golden, about 30 seconds, remove the puffs from pan and set aside to cool.
  • You can top each puff with fresh blueberries and use a toothpick to hold it in place. Dust the puffs with a light coating of confectioner's sugar.