Spinach pancakes are a colorful and wholesome take on the classic pancake, offering a delicious way to sneak more greens into your day. With their vibrant green hue and soft, fluffy texture, these pancakes are as visually appealing as they are flavorful. Packed with nutrients from fresh spinach and balanced with simple pantry ingredients, they make a perfect choice for breakfast, brunch, or even a savory snack. Whether you’re trying to encourage kids to eat more vegetables or just looking to shake up your morning routine, spinach pancakes offer a fun and nourishing alternative.
What sets spinach pancakes apart is how seamlessly the leafy greens blend into the batter. The mild flavor of spinach pairs well with the subtle sweetness of the pancakes, adding color and nutrients without overpowering the taste. Rich in iron, vitamin C, and antioxidants, spinach gives these pancakes a health boost, making them a smarter choice for those who want to enjoy comfort food while keeping nutrition in mind.
These pancakes can be served in a variety of ways. For a savory version, top them with a dollop of sour cream or Greek yogurt, sprinkle with crumbled feta, or serve with smoked salmon and a poached egg for a brunch-worthy plate. If you prefer something sweet, add a drizzle of honey or maple syrup and a handful of berries. Their versatility makes them suitable for both sweet and savory cravings, and they adapt well to different toppings and side dishes.
Spinach pancakes are also a great option for meal prep. They can be made ahead of time and stored in the fridge or freezer for quick meals during the week. Reheat them in a toaster or pan for a fast and satisfying bite. Whether you’re making them for a themed holiday like St. Patrick’s Day or simply looking for a creative way to use up greens, spinach pancakes are a winning recipe that blends taste, texture, and nutrition in every bite.
Ingredients
- 1 cup fresh spinach washed and dried
- 1 cup all-purpose flour
- 1 cup milk any kind
- 1 large egg beaten
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon olive oil for cooking
Instructions
- In a blender, combine spinach, milk, and egg. Blend until smooth.
- In a mixing bowl, combine flour, baking powder, and salt.
- Pour the spinach mixture into the dry ingredients and stir until just combined.
- Heat olive oil in a non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Repeat with remaining batter. Serve warm.
These pancakes are amazing! My kids loved them and they usually hate spinach. Will definitely make again.
I tried this recipe but mine turned out too thick. I think the flour was too much. What should I do?
Yum! Best breakfast ever. Who knew spinach could be this good? 10/10!
I dunno, I thought it’d taste weird but it’s just like regular pancakes. But I don’t really like pancakes… so yeah.
Not my favorite. The texture was weird and the spinach taste was too strong for me.
I totally get that! Spinach can be pretty overpowering. Maybe try adding less next time?
Weird texture? That’s how pancakes are! Give them another shot.
Easy recipe, but mine didn’t get very “golden” on the second side. I think the heat was a bit low. Still tasted great though.
I fumbled the recipe and forgot the baking powder. They came out flat! Still ate them tho.
Meh. This didn’t really do it for me. I think I’ll just stick with regular pancakes.
Totally get it, regular pancakes are a classic! But give it a chance, you might surprise yourself!
Spinach in pancakes? That sounds weird. Stick to the basics, my friend.
This site was… how do I say it? Relevant!! Finally I
have found something which helped me. Kudos!
Glad to hear you found it helpful! Spinach pancakes are a game changer. They taste awesome!
I dont know about spinach pancakes, seems weird. I’m not sure how I feel about greens in my breakfast. 🤔
Wow these are nice! Made them vegan by using almond milk and no egg! Still worked great!
These turned out surprisingly fluffy! The spinach flavor is subtle, and they’re great with a little yogurt or lemon. Will definitely make again.
I don’t know, I think spinach is best in a salad. Not really feeling pancakes with it.
Spinach pancakes? Nah. Just can’t mix greens with breakfast for me. Just my opinion.
I get that, but you might be missing out! They taste surprisingly good. Give it a shot, maybe? 😄
yum!
I know right! These are so good! 🤤
I don’t know about this. Spinach in pancakes? Seems a bit weird to me. I might stick to classic ones.
Are these healthy?? Like can you eat them without worrying? Just asking, I’m not a chef or anything.
