Quick Shredded Chicken Pancakes
Savory, golden-brown pancakes packed with tender shredded chicken and fresh herbs. These come together in minutes—just mix, scoop, and pan-fry. Perfect for a quick lunch, snack, or light dinner with a dollop of yogurt or ketchup on the side.
For 4 servings
- prep
Poach and shred the chicken breast.
Place the chicken breast in a small saucepan and cover with water. Bring to a gentle boil and cook for 10 to 12 minutes until just cooked through. Drain, let cool, and shred finely with two forks.
- mix
Prepare the pancake batter.
1.In a large mixing bowl, whisk together 2 eggs and 0.5 cup milk until smooth.2.Gradually whisk in 1 cup all-purpose flour to form a lump-free, thick batter.3.Fold in the shredded chicken, chopped onion, green chili, and coriander leaves.4.Season with a pinch of salt and a pinch of black pepper. Mix well.TIPThe batter should be thick like drop-scone batter, not runny. Add a teaspoon of flour if it feels too loose. - fry · ~5 min
Cook the pancakes until golden.
1.Heat 1 tablespoon oil in a non-stick frying pan over medium heat.2.Scoop about 2 tablespoons of batter per pancake into the pan, flattening gently into a small round.3.Cook for 2 to 3 minutes until the bottom is golden and bubbles appear on top.4.Flip carefully and cook the other side for another 2 minutes until cooked through and golden.TIPKeep the heat medium; too high burns the outside before the batter cooks through. - fry
Repeat with remaining batter.
Wipe the pan with a paper towel, add a fresh teaspoon of oil, and cook the next batch. You will get about 8 small pancakes in total.
- serve
Drain briefly and serve hot.
Place cooked pancakes on paper towels for a few seconds to absorb any extra oil. Serve immediately with tomato ketchup, mint chutney, or a spoon of yogurt.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Poach the chicken breast just until cooked through — overcooking makes it dry and stringy.
- 2Shred the chicken while it's still warm; it pulls apart more easily and evenly.
- 3Let the batter rest for 5 minutes after mixing — the flour hydrates, making the pancakes tender.
- 4Use a non-stick pan and regulate heat to medium; high heat burns the exterior before the center cooks.
- 5Flatten each scoop of batter gently with the back of a spoon for even thickness and browning.
- 6Cooked pancakes can be refrigerated for up to 2 days and reheated in a dry skillet.
- 7Serve immediately after cooking — they lose their crispness quickly if stacked and covered.
Adapt it for your goals.
Spicy southwest
Replace green chili with minced chipotle in adobo and add ¼ cup corn kernels and ¼ teaspoon cumin for a smoky, mildly spicy twist.
herb & cheeseHerb & cheese
Swap coriander for a mix of chopped parsley and chives, and fold in ⅓ cup grated cheddar for a richer, more savory pancake.
gluten freeGluten-free
Substitute all-purpose flour with a 1:1 gluten-free flour blend; add 1 extra tablespoon of milk if the batter feels too stiff.
low oilLow-oil
Use a well-seasoned non-stick pan and cook with cooking spray instead of oil — the pancakes still brown beautifully with less fat.
Why this is on our healthy list.
High-Quality Lean Protein
Each pancake packs shredded chicken breast, a lean source of complete protein that supports muscle repair and satiety.
Rich in Fresh Herbs
Coriander leaves provide antioxidants and a bright flavor, adding vitamins A, C, and K without extra calories.
Balanced Energy Source
The combination of protein from chicken and eggs with carbohydrates from flour provides steady, long-lasting energy.
Customizable for Low-Carb Diets
For a lower-carb version, replace half the flour with almond meal — the pancakes remain tender and satisfying.
Frequently asked questions
Absolutely — simply shred the cooked rotisserie meat and skip the poaching step. Reduce added salt slightly as rotisserie chicken is often seasoned.
