Chicken Filled Pancakes

  • Author: Michelle Ferrand
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4-8 1x


These pancakes are far from the traditional diner style sweet pancake! From the 1930’s these pancakes are filled with a chicken pot pie style filling and will make for a great dinner.




  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped (about 1/2 cup)
  • 1 small carrot, finely chopped carrots (about 1/4 cup)
  • 1 stalk celery, finely chopped celery (about 1/4 cup)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup milk
  • 6 ounces cooked and shredded chicken, (about 1 1/3 cups)


  • 2 cups flour
  • 1/2 tablespoon baking powder
  • 2 cups whole milk
  • 1 large egg, beaten
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted (plus more for cooking)
  • 1 cup shredded cheddar cheese
  • 3 to 5 sage leaves, torn into small pieces


  1. Preheat oven to 400 degrees and spray a 9 by 13-inch baking sheet with nonstick spray or grease with butter.
  2. For the filling, melt butter in a skillet over medium heat. Add onion, carrots, celery, salt, paprika, and pepper. Cook until the veggies have slightly softened, about 6 minutes.
  3. Add garlic and cook until fragrant.
  4. Evenly sprinkle the flour over the veggies and cook, stirring often, until the flour turns light brown, about 4 minutes.
  5. Stirring constantly slowly pour in the milk. Continue to stir, breaking up any large clumps of flour with the back of a spoon, until thickened, about 4 more minutes.
  6. Stir in the shredded chicken and remove from heat. Cover until you are ready to fill the pancakes.
  7. For the pancakes, sift the flour and baking powder together in a large bowl. Add the milk, egg, butter and salt and whisk until smooth.
  8. Bring a large nonstick skillet to medium-low heat. Pour a heaping 1/2 cup of the batter form a pancake, and spread the batter out to form an 8-inch wide pancake. Repeat to form as many pancakes as you can fit in your pan (I was able to make 2 pancakes at a time in my pan).
  9. Cook until bubbly, about 2 minutes and flip. Continue to cook until pancake is cooked through and only slightly browned, about 2 minutes. Transfer pancakes to a plate and cover with a damp paper towel and repeat with remaining batter. You should end up with eight pancakes.
  10. One pancake at a time, evenly spoon 1/8th of the chicken filling down the center of each pancake.
  11. Roll the pancake around the filling like a tube and place seam side down on the baking sheet. Repeat with remaining pancakes and filling.
  12. Top with shredded cheese and sage leaves. Bake until cheese is melted and bubbly, about 8 minutes.


Adapted from [u]The Detroit News Menu Cook Book[/u]

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