St Patricks Day Green Pancakes (Printable)
Fluffy pancakes infused with fresh spinach offer a vibrant, festive brunch option.
# What You'll 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
# Directions:
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 mixture into the dry ingredients. Stir gently with a spatula or whisk until just combined—small lumps are acceptable. Do not overmix as this affects texture.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter, wiping 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.
07 - Flip pancakes carefully and cook another 1-2 minutes until golden brown and cooked through. Press gently to ensure center is set.
08 - Repeat with remaining batter, adjusting heat as needed. Serve warm with maple syrup, fresh berries, or Greek yogurt.
# Expert Advice:
01 -
- The spinach adds beautiful natural color without any artificial dyes or food coloring
- These pancakes taste just like fluffy diner style breakfast, not health food at all
02 -
- Overmixing the batter will make these tough and dense instead of fluffy and tender
- The green color fades slightly during cooking, so start with the most vibrant spinach blend possible
03 -
- Let the batter rest for 5 minutes before cooking for fluffier results
- Keep finished pancakes warm in a 200F oven while cooking the remaining batter