Cinnamon Bun Filled Pancakes - Ebelskiver Recipe

Name: Cinnamon Bun Filled Pancakes - Ebelskiver
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1/2 cup granulated sugar; 2 tablespoons all-purpose flour; 1 1/2 tablespoons ground cinnamon; 1/4 teaspoon salt; 4 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature; cream cheese frosting; 3 ounces cream cheese, at room temperature; 4 tablespoons unsalted butter, at room temperature; 1 1/2 cups confectioners' sugar; 3 -4 tablespoons milk; pancakes; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon granulated sugar; 4 eggs, separated; 2 cups milk; 4 tablespoons unsalted butter, melted, plus more for cooking

Servings: persons

Filling
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
cream cheese frosting
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
3 -4 tablespoons milk
pancakes
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
4 eggs, separated
2 cups milk
4 tablespoons unsalted butter, melted, plus more for cooking

1
To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
2
To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
3
To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
4
Put 1/8 teaspoons melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 teaspoons of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.
5
Drizzle the pancakes with the frosting and serve immediately.

1300

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Filling, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, 1 1/2 tablespoons ground cinnamon, and more.

Yes, Cinnamon Bun Filled Pancakes - Ebelskiver falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Bun Filled Pancakes - Ebelskiver

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions