Gundel Pancakes (Gundel Palacsinta): A Legendary Hungarian Dessert

Prep Time 40 min

Cook Time 35 min

Calories 267 kcal/100g

Few dishes in Hungary carry as much history, elegance, and sweet indulgence as the famed Gundel palacsinta. Named for the legendary Gundel restaurant and its creative founder Károly Gundel, this dessert transforms the humble pancake into art—filled with a lush mixture of walnuts, raisins, and rum, and bathed in a glossy, warm chocolate sauce. Served at weddings, grand feasts, or in bustling Budapest coffee houses, Gundel pancakes evoke the sophistication and creativity of the city’s golden age.

The Origins: From the Gundel Family to the World

In the early 20th century, Budapest’s Gundel restaurant became synonymous with culinary innovation and luxury, serving everyone from local families to royalty. The story goes that Károly Gundel took inspiration from his mother’s recipe but refined it into what is now Hungary’s most celebrated pancake dish. He filled delicate palacsinta (crepes) with rum-tinged, citrus-scented walnut cream, folded them with care, and finished them with chocolate sauce so silky and rich that the dessert quickly gained national fame.

Over time, “Gundel palacsinta” came to symbolize the best of Hungarian ingenuity—a way to transform ordinary ingredients into a dish fit for a celebration.

Ingredients

For the Pancakes:

• 200g all-purpose flour (about 1 ¾ cups)
• 2 large eggs
• 400ml milk (about 1 ¾ cups)
• 50ml sparkling water (or plain water)
• Pinch of salt
• 1 tablespoon sugar
• Butter or oil for frying

For the Walnut Filling:

• 180g ground walnuts (about 1 ¾ cups)
• 60g raisins (optional but classic)
• 100ml milk
• 80g sugar (about 1/3 cup)
• Zest of 1 lemon and/or 1 orange (finely grated)
• 2 tablespoons rum
• 1 teaspoon vanilla extract

For the Chocolate Sauce:

• 200ml heavy cream (about ¾ cup)
• 100g dark chocolate, chopped or in chips
• 2 tablespoons sugar
• 1 tablespoon cocoa powder
• 1 tablespoon butter
• Splash of rum (optional)

For Serving:

• Powdered sugar

Instructions

1. Make the Pancakes (Palacsinta)

• In a large mixing bowl, whisk the eggs with sugar, salt, milk, and sparkling water until smooth.
• Gradually add flour, stirring constantly, until you have a thin batter (similar to heavy cream).
• Heat a nonstick pan over medium heat. Add a little butter or oil, then pour in just enough batter to coat the pan thinly.
• Swirl the pan so the batter spreads into a large, thin circle. Cook until the edges lift and brown, then flip with a spatula. Cook the other side briefly.
• Transfer to a plate and repeat until all batter is used.

2. Prepare the Walnut Filling

• In a saucepan, warm the milk with sugar until dissolved.
• Add ground walnuts, raisins, citrus zest, vanilla, and rum. Stir until combined and the mixture is creamy but holds its shape. Cool slightly.

3. Assemble the Pancakes

• Spoon a generous portion of the walnut mixture onto the center of each pancake.
• Fold the sides in, then roll or fold into neat packets (classic style is rolled, but envelope-shaped is also acceptable).
• Arrange pancakes in a buttered baking dish if serving warm.

4. Make the Chocolate Sauce

• Heat heavy cream, sugar, and cocoa powder in a saucepan until steaming, but not boiling.
• Remove from heat, add chopped chocolate and butter, stirring until glossy and smooth. Add rum for classic flavor.
• If desired, return to low heat to thicken further.

5. Serve Gundel Pancakes

• Warm pancakes briefly in the oven or microwave if desired.
• Place two pancakes on each dessert plate. Pour warm chocolate sauce lavishly over the top.
• Dust with powdered sugar, serve immediately, and watch your guests’ eyes light up!

Tips and Variations

• Nut-Free: Substitute ground hazelnuts or almonds if walnuts are unavailable.
• Alcohol-Free: Skip the rum, adding a splash of orange juice for festive sweetness.
• Classic vs. Modern: Traditional Gundel palacsinta uses only walnuts and raisins, but some families add candied fruits or extra spices (cinnamon, cloves).
• Assembled Ahead: Pancakes and filling can be prepared a day ahead—fill and sauce before serving for best results.
• Vegan Option: Use plant-based milk, butter, and chocolate with aquafaba-based pancakes.

Perfect Pairings

• Sweet Wines: Gundel pancakes pair perfectly with Tokaji Aszú or other Hungarian dessert wines.
• Coffee: A cup of robust coffee or cappuccino makes the chocolate and nuts sing.
• After Mains: Often served after hefty dishes like gulyás, rántott hús, or roast meats as the sweet finish to a grand meal.

Why We Love It

Gundel palacsinta is more than a dessert; it’s a reflection of Hungary’s culinary artistry. Each folded pancake brings together texture, spice, and tradition in a single, beautiful plate—flavors that whisper of family gatherings, grand Sundays, and a century’s worth of joy.