This post may contain affiliate links. Please read my disclosure and privacy policy.
Spinach Pancakes are a fun green breakfast idea! Serve them for St. Patrick’s Day or any time you want to add extra veggies to your morning.
Inspired by my spinach muffins and green eggs, you can turn your favorite pancake recipe into this fun green version by adding a handful of fresh baby spinach. When you give the pancakes a fun name, like “Hulk” pancakes or “Ninja Turtle” pancakes, they are a hit with kids, too!
If you’ve ever tried a green smoothie before, it’s the same concept. (You can’t taste the spinach at all.) Only you can make these ahead of time and pop them in the toaster for a fast breakfast!
Ingredients You’ll Need
Because you’ll need to use a blender for this recipe, I’m using one of our favorite blender pancake recipes to start with. Banana Oatmeal Pancakes are super-fluffy and gluten-free when you use certified gluten-free oats.
These pancakes feature the natural sweetness of banana, plus a touch of maple syrup so you won’t need it as an additional topping. Spread these with your favorite nut butter (or seed butter) for an easy breakfast on the go.
If you’d rather use a different pancake recipe, try Protein Pancakes, Chickpea Pancakes (made with no eggs), Almond Flour Pancakes, or Oat Flour Pancakes. All you need to do is blend spinach with the liquid the recipe calls for, then you can stir it in as directed.
How to Make Green Pancakes
In a high-speed blender, add the liquid ingredients first, including the eggs, ripe banana, maple syrup, oil, vanilla extract, and milk or water. Add the fresh spinach, then secure the lid and start blending.
Blend until the liquid looks green, without any visible chunks of spinach. Stop and scrape down the sides of the machine, if needed, then blend again.
Once the liquid looks bright green, add in the dry ingredients, including the rolled oats, baking powder, and salt.
Secure the lid and blend again, until all of the oats have been pulverized.
The pancake batter will thicken as it rests, so set it aside and start heating a griddle or skillet over medium heat. When a drop of water instantly sizzles when it touches the hot surface, you’ll know it’s ready to cook the pancakes.
Grease the pan with cooking spray or butter, then drop a quarter-cup of batter into the pan. The spinach pancake batter may be thick at this point, so use a spatula or the back of a spoon to spread it out in the pan, making a pancake about 4 to 5 inches in diameter.
Let the pancake cook for roughly 2 minutes, or until bubbles start to appear on top. Slide a pancake flipper under the pancake, and flip the pancake over to cook the other side. This should take about 1 to 2 minutes.
Remove the pancake from the pan and repeat with the remaining pancake batter. You should get roughly 10 pancakes from this batch, and you may need to lower the heat as you continue cooking the pancakes. (Once the pan is hot, they may cook too fast, before the center can cook through.)
Serve spinach pancakes warm with your favorite toppings, like strawberries, Greek yogurt, or any fresh fruit you have on hand. Leftovers can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.
Frequently Asked Questions
Can you freeze spinach pancakes? Yes, you can store these green pancakes in an airtight container in the freezer for up to 3 months. Separate them with parchment paper to prevent sticking. You can toast these directly from frozen, but the outside may become crispier before the inside is warmed through. For the best re-heating results, let them thaw in the refrigerator overnight before popping them into a toaster.
Can I make different pancake flavors? Yes, you can sprinkle blueberries or chocolate chips into each pancake as it cooks on the first side for fun flavor options. When you flip the pancake over, the add-ins will cook into the pancake.
Are these pancakes dairy-free? They are when you use non-dairy milk, like almond milk, oat milk, or soy milk.
Looking for more make-ahead breakfast ideas? Try my copycat Starbucks Egg Bites (made with cottage cheese), Peanut Butter Granola, or Banana Baked Oatmeal.
Ingredients
- 2 large eggs
- 1 ripe banana
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 cup fresh baby spinach , tightly packed
- ¼ cup milk of choice
- 1½ cups old fashioned rolled oats
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
Instructions
- In a high-speed blender, combine the eggs, banana, maple syrup, oil, vanilla extract, spinach, and milk. Secure the lid and blend until smooth, with no spinach pieces visible.
- Add in the rolled oats, baking powder, and salt and blend again until the batter looks smooth. Stop and scrape down the sides of the machine as needed, to make sure all of the oats are smoothly blended. Set it aside; the batter will thicken as it rests.
- Heat a griddle or skillet over medium heat. You'll know it's ready to cook pancakes when a drop of water instantly sizzles when it hits the pan. Grease the pan with butter or cooking spray, then pour a ¼ cup of batter into the center. Use the back of a spoon to spread out the pancake batter if it's very thick.
- Cook the first side for roughly 2 minutes, or until bubbles start to appear on top. Slide a flipper under the pancake and flip it over so the other side can cook, for about 2 more minutes. Remove the pancake when it's done and repeat with the remaining pancake batter, making roughly 10 pancakes.
- You can keep pancakes warm by placing them on a baking sheet in a 200ºF oven. When they are all done, serve them warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months. Pop them in the toaster on a medium setting to reheat.
Notes
Nutrition
If you try this Spinach Pancakes recipe, please leave a comment and star rating below letting me know how you like it.
Using spinach to make green pancakes is brilliant. I already love your banana oatmeal pancakes, but now we are always going to add in the extra greens. You really can’t taste them!
I’m so glad you enjoyed these, Trisha. Thanks for your review!
These were delicious and so filling. The recipe made 8 pancakes using 1/4 cup as a scoop. I split the batch with my mom and could barely finish 4 of these pancakes. I put mini chocolate chips in the batter while cooking and topped with fresh strawberries and maple syrup. I will make these again.
Can you use chia egg to replace egg?