Green Pancakes Maple Syrup (Print Version)

Vibrant green spinach pancakes served warm with sweet maple syrup in a wholesome breakfast style.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup whole milk
02 - 1 cup fresh spinach, packed
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/4 cups all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 2 teaspoons baking powder
09 - 1/4 teaspoon baking soda
10 - 1/4 teaspoon salt

→ For Serving

11 - Maple syrup, to taste
12 - Butter, optional

# Steps:

01 - Combine milk, spinach, eggs, melted butter, and vanilla extract in a blender. Blend until completely smooth and vibrant green, ensuring no spinach pieces remain.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
03 - Pour the spinach mixture into the dry ingredients. Stir gently until just combined; do not overmix as a few lumps are acceptable and prevent tough pancakes.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges appear set. Flip and cook for another 1–2 minutes until golden and cooked through.
06 - Repeat with remaining batter, greasing the skillet as needed between batches.
07 - Serve pancakes warm with maple syrup and additional butter if desired.

# Expert Tips:

01 -
  • These pancakes manage to pack a full serving of vegetables into something that feels like an indulgent weekend treat.
  • The spinach keeps them incredibly moist while adding barely any taste—you just get the most gorgeous vibrant color.
  • They freeze beautifully, so you can make a double batch and have wholesome breakfasts ready for busy weekdays.
02 -
  • Overmixing the batter makes tough, dense pancakes—those lumps are your friend.
  • Letting the batter rest for 5 minutes before cooking gives the flour time to hydrate and creates even fluffier results.
  • Medium-low heat is your secret weapon; too high and youll burn the outside before the inside cooks through.
03 -
  • Use fresh spinach, not frozen—the extra water content in frozen spinach will throw off your batter consistency.
  • If the green color fades slightly after cooking, dont worry—its still packed with all that nutritious spinach goodness.
  • For extra-fluffy pancakes, separate your eggs and beat the whites until stiff peaks form, then fold them in at the very end.

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