If you’ve ever thought pancakes could use a pop of color and a boost of nutrition, you’re going to absolutely love this Spinach Pancakes Recipe. They come out fluffy, vibrant green, and packed with that fresh spinach flavor without being overpowering. I first tried this recipe when I wanted a way to sneak some greens into breakfast — trust me, it’s a fan-freaking-tastic way to do it, and I can’t wait to share it with you!
Why You’ll Love This Recipe
- Nutrient-Packed: You get the bonus of greens without any bitterness or weird textures.
- Easy to Make: Just a handful of ingredients and under 20 minutes from start to finish.
- Kid-Approved: My family goes crazy for these—they don’t even realize they’re eating veggies!
- Versatile: Perfect for breakfast, brunch, or even a savory snack anytime.
Ingredients You’ll Need
I love how simple and familiar these ingredients are — just a few pantry staples plus a fresh handful of spinach. This balance gives you everything you need to get the perfect fluffy texture with a subtle green goodness that’s just right.
- All-purpose flour: The base that helps your pancakes hold together with a soft crumb.
- Baking powder: This is your secret weapon for fluffy pancakes that rise just right.
- Salt: A small pinch enhances flavor without being salty.
- Sugar: Just enough to add a hint of sweetness balancing the spinach.
- Fresh spinach: I always use fresh, chopped spinach for that vibrant color and fresh taste.
- Milk: I find whole milk works best for richness, but you can swap in your favorite milk alternative.
- Egg: Helps bind everything together and adds a bit of protein.
- Butter (melted): Adds flavor and a lovely tender crumb; you can substitute oil if needed.
Variations
This Spinach Pancakes Recipe is a great blank canvas for you to personalize. I’ve had fun tweaking it over time—from savory twists to little touches that make it more special for holidays or easy family breakfasts.
- Cheesy Spinach Pancakes: Add grated Parmesan or feta for a salty, savory punch—my go-to for weekend brunch.
- Herb Boost: A sprinkle of fresh herbs like dill or chives elevates the flavor and freshness.
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend; I’ve had good results with oat or rice flour.
- Vegan Adaptation: Replace the egg with flaxseed meal and use plant-based milk and vegan butter—works surprisingly well!
How to Make Spinach Pancakes Recipe
Step 1: Prep Your Spinach and Dry Mix
Start by finely chopping about a handful of fresh spinach—you want it small enough to evenly distribute in the batter. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar to ensure an even lift later on.
Step 2: Combine Wet Ingredients and Spinach
In a separate bowl, beat the egg and then stir in the milk and melted butter. Add the chopped spinach to this wet mix. This helps keep your spinach fresh and vibrant without cooking it prematurely.
Step 3: Bring It All Together
Pour the wet ingredients into the dry mix and gently stir with a spatula until just combined. Don’t overmix here; a few lumps are okay. Overmixing can make your pancakes tough, and nobody wants that. The batter will be a nice green color spotted with spinach bits.
Step 4: Cook with Care
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set—about 2-3 minutes—then flip and cook another 2 minutes. You want a gorgeous golden exterior with a fluffy inside. If your pan is too hot, the pancakes might brown too quickly, so keeping it moderate is key.
Pro Tips for Making Spinach Pancakes Recipe
- Fresh Spinach is Best: Use fresh instead of frozen spinach to avoid excess moisture in your batter.
- Don’t Overmix the Batter: Stir just until ingredients come together—you’ll get fluffier pancakes that way.
- Medium Heat Works Wonders: Cooking at medium rather than high heat ensures even cooking and browning without burning.
- Greasing the Pan Properly: I discovered that using a paper towel to spread a thin layer of butter helps avoid greasy pancakes.
How to Serve Spinach Pancakes Recipe
Garnishes
I usually top these pancakes with a dollop of sour cream or Greek yogurt, a sprinkle of chopped fresh herbs like parsley or chives, and a quick drizzle of honey or maple syrup for contrast. The creaminess balances the earthiness of the spinach so beautifully.
