Spinach Pancakes

These pancakes from weelicious are yummy and fun. Move over green eggs and ham! I always love an opportunity to punch up the nutrition in breakfast and this is a perfect example. I also love tempting kids to eat something they might not otherwise want to. So without hinting at the reason for the green, I simply made them for brunch on a St. Patrick weekend and everyone, even the littlest guest, all of 18 months, ate their fill.

Because I usually don’t have buttermilk, I mix 1 cup milk with 1 tablespoon apple cider vinegar (or white wine vinegar) and let it sit 10 – 15 minutes before making the recipe.


Spinach Pancakes
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Spinach Pancakes
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Adjust servings:
  1. In a blender, combine the spinach, buttermilk, egg, and oil and blend
  2. until smooth.
  3. In a separate bowl, whisk together the remaining ingredients.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Heat a large pan or griddle over medium heat and grease with butter or expeller-pressed canola oil.
  6. Pour about 1 tablespoon of the pancake mixture onto the griddle, cook about two minutes.
  7. Flip the pancakes and cook for one minute longer and serve.
Recipe Notes
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