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Cheese and mushroom pancakes recipe

Cheese and mushroom pancakes recipe

6 ratings

A speedy lunch idea that kids will love; pancakes stuffed with cheese and mushrooms. If your children dislike mushrooms try broccoli, courgette, baby sweetcorn or peas. See method

  • Serves 2
  • 15 mins to prepare and 10 mins to cook
  • 341 calories / serving
  • Vegetarian


  • 150g plain flour
  • 3 eggs
  • 150ml skimmed milk
  • 3 tsp vegetable oil
  • 150g sliced mushrooms
  • 30g grated lighter mature Cheddar
  • handful wild rocket
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    6g 31%
  • Sugars

    4g 5%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 23.6g Protein 21g Fibre 1.8g


  1. Whisk the flour, 1 egg and milk together until smooth. 
  2. Heat 1 tsp oil in a frying pan over a medium heat. Crack the eggs on one side and add the mushrooms on the other and fry for 3-4 mins, stirring the mushrooms occasionally, until both are cooked. 
  3. Meanwhile, add a drizzle of the remaining oil to a separate large nonstick frying pan and pour in half the pancake mixture. Swirl the pan to evenly coat and cook for 2 mins until the batter has set, then flip and cook for a further 2 mins. Transfer to a plate and repeat with the remaining batter. 
  4. Fill the pancakes with the grated cheese and mushrooms and top with the egg. Serve with the rocket on the side.

See more Kids lunchbox ideas

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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