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A stack of green pancakes topped with chopped strawberries and drizzled with maple syrup on a small plate.

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5 from 1 review

Green Pancakes

Recipe by Veronika Sykorova

These Green Pancakes are easy to make, extra soft and fluffy. Spinach gives them a beautiful green color but doesn't change their flavor. They're perfect for St. Patrick's Day breakfast or brunch and they're freezer-friendly!

  • Total Time25 minutes
  • Yield3-4 1x
  • DietVegetarian

Ingredients

Units Scale
  • 2 1/2 cup all-purpose flour (I use Bob's Red Mill gluten-free 1:1 flour)
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2 cups buttermilk (see notes for dairy-free buttermilk)
  • 2 cups tightly packed baby spinach
  • 2 large eggs
  • 2 tbsp cane sugar
  • 1/2 tsp fine sea salt
  • 2 tsp vanilla extract
  • 3 tbsp melted unsalted butter
  • Butter for cooking

Instructions

  1. In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon. Set aside.
  2. Into a high-speed blender, add buttermilk, baby spinach, eggs, cane sugar,  sea salt, vanilla extract, and melted butter.
  3. Blend on high until smooth.
  4. Pour the wet ingredients into a large mixing bowl and add the dry ingredients.
  5. Whisk the batter until just mixed. Don’t overmix.
  6. Heat a large pan over medium heat and add a small knob of butter. Add batter to the pan to form pancakes. Don’t overcrowd your pan, I like to do 3 pancakes at a time in a 12-in skillet.
  7. Cook the pancakes for 2-3 minutes on each side. You'll know when to flip them when bubbles start to appear on top and the sides start to set and become less shiny. Cooking time may vary based on their size and thickness.
  8. Repeat with the rest of the batter adding more butter as needed or wiping some away if it starts to burn.
  9. Serve the pancakes with your favorite toppings and enjoy!

Equipment

Notes

The recipe yields 14-16 pancakes.

Homemade buttermilk: Measure 2 cups of milk, remove 2 tablespoons of the milk, and add 2 tablespoons of lemon juice or apple cider vinegar. Gently stir and let it sit for 5-10 minutes. It's ready when it slightly thickens and curdles. You can do this with cow's milk, almond milk, oat milk, or any other milk you prefer. Choose a good quality creamy milk.

Melted butter: It’s important to make sure your ingredients in the blender aren’t too cold when you add melted butter so it doesn’t harden. Once you add the butter, immediately blend everything so it doesn’t sit with the cold buttermilk and eggs in the blender.

Keep pancakes warm: Preheat your oven to 200F and keep your pancakes in the oven on a baking sheet in a single-layer to keep them warm while you finish cooking the rest of the batter. 

Storing: Store the pancakes in an airtight container in the fridge for 3-4 days or in a freezer-safe container in the freezer for 3-4 months.

Reheating: Reheat the pancakes in a preheated oven at 300F for about 10 minutes or longer if frozen. You can reheat them from frozen or defrost them in the fridge overnight first.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/green-pancakes/