30-Minute Spinach Pancakes
Vibrant green pancakes made by blending fresh spinach into a classic buttermilk batter, creating naturally colored breakfast cakes with tender texture and mild vegetable flavor. The low griddle temperature keeps them bright green rather than brown. Serve warm with butter and maple syrup for a wholesome, visually striking breakfast that works for family brunches, spring gatherings, or any morning you want something more interesting than plain pancakes. This version emphasizes whole buttermilk and real vanilla for authentic flavor without artificial ingredients.
Ingredients
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt, sea salt or pink himalayan
- 3 ounces baby spinach, packed, about 1.5 cupsfrozen spinach thawed and squeezed drysame volumevegetarianvegan
note: frozen works equally well
Full guide → - ¾ cup whole buttermilk, cultured, not low fatmilk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes3/4 cupvegetarianvegan
substitution ratio exact
Full guide → - 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 large egg2 tablespoons applesauce plus 1 tablespoon cornstarchnullveganeggs-free
binding replacement
Full guide →
Instructions
- 1
Whisk flour, baking powder, baking soda, and salt together in a mixing bowl and set aside.
- 2
Combine spinach, buttermilk, sugar, vanilla extract, and egg in a blender and blend until completely smooth.
- 3
Pour wet mixture into dry ingredients and stir with a rubber spatula until just combined, leaving some lumps.
- 4
Lightly spray griddle with ghee oil spray or nonstick spray and preheat to 475°F.
- 5
Pour 1/4 cup batter per pancake onto griddle and cook until top appears set and bottom is lightly golden.
- 6
Flip carefully and cook another 1 to 2 minutes until set.
- 7
Transfer cooked pancakes to a rimmed baking sheet and keep warm in a 400°F oven while cooking remaining batter.
- 8
Serve warm with softened salted butter and maple syrup.
Tips
Keep griddle temperature low at 250 degrees C to maintain the bright green color; higher heat causes excessive browning that masks the spinach hue.
Do not overmix the batter after combining wet and dry ingredients; lumps are normal and produce tender pancakes rather than tough ones.
Use full-fat cultured buttermilk rather than low-fat versions for proper structure and rich flavor that complements the spinach.
Good to Know
Keep cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 180 degree C oven or toaster oven until warmed through.
Prepare pancake batter up to 2 hours ahead and refrigerate. Cook pancakes the morning of serving for best texture and color retention.
Serve immediately with softened salted butter and real maple syrup. Accompaniments: fresh berries, whipped cream, Greek yogurt, or honeycomb butter.
Common Mistakes
Do not use low-fat buttermilk to avoid thin, rubbery pancakes lacking richness.
Do not skip the blending step to avoid chunks of spinach and uneven green distribution.
Do not exceed 250 degrees C griddle temperature to avoid dark brown exteriors that hide the vibrant green color.
Do not overmix batter to avoid dense, tough pancakes instead of tender ones.
Substitutions
note: frozen works equally well
Full guide →substitution ratio exact
Full guide →binding replacement
Full guide →FAQ
Can I make these pancakes ahead and freeze them?
Yes. Cool completely, layer with parchment paper in a freezer container, and freeze up to 2 months. Reheat in a toaster oven at 180 degrees C for 5-7 minutes or in a toaster on medium setting. Thawing is not necessary.
What if my pancakes are turning brown instead of staying green?
Your griddle temperature is too high. Lower it to 250 degrees C or slightly below. Brown indicates excessive heat that caramelizes the edges before cooking through, also destroying the spinach color.
Can I use frozen spinach instead of fresh baby spinach?
Yes. Thaw frozen spinach completely and squeeze out excess moisture thoroughly before adding to the blender, using about the same volume. Excess water dilutes batter and affects pancake texture.