Turn leftover rotisserie chicken and veggies into a quick and easy weeknight meal.
Don't let the common pancake fool you. Though they may be simple in both preparation and appearance, pancakes are highly versatile and far too tasty to restrict to a single topping, flavor profile, or meal.
These savory chicken and Vegetable Pancakes, inspired by The Kitchn’s Savory Vegetable Pancakes, take the classic idea of breakfast for dinner and transform it into a quick, satisfying, and nutritious meal for any night of the week.
Breakfast for dinner was a fairly rare treat growing up, likely because my mom didn’t want to pump my sisters and I full of maple syrup just a few hours before bedtime. Savory pancakes like these eliminate this issue, but still have the same special “pancake” appeal.
To keep the prep fast and easy, I used Bisquick™ Pancake Mix along with shredded rotisserie chicken. For veggies, I chose carrots and zucchini, which are sweet, mild, and add both color and nutritional value to the pancakes.
Begin by preparing the pancake batter, then shred the carrots and zucchini. You’ll be folding them into the batter, right along with the chicken and a few spices—no additional prep or precooking is required.
In place of maple syrup, I stirred together a quick blend of Yoplait™ plain Greek yogurt, lemon juice, and fresh dill to dollop over the finished ‘cakes. It’s rich, creamy, and makes the pancakes taste extra fresh and satisfying.
After a quick flip on the griddle, the pancakes are ready to serve. With this recipe, breakfast for dinner transforms into a weeknight standby you can feel good serving and eating!