Why You’ll Love This Recipe

This spinach pancake recipe is not only vibrant and nutritious but also versatile. The mild flavor of spinach blends beautifully with the pancake’s soft texture, creating a unique dish that both kids and adults will enjoy. The addition of spinach provides essential vitamins and minerals, making this a healthier choice for breakfast or a snack. Plus, it’s simple to make and can be easily customized with your favorite toppings.

Ingredients

1 cup all-purpose flour
1/2 cup fresh spinach (finely chopped or blended)
1 large egg
3/4 cup milk
1 tbsp olive oil (or melted butter)
1 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the flour, baking powder, salt, and pepper.
In another bowl, whisk together the egg, milk, and olive oil (or melted butter).
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Stir in the chopped or blended spinach until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface, then flip and cook until golden brown on both sides.
Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if necessary.

Servings and Timing

This recipe makes approximately 4-6 pancakes, depending on the size of the pancakes you make.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Cheese: Add shredded cheese, such as mozzarella or cheddar, to the batter for a cheesy spinach pancake.
Herbs: Experiment with herbs like garlic powder, onion powder, or fresh herbs like parsley or dill to enhance the flavor.
Vegan Option: Replace the egg with a flax egg and use a plant-based milk for a vegan version.
Spicy Kick: Add a pinch of red pepper flakes or a diced chili for a spicy twist.

Storage/Reheating

Storage: Store leftover spinach pancakes in an airtight container in the fridge for up to 2-3 days.
Freezing: You can freeze the pancakes by placing them on a baking sheet and freezing until firm. Once frozen, transfer them to a freezer-safe bag and store for up to 1 month.
Reheating: To reheat, simply place pancakes in a toaster or on a skillet over medium heat for 2-3 minutes per side, or warm them in the microwave for 30-60 seconds.

FAQs

1. Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the batter.

2. Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free.

3. How do I make these pancakes fluffier?

To make the pancakes fluffier, make sure not to overmix the batter, as overmixing can lead to dense pancakes. Additionally, using fresh baking powder helps the pancakes rise better.

4. Can I add other vegetables to these pancakes?

Absolutely! You can add other vegetables such as grated zucchini, mushrooms, or even finely chopped kale.

5. Are these pancakes suitable for a keto diet?

This recipe is not keto-friendly due to the flour, but you can substitute with almond flour or coconut flour to make a keto-friendly version.

6. Can I make the batter ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before cooking.

7. Can I make savory toppings for these pancakes?

Yes! You can top these pancakes with sour cream, yogurt, or even a poached egg for a savory meal.

8. How do I know when the pancakes are done cooking?

The pancakes are done when they are golden brown on both sides and when you can gently press down on them and they spring back.

9. What can I serve these pancakes with?

These pancakes pair well with avocado, smoked salmon, or a dollop of Greek yogurt. For a sweeter touch, drizzle with honey or maple syrup.

10. Can I use a different milk instead of regular milk?

Yes, you can use any milk alternative, such as almond milk, oat milk, or soy milk, for a dairy-free version.

Conclusion

Spinach pancakes are a delicious, healthy, and easy-to-make alternative to traditional pancakes. They offer a nutritious boost and can be easily customized with your favorite toppings or variations. Whether you’re looking for a savory breakfast or a snack, these pancakes will satisfy your cravings while keeping you fueled throughout the day.

Spinach Pancake

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This spinach pancake recipe offers a nutritious and savory twist on classic pancakes, perfect for breakfast, brunch, or a healthy snack. Combining fresh spinach with soft, fluffy pancake batter, this easy-to-make dish provides essential vitamins and minerals. Whether you’re looking for a savory meal or a customizable snack, spinach pancakes are a healthy, delicious option that’s easy to adapt to your tastes.

Author: Laura
Prep Time: 10min
Cook Time: 10min
Total Time: 20min
Yield: 4-6 pancakes
Category: Breakfast,
Method: Pan-Frying
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup all-purpose flour
1/2 cup fresh spinach (finely chopped or blended)
1 large egg
3/4 cup milk
1 tbsp olive oil (or melted butter)
1 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper

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Instructions

In a large bowl, combine the flour, baking powder, salt, and pepper.
In another bowl, whisk together the egg, milk, and olive oil (or melted butter).
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Stir in the chopped or blended spinach until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface, then flip and cook until golden brown on both sides.
Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if necessary.

Notes

You can add cheese (mozzarella or cheddar) to the batter for a cheesy flavor.
Experiment with fresh herbs like parsley or dill to enhance the flavor.
For a vegan option, substitute the egg with a flax egg and use plant-based milk.
For a spicy twist, add red pepper flakes or diced chili.