You know those nights when you need something quick, healthy, and satisfying? That’s when my chicken and broccoli pancakes save the day! This recipe became my go-to when my kids turned up their noses at plain broccoli—but magically gobbled it up when tucked into these golden, savory pancakes. It’s the perfect way to use leftover chicken (hello, rotisserie bird!) and sneak in veggies without a fight. The best part? You probably have all the ingredients in your kitchen right now. In less time than it takes to order takeout, you’ll have a nutritious meal that everyone actually wants to eat. Trust me, once you try these, they’ll become your new weeknight superhero too!

Why You’ll Love These Chicken and Broccoli Pancakes

These aren’t just any pancakes – they’re little golden rounds of genius that solve all my weeknight dinner dilemmas. Here’s why they’ll become your new favorite too:

• Fast and easy – Ready in under 30 minutes with ingredients you likely have on hand
• Nutrient-packed – Sneaks in veggies and lean protein without anyone complaining
• Perfect for leftovers – Uses up that extra chicken or broccoli before it goes bad
• Endlessly adaptable – Serve for breakfast, lunch, or dinner with different dipping sauces
• Kid-approved – My picky eaters actually ask for seconds (true miracle!)

Honestly, what’s not to love? They’re like the Swiss Army knife of quick meals.

Ingredients for Chicken and Broccoli Pancakes

Here’s everything you’ll need to make these savory pancakes magic happen in your kitchen:

• 1 cup cooked chicken – shredded (rotisserie chicken works great!)
• 1 cup broccoli – finely chopped (florets and tender stems)
• 1 cup all-purpose flour – spooned and leveled
• 1 large egg – room temperature if possible
• 1/2 cup milk – any kind you like (I often use almond milk)
• 1/2 teaspoon salt – I prefer kosher salt
• 1/4 teaspoon black pepper – freshly ground tastes best
• 1 tablespoon olive oil – for cooking (or butter if you’re feeling indulgent)

Pro tip: Want to jazz it up? Mix in some shredded cheddar cheese or swap half the flour for whole wheat – just add a splash more milk if the batter gets too thick!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these pancakes! Here’s what you’ll grab from your kitchen:

• Mixing bowl – medium-sized works great
• Whisk (or a fork in a pinch!)
• Non-stick skillet – my trusty 10-inch pan never fails me
• Spatula – for those perfect flips

That’s it! Now let’s get cooking.

How to Make Chicken and Broccoli Pancakes

Okay, let’s get to the fun part – turning these simple ingredients into golden, savory pancakes! Don’t worry if you’re not a pancake-flipping pro yet. I’ll walk you through each step so they come out perfect every time.

Step 1: Prepare the Batter

First, grab two bowls – one for dry ingredients, one for wet. In the dry bowl, whisk together the flour, salt, and pepper. In the wet bowl, beat the egg and milk until frothy. Now comes the magic – slowly pour the wet mixture into the dry ingredients while whisking continuously. You want the batter to be thick enough to coat the back of a spoon but still pourable (think muffin batter consistency). Little lumps are totally fine – they’ll disappear as we cook!

Step 2: Fold in Chicken and Broccoli

Here’s where we add the good stuff! Gently fold in the shredded chicken and chopped broccoli using a rubber spatula. The key here is gentle – we want everything evenly distributed without overworking the batter. Too much mixing makes tough pancakes (and nobody wants that!). You should see lovely green broccoli flecks and chicken shreds throughout.

Step 3: Cook to Perfection

Heat your skillet over medium heat – not too hot, or they’ll burn before cooking through. Add a drizzle of olive oil and wait until it shimmers. Drop spoonfuls of batter (about 1/4 cup each) into the pan. Cook for 2-3 minutes until bubbles form on top and edges look set. Flip carefully – you’ll see beautiful golden-brown spots on the cooked side! Cook another 2 minutes until both sides are golden and the centers are cooked through. Repeat with remaining batter, adding more oil between batches.

See? Easy peasy! Now let’s talk about making these pancakes truly perfect…

Tips for Perfect Chicken and Broccoli Pancakes

After making these hundreds of times (no exaggeration!), here are my foolproof secrets for pancake perfection:

• Dry your broccoli well – Wet veggies make soggy pancakes. I pat mine dry with paper towels before mixing in.
• Heat control is key – Medium heat gives you that golden crust without burning. If your first pancake cooks too fast, lower the temp!
• Size matters – Keep pancakes small (about 3 inches across) for easy flipping and even cooking.
• Rest the batter – Letting it sit 5-10 minutes helps the flour fully hydrate for tender pancakes.

With these tricks, you’ll get restaurant-quality results every time!

Serving Suggestions for Chicken and Broccoli Pancakes

These versatile pancakes shine with so many accompaniments! Try them with:

• A tangy yogurt-dill sauce (my family’s favorite)
• A crisp green salad with lemon vinaigrette
• Sweet chili sauce for a spicy kick
• A simple squeeze of fresh lemon juice

They’re delicious warm or at room temperature – perfect for packed lunches too!

Storage and Reheating

These pancakes keep beautifully in the fridge for up to 3 days – just store them in an airtight container with parchment between layers. To revive that perfect crispness, reheat in a dry skillet over medium heat or pop them in the toaster. Microwaving works in a pinch, but they’ll lose some texture. Freeze extras for up to 2 months (thaw overnight in the fridge before reheating).

Chicken and Broccoli Pancakes FAQs

I get asked these questions all the time, so let me share what I’ve learned through countless batches of these pancakes:

Can I freeze these pancakes? Absolutely! Layer them between parchment paper in an airtight container and freeze for up to 2 months. They reheat beautifully in a toaster or skillet – no soggy pancakes here!

Can I use frozen broccoli? Yes, but thaw it completely first – I microwave it for 30 seconds, then squeeze out all the excess water with paper towels. Wet broccoli makes for sad, soggy pancakes.

Is whole wheat flour okay? Totally! I often swap half the flour for whole wheat. Just add an extra tablespoon or two of milk since whole wheat absorbs more liquid. The flavor’s actually fantastic – nuttier and heartier.

Can I make these dairy-free? You bet! Use your favorite plant-based milk (almond works great) and skip the cheese if you added it. The pancakes still turn out deliciously fluffy.

Nutritional Information

Values are estimates and vary based on ingredients. Each chicken and broccoli pancake (about 1/4 of the recipe) contains roughly:

• 180 calories
• 12g protein
• 20g carbs
• 5g fat
• 2g fiber

Now go make these pancakes and tell me how yours turn out – I can’t wait to hear your variations!

Nutritious 30-Min Chicken and Broccoli Pancakes Rule Dinner

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• Author: hamza
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A delicious and nutritious dish combining tender chicken and fresh broccoli in savory pancakes.

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Ingredients

Scale 1x2x3x

• 1 cup cooked chicken, shredded
• 1 cup broccoli, finely chopped
• 1 cup all-purpose flour
• 1 egg
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

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Instructions

1. In a bowl, mix flour, egg, milk, salt, and pepper to form a batter.
2. Stir in shredded chicken and chopped broccoli.
3. Heat olive oil in a pan over medium heat.
4. Pour small amounts of batter into the pan to form pancakes.
5. Cook for 2-3 minutes on each side until golden brown.
6. Serve warm.

Notes

• You can substitute milk with water or a plant-based alternative.
• Add cheese for extra flavor.
• Use leftover chicken for convenience.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Pan-frying
• Cuisine: International

Nutrition

• Serving Size: 1 pancake
• Calories: 180
• Sugar: 1g
• Sodium: 200mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 60mg

Keywords: chicken, broccoli, pancakes, easy recipe