The Best Spinach Pancakes

Servings: 12 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

Fluffy green pancakes made with spinach that not only look epic but also taste delicious!

5 from 35 votes

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Ingredients

1 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 handful of spinach, about 1 cup chopped
1 ¼ cups milk
1 egg
3 tablespoons butter, melted

Instructions

Make the pancake batter:

In a large bowl, combine the flour, baking powder, salt, and sugar.
In a blender, pour the milk, egg, butter, and spinach. Blend on high speed until smooth.
Pour the green mixture into the flour bowl and with a whisk or fork, mix from the outside of the bowl in to combine, until all the visible lumps are gone.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease it with oil or butter. Immediately pour or scoop ¼ cup of batter for each pancake. Cook the first side for about 2 minutes, until the edges look defined and bubbles have formed throughout. Flip the pancakes over and cook for one more minute. Remove from the pan onto a plate and repeat with the remaining batter.

Serve:

Stack them high and top with your favorite toppings and syrups.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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