Why You’ll Love This Recipe
You’ll love Spinach Pancakes for their vibrant color, mild flavor, and versatility. They’re wholesome yet easy to make, blending simple pantry ingredients with fresh spinach for a nutrient boost. These pancakes are kid-friendly, customizable, and can be served with either sweet or savory toppings. Plus, they’re packed with vitamins, fiber, and protein — a healthy start to your day that doesn’t compromise on 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)
- Baking powder
- Eggs
- Milk (or any plant-based milk)
- Olive oil or melted butter
- Salt
- Garlic powder (optional, for savory version)
- Sugar (optional, for sweet version)
Directions
- Rinse the spinach leaves and blanch them in boiling water for 30 seconds. Drain and blend with milk until smooth.
- In a large bowl, mix flour, baking powder, salt, and garlic powder (if making savory) or sugar (if making sweet).
- In a separate bowl, whisk eggs and oil, then stir in the blended spinach mixture.
- Combine the wet and dry ingredients and stir until just mixed. Avoid overmixing for fluffy pancakes.
- Heat a lightly oiled non-stick skillet or griddle over medium heat.
- Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden and set.
- Serve warm with your choice of toppings — yogurt, hummus, or maple syrup, depending on whether you’re going savory or sweet.
Servings and timing
This recipe serves 4 people (makes about 8 pancakes).
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
- Savory spinach pancakes: Add grated cheese, chopped herbs, or finely diced onions to the batter.
- Sweet version: Add a tablespoon of honey or vanilla extract and serve with fruits and syrup.
- Gluten-free option: Use oat flour or a gluten-free flour blend instead of all-purpose flour.
- Protein boost: Add a scoop of protein powder or a few tablespoons of Greek yogurt to the batter.
- Spicy version: Add a pinch of chili flakes or black pepper for an extra kick.
Storage/Reheating
Store leftover Spinach Pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the toaster for a few minutes until hot. You can also freeze them in a single layer, then store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a toaster or pan for a quick meal.
FAQs
Are Spinach Pancakes sweet or savory?
They can be either! You can make them savory with garlic and herbs or slightly sweet with a touch of sugar and vanilla.
Do the pancakes taste like spinach?
No, the spinach flavor is very mild — it mostly adds color and nutrients.
Can I use frozen spinach?
Yes, thaw and squeeze out excess water before blending with the milk.
How do I make them vegan?
Replace eggs with flax eggs and use plant-based milk and oil.
Can I use other greens instead of spinach?
Yes, kale or Swiss chard work well, though they’ll have a slightly stronger flavor.
How can I make them extra fluffy?
Don’t overmix the batter and let it rest for 5 minutes before cooking.
What toppings go well with spinach pancakes?
For savory: hummus, avocado, or poached eggs. For sweet: honey, yogurt, or fresh berries.
Can I make them ahead for meal prep?
Yes, cook and refrigerate or freeze them for quick breakfasts throughout the week.
Why are my pancakes too dense?
Overmixing the batter or using too much spinach puree can make them dense. Mix gently and keep the batter slightly thick.
Can I bake the batter instead?
Yes, you can pour it into a muffin tin and bake at 350°F (175°C) for about 15 minutes to make spinach pancake muffins.
Conclusion
Spinach Pancakes are a fun and wholesome way to enjoy greens in a delicious form. Soft, flavorful, and beautifully green, they’re perfect for any time of the day. Whether you go savory or sweet, these pancakes deliver nutrition and taste in every bite — a creative twist on the traditional pancake that everyone will love.
PrintSpinach Pancake
Spinach Pancakes are soft, fluffy, and naturally green from fresh spinach — a nutritious and colorful twist on classic pancakes. These versatile pancakes can be made sweet or savory, perfect for breakfast, brunch, or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (serves 4)
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 2 cups fresh spinach leaves
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tbsp baking powder
- 2 large eggs
- ¾ cup milk (or plant-based milk)
- 2 tbsp olive oil or melted butter
- ¼ tsp salt
- ½ tsp garlic powder (optional, for savory version)
- 1 tbsp sugar (optional, for sweet version)
Instructions
- Blanch spinach leaves in boiling water for 30 seconds, then drain and blend with milk until smooth.
- In a large bowl, whisk together flour, baking powder, salt, and garlic powder or sugar depending on your version.
- In a separate bowl, whisk eggs and oil, then stir in the spinach-milk mixture.
- Combine the wet and dry ingredients, mixing gently until just combined. Do not overmix.
- Heat a lightly greased non-stick skillet or griddle over medium heat.
- Pour ¼ cup of batter for each pancake and cook 2–3 minutes until bubbles form. Flip and cook another 1–2 minutes until golden and set.
- Serve warm with your choice of toppings such as yogurt, avocado, maple syrup, or fresh fruit.
Notes
- Adjust spinach quantity for a deeper green color.
- Let the batter rest for 5 minutes before cooking for fluffier pancakes.
- For a vegan version, replace eggs with flax eggs and use plant-based milk.
- Make ahead and freeze for quick weekday breakfasts.
- Use oat flour for a gluten-free variation.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