Could be better. Mine turned out a bit too chewy. Maybe I overmixed the batter?
What’s the point of adding spinach if you can’t even taste it? I won’t be making these again.
These are very good! I added some cheese and spices to it. 10/10 would recommend! 😋
This is actually a solid way to sneak veggies in. My kids ate them without complaining, which is basically a miracle.
Tried them for breakfast with maple syrup—surprisingly good, like savory-sweet. My kid even ate them.
I tried making these but they turned out kinda dry. I think more milk could help? Or maybe I’m just not good at cooking.
Maybe you just need to get used to the recipe? I’ve had a few fails too. Could also be the heating maybe? Idk. Keep trying!
Adding more milk could definitely help! I usually add a little extra to my pancake batter for a fluffier texture. Don’t worry, practice makes perfect! 🍳
Wait… 1 cup spinach but not cooked? I expected it to taste more bitter. It was fine, but I’d add a pinch of sugar next time.
These spinach pancakes are surprisingly delicious! I didn’t expect the spinach to taste so good in them. My kids loved them too!
I’m so glad to hear that! Spinach is such a sneaky way to get kids to eat their greens. I’ll have to try this recipe!
What do you mean spinach? I thought pancakes were supposed to be sweet and not healthy. LOL.
5 stars definitely! I added some feta cheese to the mix and it was awesome!
I don’t know about adding feta. Isn’t that too much flavor for pancakes?
Feta sounds great! I might try that next time. Thanks for sharing!
Yum! Super easy and my kids loved them!
Only 2-3 minutes seems short to me. I waited longer and they still didn’t get golden like the recipe says. Maybe my heat was off or the batter was too runny.
Not the best thing I’ve made… tasted kind of weird. Maybe they weren’t cooked long enough? 🤔
I thought they were really good! Maybe try blending the spinach more? 🤷♂️
Weird? Really? I loved them! Maybe you just didn’t season it enough?
Love these pancakes! Great way to sneak in veggies for the kids. They didn’t even notice the spinach!
I followed it exactly and mine were a bit rubbery on the first batch. Next time I’ll wait for the pan to be fully hot before pouring.
Good call waiting for the pan to get fully hot. I’ve noticed if the skillet isn’t at temp yet, they come out a little rubbery instead of fluffy.
Spinach is for salads, not pancakes! Gonna pass on this one. 👎
Why would you ruin pancakes with spinach? Classic combo of flavors is just better. 😒
I actually tried spinach pancakes and they were surprisingly good! Give them a chance! 🌱
Wow, I didn’t think this would taste so good! Perfect for breakfast or a light dinner.
I used frozen spinach and didn’t squeeze it dry enough… big mistake. Still edible, but it tasted kinda watery. Learn from me 😅
These are a great way to sneak greens into breakfast. My kids actually asked for seconds, which never happens with anything healthy.
Not gonna lie, I think 2–3 minutes per side is too short. Mine were still pale in the middle after flipping. Maybe my skillet runs cold, but I had to cook way longer.
These pancakes are sooo good! I never thought spinach could taste this nice. My kids loved them!
These are surprisingly good! I added a bit of garlic powder for extra flavor. Will definitely make again!
Way too much flour for the amount of milk? Mine turned into thick paste. I ended up adding more liquid and guessing from there.
Spinach?? In pancakes??? Weird combo but surprisingly delicious! I’m sold!
I can’t believe you’d put spinach in pancakes! But I guess it’s healthier than regular ones. Might give it a shot! 🌱
Sounds gross. Why would I ruin pancakes with green stuff? Just stick to the classic ones!
These turned out fluffy and actually taste like something—not just “healthy.” I added a little garlic powder and it was perfect.
Nice! I’m glad they actually tasted good—too many “healthy” things are just sad. Garlic powder is such a smart add.
I followed it exactly and the batter felt thinner than expected, but it cooked fine. Next time I’ll use a slightly bigger pan so they don’t crowd.
😋 Yum!
Looks super green! Can’t wait to try these!
These came out surprisingly fluffy for something with spinach in it. Tasted fresh but still “pancake-y.” Will make again!
Um, not sure what the hype is about. They tasted kinda weird to me. Maybe I used too much spinach?
