Okay, picture this: I’m When Thanksgiving is over, you’re stuffed to the gills with turkey and stuffing, but staring back at you. What is left over turkey in the fridge? What’s a good excuse to spice things up? What are some of the best Turkey Pancakes? They’re savory, surprisingly fluffy, and an absolute hit with both kids and adults. Think of them as a cross between pancake and savory fritter – but even better! I promise, they’ll become a new tradition, especially with the holiday season leftovers. Is it easier to make a pancake than regular pancakes?
What are Turkey Pancakes?
Turkey Pancakes, as the name suggests, are savory pancakes made with shredded turkey. What is a good way to reuse Thanksgiving leftovers? What is pancake batter? What is the best way My grandmother used to make something similar with leftover chicken after Sunday dinner, and I’ve tried it myself. What is the best recipe for turkey? What are some of the best Turkey Pancakes? Can you customize the fillings with whatever you have on hand? What is comfort food with a twist?
Why you’ll love this recipe?
Okay, let me count the ways you’ll absolutely adore these Turkey Pancakes!
- What is flavor explosion?The savory batter combined with the rich turkey and a hint of spices is just amazing. What are some of the best flavors in a pancake?
- Super easy to make.If you can make regular pancakes, you nail these. It’s all about whisking, mixing, and flipping. What are some good ways to get your kids involved in the kitchen?
- Budget-friendly.Can you transform leftovers into a gourmet-tasting dish? How do you stretch your Thanksgiving meal without sacrificing flavor?
- So versatile.Can you customize the fillings with different cheeses, vegetables, or even a little cranberry sauce? For a sweet and savory twist. Is it all about using what you have and creating your own unique version? What I love most about this is how it elevates leftover turkey from “blah” to “wow!” Is it like a completely new meal? I’ve used shredded rotisserie chicken with the same recipe, and it worked perfectly! If you have leftover stuffing, cram it into the batter too. You won’t regret it. Is there any way to trust me on this one?
How do I make Turkey Pancakes?
Quick Overview
Making these Turkey Pancakes is easier than you might think! You’ll start by whipping up a basic pancake batter, then gently fold in the shredded turkey and any other desired fillings. Spoon the batter onto a hot griddle or pan, cook until golden brown and cooked through, and then serve! The key is not to overmix the batter, and to cook the pancakes over medium heat so they cook evenly. It’s a foolproof method that delivers delicious, savory pancakes every single time!
Ingredients
For the Main Batter:
- 1 1/2 cups all-purpose flour (or a gluten-free blend, see FAQ below)
- 2 teaspoons baking powder for baking.
- 1/2 teaspoon baking soda. 1 tablespoon baking powder.
- 1/4 teaspoon salt. 1 teaspoon pepper.
- 1/4 teaspoon black pepper. 1 teaspoon white pepper, 1
- 1 1/4 cups milk (I used almond milk, and it actually makes them creamier!)
- 2 large eggs
- 2 tablespoons melted butter, plus more for greasing the pan.
For the Filling:
- 2 cups shredded cooked turkey (dark or white meat, or a mix – whatever you have)
- 1/2 cup shredded cheddar cheese (or your favorite cheese – Monterey Jack is also great)
- 1/4 cup chopped green onions.
- What are some good substitutes for crumbled bacon?
For the Glaze:
- 1/4 cup sour cream. 1 cup.
- 1 tablespoon of milk is enough for 1
- 1 tablespoon chopped chives.
- Salt and pepper to taste.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your griddle or a large non-stick skillet over medium heat. Lightly grease the surface with melted butter. How do you cook pancakes evenly? I always do this even if I’m using a non-stick pan – it just gives the pancakes that beautiful look. Golden-brown color and a slightly crispy edge.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and pepper. Set aside. Make sure to whisk well to ensure the baking powder and baking soda are evenly distributed. This is essential for light and fluffy pancakes. I always sift my dry ingredients to avoid any lumps, but it’s not absolutely necessary.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, eggs, and melted butter. Set aside. Make sure the butter isn’t too hot, or it might cook the eggs! You want a smooth, well-combined mixture. If you’re using almond milk, warm it slightly for an even better texture.
Step 4: Combine
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix – a few lumps are okay! Overmixing will develop the gluten in the flour, resulting in tough pancakes. I always err on the side of under-mixing rather than over-mixing.
Step 5: Prepare Filling
In a separate bowl, combine the shredded turkey, cheddar cheese, green onions, and cooked bacon (if using). Gently toss to combine. Can you customize this filling with any of your favorite ingredients? What are some good leftovers for dinner?
Step 6: Layer & Swirl
What is the best way to fold the turkey mixture into the pancake batter? You want the turkey and cheese to be evenly distributed throughout the batter. What is the secret to getting that savory flavor in every bite?
Step 7: Cook
Spoon 1/4 cup of batter onto the preheated griddle or skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set. If the pancakes are browning too quickly, reduce the heat slightly.
