Whip up a cozy dinner with this chicken and mushroom pancakes recipe fluffy savory and quick perfect for weeknights youll crave and leftovers too

Scale

1 cup all-purpose flour (or gluten-free blend; add ¼ tsp xanthan gum if GF)

1 teaspoon baking powder

½ teaspoon salt

1 cup milk (dairy or non-dairy)

1 large egg

2 tablespoons melted butter or olive oil

1 cup cooked chicken, shredded

1 cup mushrooms, sliced (cremini or button work great)

2 tablespoons green onions or chives, finely chopped

1 clove garlic, minced (optional but flavorful)

1 tablespoon neutral oil, for cooking

Optional dipping sauce: 3 tablespoons yogurt or sour cream, 1 teaspoon lemon juice, pinch of salt, fresh dill

In a medium bowl, whisk together flour, baking powder, and salt until evenly combined. This foundation keeps the pancakes light and tender.
In another bowl, whisk milk, egg, and melted butter until smooth. Pour the wet into the dry and stir just until a thick, pourable batter forms.
Fold in the shredded chicken, sautéed mushrooms, green onions, and minced garlic (if using). The batter should be sturdy but spoonable; add a splash more milk if it looks too thick.
Heat a lightly oiled nonstick skillet over medium heat. For each pancake, scoop about ¼ cup batter into the pan and spread into a circle.
Cook 2–3 minutes, until the edges look set and the bottoms are golden. Flip carefully and cook 1–2 minutes more, until the second side is bronzed and the pancake feels firm to the touch.
Transfer to a warm plate and repeat with the remaining batter. If you’re making a dipping sauce, whisk together yogurt, lemon juice, salt, and dill as you finish cooking.

Keywords: savory pancakes, chicken, mushroom, pancakes, weeknight, brunch, gluten-free options, make ahead