Cheesy Chicken and Mushroom Pancakes
Turns out savoury pancakes are just as good as sweet! We've packed these with tender chicken, earthy mushrooms, and reduced-fat cheese, then baked them in the oven until they're gloriously golden, oozy, and cheesy. Yummy!
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NutritionPer Serving
- Calories303
- Carbs30g
- Protein25g
- Fat9.3g
- Saturates4g
- Sugars4.7g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
These Cheesy Chicken and Mushroom Pancakes are proper comfort food, and they always go down a treat in our kitchen! Golden pancakes are filled with tender chicken and pan-fried mushrooms, then smothered in a creamy cheese sauce before being popped in the oven. As they bake, the edges turn just a little bit crispy, the sauce bubbles away underneath, and the top becomes beautifully golden and cheesy. Did we mention they smell amazing while they’re cooking?
This dish feels really indulgent, but everything’s been kept nice and sensible so it works perfectly for a family tea. Using a mix of half-skimmed milk and chicken stock creates a rich, tasty sauce without feeling heavy, with reduced-fat mature Cheddar giving a big boost of flavour without pushing the calories up too high.
It’s a comforting, satisfying main that the whole family can enjoy, and it’s always a winner when you want something cosy and filling on the table.
What diets are these this Cheesy Chicken and Mushroom Pancakes suitable for?
These Cheesy Chicken and Mushroom Pancakes can easily be made vegetarian and gluten-free. If you’re cooking for a veggie or someone with a gluten intolerance, just be sure to swap out the following ingredients for suitable versions:
- Gluten-free flour
- Chicken
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Cheesy Chicken and Mushroom Pancakes?
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You’ll need a large non-stick frying pan and an ovenproof dish to make this recipe. Don’t worry if you don’t have these already, we’ve popped some options further down the page. Otherwise, you’ll find everything on your local supermarket shelves!
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If you don’t have a large non-stick frying pan, you can find one like this easily online 
Likewise, if you don’t have a suitable ovenproof dish, this one will do the trick 
How many calories are in these Cheesy Chicken and Mushroom Pancakes?
There are 451 calories in one serving of these Cheesy Chicken and Mushroom Pancakes, which means they fall into our Weekly Indulgence category. These are all recipes that come in at under 500 calories or more, great for when you’re hosting or simply fancy something a little more indulgent to tuck into.All of the recipes in our Weekly Indulgence category slot perfectly into calorie-controlled diets or any one of the major diet plans like Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
To make the pancakes:
Step 1
Sift the flour and salt into a medium mixing bowl and make a well in the centre.
Step 2
Whisk together the egg and milk in a small bowl. Pour the egg and milk mixture into the well, a little at a time, and beat with a balloon whisk until just smooth. Cover and place in the fridge to rest for about 10 minutes. Preheat the oven to 150ºC and grease a 28 x 20 cm ovenproof dish with low-calorie cooking spray.
To cook the pancakes:
Step 1
Spray a large non-stick frying pan with low-calorie cooking spray, then spread evenly around the pan using a piece of kitchen paper. Place the frying pan over a medium heat. When the pan is hot, pour in a small ladleful of the batter. Tilt the pan to swirl the batter quickly around the pan to make a thin pancake.
Step 2
Cook for about one minute, until golden on the underside. You can check your pancake is cooked by gently lifting one edge of the pancake with a palette knife to see if it’s golden in colour.
Step 3
Flip the pancake over gently using a palette knife, or if you’re feeling brave, you can toss it! Cook for about a minute on the second side until golden, then transfer to a plate and cover with a square of non-stick baking paper.
Step 4
Grease the frying pan again, and repeat cooking until you’ve made another five pancakes. Make a stack, with non-stick baking paper between each one. Cover tightly with kitchen foil, then place in the preheated oven to keep them warm while you make the cheese sauce.
Make the cheese sauce:
Step 1
In a small bowl, mix the cornflour and 3 tbsp cold water to make a smooth slurry. Add the milk and stock to a saucepan and heat until just boiling, then quickly stir in the cornflour slurry. Allow to bubble for 3 – 4 minutes, or until thickened, then reduce the heat. Stir in the onion and garlic granules, mustard, and Cheddar cheese until smooth. Remove from the heat, then cover with a lid and set aside.
For the filling:
Step 1
Spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the chicken and cook for 4-5 minutes, or until golden brown and sealed all over. Add the mushrooms and continue cooking for 5-10 minutes, or until all the cooking juices have completely evaporated away and the chicken is cooked through. The chicken should show no sign of pinkness inside.
Step 2
Place half of the cheese sauce in a medium bowl. Add the cooked chicken and mushrooms, then stir to combine with the sauce. Taste the mixture, and season with black pepper if needed (we found the filling didn’t need seasoning with salt).
To assemble:
Step 1
Remove the pancakes from the oven and increase the oven temperature to 180 ºC. Then place the first pancake on a plate, with a quarter of the filling added to the top right quarter of the pancake.
Step 2
Fold the top half of the pancake down over the lower half, covering the filling. Then fold the left quarter of the pancake over the right quarter, to make a triangular stuffed pancake. Lift carefully, making sure you keep the open side of the stuffed pancake upright, and place flat in the greased ovenproof dish.