My blender refused to make it “smooth” (chunky spinach situation). Still tasted fine though, just more like green crepes than pancakes.
Yum! Made them for breakfast and everyone in the family gobbled them up. Definitely a repeat recipe!
These pancakes were surprisingly delicious! Never thought spinach could taste this good.
Can I use frozen spinach instead? I have some leftover. Thanks!
Not bad, but the texture was kind of rubbery for me. Maybe I overcooked? Also 1/4 cup each made them huge—measurement maybe off.
Huge?? Mine were pretty normal, but I noticed my batter was thicker than expected. Maybe your spinach was too wet or you used less milk than the recipe? Rubber texture could be from extra flour or not blending smooth enough.
I think you’re on the right track about overcooking. Mine turned rubbery too once when I left them a little too long on the first side. Also I try to measure the batter with a liquid measuring cup—1/4 cup makes a big pancake if it’s heaped.
Simple and delish! Made them for breakfast today and will make again! Thanks for sharing!
Couldn’t get them to brown well—kept looking pale. I think my heat was too low, but the bubbles did form like the recipe says.
Yeah, that sounds like heat was the main culprit. If you’re only getting pale color after the flip, try medium-high next time—non-stick pans can need a bit more than you think. Also make sure your skillet is fully preheated before the first pour; otherwise the outside sets before it browns. Hope that helps!
Ok but why olive oil instead of butter? Also, does 1/4 cup batter make like… a giant pancake? Mine were huge lol.
lol yeah 1/4 cup can make a giant pancake depending on how big your skillet is. If your pan was small, that’s basically a dinner plate moment. I usually use 2–3 tbsp if I want more regular stack-size.
Good question! Olive oil keeps the pancakes lighter and less “buttery” in flavor, plus it helps with browning without burning as fast. Butter can work too—just melt a little and watch the heat so it doesn’t scorch.
Not gonna lie, I was skeptical about blending spinach with milk/egg, but the flavor is actually mild. My kid ate two without complaining 😅
The measurements are simple, but 1 cup spinach is kinda ambiguous (packed vs loose). I used packed spinach and it turned out stronger—would recommend starting with less if you hate strong spinach taste.
I don’t get the hype—pancakes should be sweet, not green. That said, mine weren’t terrible with syrup, lol.
Haha I get what you mean—spinach sounds like it should belong in savory stuff. But once it’s blended and cooked, it mostly just adds moisture and a mild flavor. With syrup it’s actually pretty legit!
wait… green pancakes? i tried something like this and it tasted like grass 😅 maybe i didn’t dry the spinach enough? also i used buttermilk and it came out kinda gummy… idk. worth another shot tho?
Mine turned green in a good way lol. I cooked a little too long on the first side and they got a bit dry. Timing matters.
Pretty good, but mine were a bit thick—had to add splashes of milk to loosen the batter. Still tasty and the spinach flavor is mild.
I’m skeptical about putting that much spinach in pancakes, but it works! My kid ate them without complaining (which is rare).
Honestly this sounds like the perfect “hide the greens” meal 😄 I’ve done spinach waffles before and it’s always surprising how mild it tastes in batter.
I guess these are healthy? But I would prefer my pancakes fluffy and sweet, not green. Just sayin’!
I totally get where you’re coming from! Fluffy pancakes are the best, but these have their own charm. Just add some syrup and you might be surprised!
I don’t usually trust recipes that say “blend until smooth.” Spinach always leaves bits for me, but the texture was still fine.
Yeah I feel you—“until smooth” is always a scam line lol. I’ve found if you don’t dry the spinach enough you still get little bits, but it usually cooks out in the pan. Glad it worked for you!
Wait… spinach pancakes? I tried something similar and it came out like wet bread. Maybe I should blend longer? Also “non-stick” matters a lot, I didn’t have one. Your result sounds kinda okay tho.
Tried it exactly, but I think my blender didn’t get the spinach totally smooth. Still tasted good, just a bit grainy. Next time I’ll blend longer.
That makes sense—if the spinach isn’t fully blended, you’ll definitely get that slight grainy texture. Blending longer is a great fix (or pulse, scrape down, then blend again). Mine always comes out smoother when I blend until it looks totally uniform.
