Gluten-free lemon mascarpone ebelskivers! These stuffed pancake balls are filled with bright lemon flavour - great for the whole family!
Note: This recipe was first posted on my original blog, Celebration Generation, on April 27, 2020. It was transferred over to this blog - existing comments and all - on 9/17/2021, and updated on 2/11/2023.
Lemon. Mascarpone. Ebelskivers.
Need I say more?
Well, probably, yeah.
You see, I first created this recipe back in 2017.
I'd just purchased an ebelskiver pan and so was on a bit of a tear with it.
As a result, I was coming up with all kinds of fun things to turn into stuffed pancakes.
My Gluten-Free Banana Nutella Ebelskivers were created around that time, along with things like a cheddar stuffed jalapeno cornbread style ebelskiver.
... I really should make and photograph that one again.
Anyway.
I've been sitting on this recipe - and photos - ever since. I've been craving lemon curd lately, which reminded me of this post, and so as a result... here we are!
What Are Ebelskivers?
Ebelskivers are a Danish thing - basically little spherical pancakes.
They’re made in a special pan with semi-spherical cavities, and you can stuff them with any number of fillings.
Basically, you grease the pan, fill each indentation with batter, put a little filling in the center, and top with a bit more batter.
Wait a few minutes, flip it, wait a few more minutes, and boom - you have a batch of bite sized stuffed pancakes!
Glorious!
Gluten-Free Lemon Mascarpone Ebelskivers
These cute little stuffed pancake balls have a nice fluffy texture, with a molten center of lemon curd and mascarpone.
It's a great marriage of flavours and textures, and it actually a lot easier to make than you may assume.
All you need is an ebelskiver pan, which I highly recommend - it's a LOT of fun to play around with!
Not only can you play around with batter and fillings - alone and in combination - there are all kinds of adjacent things to consider.
Toppings - sugar, chocolate, syrup, hot sauce, whatever!
Ebelskivers as a dip item - Maybe as a side for a chocolate fondue.
After all, pancakes aren't just for breakfast anymore, and we're living in *wild* times. Have some fun with it!
More Gluten-Free Breakfast & Brunch Recipes
Looking for more breakfast food recipes for the whole family? Here are some easy recipes to try:
Gluten-Free Apple Pancakes with Caramel Apple Topping
Gluten Free Bagels
Gluten-Free Banana Bread
Gluten-Free Banana Muffins
Gluten Free Banana Nutella Ebelskivers
Gluten-Free Blackberry Muffins
Gluten-Free Blueberry Banana Bread
Gluten-Free Blueberry Muffins
Gluten Free Cranberry Orange Bread
Gluten Free Cranberry Walnut Muffins
Gluten-Free Crepes
Gluten Free Eggless Banana Bread
Gluten Free French Onion Soup Tart
Gluten-Free Lemon Drizzle Cake
Gluten Free Mushroom Soup & Eggs on Toast
Gluten-Free Paska [Easter Bread]
Gluten Free Pop-Tarts
Gluten-Free Pumpkin Bread
Gluten Free Pumpkin Muffins
Gluten Free Sourdough Waffles
Gluten-Free Zucchini Bread
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
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Well, the published nonsense, anyway!
Gluten Free Lemon Mascarpone Ebelskivers
Equipment
Ingredients
Batter
- ⅔ cup Light / White Buckwheat Flour
- ⅓ cup Sorghum Flour
- 2 tablespoon Coconut Flour
- 2 tablespoon Granulated Sugar
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- Zest of 1 lemon
- 1 ¼ cup Milk
- 1 Large Egg beaten
- 2 tablespoon Butter
- 1 tablespoon Lemon Juice
- ½ teaspoon Vanilla Extract
Filling
- ⅓ cup Lemon Curd
- ⅓ cup Mascarpone
Serving
- Confectioners / Icing / Powdered Sugar
Instructions
- Whisk together dry ingredients and lemon zest, set aside.
- In a separate bowl, combine milk, egg, butter, lemon juice and vanilla, blitz until smooth. Pour wet ingredients into dry, whisk until smooth. Set aside.
- In a small bowl, whisk together lemon curd and mascarpone.
- Heat a nonstick ebelskiber pan over medium-low heat, spray with cooking oil. Place 1 tablespoon batter in each cavity, followed by a scant 1 teaspoon lemon curd mixture in the middle of each. Top with about 1 teaspoon batter, using the spoon to carefully coat the lemon curd mixture entirely.
- Allow to cook for 2-3 minutes.
- Using two chopsticks, carefully flip one pancake over. If it’s golden brown on the bottom, continue to flip all other pancakes over.
- Continue cooking for another 2-3 minutes, or until all are golden brown on both sides.
- Sprinkle with powdered sugar, serve hot,
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