Description
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.
