🥞 Cheesy Jalapeño Savory Pancakes with Mushrooms

Serves: 3–4
Prep time: 15 minutes
Cook time: 20 minutes
Total: about 35 minutes

Ingredients

For the mushroom filling

• 200 g mushrooms, finely sliced
• 1 tbsp butter or olive oil
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1–2 fresh jalapeños, finely chopped
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp chili flakes, optional
• 1 tbsp fresh coriander/cilantro, chopped

For the pancake batter

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 1 large egg
• 1 cup milk
• 2 tbsp melted butter or oil
• ¾ cup shredded cheddar cheese
• ¼ cup mozzarella, shredded
• 1 jalapeño, finely chopped
• 2 tbsp chopped coriander/cilantro
• ½ cup of the cooked mushrooms

Optional toppings

• Extra shredded cheese
• Sliced jalapeños
• Sour cream or Greek yogurt
• Fresh coriander
• Chopped spring onions
• A little hot sauce
• Avocado
• Fried egg

Step 1: Prepare the mushrooms

Place a large frying pan over medium-high heat.

Add the butter or olive oil.

Add the chopped onion and cook for about 2–3 minutes, until it starts becoming soft.

Add the garlic and cook for another 30 seconds.

Now add the sliced mushrooms.

Cook for 5–7 minutes, stirring occasionally.

The mushrooms will first release quite a bit of water. Keep cooking until most of that moisture has evaporated and the mushrooms start becoming nicely browned.

Add:

• Salt
• Black pepper
• Paprika
• Chili flakes, if using
• Chopped jalapeño

Cook for another 1–2 minutes.

Turn off the heat and stir in the coriander.

Important: Let the mushroom mixture cool for a few minutes before adding it to the pancake batter.

Step 2: Make the dry mixture

In a large mixing bowl, combine:

• Flour
• Baking powder
• Baking soda
• Salt
• Black pepper
• Paprika

Whisk everything together so the raising agents and seasoning are evenly distributed.

Step 3: Mix the wet ingredients

In another bowl, whisk together:

• 1 egg
• 1 cup milk
• 2 tbsp melted butter or oil

Whisk until smooth.

Step 4: Combine wet and dry ingredients

Pour the wet mixture into the bowl with the dry ingredients.

Gently mix with a spatula or whisk.

Don’t overmix.

A few small lumps are completely fine. Overmixing can make the pancakes dense instead of fluffy.

The batter should be thick but spoonable.

If it looks extremely thick, add another 1–2 tablespoons of milk.

Step 5: Add the cheesy goodness 🧀

Fold into the batter:

• ¾ cup cheddar
• ¼ cup mozzarella
• 1 chopped jalapeño
• 2 tbsp coriander
• About ½ cup of your cooked mushrooms

Gently fold everything together.

You want mushrooms, cheese, and jalapeño distributed throughout the batter rather than completely mashed into it.

Step 6: Heat your pan

Place a non-stick frying pan or cast-iron skillet over medium-low to medium heat.

Add a small amount of butter or oil.

Don’t make the pan extremely hot.

Because these pancakes contain cheese and mushrooms, they can brown quickly on the outside while remaining uncooked inside if the heat is too high.

Step 7: Cook the pancakes

Scoop approximately ¼ cup of batter into the pan for each pancake.

Gently spread it into a round shape.

You can cook 2–3 pancakes at a time, depending on the size of your pan.

Cook for approximately 2–3 minutes.

You’ll know they’re ready to flip when:

• Bubbles appear on the surface.
• The edges look set.
• The bottom is golden brown.
• The top doesn’t look completely wet anymore.

Flip carefully with a spatula.

Cook the other side for another 1½–2½ minutes.

You want both sides golden brown with melted cheese inside.

Step 8: Make them extra cheesy

For an especially indulgent version, put a little extra cheddar or mozzarella on top immediately after flipping.

Let it melt while the second side cooks.

You can also sprinkle cheese onto the pan first and place the pancake directly over it. The cheese will become crispy and caramelized around the edges. 🤤

Step 9: Keep the cooked pancakes warm

Transfer finished pancakes to a plate.

If you’re making a large batch, keep them warm in an oven at around 90–100°C / 195–210°F while you cook the rest.

Don’t stack them too tightly if you want to preserve their crispy edges.

🌶️ Quick creamy topping

Mix together:

• ½ cup sour cream or Greek yogurt
• 1 tbsp lemon juice
• Pinch of salt
• Black pepper
• 1 tbsp finely chopped jalapeño
• 1 tbsp coriander

Mix well.

For a spicy sauce, add a little hot sauce.

Drizzle this over the warm pancakes.

🍽️ How to serve

Stack 2–3 pancakes on a plate and top with:

Creamy yogurt sauce + sautéed mushrooms + shredded cheese + fresh jalapeño + coriander + spring onions.

For a complete weeknight dinner, serve them alongside a simple cucumber-tomato salad or some roasted vegetables.

⭐ My favorite version

For the best combination of textures, I’d make the pancakes slightly smaller and thicker, cook them slowly until deeply golden, then top them with garlic mushrooms, sour cream, extra melted cheddar, sliced jalapeños, and coriander.

The result is almost like a cross between a fluffy pancake, cheesy fritter, and savory mushroom toast—crispy outside, fluffy and cheesy inside, with a nice jalapeño kick.