These savory tomato pancakes are a delicious twist on a breakfast classic. Soft, fluffy, and topped with juicy cherry tomatoes and tender mushrooms, they make a satisfying and wholesome meal for any time of the day.

Why You’ll Love This Recipe

Perfect for breakfast, brunch, or even a light dinner
Packed with vegetables for added nutrition
Quick and easy to prepare in under 30 minutes
Versatile—can be adapted for sweet or savory variations
Light yet filling, making it a healthier pancake option

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

100g plain flour
1 egg
3 tablespoons lower-fat natural yoghurt
250ml 1%-fat milk
1 teaspoon vegetable oil
200g closed-cup mushrooms, sliced
50ml reduced-salt vegetable or chicken stock
2 handfuls cherry tomatoes, halved
1 teaspoon dried mixed herbs
1 pinch ground black pepper

Directions

In a large mixing bowl, combine the flour, egg, yoghurt, and milk. Use a wire whisk or a handheld electric beater on slow speed to whisk until smooth.
Tip: You can also blend all the ingredients for 15–20 seconds in a blender for a lump-free batter.
Heat a few drops of vegetable oil in a non-stick frying pan. Pour one-quarter of the batter into the pan, tilting to spread evenly. Cook until bubbles form and the batter is set, then flip to cook the other side. Repeat to make 4 pancakes, keeping them warm.
In another large frying pan, add the mushrooms and stock. Simmer for 5–6 minutes.
Add the cherry tomatoes and mixed herbs, then cook for a further 2–3 minutes. Season with black pepper.
Serve 1 pancake per person, topped generously with the mushroom and tomato mixture.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sweet version: Top each pancake with sliced banana and a tablespoon of low-fat natural yoghurt.
Add cheese: Sprinkle grated low-fat cheddar or parmesan over the tomato topping.
Make it spicier: Add a pinch of chili flakes to the mushroom and tomato mix.
Vegan option: Replace egg with a flax egg, yoghurt with dairy-free yoghurt, and milk with plant-based milk.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat in a non-stick pan over low heat for best texture.
The mushroom and tomato topping can also be stored separately in the fridge for up to 2 days and reheated gently in a pan.

FAQs

1. Can I make the batter in advance?

Yes, you can prepare the batter up to 4 hours ahead and store it in the fridge. Stir well before cooking.

2. Can I freeze these pancakes?

Yes, freeze the pancakes (without topping) in a single layer, then store in a freezer bag for up to 1 month.

3. What other vegetables can I add?

Peppers, spinach, courgettes, or sweetcorn make great additions.

4. How do I make the pancakes fluffier?

Avoid overmixing the batter and let it rest for 5 minutes before cooking.

5. Can I use wholemeal flour instead of plain flour?

Yes, but the texture will be slightly denser.

6. Can I double the recipe?

Absolutely—just double all the ingredients and cook in batches.

7. Is this recipe gluten-free?

Not as written, but you can substitute with a gluten-free flour blend.

8. What can I use instead of yoghurt?

Try sour cream or a dairy-free yoghurt alternative.

9. Can I make mini pancakes instead?

Yes, simply pour smaller amounts of batter into the pan and adjust cooking time accordingly.

10. What herbs work best if I don’t have mixed herbs?

Dried oregano, basil, or thyme all work well.

Conclusion

These flippin’ tasty tomato pancakes combine the comfort of fluffy pancakes with the freshness of juicy tomatoes and earthy mushrooms. They’re quick, healthy, and endlessly adaptable, making them perfect for any meal of the day. Whether you stick to the savory version or try the sweet twist, this recipe will become a go-to favorite in your kitchen.

Ezabella