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Spinach Pancake

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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.

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

  1. Wash and blanch spinach in boiling water for 30 seconds, then transfer to ice water. Drain and squeeze out excess water.
  2. Blend spinach, eggs, milk, and a pinch of salt until smooth.
  3. In a bowl, whisk flour, baking powder, and garlic powder (if using).
  4. Pour spinach mixture into the dry ingredients and whisk until just combined. Let rest for 5–10 minutes.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
  6. 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.
  7. 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

Find it online: https://thefamilycooking.com/spinach-pancake-3/