Sundried Tomato Pesto and Chard Pancakes


My kids love these savoury pancakes, and they can eat a whole batch of these, still warm from the pan!

Leave it to Yotam Ottolenghi (Plenty Cookbook,Chronicle Books, 2011) to make eating veggies far from being boring! I once made his Green Pancakes with Lime-Cilantro Butter and it was such a hit at home! So, I had this wild idea to further adapt the recipe to include sundried tomato pesto with some Swiss chard.

Technically, you can replace the sundried tomato pesto component for anything you’d like – it’s that versatile! You can substitute with any kind of pesto: roasted red pepper (tried this before, yum!); basil; arugula; artichoke; cilantro, chili, and ginger pesto – anything!

These little savoury pancakes are perfect for school snacks or lunch. It’s hearty enough to be eaten for breakfast, but not too heavy for supper. It can be made in advance for a party or picnic. It’s a breeze to prepare, with little mess to think of later on. When you want something versatile, you have the right recipe here.

5.0 from 9 reviews
Sundried Tomato Pesto and Chard Pancakes
Prep time
Cook time
Total time
Recipe Type: Vegetarian, Side, Main
Serves: 24 three-inch pancakes
  • 60 grams (1/2 cup) sundried tomatoes, preferably packed in oil and drained
  • ¼ cup fresh basil, chopped
  • 1 garlic clove
  • 1 tablespoon olive oil + more for frying
  • a splash of red wine vinegar (optional)
  • 2 tablespoons Parmesan cheese, finely grated
  • 300 grams Swiss chard leaves, tough stalks removed
  • 100 grams (3/4 cup) cake flour or all-purpose flour
  • 1 tablespoon baking powder
  • 1 large egg (about 50 grams)
  • 60 grams (1/2 stick) unsalted butter, melted
  • ½ teaspoon salt
  • 1 teaspoon smoked paprika or piment d'Espelette powder
  • 160 ml (2/3 cup) milk
  • 2 tablespoons yogurt
  • 2 stalks green onions, finely sliced
  • 1 egg white
  1. First, make the pesto by combining drained sundried tomatoes, basil, garlic, olive oil, and red wine vinegar (optional) in the bowl of a food processor. Blend until the tomatoes are finely chopped. Stir in the cheese.
  2. Meanwhile, bring a pot of salted water to boil. Blanch the Swiss chard leaves until soft, about 2 to 3 minutes. Drain in a sieve and set aside. When cool enough to handle, squeeze out excess water. This will yield about half the weight (150 grams) of cooked chard. Roughly chop and put aside.
  3. Mix the flour, baking powder, whole egg, melted butter, salt, paprika, milk, and yogurt in a large bowl and whisk until smooth.
  4. Add the green onions, chard, and sundried tomato pesto and mix until evenly incorporated.
  5. Whisk the egg white with an electric beater or mixer fitted with with a whisk attachment until soft peaks form. Gently fold in egg white to the pancake batter.
  6. Pour a small amount of olive oil into a heavy pan and place on medium heat. For each pancake, ladle 2- or 3-tablespoonfuls of batter. This yields about 3-inch pancakes. Cook one side for 2 minutes or until the top just starts to set but is still wet. Flip pancake and cook the other side for another 1 to 2 minutes. Lower heat to medium-low if pancakes brown too quickly.
  7. Transfer to paper towels and keep warm. Continue until all the batter is used.



  • Reply April 13, 2013


    I can see why your children snatch up these pancakes so quickly! (My hand wanted to reach through the screen to grab a few.) 😀 I’ll be dreaming about this, and your suggested ginger pesto!

  • Reply April 13, 2013

    Laura (Tutti Dolci)

    Love these savory pancakes, I can never resist anything with sundried tomatoes :).

  • Savory pancakes are a thing?! I had no idea. I mean, I know of potato pancakes but something like this is totally new to me. Sounds good! Love the pictures. :)

  • Reply April 13, 2013


    What a neat twist on the traditional pancake! Your kids are so lucky to have such a foodie mom!

  • Reply April 13, 2013


    I love the idea of eating your veggies in a savoury pancake! I have chard growing but I haven’t used it yet so I should whip some these beauties up, thanks Jen. Lovely photos as usual :)

  • Reply April 13, 2013


    What a fantastic idea! I’m actually going to be running to the cupboard the minute I finish writing this to check if we have the ingredients for these right this minute. I’ve made savoury filled pancakes before but never thought to put the vegetables IN the batter. Genius! x

  • Reply April 13, 2013

    Mikaela Cowles

    These are stunningly inspiring. To think I have never thought of changing up the pancake. What a crazy idea. I can’t wait to give it a try.

  • I LOVE almost everything by Ottolenghi! Whenever we go to London to visit my daughter, a stop at Ottolenghi is a MUST! There’s always something new, fresh and totally unique. I’ve have eyed these pancakes in the book, so glad you made them and then adapted them, love your version!

