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
Scale
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
