Chicken pancakes recipe

(1186 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
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies