The main content

Pancakes for Dinner - Chicken Pot Pancakes


  • 2 tablespoons butter, divided

  • 1 tablespoon flour

  • 1 cup chicken stock

  • 1 tablespoon fresh dill or tarragon, finely chopped

  • 2 tablespoons Dijon mustard

  • Salt and ground black pepper

  • 2 cups buttermilk pancake mix

  • 1 cup milk, as needed, according to the package directions

  • 2 eggs, as needed, according to the package directions

  • 1 cup store-bought rotisserie chicken or 2 cooked boneless, skinless chicken breasts, shredded

  • 1/2 cup frozen peas, defrosted

  • 1/2 cup shredded carrots

  • 1/2 cup celery, thinly sliced

  • 3 scallions, thinly sliced

  • 1 small zucchini, shredded


In a medium skillet over medium-high heat, melt 1 tablespoon butter. Stir in the flour and cook for about 1 minute. Whisk in the stock, dill or tarragon and Dijon mustard and cook until well-thickened. Season with salt and pepper. Pre-heat the oven to 250˚F.

Heat a large skillet over medium heat with 1/2 tablespoon butter. While the skillet is heating up, mix together the pancake mix, milk and eggs in a large bowl, then fold in the chicken, peas, carrots, celery, scallions and zucchini until incorporated. Pour the mix into the skillet to make the pancakes, making them as large as you want (just make sure there’s a little bit of everything in each). Cook until golden brown on each side, about 2 minutes per side, and continue with the rest of the batter – add a little more of the remaining butter to the pan before each batch. Place the cooked pancakes on a plate and keep warm in a 250˚F oven with foil on top. When all the pancakes are done, stack them on plates topped with the herb-Dijon gravy as the “syrup.” This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to