If you’re on the hunt for something a little different but still totally comforting, you’re going to adore this Spinach Pancakes Recipe. These fluffy, vibrant green pancakes are a total game-changer for breakfast or brunch. Not only do they look stunning on the plate, but they’re genuinely delicious and sneaky-packed with nutrients thanks to that handful of fresh spinach. Trust me, once you try this, spinach pancakes will become a staple in your kitchen rotation!
Why You’ll Love This Recipe
- Nutritious & Delicious: You get a boost of greens without even noticing, perfect for picky eaters and health-conscious folks alike.
- Quick & Easy: From start to finish, these pancakes come together in about 15 minutes—great for busy mornings.
- Vibrant & Fun: The bright green color makes breakfast feel special and exciting, especially for kids.
- Versatile: Whether you want a sweet or savory spin, these pancakes adapt beautifully to your taste and the occasion.
Ingredients You’ll Need
Each ingredient in this spinach pancakes recipe plays a key role in achieving that perfect fluffy texture and mild, fresh flavor. Plus, you probably have most of these staples already—making this an easy recipe to whip up anytime.
- All-purpose flour: The base of the batter; I always recommend sifting it to keep things light.
- Baking powder: This is your secret weapon for fluffy pancakes, so make sure yours is fresh!
- Salt: Just a pinch brightens the flavors without making it taste salty.
- Sugar: Adds a subtle sweetness; you can adjust to taste or skip if you prefer savory.
- Fresh spinach: A handful gives these pancakes their gorgeous green hue and a mild earthy flavor.
- Milk: I use whole milk for richness, but any kind works here.
- Egg: Helps bind everything and adds structure.
- Butter (melted): Adds moisture and flavor; plus, I use extra butter for greasing the pan.
Variations
I love making this spinach pancakes recipe my own by switching up the flavors and add-ins. You’ll find that slight tweaks can keep it fresh and exciting every time you make it!
- Cheesy Spinach Pancakes: Adding feta or grated cheddar makes these a savory treat that my family goes crazy for.
- Herbs & Spices: Toss in some chopped fresh dill, basil, or a pinch of nutmeg for a lovely twist.
- Sweet Spinach Pancakes: Mix in a little vanilla extract and top with honey or berries for a delightful sweet breakfast.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend; just remember to adjust the liquid slightly if batter feels too thick.
How to Make Spinach Pancakes Recipe
Step 1: Blend the Spinach and Wet Ingredients
Start by pulsing your fresh spinach with the milk and egg in a blender or food processor until it’s smooth and vibrant green. This step is my favorite because it really locks in the fresh flavor and color, and it keeps the spinach texture kid-friendly. If you don’t have a blender handy, finely chop the spinach and mix it in thoroughly with the wet ingredients.
Step 2: Mix Dry Ingredients
While the spinach mixture rests for a minute, whisk together the flour, baking powder, salt, and sugar in a large bowl. This ensures your pancakes will fluff up nicely without any pockets of dry ingredients.
Step 3: Combine Wet and Dry Ingredients
Pour the spinach mixture into the dry ingredients, then add the melted butter. Gently fold everything together—don’t overmix! A few lumps are totally okay and will help keep your pancakes tender.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and brush with a little melted butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form around the edges and the bottoms are golden brown, about 2-3 minutes. Flip carefully and cook the other side for another 2 minutes or so. Timing can vary a bit, so keep an eye to avoid burning.
Pro Tips for Making Spinach Pancakes Recipe
- Fresh Spinach Blend: I discovered blending the spinach with milk and egg makes the batter silkier and prevents leafy bits that can throw off the texture.
- Don’t Overmix Batter: Mix just enough to combine; overworking develops gluten and makes pancakes tough.
- Heat Your Pan Properly: Medium heat is key. Too high and the pancakes burn outside but stay raw inside.
- Use Butter for Flavor: Butter adds richness and a nice golden crust, unlike oil which can feel greasier.
