St Patricks Green Spinach Pancakes

The first time I made these green pancakes, my youngest took one look and whispered "Is this safe to eat?" Now theyre the most requested breakfast in our house every March. The color comes from fresh spinach, not food coloring, which feels like a tiny kitchen magic trick I pull off year after year.

Last year I made a triple batch for our neighborhood brunch and watched grown adults get genuinely excited about eating something green for breakfast. One dad admitted he'd never voluntarily eaten spinach in his life, then went back for thirds.

Ingredients

• All-purpose flour: Creates the classic fluffy texture we all want in a good pancake
• Fresh baby spinach: The secret to that vibrant natural green color without any artificial food dyes
• Milk: Use whatever you have on hand, even non-dairy works beautifully here
• Egg: Helps bind everything together and gives the pancakes structure
• Unsalted butter: Melted into the batter for richness and used to grease the pan
• Vanilla extract: Rounds out the flavor and makes these taste like a treat

Instructions

Make your green milk base:

Toss the spinach and milk into your blender and let it run until you have a smooth, brilliant green liquid with no visible leaf bits

Add the wet ingredients:

Crack in the egg, pour in the melted butter and vanilla, then give it another quick whirl to combine everything

Mix the dry ingredients:

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined

Combine everything:

Pour the bright green mixture into your dry ingredients and fold gently until just combined, remembering that some lumps are your friend

Heat your pan:

Warm a nonstick skillet over medium heat and add a little butter, watching it melt and foam slightly

Cook the pancakes:

Pour 1/4 cup of batter per pancake and wait for bubbles to form on the surface before flipping, about 2-3 minutes per side

Keep them warm:

Pile cooked pancakes on a plate and tent with foil while you finish the rest of the batter

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My friend's son now requests these for his birthday breakfast instead of cake, which might say something about his priorities or maybe just my cooking.

Making Ahead

The spinach milk mixture keeps beautifully in the refrigerator for up to two days, so I often blend it the night before. When morning comes, just whisk in the egg and melted butter, then proceed with the recipe as written.

Serving Suggestions

These are surprisingly versatile beyond the maple syrup treatment. I've served them topped with Greek yogurt and honey, or even with a dollop of lemon curd for something tangy and bright.

Getting Creative

Once you have the basic method down, these become a canvas for whatever you're craving. The green color makes them fun, but the flavor profile can shift entirely based on what you add.

• Try folding in mini chocolate chips for a treat that tastes like a shamrock shake
• Add a handful of chopped nuts to the batter for extra texture and protein
• Experiment with citrus zest in the batter for a bright, fresh twist

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There's something deeply satisfying about serving a breakfast that makes everyone smile before they even take a bite.

Recipe FAQs

→ How does spinach affect the pancake color?

Blending fresh baby spinach with milk infuses the batter with a natural green hue, giving the pancakes a festive look without artificial coloring.

→ Can I substitute regular flour with whole wheat?

Yes, whole wheat flour can be used for a nuttier flavor and added nutrition, though the texture may be slightly denser.

→ What cooking tools are needed for these pancakes?

A blender for mixing spinach and wet ingredients, a whisk or bowl for dry ingredients, and a nonstick skillet or griddle for cooking are essential.

→ How do I ensure a bright green color after cooking?

Use very fresh spinach and avoid overcooking by flipping once bubbles appear and cooking just until edges set.

→ Are there alternatives for dairy or gluten allergies?

Non-dairy milk and oil can replace milk and butter for dairy-free, and gluten-free flour blends can substitute all-purpose flour for gluten intolerance.