Why You Need These Spinach Pancakes in Your Life

It’s a common struggle: many of us, myself included, don’t always get enough fruits and vegetables into our daily diet. In fact, official nutrition guidelines often highlight this deficiency. That’s why I started thinking creatively about how to sneak more greens into my family’s meals, especially for breakfast.

The solution? These incredible green spinach pancakes! They offer a delightful way to incorporate a powerhouse vegetable without sacrificing flavor. The beauty of this recipe is that you can barely taste the spinach, making it a brilliant trick for even the most discerning palates. I put my idea to the ultimate test: my children, who are usually quite insistent about their food choices.

After a little gentle persuasion, my youngest, often the toughest critic, bravely took the first bite. And the verdict? Enthusiastic approval! The rest of the crew quickly followed suit, devouring the entire stack with gusto. That moment was my cue to share this game-changing recipe with all of you, so you too can enjoy a healthy, delicious, and surprisingly easy breakfast that everyone will adore!

Essential Ingredients for Fluffy Whole Wheat Spinach Pancakes

Crafting these delectable green pancakes requires just a few wholesome ingredients. You’ll find the precise measurements in the comprehensive recipe card located at the very end of this article. Here’s a closer look at what makes them so special:

• Spinach: You have the flexibility to use either fresh or frozen spinach for this recipe. If opting for fresh spinach, it’s essential to quickly sauté it in a wok or frying pan with a tablespoon of oil and its natural water content until it wilts and shrinks significantly. This step makes it much easier to blend into a smooth puree. For frozen spinach, simply ensure it’s fully thawed and thoroughly drained before adding it to the batter; excess water can thin your batter too much.
• Buttermilk and Milk: This combination is key to achieving the perfect consistency for your pancake batter – thin enough to spread easily, yet rich and creamy. Buttermilk also adds a slight tang and helps activate the leavening agents for extra fluffiness. If you don’t have buttermilk, you can easily create a substitute by adding one tablespoon of non-flavored vinegar (like white vinegar or apple cider vinegar) to regular milk and letting it sit for 5-10 minutes until it slightly curdles.
• Eggs: Eggs are crucial for binding the ingredients together and contributing to the light, airy, and fluffy texture of the pancakes. They also add a subtle richness. For best results, use two large (size L) eggs or three medium (size M) eggs.
• Whole-wheat Flour and Self-rising Flour: We use a balanced blend of these two flours to create the ideal pancake base. The whole-wheat flour boosts the nutritional profile by adding essential fiber, making these pancakes a healthier option. Self-rising flour, a convenient mix of all-purpose flour and baking powder, is responsible for the lovely rise and light texture. The baking powder activates when combined with the milk and buttermilk, producing those delightful bubbles that make pancakes so fluffy. If you don’t have self-rising flour, a simple substitution is to combine 2 cups of all-purpose flour with two teaspoons of baking powder.
• Sunflower Oil: This is the oil we’ll use for frying the pancakes. Sunflower oil is an excellent choice due to its neutral flavor and high smoke point, ensuring your pancakes cook evenly without imparting any unwanted tastes. You can also use other neutral oils like canola or vegetable oil.

Step-by-Step Guide: How to Prepare These Delicious Green Pancakes

For your convenience, a printable version of this recipe with detailed instructions is available in the recipe card at the bottom of this blog post. Follow these steps for perfect spinach pancakes every time:

1. Prepare the Spinach:
   • For Fresh Spinach: Begin by thoroughly washing your fresh spinach leaves. Heat one tablespoon of oil in a large pan or wok. Add the washed spinach (the residual water from washing is fine) and stir-fry for about four minutes, or until the spinach has completely wilted and significantly reduced in volume. Drain any excess liquid and allow the spinach to cool down to room temperature.
   • For Frozen Spinach: If using frozen spinach, ensure it’s fully thawed. Crucially, squeeze out as much excess water as possible. This step is vital to prevent your pancake batter from becoming too thin and watery.

