Swiss Chard Pancakes: A Savory Green Twist on Classic Pancakes
Discover a new, herb-filled spin on pancakes—a French-inspired recipe loaded with Swiss chard and fresh herbs, perfect for brunch, lunch, or dinner.
Looking for a way to bring more greens into your meals? These Swiss chard pancakes offer a savory, herb-packed alternative to traditional breakfast pancakes—perfect for brunch, lunch, or light dinner. Inspired by the French farçous, this recipe blends a straightforward batter with heaps of Swiss chard, chives, parsley, onion, and garlic, resulting in delightfully scalloped, deeply flavorful pancakes that can be enjoyed hot or at room temperature.
Why Make Swiss Chard Pancakes?
- Loaded with greens: An effortless way to eat your vegetables.
- Flexible meal option: Serve as a main dish, snack, or appetizer.
- Seasonal and customizable: Works with different herbs and greens.
- Make-ahead friendly: Batter or cooked pancakes can be stored for later.
What Are Farçous?
Originating from the south of France, farçous are rustic pancakes made from a batter of eggs, flour, milk, and loads of green herbs and vegetables, most commonly Swiss chard. These pancakes are traditionally served warm as a main dish alongside a simple salad, but they are just as welcome for brunch, lunch, or as a savory snack.
Ingredients
This recipe comes together quickly using simple, everyday ingredients:
- 2 cups (475 ml) whole milk
- 2 1/2 cups (325 grams) all-purpose flour
- 3 large eggs
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 1 small onion, coarsely chopped
- 10 fresh chives, snipped
- 1 shallot, coarsely chopped
- 2 garlic cloves, split, germ removed, and coarsely chopped
- Leaves from 10 parsley sprigs
- 5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
- About 1/2 cup (120 ml) neutral oil (e.g., grapeseed, peanut, vegetable, or olive oil)
- For serving: Yogurt mixed with lemon zest, lemon juice, and salt
Step-by-Step Instructions
1. Prepare the Batter
- Combine ingredients: In a blender or food processor, add the milk, flour, eggs, salt, pepper, onion, chives, shallot, garlic, and parsley. Blend until the mixture is smooth, scraping down the sides as necessary.
- Add the Swiss chard: Once the batter is smooth, add the chopped Swiss chard leaves. Use the pulse function to chop and incorporate the chard just until evenly green flecks and your preferred texture is achieved.
2. Cook the Pancakes
- Heat oil: Set a large skillet over medium-high heat and pour in enough oil to create a thin pool about 1/4-inch deep.
- Test the oil: Drop a small spoonful of batter into the hot oil; it should sizzle and sputter immediately if the oil is hot enough.
- Form pancakes: Spoon about 3 tablespoons of batter for each pancake. The batter will spread, creating scalloped edges.
- Cook until golden: Fry each pancake until deeply golden underneath (about 2-3 minutes) and the edges are crisp. Flip and cook the other side until equally golden and cooked through.
- Drain and keep warm: Transfer cooked pancakes to a plate lined with paper towels. To keep finished pancakes warm while cooking the rest, hold them in a 250°F (120°C) oven on a foil-lined tray.
3. Serve
- Serve pancakes hot or at room temperature with a dollop of lemony yogurt or another favorite savory sauce.
Tips and Substitution Ideas
- Milk: Buttermilk can be used for a tangier flavor; non-dairy milks work for a dairy-free option.
- Flour: Substitute up to half or all of the flour with whole wheat, spelt, or chickpea flour (besan) for a different texture and flavor.
- Herbs: Swap parsley and chives for cilantro, mint, or dill, depending on taste preferences or availability.
- Greens: Substitute some or all of the Swiss chard with spinach, kale, or beet greens.
- Add-ins: Include scallions, leeks, or fresh ginger for additional aroma and depth.
- Baking method: The batter can be cooked in a waffle iron (recommended by readers) for a crispier green waffle variation.
Make Ahead, Storage, and Freezing
- Unused batter: Keeps, covered, in the fridge for up to 3 days.
- Cooked pancakes: Store in the refrigerator for up to 2 days or freeze for longer storage. To prevent sticking, separate pancakes with parchment or waxed paper.
- Reheating: Warm pancakes in a low oven or briefly in a skillet. Frozen pancakes reheat best after thawing.
