Reese’s Banana Peanut Butter Chocolate Stuffed Ebelskivers: Reese’s Banana Peanut Butter Stuffed Ebelskivers

My First Ebelskiver Adventure

I got my first ebelskiver pan from my friend Ingrid. She is from Denmark. She showed me how to make these little pancake balls. I was so nervous! My first batch looked like little lopsided moons. I still laugh at that.

But you know what? They tasted wonderful. That’s the real lesson. It doesn’t have to be perfect to be good. This matters because cooking should be fun, not scary. Have you ever tried a new kitchen tool that made you nervous?

Why We Stuff Them With Joy

A plain pancake is a lovely thing. But a stuffed one? That’s a surprise in every bite. The warm banana gets soft and sweet. The peanut butter chocolate spread melts just a little. Doesn’t that smell amazing?

Putting good things inside food makes sharing it special. This matters. It turns a simple breakfast into a little celebration. It’s a small way to say “I’m glad you’re here.” What’s your favorite food to share with friends?

The Simple How-To

Use any pancake batter you like. I use my simple buttermilk one. Spray your pan well. This is the key step! Fill each hole halfway with batter. Then add the banana pieces and a squeeze of Reese’s spread.

Top it with more batter. Watch for the edges to pull away. Then flip them! A spoon works fine. Don’t worry if some filling peeks out. It will cook. You’re looking for a nice golden color all over.

A Fun Little Fact

Fun fact: In Denmark, these are often filled with apple or jam. They are a traditional Christmas treat. But I love our American twist with peanut butter and banana. It feels like a happy mix of two places.

It’s nice to know the story behind a food. It connects us to other kitchens, far away. It makes my own kitchen feel like part of a bigger world. Do you know the story behind a food you love?

The Best Part is the Making

Yes, eating them is wonderful. But the best part is standing at the stove. You are making something with your own hands. You see the batter puff up. You smell the banana and chocolate.

That time is a gift. It’s quiet and focused. In our busy world, that matters. It’s a few minutes just for you and the pan. Try it this weekend. I think you’ll love the process as much as the taste.

Ingredients:

Ingredient	Amount	Notes
Pancake batter, prepared	2 cups
Bananas, chopped	1-2
Reese’s Spreads	¼ cup
Powdered sugar	if desired	For garnish

My Stuffed Pancake Puffs: A Sweet Surprise Inside!

Hello, my dear! Come sit at my kitchen table. I want to tell you about my special pancake puffs. We call them ebelskivers. They are like little round pancakes with a secret heart. Today, we are stuffing them with banana and peanut butter chocolate spread. It tastes just like a candy bar! My grandson giggles when he bites into one. The gooey center always makes him smile. I still laugh at that. Let’s make some magic together.

Step 1: First, make your pancake batter. You can use your favorite mix. I use my simple buttermilk recipe. The bowl should be nice and full. Doesn’t that smell amazing? Now, put the Reese’s spread in a plastic bag. Snip a tiny corner off. This is your secret weapon! (Hard-learned tip: do this before the pan gets hot, or you’ll be scrambling!).

Step 2: Spray your ebelskiver pan well with cooking spray. Heat it on the stove over medium heat. Get your chopped bananas ready. Work fast once the batter goes in. I like to have everything lined up like little soldiers. My sister calls it my “battle station.” It just makes life easier. What’s your favorite kitchen helper? Share below!

Step 3: Fill each pan hole halfway with batter. Drop a few banana pieces right in the middle. Then, quickly squeeze a little peanut butter chocolate right on top. Cover it all with more batter. Be generous! The batter will puff up around the filling. It’s like tucking a treasure into bed.

Step 4: Now, watch for bubbles. The edges will look cooked. Carefully flip each puff with a spoon. A little batter might sneak out. That’s perfectly fine. It just makes them look homemade! Cook until they are golden brown all over. They should come out of the pan easily. That’s how you know they’re done.

Step 5: Gently tip them onto a plate. Let them cool for just a minute. They are very hot inside! Dust them with powdered sugar if you like. It looks like a little snow fell on them. Then, take that first bite. The warm, melty center is the best part. I hope you love them.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 18 pancake puffs
Category: Breakfast, Dessert

Three Fun Twists to Try Next Time

You can fill these puffs with almost anything. It’s so fun to experiment. Here are three ideas I love. Berry Cheesecake: Use a dollop of cream cheese and a fresh raspberry. Apple Pie: A tiny spoon of cooked cinnamon apples is so cozy. Sunshine Citrus: A bit of orange marmalade makes them bright and tangy. Which one would you try first? Comment below!

How to Serve Your Sweet Puffs

These are a treat all by themselves. But you can make them extra special. Stack them high on a pretty plate. Drizzle extra peanut butter spread over the top. Serve with a side of crispy bacon. The salty taste is wonderful with the sweet. For a drink, cold milk is always my favorite. For the grown-ups, a hot cup of coffee is just right. Which would you choose tonight?

Keeping Your Ebelskivers Happy for Later

Let’s talk about saving some for tomorrow. These little puffs are best eaten fresh and warm. But I always make extra. Cool them completely on a wire rack first. Then, you can keep them in the fridge for two days. Just pop them in a container. For longer storage, the freezer is your friend. Lay them on a baking sheet to freeze solid. Then bag them up. They’ll keep for a month. To reheat, a toaster oven works wonders. It makes them crispy again. My microwave makes them a bit soggy. I learned that the hard way with my first batch! Storing them right means no waste. It also means a sweet, quick breakfast on a busy morning. Have you ever tried storing it this way? Share below!

Fixing Little Kitchen Hiccups

Even grandmas have messy moments. Your first flip might be tricky. That’s okay. If batter squirts out, just spoon a little more in. The pan is hot, so it will cook. I remember when my first ones were doughy inside. I was flipping too early. Wait for those bubbles and dry edges. It matters because a perfect flip gives you a fluffy, cooked center. Another issue is the filling leaking. If your Reese’s spread is too runny, chill it first. A thicker spread stays put. This matters for a gooey, surprise bite in every piece. Lastly, don’t crowd your pan. Give each ebelskiver its own space. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes. Just use your favorite gluten-free pancake mix. It works just fine.

Q: Can I prep the batter ahead?
A: You can mix it an hour before. Keep it chilled in the fridge.

Q: What if I don’t have Reese’s Spreads?
A: A spoonful of peanut butter and chocolate chips is a great swap.

Q: Can I double the recipe?
A: Absolutely. Just cook in batches. Don’t overfill your pan.

Q: Any optional tips?
A: A dusting of powdered sugar makes them pretty. A drizzle of maple syrup is delicious too. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these as much as I do. They are little bites of joy. Cooking should be fun, not fussy. Fun fact: Ebelskivers are Danish pancakes. The name means “apple slices” in Danish! I would be so thrilled to see your creations. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see your golden, stuffed puffs. Happy cooking!

—Anna Whitmore.