These savory pancakes with garlic mushrooms are a quick, satisfying, and flavorful meal perfect for busy days.
Packed with protein from eggs and fiber-rich mushrooms, they provide a nutritious boost while keeping calories moderate.
Light on saturated fats and made with simple ingredients, this recipe is ideal for lunch, dinner, or meal prep, offering a wholesome, comforting dish in just 15 minutes.
Savoury Pancakes With Garlic Mushrooms
Equipment
- 1 Non-Stick Frying Pan
- 1 Pyrex mixing bowl (small)
- 1 Kitchen scale
- 1 measuring jug
- 1 set of measuring spoons
- 1 Chopping Board
- 1 Kitchen Knife
- 1 Whisk
- 1 Spatula
Ingredients
- For the Pancakes:
- 60 g plain flour
- 1 large egg
- 150 ml skimmed milk
- 2 tbsp vegetable oil
- For the Garlic Mushrooms:
- 1 tbsp vegetable oil
- 200 g button mushrooms thinly sliced
- 3 cloves garlic finely chopped
- 1 tbsp fresh parsley chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Pancake Batter: Start by sifting 60 grams of plain flour into a small mixing bowl. Sifting helps remove lumps and aerates the flour, giving your pancakes a lighter texture. Make a small well in the center of the flour. Crack one large egg into the well.Using a fork, gently whisk the egg and flour together until the mixture forms a thick paste. Gradually pour in 150 ml of skimmed milk in small amounts, whisking continuously to combine the ingredients into a smooth batter. The batter should be thick enough to pour slowly but not runny, with a creamy, velvety consistency. Set the batter aside while you prepare the pan.
- Heat the Pan for Pancakes: Place a non-stick frying pan over medium heat. Add 1 tablespoon of vegetable oil and let it warm gently for a minute. To test if the pan is ready, flick a tiny drop of water into the pan—it should sizzle lightly. This ensures your pancakes will cook evenly and develop a golden-brown surface without sticking.
- Cook the First Pancake: Pour half of the batter into the center of the pan, using a spatula to spread it slightly if needed. Allow the pancake to cook undisturbed for about 2 minutes. You’ll notice tiny bubbles forming on the surface and the edges beginning to set—this is the cue that it’s time to flip. Using a spatula, carefully turn the pancake over and cook for an additional 1–2 minutes, until the underside is golden brown. Remove the pancake from the pan and place it on a plate. Keep it warm in a low oven while cooking the second pancake.
- Cook the Second Pancake: Wipe the frying pan with a paper towel to remove any leftover oil or crumbs, then add the remaining 1 tablespoon of vegetable oil. Repeat the process with the second half of the batter: pour it into the pan, cook until bubbles appear, flip carefully, and cook until golden. Place this pancake on top of the first one to keep both warm and ready for assembly.
- Prepare the Garlic Mushrooms: Using the same frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add 200 grams of thinly sliced button mushrooms, spreading them evenly across the pan. Add 3 cloves of finely chopped garlic. Sauté the mushrooms and garlic together for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and become tender, golden, and fragrant. The garlic should be lightly browned, but not burnt, to maintain its sweet aroma.
- Season and Finish the Mushrooms: Once the mushrooms are cooked, stir in 1 tablespoon of freshly chopped parsley. Season with salt and freshly ground black pepper to taste. Stir everything together gently, allowing the flavors to combine and the parsley to add a fresh, herbal note. Remove from heat once the mushrooms are glistening and aromatic.
- Assemble the Pancakes: Place the warm pancakes on individual serving plates. Spoon half of the garlic mushroom mixture over each pancake. Fold the pancakes over the mushrooms carefully, either in half or as a roll, depending on your preference. Ensure the mushrooms are evenly distributed for every bite.
- Serve and Enjoy: Serve the pancakes immediately while they are warm. The combination of fluffy, protein-rich pancakes with savory, garlicky mushrooms creates a dish that’s both satisfying and nutritious. These pakes are perfect for a quick weekday meal, a cozy brunch, or even a light dinner.
Notes
- For fluffier pancakes, let the batter rest for 5–10 minutes before cooking.
- Adjust the consistency by adding a little extra flour if the batter feels too runny.
- Slice the mushrooms evenly so they cook at the same rate.
- Avoid burning the garlic—cook on medium heat to preserve its sweetness.
- Keep cooked pancakes warm in a low oven (about 100°C/200°F) until serving.
- Fresh parsley gives the mushrooms brightness, but dried parsley or chives also work.
- Use a non-stick pan for best results and easy flipping.
- These pancakes can be made slightly smaller if serving as appetizers.
- Try adding a sprinkle of grated cheese for extra richness.
- The recipe is flexible—double it for family meals or reduce portions for a quick solo dish.
Chef’s Secrets for Perfect Results
The key to success with savory pancakes is the batter. Always sift your flour before mixing to prevent lumps and ensure a smooth texture.
Whisking the egg and milk gradually into the flour helps create a silky, pourable batter without overmixing, which can make pancakes tough.
For mushrooms, patience is essential—allow them to release their natural juices and caramelize slightly.
This deepens their earthy flavor and pairs beautifully with the subtle sweetness of garlic.
Lastly, always season mushrooms toward the end of cooking; adding salt too early can cause them to steam rather than sauté.
Serving Suggestions to Try
These savory pancakes are versatile and can be enjoyed in many ways.
Serve them on their own for a quick, nourishing meal, or add a side salad with leafy greens, cherry tomatoes, and a light vinaigrette for extra freshness.
For a heartier option, top the folded pancakes with a sprinkle of grated Parmesan or crumbled feta.
If you’re planning a brunch, pair them with poached eggs or avocado slices for an extra boost of protein and healthy fats.
They also work beautifully as a light dinner, especially when paired with roasted vegetables or a simple soup.
Storage Tips That Really Work
If you have leftovers, allow the pancakes and mushrooms to cool completely before storing.
Keep them in separate airtight containers—this prevents the pancakes from turning soggy.
Refrigerated pancakes will stay fresh for up to 2 days, while the mushroom mixture lasts about 3 days.
To reheat, warm pancakes in a dry non-stick pan or oven until soft and lightly crisp, and reheat the mushrooms gently in a skillet.
Freezing is possible: stack cooled pancakes with parchment paper between each, place in a freezer-safe bag, and store for up to 1 month.
Defrost overnight in the fridge before reheating.
Frequently Asked Questions
1. Can I make the pancakes ahead of time?
Yes! You can prepare the pancakes in advance and refrigerate them for up to 2 days. Reheat in a skillet or oven before serving. For longer storage, freeze them with parchment paper between layers.
2. Can I use a different type of mushroom?
Absolutely. Button mushrooms are mild and easy to find, but chestnut, cremini, or even portobello mushrooms will add a deeper, richer flavor. Just make sure to slice them thinly for even cooking.
3. Can I make the batter gluten-free?
Yes, you can substitute plain flour with a gluten-free flour blend. Ensure it’s suitable for baking, and you may need to adjust the liquid slightly since gluten-free flours absorb differently.
4. How do I stop my garlic from burning?
Garlic cooks quickly, so always use medium heat and stir often. You can also add garlic after the mushrooms have softened slightly, which helps prevent burning and keeps the flavor sweet rather than bitter.
5. Are these pancakes suitable for vegetarians?
Yes, this recipe is completely vegetarian as written. To make it vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk instead of dairy.
