Chicken and Pancakes

By: Hannah Lee Leidy
chicken and pancakes
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Chicken and waffles? How about chicken and pancakes! This chicken and pancake recipe comes from Florence’s Lowcountry Kitchen. Mixing this fluffy batter for a great compliment to mouthwatering, crispy fried chicken. Then drizzle some maple syrup to bring is all together. A great meal for breakfast, lunch, and dinner.

Photo by: James Smith

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Serves 4

    For the pancakes:
  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ cup sugar
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg,1¾ cup milk
  • 2 teaspoons vanilla extract
  • ¼ cup butter
  • For the chicken:
  • 4 large chicken breasts
  • 2 cups flour
  • 2 tablespoons black pepper,tablespoons granulated garlic
  • 1 tablespoon paprika
  • 1 tablespoon granulated onion
  • 1 tablespoon cayenne pepper
  • 3 cups buttermilk
  • Oil for frying

Make the pancake:

Grease and preheat skillet. Whisk all ingredients into a bowl until there are no clumps. Scoop 3 ounces and pour onto skillet. Cook for 3 minutes per side, or until golden.

Make the chicken:

Butterfly chicken breasts. Mix dry ingredients. Heat oil to 350 degrees. Dip chicken in buttermilk, then coat in breading. Deep fry chicken until golden brown and the inside temp is at least 165 degrees.


Serve chicken on top of pancakes and finish with syrup and butter.

  • Recipe by Florence's Lowcountry Kitchen, West Ashley, South Carolina

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