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Mushroom Oat Pancakes

????Go beyond plain or blueberry-filled pancakes with these light and earthy flapjacks. The mushrooms and oats add a nice texture and the sunflower kernels are a tasty surprise. —Steven Steuck, St. Louis Park, MN
  • Total Time
    Prep: 30 min. Cook: 5 min./batch
  • Makes
    1-1/2 dozen pancakes


  • 1/2 pound chopped fresh mushrooms
  • 1 tablespoon butter
  • 1 cup quick-cooking oats
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 4-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 2-1/4 cups whole milk
  • 1/4 cup canola oil
  • 1/3 cup unsalted sunflower kernels


  • In a large skillet, saute mushrooms in butter until tender. Cool for 15 minutes.
  • Meanwhile, in a small skillet, toast oats over medium heat until lightly browned.
  • In a large bowl, combine the flour, sugar, baking powder, salt and oats. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in sunflower kernels and mushrooms.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts
3 pancakes: 493 calories, 23g fat (5g saturated fat), 85mg cholesterol, 475mg sodium, 60g carbohydrate (17g sugars, 4g fiber), 14g protein.

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