Side Dishes
Your usual breakfast faves like crispy bacon, roasted tomatoes, or sautéed mushrooms pair perfectly. For a lighter option, a fresh fruit salad or some sliced avocado with lemon adds great variety to the plate.
Creative Ways to Present
For a special brunch, I love stacking these spinach pancakes layered with ricotta and smoked salmon or topping them with a poached egg and drizzle of hollandaise. They look impressive but are surprisingly easy to pull off when guests come over.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover pancakes between sheets of parchment paper in an airtight container in the fridge. This keeps them from sticking together and preserves their texture up to 3 days.
Freezing
These pancakes freeze beautifully! I lay them out on a baking sheet lined with parchment paper to freeze individually for an hour, then stack them with parchment between layers in a freezer bag. When I’m ready, they thaw quickly and heat up like fresh.
Reheating
I find reheating in a toaster oven or on a skillet over low heat keeps them crisp on the outside and warm inside without turning soggy like the microwave sometimes does.
FAQs
-
Can I use frozen spinach for the Spinach Pancakes Recipe?
You can use frozen spinach but be sure to thaw it completely and squeeze out all excess water before folding it into the batter. Too much moisture can make your pancakes soggy and affect the texture.
-
How do I make these pancakes fluffier?
The key to fluffy spinach pancakes is not overmixing the batter and making sure your baking powder is fresh. Also, cooking over medium heat helps them rise nicely without burning.
-
Can I prepare the batter ahead of time?
I recommend mixing the batter just before cooking for best fluffiness, as letting it sit too long can weaken the lift from the baking powder. However, you can chop spinach ahead to save time.
-
Are spinach pancakes suitable for kids?
Absolutely! In fact, my kids love them because they’re colorful and tasty without the spinach taste being too strong. Adding a bit of maple syrup or yogurt on top usually wins them over completely.
Final Thoughts
This Spinach Pancakes Recipe has become one of my all-time favorite ways to enjoy breakfast with a little extra green goodness. I love how easy it is to whip together and how it adds a fresh twist to the usual pancake routine. Whether you’re feeding kiddos, inviting friends over, or just treating yourself, these pancakes bring flavor, nutrition, and a bit of fun to the table. Give them a try — I promise they’ll become a new staple in your kitchen, too!
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 fluffy spinach pancakes are a vibrant and delicious way to start your day. Packed with fresh spinach, they not only look stunning with their green hue but also provide a nutritious twist on a classic breakfast favorite. Easy to make and perfect for the whole family, these pancakes combine the goodness of spinach with a light, airy texture that’s sure to please both kids and adults alike.
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 the Spinach: Wash and finely chop about one cup of fresh spinach leaves to incorporate into the batter evenly and give the pancakes their signature green color.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until combined thoroughly to ensure even leavening and sweetness.
- Combine Wet Ingredients: In a separate bowl, beat the egg and then add the milk and melted butter. Mix well to create a smooth liquid base for the batter.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix to keep the pancakes fluffy. Fold in the chopped spinach carefully to distribute evenly.
- Heat the Pan: Warm 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 per pancake onto the skillet. Cook for 2-3 minutes on one side until bubbles form on the surface and edges look set, then flip and cook another 1-2 minutes until golden and cooked through.
- Serve Warm: Transfer cooked pancakes to a serving plate. Serve immediately with your favorite toppings such as syrup, fresh fruit, or yogurt.
Notes
- For extra nutrition, try adding a pinch of ground flaxseed or chia seeds to the batter.
- If you prefer a thinner batter, add a little more milk to adjust consistency.
- Spinach can be substituted with kale or swiss chard if desired.
- These pancakes can be made ahead and kept warm in a low oven or reheated quickly in a toaster or microwave.
- Use fresh, tender spinach for best color and flavor.
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
