Chicken Pancakes

Colleen Sowa


This is a recipe from my Great-Grandmother Sullivan. She made this for breakfast, lunch and dinner. It was a great way to use up left over chicken.... she had 15 children.... nothing went to waste.

★★★★★ 1 vote
12 pancakes (depending on size)
20 Min
20 Min


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1 1/4 c
3/4 c
2 large
1 Tbsp
sugar (optional)
1 Tbsp
baking powder
1/4 tsp
ground sage (or poultry seasoning)
1/2 tsp
1/2 tsp
ground black pepper
2 Tbsp
chicken fat
3/4 c
chicken (cooked and chopped small)
1 medium
onion (minced and sauted)

How to Make Chicken Pancakes


  • 1Mix together all of the batter ingredients well. If the batter is too thin, add flour. If it is too thick, add a little milk. The batter should be thick. Add the onions and chicken. Let sit for 5 minutes.
  • 2Cook on hot greased griddle as you would any pancake, turning over after bubbles appear.
  • 3*** Serve with chicken gravy, cheese sauce, butter, or syrup (personally, I don't care for the syrup).

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About Chicken Pancakes

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