Chicken Pancakes Bolognese Sauce

Chicken Pancakes with Bolognese Sauce bring together savory, fluffy pancakes and a robust Italian-style sauce for a crowd-pleasing meal that feels like something special yet uses familiar ingredients. This dish is my go-to when I want a homey, comforting dinner that is a little out of the ordinary but not too much work. Every time I serve it to friends or family, I get requests for the recipe.

I first whipped this up to use some leftover chicken and was amazed how everyone wanted seconds. Now it is a holiday favorite in our home and my picky eater nephew even asks for it when he visits.

Ingredients

• Chicken breast: cooked and cut into pieces about 500g be sure to use fresh quality meat for the juiciest filling or repurpose leftovers for a quick assembly
• All-purpose flour: for the pancakes about 1 cup sifted for lightness use fresh flour for best flavor
• Eggs: provide structure and richness in the batter choose large eggs at room temperature for best mixing
• Milk: one cup to create pourable smooth batter whole milk makes the pancakes rich but any milk works
• Salt: brings out flavor use fine sea salt for even seasoning
• Pepper: for a touch of warmth freshly ground if you can for the most aroma
• Ground beef or meat for the Bolognese: about 250g select meat with a bit of fat for deep savory flavor
• Canned tomatoes: for the sauce 400g or ripe diced fresh tomatoes good quality canned tomatoes make a big difference in taste
• Onion: a finely chopped medium onion builds flavor in the sauce look for firm and aromatic onions
• Garlic: two cloves minced for bold punch always use fresh garlic for intensity
• Italian dried herbs like basil and oregano: one teaspoon your mix should be fragrant and not past date for the fullest flavor

Instructions

Make the Bolognese Sauce:

Heat a large skillet over medium heat and add a swirl of olive oil. Toss in the chopped onion and garlic. Sauté for about 4 minutes until translucent and aromatic stirring often so they do not brown. This slow cooking creates the rich base of your sauce.

Brown the Meat:

Raise the skillet heat to medium high. Add your ground beef and break it into small pieces as it cooks. Stir often for 5 to 7 minutes until the meat is browned and no pink remains. Browning develops savory notes that will carry through the sauce.

Simmer with Tomatoes and Herbs:

Pour in the canned or fresh diced tomatoes and sprinkle over the Italian herb mix salt and pepper. Stir well and bring to a gentle simmer over low heat. Let the sauce bubble away for 15 to 20 minutes stirring occasionally so all the flavors melt together and it thickens slightly.

Prepare Pancake Batter:

In a large mixing bowl combine the flour eggs milk salt and pepper. Whisk thoroughly until the batter is smooth and no lumps remain. You want it just thick enough to coat the back of a spoon for classic pancake texture.

Cook Pancakes:

Heat a nonstick skillet over medium and brush lightly with oil or butter. Pour in a ladleful of batter and swirl to form a circle about the size of your palm. Cook 2 to 3 minutes until golden on the underside with small bubbles forming on the top then flip with a spatula. Cook another 1 to 2 minutes until both sides are golden. Repeat until all batter is used stacking pancakes on a warm plate.

Assemble the Dish:

Lay a pancake flat and add a generous spoonful of cooked chicken. Top with a spoonful of the Bolognese sauce. Roll up or fold the pancake to enclose the filling. Repeat with all pancakes and serve immediately with extra sauce on the side.

My favorite part is swirling the herbs into the simmering tomatoes the kitchen fills with the most comforting aroma. I still remember my grandmother peeking over my shoulder making sure I used enough garlic and watching the sauce transform with just simple herbs and patience.

Storage Tips

Store leftover assembled pancakes in the refrigerator in a sealed container for up to three days. Place a piece of parchment between layers to prevent sticking. To reheat cover with foil and warm in the oven at a low temperature until heated through. The sauce can also be frozen on its own for up to one month.

Ingredient Substitutions

You can swap ground chicken or turkey for the beef in the Bolognese for a lighter take. Gluten-free flour makes the pancakes so the whole family can enjoy. Soy or oat milk substitutes work well for those avoiding dairy.

Serving Suggestions

This dish stands alone as a full meal but you can add a simple green salad with balsamic vinaigrette alongside for freshness. If hosting a dinner party sprinkle some freshly grated Parmesan on top for a restaurant-style presentation. A loaf of crusty bread is the perfect companion for soaking up extra sauce.

Cultural And Seasonal Adaptations

Bolognese sauce is traditionally from Bologna Italy but gets a fun twist by becoming a pancake filling. In summer try adding a handful of diced fresh basil or even a pinch of chili flakes for brightness and zip. In colder months a handful of grated cheese in the pancake filling makes it extra cozy.

If you are ready for something different yet familiar give these chicken pancakes with Bolognese sauce a spin. Every time I make them I am reminded how a little sauce and a lot of love can turn basic ingredients into something really special.

Common Recipe Questions

→ How do I prevent pancakes from sticking to the pan?

Use a quality non-stick pan and lightly grease it with oil or butter before pouring the batter. Allow the pan to preheat before adding the batter for best results.

→ Can I use leftover chicken for the filling?

Yes, using pre-cooked or leftover chicken works well. Dice or shred it before adding to the pancakes for even distribution.

→ What makes the Bolognese sauce so flavorful?

The combination of sautéed onions, garlic, ground meat, tomatoes, and Italian herbs creates a rich and savory sauce with a depth of flavor that complements the chicken pancakes beautifully.

→ Are there gluten-free options for the pancake batter?

Substitute the all-purpose flour with a gluten-free blend and check that all added ingredients are gluten-free for a suitable version.

→ Can this dish be made ahead and reheated?

Yes, assemble and refrigerate the cooked pancakes and sauce separately. Reheat before serving for best freshness and texture.

→ What sides pair well with this dish?

Fresh salads, steamed vegetables, or a light coleslaw make excellent accompaniments to balance the heartiness of the main course.