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Chicken and Vegetable Pancakes

  • Prep 15 min
  • Total 15 min
  • Servings 8

A savory twist on classic pancakes that make a fast and satisfying weeknight dinner that everyone will love. MORE + LESS -

Well Plated
May 18, 2015


For the pancakes:

large zucchini
medium carrots, peeled
cups Bisquick™ Original baking mix
teaspoon kosher salt
teaspoon garlic powder
teaspoon black pepper
cup milk, plus 1 to 2 tablespoons as needed
large eggs
cup shredded rotisserie chicken
tablespoons fresh dill
Olive oil, for grilling the pancakes
Chopped fresh parsley, chives, or dill, for serving

For the sauce:

cup Yoplait® Greek plain yogurt
tablespoon chopped fresh dill
Squeeze of fresh lemon juice


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  • 1
    Grate the zucchini and carrots and set aside. In a large mixing bowl, stir together the Bisquick™, salt, garlic powder, and black pepper. In a separate, medium bowl or large measuring cup, whisk together the eggs and milk. Pour into the bowl with the dry ingredients and stir by hand, just until combined. The batter will seem very thick, but the water from the zucchini will thin it out slightly.
  • 2
    Stir the grated vegetables, chicken, and 2 tablespoons fresh dill into the batter. The batter should be thick, but if it is very thick and nearly a paste, add 1 to 2 tablespoons of milk as needed.
  • 3
    Heat a large skillet over medium-low, then brush it lightly with olive oil. With a 1/4-cup measuring scoop, dollop the batter onto the skillet to form small pancakes, spreading it lightly with the back of the measuring cup to thin it out a bit. Cook until the outer edges have set, about 4 minutes, then flip. Cook an additional 2-3 minutes on the other side, then remove from heat. Repeat with remaining pancakes. (You can keep them warm in a 200º F oven until ready to serve.)
  • 4
    For the sauce: Stir together the yogurt, dill, and lemon. Serve with warm pancakes and garnish with additional dill, fresh chives, or fresh parsley as desired.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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!
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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