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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.

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

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

Find it online: https://thefamilycooking.com/spinach-pancakes/