Pin It These fluffy pancakes get their vibrant color from fresh spinach blended into the batter, creating a fun and nutritious breakfast option. The batter combines wet ingredients like milk, eggs, and melted butter with dry staples such as flour, sugar, and leavening agents. Cooking on a non-stick skillet ensures a golden finish, while serving them warm with rich maple syrup adds a comforting sweetness. Variations include dairy-free substitutes or added spices for extra depth.
The first time I made these bright green pancakes, my little cousin stared at his plate with wide eyes and whispered Are we eating Shrek food? I laughed so hard I nearly dropped the syrup bottle. Now theyre his most-requested breakfast whenever I visit, and honestly, Ive grown just as obsessed with them.
Last March, during a particularly gloomy week of endless rain, I decided we needed something ridiculous to brighten up Saturday morning. My roommate walked into the kitchen looking half-asleep, did a double-take at the blender full of bright green sludge, and asked if Id finally lost my mind. But after that first bite of fluffy, maple-drenched goodness, she was already scrolling through her phone to show her mom the magic of green pancakes.
Ingredients
- Whole milk: Creates the tenderest crumb, though Ive used oat milk in a pinch with great results.
- Fresh spinach: Use packed cups—loosely measured spinach wont give you that vibrant green hue youre after.
- Large eggs: Room temperature eggs incorporate more easily into the batter for consistent fluffiness.
- Unsalted butter, melted: Adds richness and helps achieve those golden-brown edges everyone fights over.
- Vanilla extract: Pure vanilla makes these taste like a special occasion breakfast.
- All-purpose flour: Gives the classic pancake texture we all know and love.
- Granulated sugar: Just enough to enhance the natural flavors without making them dessert-sweet.
- Baking powder and soda: This dual combination creates those irresistible tall, fluffy pancakes.
- Salt: Dont skip it—it balances the sweetness and makes all the flavors pop.
Instructions
- Blend your green magic:
- Whiz the milk, spinach, eggs, melted butter, and vanilla in your blender until you have a smooth, neon-green liquid that looks like something from a cartoon kitchen.
- Whisk the dry foundation:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed.
- Combine carefully:
- Pour that vibrant green mixture over your dry ingredients and fold gently—stop as soon as the flour disappears, even if you still see some lumps.
- Get your griddle ready:
- Heat a non-stick skillet or griddle over medium heat, then add just enough butter to coat the surface.
- Cook those beauties:
- Pour 1/4 cup batter per pancake, wait for bubbles to form and edges to set, then flip and cook another minute or two until golden.
- Keep them warm:
- Stack finished pancakes on a plate in a 200°F oven while you finish the rest of the batch.
Pin It These pancakes became a go-to when I started meal-prepping for my sister during her first trimester. She could barely stomach most foods, but something about the bright color and fluffy texture made these actually appealing. Now she makes them for her own kids, and the tradition of green pancakes continues.
Make Them Your Own
Ive experimented with adding different spices and mixins. A pinch of cinnamon or nutmeg warms up the flavor profile beautifully, especially in colder months. Sometimes I fold in fresh blueberries right before cooking—they look striking against the green batter and burst with juice in every bite.
Freezing Instructions
Let cooked pancakes cool completely on a wire rack, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag with parchment paper between each pancake so they dont stick together. They reheat beautifully in the toaster for those hectic weekday mornings.
Serving Suggestions
Beyond the classic maple syrup topping, try serving these with a dollop of Greek yogurt and fresh berries for extra protein. Theyre also surprisingly good with a light drizzle of honey and some chopped walnuts for texture. My personal favorite variation is spreading them with a thin layer of peanut butter before stacking—its weird but absolutely works.
- Warm your syrup slightly before pouring for that diner experience.
- A pat of cold butter on top melts into all the nooks and crannies.
- Serve immediately for the fluffiest texture possible.
Pin It Theres something so satisfying about turning vegetables into something that feels like a treat. These green pancakes have become my secret weapon for getting anyone excited about eating their greens.
Recipe FAQs
- → What gives the pancakes their green color?
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Fresh spinach is blended into the wet ingredients, imparting a vibrant green hue naturally.
- → Can I make these pancakes dairy-free?
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Yes, replace milk with plant-based alternatives and use vegan butter for a dairy-free version.
- → How do I know when to flip the pancakes?
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Flip once bubbles form on the surface and edges appear set, typically after 2–3 minutes cooking on one side.
- → Is it okay to have lumps in the batter?
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Yes, a few lumps are fine to keep the pancakes light and fluffy; avoid overmixing.
- → What are some optional additions to the batter?
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Try adding a pinch of cinnamon or blending in half a ripe banana for extra flavor and nutrition.