  • Reply April 13, 2013


    A perfect after school treat for your sweet kiddies!!! I love chard and am always looking for ways to get some into my diet-love the earthy flavor and the pretty greens. A very creative delicious looking meal Jen 😉

  • I love-love-love savory pancakes! And the flavors in these are just shouting out my name!

  • Reply April 14, 2013


    All your pancakes look so delicious! I haven’t tried savory pancakes yet. Will have to try one of your recipes, esp. the gluten-free ones. Have not tried chard either. :(

  • Reply April 14, 2013


    Oh those look SO delicious!!!!

  • Reply April 14, 2013


    These look fantastic! I’ve never gone down the path of preparing savory pancakes… I’m going there! Have a great rest of your weekend!

  • This sounds like something my kids would love! Gorgeous dish, Jen!

  • OMG….these sound amazing and are absolutely stunning!!! And I love all the variations on can make with these. How far in advance do you think one can make these? I immediately thought great it’d be to whip up a batch on Sunday and have them to nibble on for the rest of the week.

  • Reply April 14, 2013

    Choc Chip Uru

    What utterly delicious savoury pancakes my friend I could go for a bite… Or 5… 😉

    Choc Chip Uru

  • Reply April 14, 2013

    Sandra's Easy Cooking

    I would selfishly eat half of them before kids come back from school or wake up on weekends haha…what a great recipe and your pictures are enchanting. Fantastic combination, and yes perfect even for school lunches, after school snack, side dish for brunch…really anything! I’m trying this soon!

  • Reply April 14, 2013

    Suzanne Perazzini

    These would be great for my lunch at the office. Substitute gluten-free flour and they would be perfect – such lovely flavours and they hold together well.

  • Reply April 14, 2013


    Oh sugar, trust you to convert me! Balancing being an ardent foodie with being a nutritionist does lead to problems at times! I love these :) ! They look fabulous and bet taste the same! And there is nothing too sinful in them either 😀 ! I bet I’ll burn my fingers ’cause I’ll eat them right off the pan!!!!

  • Reply April 14, 2013

    Kiran @

    Your pancake recipes are always so delish and healthy! And I love the “spring” inspired styling!!

  • Reply April 15, 2013

    Tina Ong

    This is a great way to let the kids eat more veggies. I love how you can prepare them in advance. This is a must-try for me this summer when the kids are mostly home – and always hungry.

  • I’ve been wanting to make savory pancakes for a couple of weeks and when the idea first came to mind I thought of you and the other versions you’ve shared here. This recipe looks like another winner–can’t wait to try. :)

  • Your savoury pancakes sound delicious and your photos are stunning!

  • […] Sundried Tomato Pesto & Chard Pancakes via Tartine and Apron Strings – Sure we had some plans for dinner (hint: they may have involved vegan nachos), but these savory pancakes are looking pretty damned tasty. […]

  • I love, love these pancakes! Never thought about making a savory version – that is brilliant! This recipe is a keeper! I might have to make little tiny ones of these with a topping for my Friday night bite series. :-)

  • Reply April 16, 2013

    Lora @cakeduchess

    His books are incredible. I want to try every single recipe! I will definitely make these this weekend. A super fun and easy dinner that everyone will love:)

  • Reply April 16, 2013


    These are just too adorable- I have never had a savory pancake, these look so amazing! I bet they would be fun to serve at a party with a few fresh toppings!

  • Reply April 16, 2013

    Amy (Savory Moments)

    These savory pancakes look and sound pretty fantastic! The color is lovely, too!

  • Your savory pancakes are wonderful. I can see serving a couple dolloped with a little sour cream and caviar as a first course at a dinner party.

  • Reply April 18, 2013

    Jen @ Savory Simple

    What a unique treat!

  • What a great idea – I have some arugula pesto in the fridge that would be delicious in these!

  • Reply April 19, 2013

    Diana @GourmetDrizzles

    What a great recipe! And I love, love, love your photographs. Just lovely!

  • Oooh love all the flavors in this! And I’m sure I could “snack” on these all day!

  • Reply April 20, 2013

    Poonam Chopra

    I follow your blog quite regularly & have tried out many recipes are rally so good.

  • Gorgeous dish. I love sun-dried tomatoes and I want to make these savory pancakes for my kids too! Pancakes didn’t come to my mind when I think for school lunch menu, but you just did it! Savory pancakes… this makes sense and my kids can eat with hands (eat faster than chopsticks? you know my bento… lol). :)

  • These look incredible! My kids protest swiss chard (for some reason, they like other greens), but I think this recipe may win them over.

  • Reply July 21, 2013


    Yum I love the sun dried tomatoes in this. Pinning!

  • […] Sundried Tomato Pesto and Swiss Chard Pancakes (savoury) […]

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