Chicken Pancakes Recipe
These chicken pancakes might not be as easy as you would expect, but it truly is the ultimate comfort food!
Ingredients
- 2 cups instant pancake mix I used Bisquick
- 2 cups milk
- 2 cups shredded cooked chicken
- 1 1/2 cups 6oz shredded colby-jack cheese blend (I used one that also had cheddar in it)
- 1 cup shredded hash browns let these stand at room temp for a bit, or gently defrost in the micro
- 4 green onions finely chopped (I didn't have any at the time, so I used dried onion flakes)
- 2 Tbsp. melted butter
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Toppings: gravy sour cream or roasted red pepper spread
Instructions
- Whisk together pancake mix and milk in a large bowl. Stir in chicken and remaining ingredients, stirring until just blended.
- Pour about 1/4 cup batter for each cake onto a hot (350) nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5/6 minutes or until golden brown. Serve with any/all listed toppings.
Notes
adapted version of Southern Living's Chicken and Potato Pancakes