Prep Time
15 Mins
Cook Time
9 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

Note: For testing purposes only, we used Aunt Jemima Complete Pancake & Waffle Mix.

Ratings & Reviews

Just what I was looking for - Chicken and Rice Pancakes YUM

September 30, 2016
This was PERFECT for my leftover chicken stir fry and rice!  So delicious and a great leftover user-upper.  Thank you!