Spinach Pancakes Recipe
These vibrant spinach pancakes are a delicious and nutritious twist on traditional pancakes. Blended with fresh spinach and buttermilk, they offer a subtle green color and a pleasant flavor that’s perfect for a healthy breakfast or brunch. Light, fluffy, and easy to make, they’re cooked on the stovetop and best served warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 small pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup packed fresh spinach
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon oil
Dry Ingredients
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Blend the wet ingredients: In a blender, combine the fresh spinach, buttermilk, egg, and oil. Blend until you get a smooth, green batter that is well incorporated.
- Mix the dry ingredients: In a separate large bowl, whisk together the all purpose flour, sugar, baking powder, baking soda, and kosher salt thoroughly to ensure even distribution of the leavening agents.
- Combine wet and dry: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. Take care not to overmix to keep the pancakes light and fluffy.
- Heat the pan: Place a large sauté pan or griddle over medium heat. Grease the surface lightly with butter or oil to prevent sticking and enhance flavor.
- Cook the pancakes: Pour about 1 tablespoon of the batter onto the heated pan for each pancake. Cook for about 2 minutes until bubbles start forming on the surface and the edges begin to look set.
- Flip and finish cooking: Carefully flip the pancakes using a spatula. Cook for an additional 1 minute on the other side until golden and cooked through.
- Serve: Remove pancakes from the pan and serve warm, topped with your favorite syrups, fruits, or other toppings as desired.
Notes
- Do not overmix the batter to avoid tough pancakes; a few lumps are okay.
- Use fresh spinach for the best color and flavor; frozen spinach is not recommended.
- Adjust cooking heat as necessary to prevent burning or undercooking.
- These pancakes can be made gluten-free by substituting the all purpose flour with a gluten-free flour blend.
- For dairy-free variation, use a dairy-free buttermilk alternative and oil instead of butter for greasing.
Find it online: https://marthatasty.com/spinach-pancakes-recipe/
