Savory Mushroom Pancakes combine the umami richness of sautéed mushrooms with fluffy, herb-infused batter. Perfect for dinner, these pancakes are hearty yet light, offering a balanced meal in one dish. Finished with creamy cheese or tangy sour cream, they’re a delightful twist on traditional pancakes that will tantalize your taste buds.
Recipe Tips and Tricks:
- Ensure the skillet is evenly heated before adding batter for perfectly golden pancakes.
- For extra crispiness, cook pancakes in butter instead of oil.
- Leftover batter can be stored in the fridge for up to 24 hours. Stir gently before using.
Why You’ll Love This Recipe:
This recipe is a must-try for mushroom lovers! The tender pancakes are packed with flavor from caramelized mushrooms, fresh herbs, and melty cheese. They’re versatile enough to pair with your favorite toppings and sides. Whether you’re looking for a quick dinner, a unique brunch, or a satisfying vegetarian dish, this recipe checks all the boxes.
Savory Mushroom Pancakes
Golden pancakes infused with earthy mushrooms, herbs, and cheese, perfect for a comforting dinner or a brunch delight.
Ingredients
- 2 cups mushrooms (button, cremini, or shiitake), thinly sliced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper, to taste
- 2 large eggs
- 3/4 cup milk (dairy or plant-based)
- 1/2 cup grated Parmesan or cheddar cheese
- 2 tablespoons fresh parsley or chives, chopped
- Butter or oil for cooking
Instructions
- Prepare the Mushrooms: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until golden and tender, about 5 minutes. Stir in garlic and thyme, cooking for 1 minute until fragrant. Season with salt and pepper. Remove from heat and set aside.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, garlic powder, nutmeg, and a pinch of salt.
- Prepare the Wet Ingredients: In a separate bowl, whisk the eggs and milk until combined. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing to keep the batter light.
- Incorporate the Mushrooms and Cheese: Fold the sautéed mushrooms, cheese, and herbs into the batter gently.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Pour 1/4 cup of batter per pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown.
- Serve Warm: Serve pancakes hot with sour cream, a sprinkle of fresh herbs, or a drizzle of balsamic glaze.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 368Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 122mgSodium 623mgCarbohydrates 34gFiber 3gSugar 4gProtein 15g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Mushrooms: Button, cremini, or shiitake work wonderfully, offering a robust and earthy flavor. Slice thinly for even cooking.
- Fresh Herbs: Parsley and chives add brightness; thyme gives a subtle depth. Feel free to mix and match.
- Flour: All-purpose flour creates a light and tender pancake. For a gluten-free option, use a 1:1 gluten-free blend.
- Eggs: Essential for structure and fluffiness; room temperature eggs are easier to incorporate.
- Milk: Adds moisture. Use whole milk for richness or plant-based milk for a dairy-free option.
- Cheese: Grated Parmesan or sharp cheddar provides a savory kick. Vegan cheese is a great alternative.
- Seasonings: Garlic powder, black pepper, and a touch of nutmeg complement the mushrooms beautifully.
Variations and Substitutions:
- Add Protein: Incorporate cooked, diced chicken or crispy bacon into the batter for a meatier version.
- Vegan Option: Use flaxseed meal mixed with water as an egg substitute, plant-based milk, and vegan cheese.
- Cheese-Free: Skip the cheese and increase the herbs for a lighter version.
- Asian Twist: Add a splash of soy sauce to the mushrooms and garnish with green onions and sesame seeds.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend or almond flour for a nutty flavor.
Storage Options:
- Refrigeration: Store pancakes in an airtight container for up to 3 days. Reheat in a skillet or microwave.
- Freezing: Place parchment paper between pancakes and freeze in a zip-top bag for up to 2 months. Thaw and reheat before serving.
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