Swiss Chard Pancakes

swiss chard

We got a TON of Swiss Chard a few weeks ago. I had always admired the bright colors when I saw it at the market, but had never cooked with it before. I wanted to make something different with it, so after a little searching I found a number of blog posts about swiss chard pancakes. I figured we’d give them a try. One day we served them with caramelized onions, goat cheese, and balsamic roasted beef. Another day we substituted eggs for beef (see picture below).

These didn’t turn out quite as planned, but I think I know why. First, since they are called pancakes, we used the pancake griddle and scooped out portions of batter as if we were making normal pancakes…not the greatest idea. The result was a dense, rubbery blob. Next, the recipe said we could just chunk up the chard (that it didn’t need to be well processed). Also,  not the greatest idea. The result was big chunks of chard surrounded by rubbery-ness. Lastly, I would have preferred a thinner pancake, so if I were making these again, I’d add more milk to the batter. So, the take home message from my experience – pulverize the chard, add more milk, use a pancake griddle, and scope small portions of batter at a time.

swiss chard pancake with eggs, onions, and goat cheese

Swiss Chard Pancakes
Recipe adapted from The Splendid Table


  • 2 cups 1% milk
  • 2½ cups all-purpose flour
  • 3 large eggs
  • 2 garlic scapes, diced
  • 10 fresh chives, snipped
  • Salt and freshly ground pepper
  • 5 large or 10 small Swiss chard leaves, center ribs removed, washed, and dried

swiss chard pancakes


  1. Preheat pancake griddle to 250F.
  2. Place the swiss chard in a food processor and process into small pieces (not pureed). Remove and set aside.
  3. Working in batches, put everything else into the food processor. Be sure to work in batches unless you have a food processor that can handle this much liquid. Mine had milk pouring out the bottom 😦
  4. Process the mixture until the batter is smooth. Add the chopped chard to the mix and process until well incorporated.
  5. Once the griddle is ready, spoon 1/4 cup of batter onto the surface. Cook about 2-3 minutes per side, or until golden. Transfer the pancakes to a plate and cover with towels to keep warm.

These pancakes in crepe form can be seen here.


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