If you’re looking for a fun twist on your usual breakfast routine, I’ve got just the thing for you. This Spinach Pancakes Recipe is my go-to for turning ordinary pancakes into something bright, fluffy, and surprisingly delicious. I absolutely love how these pancakes come out tender and perfectly green — they’re a feast for the eyes and the taste buds! Plus, sneaking in a handful of spinach means you’re adding some extra nutrition without anyone batting an eye. Trust me, you’ll want to keep this recipe on speed dial.
Why You’ll Love This Recipe
- Super Easy: The ingredients are pantry staples and it comes together in under 15 minutes.
- Sneaky Greens: Perfect for getting spinach into picky eaters without a fuss.
- Light & Fluffy: Thanks to baking powder and the right mix, these pancakes keep their fluff even with greens inside.
- Versatile: Great for breakfast, brunch, or even a savory snack.
Ingredients You’ll Need
The beauty of this Spinach Pancakes Recipe is how simple the ingredients are — just a handful of basic pantry items and some fresh spinach. When I shop, I always pick the freshest spinach I can find to keep the pancakes vibrant and tasty.
- All-purpose flour: The base of the batter, it gives structure and fluff to your pancakes.
- Baking powder: This is what makes your pancakes nice and light — don’t skip it!
- Salt: Just a pinch to balance the flavors.
- Sugar: Adds just a touch of sweetness to complement the spinach.
- Spinach: Fresh is best for color and flavor; roughly chopped to blend well into the batter.
- Milk: I use whole milk for richness, but you can swap in any milk you like.
- Egg: Helps bind everything and adds protein.
- Butter: Melted for a silky batter and a golden crust.
Variations
I love mixing things up with this Spinach Pancakes Recipe depending on my mood or the season. It’s super adaptable, so feel free to tweak it to your taste and dietary needs — you’ll enjoy experimenting!
- Add cheese: My family goes crazy for a sprinkle of feta or shredded cheddar folded in right before cooking for an extra savory note.
- Gluten-free option: Swap all-purpose flour with a gluten-free blend and expect equally fluffy pancakes.
- Herb boost: Try adding fresh dill or chives with the spinach for more green goodness and flavor complexity.
- Dairy-free swap: Use almond or oat milk and coconut oil instead of butter—totally delicious!
How to Make Spinach Pancakes Recipe
Step 1: Prep Your Spinach and Combine Dry Ingredients
The first thing I do is roughly chop about a cup of fresh spinach — don’t worry too much about making the pieces perfectly small since they’ll soften in the batter. In a large bowl, whisk together the flour, baking powder, salt, and sugar until everything is evenly mixed. This helps your pancakes rise beautifully and stay light.
Step 2: Mix Your Wet Ingredients and Spinach
Next, in a separate bowl, beat the egg, then stir in the milk and melted butter. Slowly pour the wet ingredients into the dry mix and fold them together just until combined — don’t overmix here, or your pancakes might get tough. Then, gently fold in the chopped spinach so those lovely green specks are evenly distributed.
Step 3: Cook Your Pancakes to Perfection
Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the pan. When bubbles start to form on the surface, and the edges look set (usually after 2-3 minutes), it’s time to flip. Cook the other side for another 1-2 minutes until golden. I find keeping the heat moderate ensures they cook through without burning.
Pro Tips for Making Spinach Pancakes Recipe
- Use Fresh Spinach: It blends better and gives a bright, fresh flavor compared to frozen or steamed spinach.
- Don’t Overmix: Stir the batter until just combined to keep your pancakes fluffy, not dense.
- Keep the Heat Moderate: Cooking on medium heat helps the pancakes cook through without burning the outsides.
- Rest the Batter Briefly: Let the batter sit for 5 minutes before cooking to activate the baking powder fully.
How to Serve Spinach Pancakes Recipe
Garnishes
I love topping these spinach pancakes with a dollop of tangy Greek yogurt or sour cream and a sprinkle of fresh herbs like dill or chives. A little squeeze of lemon juice goes a long way too, brightening the flavors beautifully.
