Chicken pancakes recipe

(1183 ratings)

Our creamy chicken and leek pancakes are a tasty treat for dinner when you're in a bit of a hurry but still want something super satisfying!

Chicken and leek pancakes
(Image credit: TI Media Limited/Woman's Weekly)
  • healthy
  • healthy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories362 Kcal18%
Sugar7.5 g8%
Fat15 g21%
Saturated Fat6.1 g31%
Salt0.42 gRow 4 - Cell 2
Protein26.3 g53%
Carbohydrates32 g12%
Salt0.42 gRow 7 - Cell 2

A delicious, creamy chicken pancake filling - perfect for Shrove Tuesday.

The sauce in this chicken pancakes recipe is so creamy, it makes the perfect accompaniment for thin crêpes. In fact, it's one of our best savoury options. You can buy shop-bought pancakes, or easy-to-use batter mix. However, for best results, freshly made ones are always brilliant, so we'd recommend our classic pancake recipe. The sauce only takes 20 minutes to cook, making this a great lunch or light dinner option. It's also an ingenious way to use up a little leftover chicken - you don't need very much at all. Add some fresh herbs at the end if you have them - chopped chives, parsley or thyme leaves.


  • 1 leek
  • 300ml milk
  • 25g butter
  • 3 tbsp plain flour
  • 2 tsp wholegrain mustard
  • 225g cooked chicken
  • 4-5 warm pancakes




  1. Sauté 1 leek in a little oil for 2 mins, cover and cook for a further 3-4 mins or until tender. Transfer to a plate.
  2. Add 300ml milk, 25g butter and 3 tbsp plain flour to the pan, bring to the boil, whisking all the time until a smooth sauce forms. Simmer for 1 min.
  3. Remove from the heat and stir in 2 tsp wholegrain mustard, the leek and 225g cooked chicken cut into bite sized pieces.
  4. Season to taste and gently warm through until the chicken is hot. Divide the mixture between 4-5 warm pancakes. Serve with salad.

Top tips for making chicken pancakes with leeks

This recipe is so handy because it can almost entirely be made ahead of time. You can make up the sauce a day or two in advance and keep it in a sealed container to warm through before it's needed. Make you pancakes fresh, or serve with ready made ones to be super-speedy.

Add a little extra kick to this pancake by adding some cooked bacon into your pancake filling.

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Jessica Dady
Senior Content Editor

Jessica Dady is Senior Content Editor at and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.