From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Spinach Pancakes
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Instructions
1
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In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.
2
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In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3
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Whisk the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
4
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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.
5
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Flip the pancakes and cook for one minute longer.
6
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Serve warm with favorite toppings.
My Calorie Intake
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Tips & Tricks (5)
- Blanch and Squeeze Spinach 🥬Blanch fresh spinach briefly, then squeeze out excess moisture with paper towels to prevent soggy pancakes and maintain fluffiness.
- Puree Spinach for Even Distribution 🌿Finely puree or mince the spinach before adding to the batter to ensure even color distribution and prevent chunks that can affect texture.
- Don't Overmix the Batter 🥄Mix dry and wet ingredients until just combined with visible lumps remaining; overmixing develops gluten and creates tough, dense pancakes instead of fluffy ones.
- Let Batter Rest Before Cooking ⏱️Allow the batter to rest for 5 minutes after mixing to let the baking powder and soda activate fully, resulting in taller, lighter pancakes.
- Use Room Temperature Buttermilk 🥛Bring buttermilk to room temperature before mixing to ensure even incorporation and consistent pancake rise and texture throughout cooking.
Intelligent Tags
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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