Mushroom Hotcakes Pancakes

Elevate your brunch game with these savory Mushroom Hotcakes Pancakes, a delightful twist on the classic pancake. Packed with finely chopped button mushrooms, aromatic garlic, and a pop of freshness from scallions and optional parsley, these golden-brown hotcakes are irresistibly fluffy and flavorful. The batter, enriched with grated Parmesan for a cheesy undertone, strikes the perfect balance between hearty and indulgent. Quick to prepare and perfect for any time of day, these savory pancakes can be served warm with a dollop of sour cream or Greek yogurt for a tangy finish. Whether you're looking for a unique brunch centerpiece or a simple weeknight meal, this mushroom pancake recipe is a must-try for those who love savory comfort food with a gourmet edge.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 large Eggs
• 0.75 cups Milk
• 2 tablespoons Unsalted butter, melted
• 1 tablespoon Olive oil
• 1.5 cups Button mushrooms, finely chopped
• 2 cloves Garlic, minced
• 3 stalks Scallions, finely chopped
• 2 tablespoons Fresh parsley or cilantro, chopped (optional)
• 0.25 cup Grated Parmesan cheese (optional)
• 0 as needed Vegetable oil or butter for frying

Directions

Step 1

In a medium skillet, heat olive oil over medium heat. Add chopped mushrooms and cook, stirring occasionally, for 4-5 minutes until softened and any liquid has evaporated.

Step 2

Add minced garlic to the mushrooms and cook for another minute until fragrant. Remove from heat and set aside to cool slightly.

Step 3

In a large mixing bowl, combine flour, baking powder, salt, and black pepper. Mix well to combine the dry ingredients.

Step 4

In another bowl, whisk together eggs, milk, and melted butter. Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms.

Step 5

Fold the cooked mushrooms, garlic, chopped scallions, parsley or cilantro (if using), and grated Parmesan (if using) into the batter until evenly distributed.

Step 6

Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.

Step 7

Scoop approximately 1/4 cup of batter for each pancake onto the skillet, spacing them apart to prevent spreading. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.

Step 8

Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

Step 9

Transfer cooked pancakes to a plate and cover to keep warm while repeating the process with the remaining batter.

Step 10

Serve the mushroom hotcakes pancakes warm, topped with sour cream, a dollop of Greek yogurt, or a fresh herb garnish if desired. Enjoy!

Nutrition Facts

Serving size	960.9 grams (960.9g)

Amount per serving	% Daily Value*
Calories	1492

Total Fat 83.80g	107%
Saturated Fat 35.50g	178%
Polyunsaturated Fat 1.50g
Cholesterol 498mg	166%
Sodium 2781mg	121%
Total Carbohydrate 124.50g	45%
Dietary Fiber 9.20g	33%
Total Sugars 18.40g
Protein 67.20g	134%

Vitamin D 189IU	944%
Calcium 1036mg	80%
Iron 11mg	60%
Potassium 2065mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 17.7%

Carbs: 32.7%