Step 3
Repeat until you’ve made five more stuffed pancakes and place them in the dish. Drizzle over the remaining sauce, sprinkle with grated cheese, and bake in the oven for 25 minutes or until bubbling and golden. Serve hot. Enjoy!
What could I serve with Cheesy Chicken and Mushroom Pancakes?
These Cheesy Chicken and Mushroom Pancakes are delicious with a side of veggies. If you’re stuck for ideas, here are some slimming-friendly options:
How do you know when Cheesy Chicken and Mushroom Pancakes are cooked?
You can tell your Cheesy Chicken and Mushroom Pancakes when the chicken is white throughout, with no pinkness, and the juices run clear. The mushrooms should be tender, the cheese melted, and the pancakes themselves lightly crispy. This will take up t0 50 minutes.
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Cheesy Chicken and Mushroom Pancakes in the fridge?
Once you’ve served up your Cheesy Chicken and Mushroom Pancakes, ideally you should eat them within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Cheesy Chicken and Mushroom Pancakes in the fridge for 1-2 days.
Can I freeze Cheesy Chicken and Mushroom Pancakes?
Yes, you can! This recipe can be frozen, but we recommend freezing your cooked pancakes and filling separately. To do this:
- Layer cooked pancakes between sheets of non-stick baking paper and pack into a freezer-proof container.
- Defrost pancakes and filling before assembling and reheating.
- Freeze them as soon as they’re cold enough.
- Don’t forget to add a label reminding you what they are, and on what date you put it in the freezer!
How do I reheat Cheesy Chicken and Mushroom Pancakes?
From chilled: Place in a microwave-proof container with loosely fitting lid, and heat for 4-7 minutes — until piping hot.
From frozen: Allow to fully defrost, then heat covered in the microwave for 3-5 minutes. Cook for a further 5-7 minutes, until piping hot.
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Cheesy Chicken and Mushroom Pancakes
Turns out savoury pancakes are just as good as sweet. We've packed these with tender chicken, earthy mushrooms, and reduced fat cheese, then baked them in the oven until they're gloriously golden, oozy, and cheesy.
-
Prep Time
20 MINS
-
Cook Time
50 MINS
- KCals 303
- Carbs 30G
Instructions
To make the pancakes:
- Sift the flour and salt into a medium mixing bowl, and make a well in the centre.
- Whisk together the egg and milk in a small bowl. Pour the egg and milk mixture into the well, a little at a time, then beat with a balloon whisk until just smooth. Cover and place in the fridge to rest for about 10 minutes. Then preheat the oven to 150ºC, and grease a 28 x 20 cm ovenproof dish with low-calorie cooking spray.
To cook the pancakes:
- Spray a large non-stick frying pan with low-calorie cooking spray, then spread it evenly around the pan using a piece of kitchen paper. Place the frying pan over a medium heat. Once the pan is hot, pour in a small ladleful of the batter. Tilt the pan to swirl the batter quickly around the pan to make a thin pancake.
- Cook for about 1 minute, until golden on the underside. You can check your pancake is cooked by gently lifting one edge of the pancake with a palette knife to see if it's golden in colour.
- Flip the pancake over gently using a palette knife, or if you're feeling brave, you can toss it! Cook for about a minute on the second side until golden, then transfer to a plate and cover with a square of non-stick baking paper.
- Grease the frying pan again, and repeat the cooking process until you've made another five pancakes. Make a stack with non-stick baking paper between each one. Cover tightly with kitchen foil, then place in the preheated oven to keep warm while you make the cheese sauce.
To make the cheese sauce:
- In a small bowl, mix the cornflour and 3 tbsp cold water to make a smooth slurry. Add the milk and stock to a saucepan and heat until just boiling, then quickly stir in the cornflour slurry. Allow to bubble for 3 - 4 minutes, or until thickened, then reduce the heat. Stir in the onion and garlic granules, mustard, and Cheddar cheese — until smooth. Remove from the heat, then cover with a lid and set aside.
- Spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the chicken and cook for 4-5 minutes, or until golden brown and sealed all over. Add the mushrooms and continue cooking for 5-10 minutes, or until all the cooking juices have completely evaporated away and the chicken is cooked through. The chicken should show no sign of pinkness inside.
- Place half of the cheese sauce in a medium bowl. Add the cooked chicken and mushrooms and stir to combine with the sauce. Taste the mixture and season with black pepper if needed (we found the filling didn't need seasoning with salt).
To assemble:
- Remove the pancakes from the oven and increase the oven temperature to 180 ºC. Then place the first pancake on a plate and place a quarter of the filling on the top right quarter of the pancake.
- Fold the top half of the pancake down over the lower half, covering the filling. Then fold the left quarter of the pancake over the right quarter to make a triangular stuffed pancake. Lift carefully, making sure you keep the open side of the stuffed pancake upright, then place flat in the greased ovenproof dish.
- Repeat until you've made five more stuffed pancakes, placing each one in the dish. Drizzle over the remaining sauce, then sprinkle with grated cheese and bake in the oven for 25 minutes or until bubbling and golden. Serve hot. Enjoy!
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