Chicken and spring onion pancake recipe

(173 ratings)

Why not try this savoury pancake recipe with chicken and spring onion? It has been updated from the March 1924 issue of Woman's Weekly. Packed full of tasty ingredients, it makes a great light dinner and will help you to make the most of Pancake Day.

Chicken and spring onion pancake
  • healthy
Preparation Time5 mins
Cooking Time5 mins
Total Time10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories298 Kcal15%
Sugar2.8 g3%
Fat12.9 g18%
Saturated Fat2.9 g15%
Salt0.11 gRow 4 - Cell 2
Protein20.2 g40%
Carbohydrates24.6 g9%
Salt0.11 gRow 7 - Cell 2

A one-pan dinner that's ready to eat in 10 minutes or less. This chicken and spring onion pancake is absolutely delicious.

It is also a great way of using up any leftover meat from a Sunday roast. We've used chicken, but shredded beef or pork, or mince would also work well. If you don't have any cooked leftovers to hand, you can fry a few strips of chicken, or even use ham from a packet. More than one of you? Just multiply all the ingredients and either cook together in one big pan, serving sliced into portions, or cook one after the other. At just 298 calories, it's a great low calorie meals option.


  • 2 tbsp plain flour
  • Salt and ground black pepper
  • 1 medium egg
  • 3 tbsp milk
  • About 2 tbsp cooked meat, minced or finely chopped
  • 1 spring onions, trimmed and chopped
  • Good pinch ground mace or grated nutmeg
  • 1 tsp vegetable oil




  1. To make your pancakes, put the flour into a bowl, add a pinch of salt, the egg and enough milk to make a smooth batter. Stir in the meat and spring onion and season with salt, pepper and ground mace or nutmeg.
  2. Heat the vegetable oil in a small frying pan until it gets very hot, almost smoking. Pour in the batter and fry until golden brown, then turn the pancake over and brown the other side. Fold in half and serve at once with fried leftover potatoes or salad.

Top tips for making chicken and spring onion pancake

Swap the chicken for other leftover meat instead. Try shredded lamb, pork, or turkey. You could even swap for veggie meat alternatives such as tofu or Quorn.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.