Mushroom Hotcakes/Pancakes

"This is from a recipe card I picked up at the local markets and looks so good. Serving suggestion given are to top with reduced fat cream cheese or with a dollop of tomato chutney and cottage cheese."
photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
photo by AcadiaTwo photo by AcadiaTwo
Ready In:
16 hotcakes/pancakes




  • Heat 1 tablespoon of olive oil in a large non-stick frying pan (skillet) over medium-high heat and add the mushrooms and cook for 10 minutes stirring often until the mushrooms are tender and all moisture has evaporated.
  • Remove to a plate lined with paper towel and set aside to cool.
  • Wipe pan clean.
  • Sift flour, baking powder and salt into a bowl.
  • Whisk buttermilk and eggs in a jug with a fork until well combined.
  • Stir buttermilk mixture into dry ingredients until combined.
  • Stir in mushrooms and chives (mixture should be the consistency of light sour cream, add more buttermilk if required).
  • Brush frying pan with a little of the oil and heat over medium heat until hot.
  • Using about 2 tablespoons of the mixture per hotcake, spoon mixture into pan and cook for about 2 minutes, until bubbles appear on the surgace and then turn hotcakes and cook for a further 1 to 2 minutes or until golden (you should be able to cook about 3 to 4 at a time).
  • Keep warm (in the oven) while cooking the remaining batter.
  • Serve - suggestions given are reduced fat cream cheese or a dollop of tomato chutney and cottage cheese.

Questions & Replies

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  1. These mushroom pancakes were really tasty -- a great savory addition to any main course. I added some garlic to the batter and we topped them with a dollop of light sour cream. I will be making this dish again as it is a nice change of pace. Thanks for the post. Made for AUS/NZ Make My Recipe Tag, October, 2011.
  2. A tasty recipe that easy goes from breakfast to appetizer. I made mine big and thick as a savory breakfast side but think small thin ones would make a great appetizer. Not sure what swiss brown mushrooms are so made mine using baby portabellas and also used whole wheat flour, did cut the recipe in half and still had what we thought was four good size servings. Thanks for the post.
  3. Seriously yummy fare! I made these today for lunch in my electric pancake maker. As a mushroom lover, I just couldn't resist a recipe for mushroom pancakes! YUM! :) And as a serious garlic lover, I couldn't resist adding some minced garlic and, for me, where there are mushrooms (I used Swiss browns), unless it won't blend well with other ingredients, I just have to add some thyme. Apart from those two additions, I followed the recipe. We thoroughly enjoyed these and, needless to say, I'll be making them again. We enjoyed them topped with our favourite creamy Greek yoghurt. Thank you for sharing this recipe, Pat. Made for 1-2-3 Hit Wonders.
  4. These were yummy! I added sauteed onions along with baby portabella & white button mushrooms. I served them with elderberry jelly on top and with that combination they were to die for. I imagine they would be divine with pumpkin or apple butter as well. Thanks for posting! Made for the "Potluck Tag (January) - Bring a Friend Event!!!"
  5. Loved these. I added a small quantity of finely diced onion to the mixture and ate them with your suggestion of cottage cheese - very filling! .Will definitey make again - quite like Ppaperdoll's idea of a smoked salmon topping - the possibiliies are endless.


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