These Buckwheat Sourdough Ebelskivers harken back to my Norwegian roots. They are not a passed down family recipe, however. I had to discover them on my own. Converting ebelskivers to a gluten-free sourdough was high up on my to-do list after I learned I had a gluten sensitivity as we have ebelskivers with our special occasion breakfasts.

If you have never had ebelskivers, they are little round pancake balls that you can stuff with jam, chocolate chips, or anything your heart desires. They are my daughter’s absolute favorite! My son loves them, too. We have these for special occasion breakfasts. They do require an ebelskiver pan and a wooden skewer. I got my pan as a Mother’s Day gift from my daughter when she was just 3 years old. She’s been a good gift-giver since the start.:)

Why Buckwheat Sourdough?

If you are new to the blog, you may want to check out some of my other posts like “Is Gluten Really Healthier?” and “How to Make and Maintain a Buckwheat Sourdough Starter”. Some other Buckwheat Sourdough Starter Recipes I have are: Buckwheat Sourdough Pumpkin Bread, Buckwheat Sourdough Waffles, and Buckwheat Sourdough Pancakes and Waffles.

Buckwheat Sourdough Ebelskivers

  • 4 pastured eggs, separated
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine sea salt
  • 2 cups of fresh Buckwheat Sourdough starter
  • 2 tablespoons grass-fed butter, melted (or coconut oil or ghee)
  • 1-3 tablespoons organic maple syrup
  • 2 tablespoons organic whole raw milk (or milk substitute)
  • 2 teaspoons vanilla extract
  • 1 tablespoon gluten-free baking powder
  • Chocolate chips or jam for stuffing (optional)

Buckwheat Sourdough Ebelskivers

Directions for Buckwheat Sourdough Ebelskivers:

  1. First, combine the egg whites, cream of tartar and sea salt in a medium bowl and whip until soft peaks form.
  2. Next, combine the egg yolks, maple syrup, milk, vanilla, and melted (and cooled) butter in a large bowl and mix well.
  3. Add the sourdough starter and baking powder and mix gently.
  4. Start heating your pan. I use my second largest burner on medium heat, but you may need to play around with your pan/burner/heat combo.
  5. Finally, fold in the egg whites.
  6. When your pan is fully heated, add a little butter to each hole and then fill each with about 1/4 cup of batter. If you are adding chocolate chips or jam, so this right after you have filled the holes.
  7. Wait about a minute and then use the wooden skewer to turn the pancakes just about a 1/4 turn. It is sort of a twisting motion.
  8. After a little more time, turn the pancakes with the skewer again. You will repeat this until the pancake is fully upside down (and round).
  9. Once they are cooked, remove that batch of pancakes (I use the skewer to this as well) and start a new batch.

If you want to fill your ebelskivers with chocolate chips, do so right after you fill the cups.

If you want to fill them with jam, only fill them halfway first. Then put a teaspoon of jam in each cup before putting the rest of the batter in.

You can serve them immediately, or refrigerate them and reheat when you desire.

Note: Ebelskivers are not hard to make, but they do take practice. Here is a video to help you.

 

Buckwheat Sourdough Ebelskivers
These are delicious stuffed pancake balls! They are gluten-free and can be made dairy-free.
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 4 pastured eggs, separated
  2. 1/2 teaspoon cream of tartar
  3. 1/2 teaspoon fine sea salt
  4. 2 cups of fresh Buckwheat Sourdough starter
  5. 2 tablespoons grass-fed butter, melted
  6. 1-3 tablespoons maple syrup
  7. 2 tablespoons whole raw milk
  8. 2 teaspoons vanilla extract
  9. 1 tablespoon gluten-free baking powder
Instructions
  1. First, combine the egg whites, cream of tartar and sea salt in a medium bowl and whip until soft peaks form.
  2. Next, combine the egg yolks, maple syrup, milk, vanilla, and melted (and cooled) butter in a large bowl and mix well.
  3. Add the sourdough starter and baking powder and mix gently.
  4. Start heating your pan. I use my second largest burner on medium heat, but you may need to play around with your pan/burner/heat combo.
  5. Finally, fold in the egg whites.
  6. When your pan is fully heated, add a little butter to each hole and then fill each with about 1/4 cup of batter. If you are adding chocolate chips or jam, so this right after you have filled the holes.
  7. Wait about a minute and then use the wooden skewer to turn the pancakes just about a 1/4 turn. It is sort of a twisting motion.
  8. After a little more time, turn the pancakes with the skewer again. You will repeat this until the pancake is fully upside down (and round).
  9. Once they are cooked, remove that batch of pancakes (I use the skewer to this as well) and start a new batch.
Notes
  1. They take practice to make, but they are worth it!
Reclaiming Vitality https://reclaimingvitality.com/

 

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