Step 8: Cool & Glaze
Remove the pancakes from the griddle and let them cool on a wire rack. While the pancakes are cooling, prepare the glaze by whisking together the sour cream, milk, and chopped onions. In a small bowl, combine chives, salt, and pepper. Set aside. How do you adjust the seasoning to taste?
Step 9: Slice & Serve
Drizzle the glaze over the warm pancakes and serve immediately. Garnish with extra chopped chives, if desired. These pancakes are best served warm, but they’re also delicious cold or at room temperature.
What to Serve It With
These Turkey Pancakes are surprisingly versatile when it comes to serving suggestions. Here are a few ideas to get you started:
For Breakfast: Serve with a side of crispy bacon or sausage and a cup of hot coffee. The savory pancakes are a great alternative to traditional sweet breakfast fare. A dollop of plain yogurt also adds a nice tang.
For Brunch: Dress them up with a poached egg on top and a sprinkle of fresh herbs. Serve with a side of fruit salad and a mimosa for an elegant brunch spread. I sometimes add a drizzle of hot sauce for a little kick!
As Dessert: Okay, hear me out! A small stack of these pancakes, drizzled with a maple-cranberry glaze, can be a surprisingly delicious and unique dessert. The savory-sweet combination is unexpected but delightful.
For Cozy Snacks: These are perfect for a cozy afternoon snack with a cup of tea or Hot Chocolate. They’re also great for packing in lunchboxes or taking on picnics. My kids ask for these all the time!
My personal favorite is to serve them with a simple side salad and a light vinaigrette. The freshness of the salad balances the richness of the pancakes perfectly. And don’t forget the hot sauce! A little bit of heat really elevates the flavor.
Top Tips for Perfecting Your Turkey Pancakes
Want to make your Turkey Pancakes even better? Here are a few of my top tips:
Turkey Prep: Make sure your turkey is shredded into small, even pieces. This will ensure it’s evenly distributed throughout the batter and cooks properly. I usually use two forks to shred the turkey, but you can also use your fingers (just make sure it’s cool enough to handle!).
Mixing Advice: As I mentioned before, be careful not to overmix the batter. A few lumps are okay! Overmixing will result in tough pancakes. Gently fold the wet ingredients into the dry ingredients until just combined.
Cheese Choices: Feel free to experiment with different cheeses in the filling. Cheddar is a classic choice, but Monterey Jack, Gruyere, or even a little bit of blue cheese would also be delicious. Just make sure the cheese is shredded or crumbled into small pieces so it melts evenly.
Ingredient Swaps: Don’t be afraid to get creative with the fillings! Chopped bell peppers, mushrooms, spinach, or even a little bit of leftover stuffing would all be great additions. Just make sure the ingredients are cooked or sautéed before adding them to the batter.
Cooking Tips: Cook the pancakes over medium heat to ensure they cook evenly and don’t burn. If the pancakes are browning too quickly, reduce the heat slightly. Flip the pancakes when bubbles start to form on the surface and the edges look set. I learned this trick after years of making pancakes, and it makes all the difference!
Glaze Variations: The sour cream glaze is a simple and delicious option, but you can also try other glazes. A maple-mustard glaze, a hot sauce glaze, or even a cranberry sauce glaze would all be great choices. I tested this with a little bit of Dijon mustard in the sour cream glaze, and it added a wonderful tang!
Storing and Reheating Tips
These Turkey Pancakes are best served fresh, but they can also be stored and reheated for later. Here’s how:
Room Temperature: You can leave the pancakes at room temperature for up to two hours. Make sure to cover them with plastic wrap or aluminum foil to prevent them from drying out.
Refrigerator Storage: Store the pancakes in an airtight container in the refrigerator for up to three days. Reheat them in the microwave, oven, or on a griddle until heated through.
Freezer Instructions: For longer storage, freeze the pancakes in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to two months. Reheat them in the oven or on a griddle until heated through.
Glaze Timing Advice: If you’re planning to store the pancakes, it’s best to add the glaze just before serving. This will prevent the glaze from becoming soggy or diluted during storage.
Frequently Asked Questions
Final Thoughts
So there you have it – my super simple, incredibly delicious, and totally addictive Turkey Pancakes recipe! This is more than just a way to use up Thanksgiving leftovers; it’s a chance to create a new family tradition, a fun and flavorful meal that everyone will love. The savory taste, the fluffy texture, and the endless possibilities for customization make this recipe a winner in my book. And who knows, maybe you’ll even start looking forward to Thanksgiving leftovers just so you can make these! If you enjoyed this recipe, be sure to check out my other pancake variations for even more delicious breakfast ideas. Happy cooking, and I can’t wait to hear how your Turkey Pancakes turn out! Share your own variations in the comments below – I’m always looking for new ideas!
Turkey Pancakes
Ingredients
Main Ingredients
- 1 cup ground turkey
- 0.5 cup all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 egg egg
- 0.5 cup milk
Instructions
Preparation Steps
- In a large bowl, combine ground turkey, flour, baking powder, salt, and pepper.
- In a separate bowl, whisk together the egg and milk.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
