Recipe: Hot chilli vegetable pancakes


This recipe is as quick and easy as it is zippy with crunch and spice. By using premade pancakes (you can keep a package in the freezer) you can literally have these on the table in a quarter of an hour — perfect for midweek meals and last-minute suppers when everyone’s tummy is rumbling. 

By finishing them off in the grill, you can a nice melted cheese topping, as dark and crispy as you like it. It’s also a fun way to sneak vegetables into your diet. 


Hot chilli vegetable pancakes

Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Main Course
Cuisine: British
Keyword: easy, Pancake Day, Quick
Servings: 4 people


  • 1 tbsp oil
  • 450 g pack crunchy vegetable stir fry
  • 190 g jar hot chilli pesto
  • 480 g pack 8 pancakes
  • 50 g cheddar cheese grated


  • Heat the oil in a frying pan and fry the stir fry mix for 5 minutes. Add the pesto and 100ml water, and cook for 1 minute.
  • Divide the stir fry between the 8 pancakes, roll up and transfer to a heatproof serving dish. Sprinkle over the cheese and place under a preheated grill for 2-3 minutes until golden.


Recipe and image courtesy of Waitrose & Partners
Share Button


BritMums is the UK’s original collective of lifestyle bloggers and digital influencers, fueling the country’s most influential social content. We lead the online conversation with members who are parent social influencers creating content on topics ranging from food, parenting, travel, politics, style and more.