Mushroom and Tomato Filled Pancakes | Simple, Comforting Savoury Pancakes
A light and savoury pancake recipe filled with tender mushrooms and juicy tomatoes. These easy pancakes come together quickly and make a comforting lunch or weeknight dinner, perfect for using up fresh seasonal veg.
Serving suggestions for Savoury Pancakes with Mushroom & Tomato Filling
- With a crisp green salad — rocket, watercress, or mixed leaves dressed with lemon and olive oil.
- Alongside roasted or sautéed potatoes for a more filling meal.
- Topped with a spoonful of sour cream or Greek yoghurt for extra creaminess.
- With a sprinkle of fresh herbs like chives, parsley, or basil.
- Served with grilled halloumi or feta for added protein and saltiness.
- With a side of steamed greens such as tenderstem broccoli or green beans.
- Drizzled with chilli oil or hot sauce if you want a little heat.
- With a simple tomato salad to echo the flavours in the filling.
- Finished with grated cheese and popped under the grill for a minute to melt
- Simple Green Salad Crisp, lightly dressed leaves that brighten the plate and balance the soft pancakes
- Garlic‑Roasted Cherry Tomatoes Juicy, caramelised tomatoes that echo the filling and add extra sweetness.
Variations: Savoury Pancakes with Mushroom & Tomato Filling
- Cheesy Savoury Pancakes — add grated cheddar or mozzarella to the filling for a richer, melty finish.
- Spinach Savoury Pancakes — wilt fresh spinach with the mushrooms for colour and nutrients.
- Garlic Mushroom Pancakes — cook the mushrooms with garlic for aromatic warmth and depth.
- Chilli Savoury Pancakes — add sliced fresh chilli or chilli flakes for gentle heat.
- Herby Savoury Pancakes — stir in fresh parsley, basil or chives for brightness.
- Creamy Savoury Pancakes — add a spoon of crème fraîche or cream cheese for a velvety filling.
- Pepper Savoury Pancakes — fry diced peppers with the mushrooms for sweetness and colour.
- Ham & Mushroom Pancakes — add chopped ham for a classic savoury boost.
- Bacon & Mushroom Pancakes — include crispy bacon pieces for salty crunch and richness.
- Sun‑Dried Tomato Pancakes — swap fresh tomatoes for sun‑dried for tangy intensity.
- Mediterranean Pancakes — add olives and oregano for a salty, aromatic twist.
- Broccoli Savoury Pancakes — fold in small cooked broccoli florets for extra veg and texture.
- Caramelised Onion Pancakes — add slow‑cooked onions for sweetness and deeper flavour.
- Pesto Savoury Pancakes — swirl basil or red pesto into the filling for a fragrant Italian lift.
- Halloumi Savoury Pancakes — add grilled halloumi for salty chew and extra texture
Savoury Pancakes with Mushroom & Tomato Filling
Light savoury pancakes filled with tender mushrooms and juicy tomatoes, perfect for cosy lunches and easy weeknight meals using fresh seasonal veg
Equipment
- Large bowl
- frying pan
- Saucepan
Ingredients
Pancake mix
- 125 g plain flour
- 1 egg
- 300 ml semi-skimmed milk
- 4 tbsp vegetable oil
Filling
- 15 g unsalted butter
- 300 g mushrooms, peeled and sliced thickly
- 1 large garlic clove, crushed
- 1 400g can chopped tomatoes
- 1⅓ tbsp dried oregano
- dash Worcester sauce
- handful of fresh parsley
Instructions
- Prepare the batter. In a large bowl, add the flour and make a well in the centre.
- Add the egg and milk and with a balloon whisk to form a smooth batter. Set aside.
- Make the filling. In a saucepan, add the butter, mushrooms and garlic and cook for around 10mins until the mushrooms are brown. Stir occasionally.
- Add the tomatoes, oregano and Worcester sauce until warmed through, stir occasionally
- In the meantime, make the pancakes. Add a tablespoon of oil to a frying frying pan over a medium heat. Add a ladleful of batter and cook for a couple of mins, until the underneath starts to colour. Carefully flip the pancake over and cook the other side.
- When lightly golden on both sides, remove onto a piece of greaseproof paper.
- Add another tablespoon of oil and repeat until the remaining 3 pancakes have been made.
- Divide the filling between the pancakes, reserving a little of the mixture to serve, then roll them up.
- Transfer to an oven proof dish and bake in a preheated oven, 180c for 15mins.
- Serve with the reheated reserved mushroom mixture, with parsley sprinkled over the top