Why You’ll Love This Recipe
Spinach Pancakes are incredibly versatile and loaded with goodness. They’re quick to make, kid-friendly, and perfect for meal prep. Whether you’re serving them sweet or savory, these pancakes are soft, flavorful, and eye-catching. You’ll love how spinach blends seamlessly into the batter, providing extra nutrients without overpowering the taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh spinach leaves
- All-purpose flour (or whole wheat flour)
- Eggs
- Milk (dairy or plant-based)
- Baking powder
- Salt
- Garlic powder (optional, for savory flavor)
- Olive oil or butter (for cooking)
Optional add-ins for savory version:
- Grated cheese
- Chopped herbs (like parsley or dill)
- Green onions or finely chopped vegetables
Optional toppings for sweet version:
- Maple syrup
- Yogurt
- Fresh fruits or berries
Directions
- Wash and blanch the spinach in boiling water for 30 seconds, then immediately transfer to ice water. Drain and squeeze out excess water.
- In a blender, combine the spinach, eggs, milk, and a pinch of salt. Blend until smooth.
- In a bowl, mix flour and baking powder (add garlic powder if making savory pancakes).
- Pour the spinach mixture into the dry ingredients and whisk until combined. Let the batter rest for 5–10 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook the other side until golden.
- Remove from skillet and repeat with the remaining batter.
Servings and timing
Serves 4 (makes about 8 pancakes).
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Use oat flour or gluten-free flour for a gluten-free version.
- Make them savory with cheese, herbs, and a fried egg on top.
- Make them sweet by adding a bit of honey or cinnamon to the batter.
- Add mashed banana or applesauce for a natural sweetener in kid-friendly versions.
- Turn them into mini pancakes for toddler snacks or lunchboxes.
Storage/Reheating
Store spinach pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat:
- Microwave for 30–60 seconds.
- Reheat on a skillet over medium heat until warmed through.
For longer storage, freeze with parchment paper between each pancake. Reheat from frozen in a toaster or skillet.
FAQs
Can I use frozen spinach?
Yes, thaw and squeeze out all excess moisture before blending with other ingredients.
Can I make these dairy-free?
Absolutely. Use a plant-based milk like almond, soy, or oat milk.
What can I serve with spinach pancakes?
They pair well with eggs, cheese, yogurt, avocado, or sweet toppings like syrup and fruit.
Can I make them ahead of time?
Yes, they store and reheat well, making them great for meal prep.
Do the pancakes taste like spinach?
No, the spinach flavor is mild and mostly masked by the other ingredients.
How do I make them fluffier?
Let the batter rest before cooking, and avoid overmixing. Make sure your baking powder is fresh.
Can I bake these instead of frying?
You can pour the batter into muffin tins and bake at 350°F (175°C) for about 15 minutes for mini pancake bites.
Are these good for toddlers?
Yes, they’re soft, nutritious, and easy for little hands to hold and eat.
Can I make them without eggs?
Yes, use a flax egg or egg replacer for a vegan version.
Can I use spinach powder?
Yes, you can substitute a small amount of spinach powder, but fresh or frozen spinach gives better texture and color.
Conclusion
Spinach Pancakes are a simple, wholesome way to add a pop of color and a boost of nutrition to your meals. Whether you serve them sweet or savory, these pancakes are satisfying, adaptable, and a great way to enjoy leafy greens in a new form. Perfect for all ages and occasions, they’re bound to become a new favorite in your kitchen.
PrintSpinach Pancake
Spinach Pancakes are soft, fluffy green pancakes made with blended spinach, perfect for a healthy and colorful twist on breakfast or brunch. They can be served sweet or savory and are ideal for kids, meal prep, or a fun veggie-packed snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes (serves 4)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh spinach leaves
- 1 cup all-purpose or whole wheat flour
- 2 large eggs
- 3/4 cup milk (dairy or plant-based)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp garlic powder (optional for savory version)
- Olive oil or butter (for cooking)
Optional add-ins (savory):
- 1/4 cup grated cheese
- 1 tbsp chopped herbs (e.g., parsley, dill)
- 2 tbsp chopped green onions or vegetables
Optional toppings (sweet):
- Maple syrup
- Yogurt
- Fresh fruits or berries
Instructions
- Wash and blanch spinach in boiling water for 30 seconds, then transfer to ice water. Drain and squeeze out excess water.
- Blend spinach, eggs, milk, and a pinch of salt until smooth.
- In a bowl, whisk flour, baking powder, and garlic powder (if using).
- Pour spinach mixture into the dry ingredients and whisk until just combined. Let rest for 5–10 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour 1/4 cup of batter onto the skillet per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook the other side until golden.
- Repeat with remaining batter. Serve warm with your choice of toppings.
Notes
- Use oat or gluten-free flour for a gluten-free option.
- Make sweet versions by adding cinnamon or mashed banana.
- Letting the batter rest helps pancakes rise better and cook fluffier.
- Mini pancakes are great for toddlers or lunchboxes.
- Store in fridge for 3 days or freeze for up to 1 month with parchment between layers.
Nutrition
- Serving Size: 2 pancakes
- Calories: 160
- Sugar: 2g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
