Name: Chicken and Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 1/2 cups baking mix; 1 tsp pepper; 3 lb boneless skinless chicken breast, cut into 1-inch pieces; 1 1/2 cups vegetable oil; 48 Eggo Buttermilk Pancakes; 3 cups skim milk; 1 1/2 cups honey; chives, optional

I love bringing together crispy, savory chicken with soft, warm pancakes, and this dish does exactly that. The combination of textures and flavors, finished with a drizzle of honey, creates a comforting meal that works just as well for brunch as it does for dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 1/2 cups baking mix

1 tsp pepper

3 lb boneless skinless chicken breast, cut into 1-inch pieces

1 1/2 cups vegetable oil

48 Eggo Buttermilk Pancakes

3 cups skim milk

1 1/2 cups honey

chives, optional

Directions

I start by mixing the baking mix and pepper in a shallow dish so the coating is ready to go.

I dip each piece of chicken into the milk, making sure it’s fully coated, then roll it in the baking mix mixture until all sides are lightly covered.

I heat the vegetable oil in a small nonstick skillet over medium heat. Once hot, I add the chicken pieces and cook them for about 4 to 6 minutes, turning occasionally, until they are golden brown and fully cooked to 165°F.

While the chicken cooks, I prepare the pancakes according to the package instructions so everything is ready at the same time.

To serve, I place three pieces of chicken on each pancake, drizzle generously with honey, and finish with a sprinkle of chives when I want a fresh, herby touch.

Servings and timing

I prepare this dish in about 35 minutes total, with 15 minutes of prep time and 20 minutes of cooking time. This recipe makes 24 servings, which makes it great when I’m feeding a crowd or planning ahead.

Variations

I sometimes switch things up by using spicy seasoning in the coating when I want a bit of heat. If I’m craving extra richness, I use buttermilk instead of skim milk for dipping the chicken. I also like trying maple syrup instead of honey for a slightly different sweetness, or adding a touch of hot sauce on top for contrast.

Storage/Reheating

I store leftover chicken and pancakes separately in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the chicken in the oven or air fryer to keep it crispy, while I heat the pancakes in the microwave or toaster. Once warmed, I assemble them fresh with honey.

FAQs

Can I use homemade pancakes instead of frozen ones?

I often use homemade pancakes when I have extra time, and they work perfectly in this recipe.

Can I bake the chicken instead of frying it?

I sometimes bake the chicken at 400°F until cooked through, though it won’t be as crispy as frying.

What oil works best for frying?

I usually use vegetable oil, but any neutral oil with a high smoke point works well.

Can I make this recipe ahead of time?

I prepare the chicken ahead and reheat it before serving, but I like making the pancakes fresh for the best texture.

How do I keep the chicken crispy?

I keep the cooked chicken on a wire rack instead of paper towels so it stays crisp until serving.

Conclusion

I find this chicken and pancakes recipe to be a fun and satisfying way to mix sweet and savory flavors. It’s simple, crowd-friendly, and always delivers that comforting, homemade feel I look for in a meal. Whether I’m making it for brunch or dinner, it never fails to impress.

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