Swiss Pancakes

"I lay no claim to the authenticity of this recipe. This recipe has been in my husband's family for years (hubby's grandparents were from Switzerland.) When my in-laws prepare these, the pancakes are folded up without any filling but I take it a step further and add all sorts of goodies, depending on the season (read my suggestions below). If you are limiting your cholesterol intake, do not substitute more than half of the eggs with an egg substitute. This yields something identical in taste to French crepes, except these pancakes are larger and thicker."
photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by Baby Kato photo by Baby Kato
photo by diner524 photo by diner524
photo by COOKGIRl photo by COOKGIRl
Ready In:
12 pancakes




  • Pour all batter ingredients into a blender and blend for 1 minute or until the batter is smooth, stopping blender and scraping down sides if necessary. (Alternately, you can blend all ingredients using a mixer or hand held immersion blender.).
  • For best results, refrigerate batter for at least 30 minutes before cooking.
  • Lightly grease a non-stick pan with sloped edges. Heat pan to medium. Pour into the pan approximately a scant 1/3 cup of batter and swirl the batter to distribute evenly. Cook for about 2 minutes or until the top of the pancake starts to form little bubbles and the bottom of the pancake is light brown with "specks".
  • Flip the pancake over carefully and continue to cook for another 45 seconds to 1 minute. Be careful not to overcook.
  • Carefully remove pancake to warming dish and continue cooking the pancakes as in Step #3. Grease pan lightly as needed.
  • For filling: you can leave the pancakes plain as my inlaws do or we like to add strawberries cut up and mixed in with some cream cheese; the top garnished with toasted slivered almonds. I've also used homemade applesauce and fresh peaches, too. Use your imagination for pancake fillings. Roll up, bringing both sides of pancake to center.
  • Serve warmed maple syrup (or warmed jam or jelly) on side if desired. Sprinkle top of pancake with powdered sugar for presentation.

Questions & Replies

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  1. Dan S.
    Just wanted to say I've been looking for this recipe for 20 years. My Swiss grandmother called it "Donkel" or something like that. It's absolutely delicious. The problem has always been that she always detailed the recipe as a little of this, a dab of that and a pinch of this. My very favorite Sunday morning feast without question.
  2. Starrynews
    Yum! Great pancakes. I stuffed with Nutella and dusted with powdered sugar. Thanks for sharing! CQ2
  3. NorthwestGal
    Positively delicious, and so easy to make. For the filling, I added homemade strawberry jam, folded them over and topped with whipped cream and fresh sliced strawberries. It was delicious. Thanks for sharing your recipe, Cookgirl. Made for Culinary Quest 2015 (Swiss).
  4. Dienia B.
    really spray pam like crazy lol wait until dry on top to flip made for cherry bombers on quest used my mulberry jam ,wonderful
  5. diner524
    Great recipe!! I made this for our Swiss region of our Culinary Quest. I chose to fill mine with cream cheese and sweet sliced strawberries. I then topped them with some more strawberries slices, whipped topping and honey roasted sliced almonds, yummy!! I made 1/8 of the recipe with great results. Thanks for sharing the recipe.



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