ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-and-Potato Pancakes

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 15 mins
Cook time 9 mins
Yield Makes 6 to 8 servings (about 18 cakes)
The secret to tender pancakes? Mix the batter just long enough to incorporate the ingredients, and flip them only once.

Ingredients

  • 2 cups instant pancake mix
  • 2 cups milk
  • 2 cups shredded cooked chicken
  • 1 1/2 cups (6 oz.) shredded colby-Jack cheese blend
  • 1 cup refrigerated shredded hash browns
  • 4 green onions, finely chopped
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Quick Cream Gravy (optional)

How to Make It

  1. Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended.

  2. Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done. Serve with Quick Cream Gravy, if desired.

  3. Note: For testing purposes only, we used Aunt Jemima Complete Pancake & Waffle Mix and Simply Potatoes Shredded Hash Browns.

  4. Chicken-and-Rice Cakes: Substitute shredded Italian six-cheese blend for colby-Jack cheese blend and 1 cup cooked rice for hash browns. Proceed with recipe as directed.

  5. Quick Cream Gravy: Bring 1/4 cup dry white wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add 1 cup water; whisk in 1 (2-oz.) package roasted chicken gravy mix and 1/4 tsp. pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in 2 Tbsp. heavy cream. Makes 1 1/4 cups. Prep: 5 min., Cook: 5 min.

  6. Note: For testing purposes only, we used Knorr Roasted Chicken Gravy Mix.