Spinach Pancakes

Why You’ll Love This Recipe

Spinach Pancakes are quick to make, family-friendly, and a great way to add more vegetables to your meals. They have a light, tender texture with a mild spinach flavor that complements both savory and creamy toppings. They’re also easy to customize and ideal for meal prep.

Ingredients

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

• Fresh spinach
• All-purpose flour
• Baking powder
• Salt
• Black pepper
• Eggs
• Milk
• Olive oil or melted butter
• Garlic powder (optional)
• Onion powder (optional)
• Grated Parmesan cheese (optional)
• Butter or oil, for cooking

Directions

1. Blend the spinach with the milk until smooth.
2. In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and onion powder if using.
3. In another bowl, whisk the eggs with the spinach mixture and olive oil or melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the grated Parmesan cheese if using.
6. Heat a lightly greased nonstick skillet or griddle over medium heat.
7. Pour about ¼ cup of batter onto the skillet for each pancake.
8. Cook for 2–3 minutes, or until bubbles appear on the surface and the edges begin to set.
9. Flip and cook for another 2–3 minutes until golden and cooked through.
10. Serve warm with your favorite toppings.

Servings and timing

This recipe serves 4 people (makes about 8–10 pancakes).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Cheesy version: Add shredded cheddar, mozzarella, or feta to the batter.
• Herb-packed: Mix in chopped parsley, dill, or chives.
• Gluten-free: Substitute with a gluten-free all-purpose flour blend.
• Protein boost: Add cooked crumbled bacon or diced ham.
• Spicy twist: Stir in red pepper flakes or finely chopped jalapeños.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months with parchment paper between each pancake. Reheat in a skillet, toaster, oven, or microwave until warmed through.

FAQs

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much excess moisture as possible before blending or mixing it into the batter.

Can I make these pancakes dairy-free?

Yes, use your favorite plant-based milk and skip the cheese or use a dairy-free alternative.

Are Spinach Pancakes sweet or savory?

This recipe is savory, but you can reduce the seasonings and add a touch of honey if you prefer a sweeter version.

Can I make the batter ahead of time?

Yes, the batter can be refrigerated for up to 24 hours. Stir gently before cooking.

Why are my pancakes dense?

Overmixing the batter can make the pancakes dense. Mix only until the ingredients are combined.

What toppings go well with Spinach Pancakes?

Greek yogurt, sour cream, smoked salmon, avocado, poached eggs, or fresh herbs all pair wonderfully.

Can I add more vegetables?

Absolutely. Grated zucchini, carrots, or finely chopped herbs work well in the batter.

Can I freeze Spinach Pancakes?

Yes, they freeze very well for up to 2 months.

How do I know when they’re done?

The pancakes should be lightly golden on both sides and cooked through in the center.

Can I use whole wheat flour?

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a heartier texture.

Conclusion

Spinach Pancakes are a delicious, wholesome, and versatile meal that’s easy to prepare and packed with flavor. Whether served with eggs, yogurt, smoked salmon, or simply enjoyed on their own, these vibrant pancakes make a nutritious addition to your breakfast or brunch menu.

Spinach Pancakes

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Spinach Pancakes are soft, fluffy, and packed with fresh spinach for a colorful and nutritious twist on classic pancakes. These savory pancakes are perfect for breakfast, brunch, or a light lunch and pair well with a variety of toppings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings (8–10 pancakes)
• Category: Breakfast
• Method: Pan Fry
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Fresh spinach
• All-purpose flour
• Baking powder
• Salt
• Black pepper
• Eggs
• Milk
• Olive oil or melted butter
• Garlic powder (optional)
• Onion powder (optional)
• Grated Parmesan cheese (optional)
• Butter or oil, for cooking

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Instructions

1. Blend the fresh spinach with the milk until smooth.
2. In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and onion powder if using.
3. In another bowl, whisk together the eggs, spinach mixture, and olive oil or melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the grated Parmesan cheese if using.
6. Heat a lightly greased nonstick skillet or griddle over medium heat.
7. Pour about 1/4 cup of batter onto the skillet for each pancake.
8. Cook for 2–3 minutes until bubbles appear on the surface and the edges begin to set.
9. Flip and cook for another 2–3 minutes until golden and cooked through.
10. Serve warm with your favorite toppings.

Notes

• Frozen spinach may be used if thawed and excess moisture is squeezed out.
• Use plant-based milk and omit or replace the Parmesan for a dairy-free version.
• Add herbs, cheese, grated vegetables, or cooked bacon or ham to customize the pancakes.
• Replace half or all of the all-purpose flour with whole wheat flour for a heartier texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
• Reheat in a skillet, toaster, oven, or microwave until warmed through.

Nutrition

• Serving Size: 2 pancakes
• Calories: 240 kcal
• Sugar: 3 g
• Sodium: 380 mg
• Fat: 9 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 5.5 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 95 mg