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.
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Recipe Information
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)
- as needed Vegetable oil or butter for frying
Instructions
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.
Add minced garlic to the mushrooms and cook for another minute until fragrant. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine flour, baking powder, salt, and black pepper. Mix well to combine the dry ingredients.
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.
Fold the cooked mushrooms, garlic, chopped scallions, parsley or cilantro (if using), and grated Parmesan (if using) into the batter until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
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.
Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
Transfer cooked pancakes to a plate and cover to keep warm while repeating the process with the remaining batter.
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
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 2781 mg | 121% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 18.4 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1036 mg | 80% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2065 mg | 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.
