Goin Danish: Vegan Pumpkin-Cream Cheese Ebelskivers

ebelskiversI LOVE BRUNCH! The casual atmosphere, the light yet filling food, and-of course- a perfect time to enjoy a mimosa or two.

One of my absolute favorite things to make are ebelskivers. These little Danish treats are a fine cross between a pancake and a popover and can be filled with anything from sweet to savory. I discovered these little guys back in college (yes, I was pretty fancy back then) along with my best friend Melissa–WE WERE OBSESSED! We made everything from Feta-Black Olive and Mac-n-Cheese (clearly before I turned vegan)  to Caramel Apple and Gingerbread.

Now that I’ve become vegan, I knew there just had to be a way to recreate these delicate morsels without the buttermilk and eggs. So here ya go…

Vegan Pumpkin-Cream Cheese Ebelskivers

Special Tools

  • ebelskiver pan
  • tools to turn your ebelskivers (they sell actually tools, but you can get away with two spoons or a set of chopsticks)


For Your Batter

  • 2 cups all-purpose flour (Gluten-Free friends, feel free to substitute gluten-free flour…I love Pamela’s Baking and Pancake Mix)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • salt, to taste
  • 2 tbs agave nectar
  • 4 tbs (1/2 stick) vegan butter (I like Earth Balance) melted
  • 1 tbs vanilla
  • 2 cups non-dairy milk, plus 4 tbs lemon juice (This is your vegan buttermilk)
  • 1 tbs ground flax seed, plus 3 tbs water (replaces 1 egg)

For Your Filling

  • 8 oz vegan cream cheese (Daiya just came out with their own tasty version)
  • 1 cup pumpkin puree
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • agave nectar to taste (I personally don’t use it, but some people like the sweetness)


  • On medium heat, begin to warm your ebelskiver pan
  • In mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside.
  • In a large measuring cup, combine non-dairy milk and lemon juice. Set aside and allow to sit for a few minutes. Add this to your dry ingredients and whisk until fully combined
  • In a small bowl, combine flax and water and allow to thicken. Add this to your batter and whisk vigorously until your egg replacer has been fully incorporated.
  • In another mixing bowl, combine cream cheese puree, spices, and nectar and whisk until fully combined.
  • Prepare you pan but lightly oiling each well.
  • Fill each well half way with batter, add about a tablespoon of filling to each, then will the well with more batter. **You must work quickly**
  • After about 2 minutes or until the sides of the ebelsksiver are golden, flip each ebelskiver and continue cooking for another minute or so. This part takes a little practice, but remember…Never apologize!
  • Take your ebelskivers out of the pan, top with a little powdered sugar or maple syrup and serve immediately.

Happy Cooking!



5 thoughts on “Goin Danish: Vegan Pumpkin-Cream Cheese Ebelskivers

  1. Pingback: Meatless Mondays! Pumpkin-Sage Ravioli | The Happy Mouth

  2. These look so great! I’m planning to make ebelskiver for Christmas breakfast for my family. I’m planning to make several different batches with different fillings. How many batches of ebelskiver (or individual ebelskiver) will this amount batter yield?

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