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Chicken Pancake Muffins

Deliciously fluffy Chicken Pancake Muffins blend savory chicken with light pancake batter, perfect for breakfast, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Main Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, shredded Make sure your chicken is halal.
  • 1 cup pancake mix
  • 1 cup milk
  • 1 each egg
  • 1/2 cup cheese, shredded Try mozzarella or cheddar; can swap for dairy-free option.
  • 1/4 cup green onions, chopped
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to ensure even baking.
  2. Grease a muffin tin with a little oil or cooking spray to prevent sticking.
  3. In a large bowl, mix the pancake mix with salt and pepper.
  4. In another bowl, whisk together the milk and egg until thoroughly mixed.
  5. Slowly pour the wet ingredients into the dry mix, stirring gently until well combined. A few lumps are fine.
  6. Fold in the shredded chicken, cheese, and green onions until well incorporated.
  7. Spoon the muffin mixture into prepared muffin cups, filling each about three-quarters full.
  8. Bake for about 15-20 minutes, or until a toothpick inserted comes out clean.
  9. Let the muffins cool for a few minutes, then transfer to a wire rack to cool completely.
  10. Serve warm and enjoy!

Notes

For substitutions, turkey or shredded vegetables can be used for a vegetarian option. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.