Spinach pancakes are soft and fluffy with a vibrant natural green colour. The mild flavour works well with both sweet and savory toppings and they are an easy way to add vegetables to everyday meals!
Spinach pancakes are one of the easiest ways I know to turn simple ingredients into something healthier and fun looking!
They have a natural vibrant green colour, but the flavour is surprisingly mild. Think soft, fluffy pancakes with just a hint of spinach freshness.
We tend to serve them with one savory and one sweet - often with sour cream and cheddar, then followed up with a spinach pancake with yogurt, berries and maple syrup. Dinner and dessert.
Making them is super easy. You wilt fresh spinach, blend it with milk and egg, then mix it with flour and baking powder. The batter comes together quickly and cooks just like regular pancakes.
In less than half an hour, you have a stack of healthy pancakes ready to serve.
I love how flexible this recipe is. You can serve spinach pancakes with eggs and avocado for breakfast. Make large ones to use as wraps for lunch. You can even add cheese or herbs to change the flavour. They work in sweet and savoury situations, which makes them incredibly useful.
If you love fun ways to add more greens to your recipes, then be sure to try Kale Green Muffins, Chocolate Chip Kale Muffins, or Vanilla Spinach Cake.
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Why You'll Love This Recipe
- These spinach pancakes are easy and beginner friendly.
- The recipe uses simple pantry ingredients.
- Fresh spinach adds nutrition without strong flavour.
- The pancakes cook quickly in minutes.
- They work for breakfast, lunch, or dinner.
- Kids often enjoy the bright green colour.
- The batter comes together in one bowl.
- They can be frozen and reheated easily.
- The pancakes are soft, fluffy, and flexible.
- This recipe helps reduce food waste by using fresh spinach.
Ingredients
- Fresh spinach This provides colour, nutrition, and moisture. Frozen spinach can be used if thawed and drained well.
- Milk This creates a smooth batter and soft texture. Whole milk gives the best flavour, but any milk works, including plant milk.
- Plain flour This forms the structure of the pancakes. All purpose aka plain flour works perfectly. Gluten free flour blends also work well.
- Egg This binds the batter and improves texture. It also helps the pancakes stay fluffy.
- Neutral oil This keeps the pancakes soft and prevents sticking. Vegetable oil, sunflower oil, or canola oil work well.
- Baking powder This makes the pancakes rise and become fluffy. Make sure it is fresh for best results.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Wash your spinach, then add it to a pan over a medium heat for a few minutes until wilted (you don't need to add water - the water left from rinsing it will be enough).
Rinse the wilted spinach under cold water to cool.
Gently squeeze out excess water.
Add the spinach to a blender along with the eggs, milk and oil (plus the vanilla and honey or maple syrup if using).
Process until smooth.
Add the flour and baking powder to the blender and briefly blend to combine. Or mix together in a bowl if your blender is small.
Heat oil in a large frying pan over a medium heat. For each pancake, add 2 tablespoons of batter and cook until the surface forms some bubbles (in approx 1-2 minutes).
Flip with a spatula and cook the other side until lightly browned (a further 1-2 minutes).
Serve savory (leave out the vanilla and honey or maple syrup) topped with sour cream and grated cheese, or sweet topped with maple syrup, yogurt and fruit.
Serving Suggestions
These spinach pancakes are extremely versatile and you can enjoy them sweet or savory. Try serving them with:
- Fried eggs.
- Avocado and sea salt.
- Cream cheese.
- Yoghurt and herbs.
- Roasted vegetables.
- Hummus.
- Yogurt, berries and maple syrup.
- Tomato and mozzarella.
- Use as wraps for sandwiches.
Storage
Spinach pancakes store very well.
Refrigerator storage:
- Store in an airtight container.
- Keep in fridge up to 3 days.
- Reheat in pan or microwave.
Freezing:
- Freeze in layers separated by parchment paper.
- Store up to 2 months.
- Reheat directly from frozen.
Unusual Spinach Recipes
Recipe tips
These tips help ensure perfect spinach pancakes.
- Blend spinach thoroughly for smooth texture.
- Do not overmix batter.
- Cook on medium heat for even cooking.
- Use fresh baking powder.
- Let batter rest 5 minutes before cooking.
- Lightly oil the pan between batches.
- Flip only when bubbles form.
FAQ
They taste mild and slightly fresh. The flavour is closer to regular pancakes than cooked spinach.
Yes. Thaw and squeeze out excess water first.
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📖 Recipe
Spinach Pancakes
Equipment
- Blender
- Frying pan
Ingredients
- 150 g fresh spinach 5 cups loosely packed
- 200 ml milk ¾ cup
- 1 egg
- 1 tablespoon neutral oil plus extra for frying
- 200 g plain flour 1 ⅔ cups
- 2 teaspoons baking powder
Optional for sweet pancakes
- 2 teaspoons vanilla extract
- 1 tablespoon sugar honey or maple syrup
Instructions
- Wash your spinach, then add it to a pan over a medium heat with a splash of water for a few minutes until wilted.
- Rinse the wilted spinach under cold water to cool, gently squeeze out the excess moisture.
- Add the spinach to a blender along with the eggs, milk and oil (plus the vanilla and honey or maple syrup if using). Process until smooth.
- Add the flour and baking powder to the blender and briefly blend to combine, or whisk together in a bowl if your blender is small.
- Heat oil in a large frying pan over a medium heat. For each pancake, add 2 tablespoons of batter and cook until the surface forms some bubbles (in approx 1-2 minutes). Flip with a spatula and cook the other side until lightly browned (a further 1-2 minutes).
- Serve savory (leave out the vanilla and honey or maple syrup) topped with sour cream and grated cheese, or sweet topped with maple syrup, yogurt and fruit.
Notes
- Blend spinach thoroughly for smooth texture.
- Do not overmix batter.
- Cook on medium heat for even cooking.
- Use fresh baking powder.
- Let batter rest 5 minutes before cooking.
- Lightly oil the pan between batches.
- Flip only when bubbles form.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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