Spinach and mushroom pancakes served with ricotta and lemon

Spinach & Mushroom Pancakes

Age Suitability

12 months +





Cooking Time


Lemon wedges

What you need


For the mushroom filling:
2 tbsp fresh chopped tarragon
2 tbsp fresh chopped parsley
½ small onion
1 garlic clove
500g mixed mushrooms
Rapeseed oil (or vegetable oil)
1 tsp dry thyme
Juice of 1/2 lemon 
For the pancake batter:
150g plain flour
2 eggs
250ml milk
1 tbsp rapeseed oil (or vegetable oil)
50g spinach
For the ricotta topping (optional):
250g ricotta
1 lemon (zest and 1/2 juice)

Allergens warning

This product contains:
Milk, Eggs, Gluten, Wheat
This product is suitable for:
Please note:
This recipe serves 4 adults and 2 toddlers
Full of veggie goodness, our Spinach and Mushroom Pancake recipe is a tasty breakfast, brunch or toddler snack. Try different fillings with your little ones!
Curly kale


Place flour in a bowl with the eggs. Whisk together with the milk and oil until the batter is fluid.

A bowl of spinach next to bowls of eggs, milk, rapeseed oil, and flour

Place the batter in a blender with the spinach. Whizz until smooth. Leave to rest for 30 mins.

Spinach pancake batter in a blender

In the meantime finely chop the tarragon and parsley. Dice the onion and crush the garlic. Chop the mushrooms. Zest the lemon and set all ingredients aside.

A chopping board with chopped tarragon and parsley

In a large frying pan, heat some vegetable oil. Add chopped onion and fry under medium heat until soft. Add garlic, mushrooms and herbs to the frying pan. Cook for 10-15mins over medium heat until soft. Stir often so that the mushrooms do not stick to the bottom of the pan. When done, remove from heat, stir in 1/2 the lemon juice and keep mushrooms in a warm oven.

A frying pan with chopped onion, garlic, mushroom and herbs

In a small bowl, mix ricotta with the lemon zest and the rest of the lemon juice. 

A bowl or ricotta being mixed with lemon juice and zest

Heat a medium crêpe/frying pan over medium to high heat. Wipe it with some greased kitchen paper. Add a ladle of spinach batter mix to the pan and spread evenly. When pancake is ready to flip, cook it on the other side. Set aside in a warm oven while you cook the rest. Use half a ladle of spinach batter mix to make toddler size pancakes.

A spinach pancake in a frying pan

Repeat until the batter mix is finished. Build your own pancakes by filling them with mushrooms and a dollop of ricotta on the side.

Spinach and mushroom pancakes served with ricotta and lemon


Courgette slices
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