Side Dishes
Pairing these with crispy bacon or sautéed mushrooms turns them from a simple breakfast into a hearty meal. I’ve also served them alongside a fresh tomato salad for a light and refreshing brunch.
Creative Ways to Present
For a special occasion, I stack the spinach pancakes with layers of avocado slices and smoked salmon in between. They look stunning on a platter and impress any brunch guest immediately.
Make Ahead and Storage
Storing Leftovers
Leftover spinach pancakes store great in an airtight container in the refrigerator for up to 2 days. I usually layer them with parchment paper to keep them from sticking together.
Freezing
I’ve had good luck freezing these pancakes individually on a baking sheet, then transferring them to a freezer bag. They keep well for up to 2 months, making them easy to grab for a quick breakfast later on.
Reheating
Reheat leftovers in a toaster or in a hot skillet for a few minutes — this way, they regain their crispy edges without drying out. Avoid microwaving as it tends to make them rubbery.
FAQs
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Can I use frozen spinach instead of fresh for this spinach pancakes recipe?
Yes, you can use frozen spinach, but be sure to thaw and squeeze out as much moisture as possible before folding it into the batter. Too much liquid can make the pancakes soggy. Fresh spinach will give a brighter flavor and color, so if you can get fresh, that’s my pick.
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Are spinach pancakes healthy?
Spinach pancakes add a nutritious boost to your meal thanks to the vitamins and minerals in spinach, along with protein from eggs and milk. While they’re still a treat (especially with butter and toppings), they’re a clever way to sneak greens into your breakfast or brunch.
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Can I make this spinach pancakes recipe dairy-free?
Absolutely! Swap out cow’s milk for any plant-based milk like almond, soy, or oat milk, and replace the butter with coconut oil or a dairy-free margarine. The pancakes will still be fluffy and tasty!
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How do I prevent my spinach pancakes from being bitter?
Fresh spinach tends to have a mild flavor, but if you notice bitterness, make sure your spinach is fresh and tender (baby spinach is often sweeter). Also, balancing the batter with a little sugar and serving with tangy toppings like yogurt or lemon juice helps cut any bitterness.
Final Thoughts
Honestly, this Spinach Pancakes Recipe has become a staple in my kitchen because it’s quick, nutritious, and everyone loves the pop of green. If you’ve ever hesitated to add veggies to your breakfast, this is a super tasty way to do it without any fuss. I can’t wait for you to try it and hear how much your family (or just you!) enjoys these vibrant pancakes. Give it a whirl — your mornings just got a whole lot brighter!
Print
Spinach Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These spinach pancakes are a delightful twist on traditional pancakes, incorporating fresh spinach for a vibrant green color and added nutrition. Fluffy and flavorful, they are perfect for a healthy breakfast or brunch that both kids and adults will enjoy.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter (melted)
Vegetables
- 1 handful of spinach (about 1 cup chopped)
Instructions
- Prepare Spinach: Wash and chop the spinach finely to ensure it blends well into the pancake batter without large pieces.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk the mixture to evenly distribute all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, beat the egg and then add the milk and melted butter. Stir well until the ingredients are fully combined.
- Incorporate Spinach: Add the chopped spinach to the wet ingredients mixture and mix thoroughly to combine.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir using a spatula or whisk just until combined. Do not overmix; some lumps are fine.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.
- Cook the Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown and cooked through.
- Serve Warm: Remove the pancakes from the skillet and keep warm while cooking the remaining batter. Serve immediately with your favorite toppings.
Notes
- Fluffy green pancakes made with spinach that not only look epic but also taste delicious!
- Be careful not to overmix the batter to keep the pancakes light and airy.
- For a dairy-free option, substitute milk with almond or oat milk and use dairy-free butter.
- You can add herbs or spices like garlic powder or black pepper for a savory twist.
Nutrition
- Serving Size: 1 pancake
- Calories: 100 kcal
- Sugar: 2 g
- Sodium: 219 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 22 mg
