St Patricks Green Spinach Pancakes (Printable)
Fluffy, green-tinted pancakes using fresh spinach for a festive breakfast treat with natural flavors.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup milk
07 - 2 cups fresh baby spinach, packed
08 - 1 large egg
09 - 2 tablespoons unsalted butter, melted (plus more for cooking)
10 - 1 teaspoon vanilla extract
→ Optional Toppings
11 - Maple syrup
12 - Fresh berries
13 - Greek yogurt
# Steps:
01 - Combine milk and fresh baby spinach in a blender. Blend until completely smooth and vibrant green, ensuring no leafy pieces remain.
02 - Add egg, melted butter, and vanilla extract to the spinach mixture. Blend briefly until fully incorporated and smooth.
03 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
04 - Pour the spinach liquid mixture into the dry ingredients. Fold gently with a spatula until just combined—small lumps are acceptable. Do not overmix as this will toughen the pancakes.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter, wiping away any excess.
06 - Pour 1/4 cup batter per pancake onto the preheated skillet. Cook for 2-3 minutes until bubbles form across the surface and edges appear set.
07 - Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, adjusting heat as needed. Serve immediately warm with maple syrup, fresh berries, or Greek yogurt as desired.
# Expert Hints:
01 -
- These pancakes taste like regular fluffy breakfast treats but pack in a whole serving of vegetables without anyone complaining
- The blender does all the heavy work, meaning less cleanup and more time to enjoy your coffee
02 -
- Overcooking will dull that beautiful green color, so watch closely and flip as soon as you see bubbles forming
- The batter thickens as it sits, so if you're making a large batch, you might need to add a splash more milk
03 -
- Use very fresh spinach for the brightest green color, older leaves will give you a more muted result
- Let the batter rest for 5 minutes before cooking for the fluffiest texture possible