St Patricks Green Spinach Pancakes (Printable)

Fluffy pancakes tinted green with fresh spinach, perfect for a festive breakfast or brunch occasion.

# 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

# How To Cook:

01 - Combine milk and 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.
03 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
04 - Pour the spinach wet mixture into the dry ingredients. Stir gently with a spatula until just combined—small lumps are acceptable. Do not overmix as this will result in dense pancakes.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter, wiping away excess with a paper towel.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form across the surface and edges appear set. Flip and cook an additional 1-2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, adding more butter to the skillet as needed. Serve immediately warm with maple syrup, fresh berries, or Greek yogurt.

# Expert Tips:

01 -
  • The spinach creates the most stunning natural green color without any artificial food dyes or strange aftertastes
  • These pancakes are incredibly fluffy and light, proving that healthy ingredients can still create the most indulgent texture
  • They make breakfast feel like a festive occasion without requiring any special techniques or hard to find ingredients
02 -
  • Overcooking will dull that beautiful green color, so watch carefully and flip as soon as those bubbles appear
  • Letting the batter rest for 5 minutes before cooking will result in even fluffier pancakes
  • The spinach flavor completely disappears into the background, so even veggie skeptics will love these
03 -
  • Use frozen spinach in a pinch, but thaw and squeeze out excess liquid before blending for the best results
  • If the green color seems too intense, add a few extra drops of vanilla to mellow the appearance
  • These pancakes reheat beautifully in a 350°F oven for 10 minutes if making a large batch

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