How to Serve Spinach Pancakes Recipe
Garnishes
I usually top these with a dollop of Greek yogurt and a sprinkle of freshly chopped chives when I’m going savory. For a sweeter twist, a drizzle of honey or maple syrup paired with a handful of fresh berries is absolute perfection—bright, fresh, and so inviting.
Side Dishes
A simple scrambled egg or two complements these pancakes beautifully, and if I’m feeling fancy, I like to serve with roasted cherry tomatoes or sautéed mushrooms on the side for extra color and flavor. My family also loves a crisp bacon strip alongside for a salty contrast.
Creative Ways to Present
For brunch guests, stacking these pancakes with thin slices of avocado in between feels super chic and nourishing. I also like to scatter edible flowers on the plate for a pretty, unexpected pop. Kids love when I turn them into little pancake sandwiches with cream cheese and smoked salmon for a fun twist!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and sometimes I don’t!), I store them airtight in the fridge for up to two days. To keep them from getting soggy, I separate layers with parchment paper before stacking.
Freezing
Freezing spinach pancakes works like a charm! After they’ve cooled completely, I freeze them flat on a baking sheet, then transfer to a freezer bag. This way, they won’t stick together, and I can pull out just what I need.
Reheating
Reheat leftover pancakes in a toaster or oven — this helps them stay crispy on the edges. Microwave warming tends to make them a little soggy, so I use that only as a last resort.
FAQs
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Can I use frozen spinach for this spinach pancakes recipe?
Absolutely! Just be sure to thaw and squeeze out as much water as possible before blending it with the wet ingredients. Too much liquid can make the batter runny and affect the texture of the pancakes.
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How do I make these pancakes vegan?
To veganize this spinach pancakes recipe, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), use a plant-based milk like almond or oat, and swap butter for melted coconut oil or vegan margarine. The texture will be slightly different but still tasty!
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Why are my spinach pancakes not fluffy?
If your pancakes aren’t fluffy, you might be overmixing the batter or using expired baking powder. Mix just until ingredients are combined, and double-check that your baking powder is fresh for the best rise.
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Can I add other greens besides spinach?
Yes! Kale, chard, or even fresh herbs can be blended similarly to spinach. Keep in mind some greens have stronger flavors, so start with small amounts and taste as you go.
Final Thoughts
This spinach pancakes recipe has truly become a favorite for me because it brings something unexpected to the breakfast table without complicating things. I love how easy it is to sneak in veggies and how everyone from kids to adults enjoys them. If you’re looking to brighten your morning with a fun, tasty twist, give this recipe a try—you’ll be amazed at how quickly it becomes a family favorite!
Print
Spinach Pancakes Recipe
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these vibrant and fluffy spinach pancakes that blend nutritious greens with classic pancake goodness. Perfect for a wholesome breakfast or brunch, these pancakes are not only visually appealing with their green hue but also packed with flavor and simple to make.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 handful of spinach (about 1 cup chopped)
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter (melted)
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until evenly combined. In a blender or food processor, blend the handful of spinach with the milk until smooth to incorporate the greens thoroughly into the batter.
- Combine wet and dry ingredients: Add the blended spinach milk mixture, egg, and melted butter to the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the pancakes fluffy.
- Heat the pan: Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the pancakes: Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for another 1-2 minutes until golden and cooked through.
- Serve warm: Transfer cooked pancakes to a plate and keep warm while you finish cooking the remaining batter. Serve immediately with your favorite toppings such as maple syrup, butter, or fresh fruit.
Notes
- Fluffy green pancakes made with spinach that not only look epic but also taste delicious!
- Blending the spinach with milk helps achieve a smooth batter and even color.
- Do not overmix the batter to maintain fluffiness.
- Use fresh spinach for the best flavor and nutrition.
- Adjust cooking heat as necessary to avoid burning the pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 100 kcal
- Sugar: 2 g
- Sodium: 219 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 22 mg
