Green Pancakes Maple Butter (Print Version)

Fluffy spinach pancakes served warm topped with melting butter and a drizzle of maple syrup.

# What You'll Need:

01 - 1 cup whole milk

02 - 2 large eggs

03 - 2 cups fresh spinach leaves, packed

04 - 2 tbsp unsalted butter, melted

05 - 1 1/4 cups all-purpose flour

06 - 2 tbsp granulated sugar

07 - 2 tsp baking powder

08 - 1/4 tsp salt

09 - Maple syrup, to taste

10 - Additional unsalted butter

01 - Combine milk, eggs, spinach, and melted butter in a blender. Blend until completely smooth and vibrant green.

02 - Whisk flour, sugar, baking powder, and salt in a large bowl until evenly distributed.

03 - Pour blended green mixture into dry ingredients. Whisk gently until just combined—do not overmix. Small lumps are acceptable.

04 - Heat nonstick skillet or griddle over medium heat. Lightly grease with butter.

05 - Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form on surface and edges appear set, 2-3 minutes.

06 - Flip pancakes and cook 1-2 minutes longer until golden brown and cooked through.

07 - Serve warm topped with additional butter and maple syrup.

01 -

You get to sneak a whole serving of vegetables into breakfast without anyone noticing or complaining
The texture is incredibly fluffy despite the healthy addition, and the green color makes breakfast feel special and playful

02 -

The batter will look shockingly green and thin, but trust the process, it thickens slightly as it sits and bakes up fluffy every time
Blending hot melted butter with cold milk and eggs can sometimes cause slight separation, but this disappears completely when mixed with the dry ingredients

03 -

Let the batter rest for 5-10 minutes before cooking, this gives the flour time to hydrate and results in even fluffier pancakes
Keep finished pancakes warm in a 200°F oven while cooking the rest of the batch so everyone eats together