Name: Spinach Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16 pancakes
Cuisine: American
Ingredients: 1 cup fresh spinach; 1 cup buttermilk; 1 egg; 1 tbsp oil; 1 cup all purpose flour; 1 tbsp sugar; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp kosher salt

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Spinach Pancakes

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Ingredients

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Instructions

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Instructions

In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Whisk the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.

Heat a large pan or griddle over medium heat and grease with butter or oil. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.

Flip the pancakes and cook for one minute longer.

Serve warm with favorite toppings.

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Tips & Tricks (5)

Puree Your Spinach 🥬
Blend fresh spinach into a smooth puree and squeeze out excess moisture with cheesecloth before adding to batter—this prevents watery pancakes and ensures even green distribution throughout.
Don't Overmix the Batter 🥣
Fold spinach gently into your dry ingredients just until combined; overmixing develops gluten and creates tough, dense pancakes instead of fluffy ones.
Rest Batter Before Cooking ⏱️
Let your batter sit for 5 minutes after mixing to allow the leavening agents (baking soda and powder) to activate, resulting in significantly fluffier pancakes with better rise.
Use a Griddle for Even Cooking 🔥
Cook on a flat griddle rather than a skillet for consistent temperature distribution—this prevents burnt edges and raw centers, especially with spinach's moisture content affecting heat transfer.
Test Griddle Temperature with Water 💧
Flick a drop of water on the griddle; if it sizzles and evaporates immediately, you're at the perfect medium heat for golden-brown, evenly cooked spinach pancakes.