These pancakes are a great way to sneak in extra greens while still enjoying a comforting dish. They’re quick to prepare, customizable to be sweet or savory, and appealing for both kids and adults thanks to their bright color. Plus, they’re made with simple, wholesome ingredients you likely already have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) all-purpose flour baking powder salt milk eggs fresh spinach (or other greens like kale) sugar (optional, for sweet version) butter or oil vanilla extract (optional, for sweet version)
Directions
Add the spinach and milk to a blender and blend until smooth and bright green.
In a bowl, whisk together flour, baking powder, salt, and sugar (if using).
In another bowl, beat the eggs and mix with the spinach mixture and vanilla extract if making a sweet version.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
Pour small portions of batter onto the pan and cook until bubbles form on the surface.
Flip and cook the other side until golden and cooked through.
For a savory version, skip the sugar and vanilla and add herbs, cheese, or a pinch of garlic powder. You can also mix in chopped green onions or feta cheese for extra flavor. For a sweeter option, add a bit more sugar and top with honey, maple syrup, or fresh fruit. You can substitute spinach with matcha powder for a different type of green pancake.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat or in a toaster for a quick warm-up. They can also be frozen and reheated directly from frozen.
FAQs
Do green pancakes taste like spinach?
Not strongly—the flavor is mild and often masked by other ingredients.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before blending.
Are these pancakes healthy?
They can be a healthier option since they include greens and can be made with less sugar.
Can I make them dairy-free?
Yes, use plant-based milk like almond or oat milk.
Why are my pancakes not fluffy?
Make sure your baking powder is fresh and avoid overmixing the batter.
Can I make them gluten-free?
Yes, substitute with a gluten-free flour blend.
What toppings go well with green pancakes?
Fresh fruit, yogurt, syrup, honey, or savory toppings like eggs and cheese.
Can I prepare the batter ahead of time?
It’s best used fresh, but you can refrigerate it for a few hours if needed.
How do I keep the color bright green?
Avoid overcooking and use fresh spinach for the best color.
Can I add protein to this recipe?
Yes, you can mix in protein powder or serve with yogurt or nut butter.
Conclusion
Green pancakes are a creative and delicious way to enjoy a classic breakfast with a healthy twist. Whether you go sweet or savory, their vibrant color and soft texture make them a fun and satisfying addition to your meal rotation.
Green Pancakes are a fun and healthy breakfast made with spinach for a naturally vibrant color. These fluffy spinach pancakes are easy to make, customizable as sweet or savory, and perfect for kids and adults alike.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk (or plant-based milk)
1 large egg
1 cup fresh spinach (or thawed, drained frozen spinach)
1–2 tablespoons sugar (optional, for sweet version)
1 tablespoon melted butter or oil (plus more for cooking)
1/2 teaspoon vanilla extract (optional, for sweet version)
Instructions
Add spinach and milk to a blender and blend until smooth and bright green.
In a bowl, whisk together flour, baking powder, salt, and sugar (if using).
In another bowl, beat the egg and mix with the spinach mixture and vanilla extract (if using).
Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
Pour small portions of batter onto the pan.
Cook until bubbles form on the surface, then flip.
Cook the other side until golden and fully cooked.
Serve warm with your favorite toppings.
Notes
Use fresh spinach for the brightest green color.
Avoid overmixing to keep pancakes light and fluffy.
For savory pancakes, omit sugar and vanilla and add herbs, cheese, or garlic powder.
For a sweeter version, increase sugar slightly and serve with syrup, honey, or fruit.
Frozen spinach works well—just thaw and drain thoroughly.
Batter is best used fresh but can be refrigerated for a few hours if needed.