These were surprisingly good! The spinach flavor is mild and the pancakes came out fluffy. I might add a little garlic next time.
Glad they worked out! Garlic sounds like a great upgrade—maybe a tiny bit so the spinach stays the star.
I think 1/4 cup is way too much batter per pancake—ended up huge and undercooked in the middle. Smaller portions were the move.
I didn’t have enough milk so I used a mix of milk and water. They held together, but the flavor was weaker. I’d stick to full milk.
Honestly, I think 1/4 cup batter is too much unless your pan is big. I ended up with huge pancakes that took forever to cook through.
Mine stuck a bit even though I used non-stick. Also the first flip was chaos lol. I think the skillet needs to be hotter before pouring.
Omg same 😅 Mine did stick a little too. I let the pan warm but maybe not enough—your “needs to be hotter” idea makes sense. Next time I’ll crank it slightly and maybe lightly oil between batches.
Chaos flip here too 😂 I think it’s not the heat, it’s the batter texture. Maybe too thick from the spinach? Also I used a “non-stick” pan that’s kinda scratched so that prob didn’t help. Still tasted great though.
I didn’t have milk, so I used kefir. Still turned out great! unexpected winner!
Kefir? Really? Isn’t it supposed to be milk? I don’t know about that.
That’s awesome! Kefir is a great substitute. I love that you tried something different!
I was worried the batter would be too thin, but it cooked up nicely. Mine took closer to 4 minutes per side though—still yummy.
I tried making these and they stuck to my pan even though it was non-stick. Next time I’ll use less oil or let the pan heat longer first. Flavor was still nice.
Maybe the baking powder was too old? Mine always stick if the batter is too thick—try adding a splash more milk. Also I’d rinse the spinach less and squeeze it dry more. Pancakes should release easy, ya know? 😅
Oof, that’s frustrating. Even non-stick can act up if the pan isn’t hot enough. Letting it fully preheat and using a lighter coat of oil makes a big difference—glad the flavor was still good though!
Loved these! The batter blended super smooth, and the pancakes came out tender with a nice green color. I added a little garlic powder and they were restaurant-level.
I followed the recipe and my first batch burned immediately. Medium heat might be too hot for my pan. Could use clearer heat guidance.
I tried blending and it was smooth, but the batter kept sticking to the pan even with non-stick. Maybe I should use less oil?
That sounds frustrating 😕 If it’s sticking even on non-stick, I’d definitely try a little less oil and make sure the pan is properly preheated. Also, maybe cook one test pancake first to dial in the heat—too high can make it cling.
Hmm maybe your spinach is too wet? I dried mine like crazy, and it stopped sticking. Or use butter? Non-stick not forever though… you might need a fresh pan 😅
Spinach in pancakes feels kinda weird ngl. But I ate them anyway and they were okay—just not as fluffy as I expected.
Not gonna lie, I was skeptical about spinach pancakes, but the color is great and the flavor is mild. Would make again.
My batter was thicker than expected, so I splashed in extra milk. After that, the flips were easy and they browned nicely.
That sounds like exactly the right fix! Batter thickness can vary a lot with how much moisture the spinach has, so adding a splash of milk makes sense. Glad the browning and flipping turned out well.
I’ve had the same issue—mine got super thick too. But I’m confused: if you blend spinach + milk + egg until smooth, shouldn’t it stay runny? Maybe I overmeasured flour? Either way, good tip on adding milk.
I followed the steps and they looked great, but mine were a little thick—maybe my spinach was drier than yours. Added a splash more milk next time and fixed it.
Good catch! If the spinach was drier, that would definitely make the batter thicker. Adding a splash more milk is exactly the right fix—yours sounds like it turned out great either way.
Hmm I think mine might’ve been thick too, but I used frozen spinach and squeezed it kinda… not super hard. Next time I’ll add milk like you did. Weirdly the flavor was still good though!
I liked the idea more than the result—tastes like savory crepe. Might be good with sour cream or cheese, but alone it’s meh.
Not bad, but I felt like they were missing something—maybe a pinch of sugar or herbs. Texture was okay, just kinda plain.