   Once prepared, transfer the spinach to a blender or food processor. Add three tablespoons of the milk from your measured ingredients. Blend until the spinach is very finely pureed and smooth, with no large pieces remaining. You might need to work in batches if your blender is small.

2. Combine Dry and Wet Ingredients (Except Spinach): In a large mixing bowl, combine the whole wheat flour and self-rising flour. Use a whisk to mix them thoroughly, ensuring there are no lumps. This step is important for a smooth batter. Next, crack the eggs into the flour mixture and whisk for about one minute until they are fully incorporated and no longer visible. Gradually pour in the remaining milk and all the buttermilk, continuing to whisk until you achieve a smooth, lump-free batter.
3. Add Spinach to the Batter: Now, gently fold the pureed spinach into your pancake batter. Mix everything thoroughly with a whisk until the spinach is evenly distributed throughout the batter, giving it that beautiful green hue. Avoid overmixing, as this can develop the gluten in the flour and result in tougher pancakes.
4. Fry Your Pancakes to Perfection: Heat one tablespoon of sunflower oil in a large skillet or non-stick frying pan over medium heat.
   • For a Large Dutch-Style Pancake: Pour about one cup (approximately 240 ml) of batter into the hot pan. Quickly swirl the pan to ensure the batter spreads evenly and thinly across the bottom.
   • For Smaller American-Style Pancakes: Spoon about ¼ cup (approximately 60 ml) of batter for each pancake into the pan. You can typically bake three smaller pancakes simultaneously in a 10-inch (26 cm) frying pan.

   Fry the spinach pancake on one side until you see bubbles forming on the surface and the edges look set and dry. This usually takes 2-3 minutes. Then, carefully flip the pancake and cook for another two minutes on the other side, or until golden brown and cooked through. Transfer the cooked pancake to a warm plate and continue baking the rest of the batter, adding more oil as needed.

TIP for Keeping Pancakes Warm: To keep your freshly cooked pancakes warm while you finish the batch, you have a couple of options. You can place a heatproof plate over a pan of gently boiling water (creating a double boiler effect) and cover the pancakes with aluminum foil. Alternatively, you can keep them warm in the oven set to a low temperature, around 210 °F (100 °C).

Serving Suggestions for Your Spinach Pancakes

These versatile spinach pancakes can be enjoyed in countless ways, whether you prefer them sweet or savory. For a classic sweet treat, drizzle generously with pure maple syrup or golden honey. Enhance the freshness with a medley of fresh berries like strawberries, blueberries, or raspberries, or add sliced bananas for extra creaminess. A dollop of Greek yogurt or a sprinkle of chopped nuts can also elevate your breakfast.

If you’re leaning towards a savory meal, these green pancakes make an excellent base. Top them with a fried egg, a slice of creamy avocado, or even a sprinkle of crumbled feta cheese and fresh herbs for a unique and satisfying lunch or dinner. The subtle flavor of the spinach ensures they pair beautifully with a variety of toppings!

Tips for Perfect Spinach Pancakes Every Time

• Don’t Overmix: Once you’ve added the wet ingredients to the dry, mix just until combined. A few small lumps in the batter are perfectly fine and often lead to tenderer pancakes. Overmixing can develop the gluten, resulting in dense, chewy pancakes.
• Proper Spinach Preparation: Whether fresh or frozen, ensuring your spinach is well-drained and finely pureed is key. This prevents a watery batter and ensures the spinach blends seamlessly without chunky bits.
• Correct Pan Temperature: Medium heat is ideal. Too low, and your pancakes will be pale and greasy; too high, and they’ll burn on the outside before cooking through. Test with a small drop of batter – it should sizzle gently.
• Don’t Overcrowd the Pan: Give your pancakes enough space to cook evenly and make flipping easier. This also helps maintain consistent pan temperature.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Andréa

If you loved these healthy whole-wheat spinach pancakes, you might also enjoy exploring some of these other delightful and easy-to-make recipes!