Serving Suggestions & Customizations
These pancakes are delicious with a wide variety of accompaniments:
- Lemony yogurt: Thick, plain yogurt mixed with lemon zest, juice, and a pinch of salt creates a tangy contrast (the traditional French choice).
- Salad greens: Serve alongside a simply dressed salad for a light meal.
- Chutneys or dips: Try with a spicy cilantro chutney, as inspired by Indian variations, or even a herbed sour cream.
- Soy sauce: Some find the flavor reminiscent of Asian scallion pancakes, making a simple soy dip or tamari a tasty pairing.
For a heartier meal, pair with eggs, smoked fish, or a composed vegetable platter. Pancakes also make a great brunch spread centerpiece.
| Ingredient | Substitution / Variation |
|---|---|
| Swiss chard | Spinach, kale, or beet greens |
| All-purpose flour | Chickpea, whole wheat, or spelt flour |
| Milk | Buttermilk (for tang), or unsweetened non-dairy milk |
| Chives/parsley | Cilantro, dill, or mint |
| Yogurt | Sour cream, herbed labneh, or plant-based yogurt |
Reader Feedback & Variations
This recipe has inspired many home cooks to make it their own. Here are some standout ideas and adjustments shared by readers:
- One reader used buttermilk instead of whole milk, giving the pancakes extra tenderness and tang.
- Another made an Indo-inspired version with rolled oats in the batter, extra garlic, ginger, and spices like cumin, coriander, and chili powder, serving the pancakes as both pancakes and waffles, paired with Indian cilantro chutney and a carrot salad. Crispy chard stem pieces and mint were added for flavor and texture.
- Some cooked the batter in a waffle iron for extra crispy and golden edges, reporting great results.
- Using soy sauce as a dip brings out the savory, oniony side of these pancakes, reminiscent of Asian street food.
- Pancakes made ahead, then reheated, remained flavorful and moist—making the recipe ideal for advance preparation.
Frequently Asked Questions (FAQs)
Q: Can I use other greens instead of Swiss chard?
A: Yes, spinach, kale, or even beet greens work well. Adjust the quantity to match the volume and moisture of chard leaves.
Q: How can I make this recipe gluten-free?
A: Substitute a 1:1 gluten-free flour blend or a mix of chickpea and oat flours. The texture may change slightly, but the pancakes should still hold together.
Q: Can I make the batter ahead of time?
A: The batter can be refrigerated for up to 3 days. Stir before using, as some settling may occur.
Q: How do I freeze and reheat leftover pancakes?
A: Cool pancakes completely, then separate each with a sheet of wax or parchment paper before freezing. Reheat in a skillet or a preheated oven at 325°F for about 10-12 minutes until heated through and crisp.
Q: What are some good sauces besides yogurt?
A: Try a simple herbed sour cream, tahini-lemon sauce, spicy salsa, or Indian-style chutneys. Even classic apple sauce or a sweet chili dip adds an unexpected twist.
Recipe Notes and Troubleshooting
- Pancake size: Small pancakes are easier to manage and flip, but you can make larger ones if preferred.
- Oil temperature: Ensure the oil is hot enough before frying, or the pancakes may absorb excess oil and become greasy.
- Wet batter: Pancakes with lots of greens can be moist. If needed, add a bit more flour to thicken the batter.
- Sticking: For waffles or pan-frying, grease the iron or pan well to avoid sticking.
- Flavor boosters: Add extra garlic, shallot, or spice blends for more personality.
More Swiss Chard and Green Recipes
- Pancetta, white bean, and chard pot pies
- Spaghetti with Swiss chard and garlic chips
- Swiss chard and sweet potato gratin
- Leek and Swiss chard tart
- Creamed chard and spring onions
Swiss chard is a versatile, nutritious green that brings color and depth of flavor to many savory dishes. Try it in soups, tarts, pastas, or simply sautéed as a quick side.
Conclusion: A Flexible, Crowd-Pleasing Pancake
Swiss chard pancakes are an ingenious solution for anyone looking to increase their vegetable intake without sacrificing flavor or comfort. Simple, adaptable, and make-ahead friendly, these pancakes can become a regular staple—whether you stick to the traditional French approach or riff with your own favorite add-ins. Give them a try the next time you have extra greens, and discover a new favorite way to enjoy pancakes, any time of day.
