Try this recipe for oven baked pancakes with cheese, then check out our American pancakes, vegan pancakes, savoury sourdough pancakes, French socca and more savoury pancake recipes.

Baked pancakes recipe


  • 1 tbsp sunflower oil
  • 250g chestnut mushrooms, sliced
  • 300g spinach, chopped
  • 200g ham, chopped
  • 1 tbsp Dijon mustard
  • ground to make ½ tsp whole black peppercorns
  • 100g gruyère, finely grated
  • 300ml double cream
  • nutmeg, a good grating
  • green salad, to serve


  • STEP 1

    Heat the oil in a non-stick frying pan over a medium-high heat and fry the mushrooms with a pinch of salt for 10 minutes until the liquid has evaporated and the mushrooms have caramelised. Turn down the heat, add the spinach and wilt for 5 minutes before stirring in the ham, mustard, pepper and half of the gruyère. Season.

  • STEP 2

    Heat the oven to 190C/fan 170C/gas 5. Divide the mushroom mixture between the pancakes and roll up each one. Put them in a 20cm x 30cm baking dish with the open ends facing the longest side. Pour over the cream and scatter over a good grating of nutmeg, the remaining gruyère and some seasoning.

  • STEP 3

    Bake in the oven for 20 minutes until bubbling and golden on top. Serve with a green salad.

More baked pancake recipe ideas

Spinach and ricotta pancakes

Ready-made-pancakes are used as an alternative to pasta in this delicious Italian-inspired dish with creamy ricotta, spinach and tomato sauce.

Baked Spinach and Ricotta Pancakes Recipe

Try our best savoury pancake recipes

Sweetcorn, feta and spring onion pancakes


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.4 ratings