Green Pancakes Maple Butter (Printable version)

Fluffy spinach-infused green pancakes served warm with butter and maple syrup for a tasty start to your day.

# What you need:

→ Wet Ingredients

01 - 1 cup whole milk
02 - 2 large eggs
03 - 2 cups fresh spinach leaves, packed
04 - 2 tablespoons unsalted butter, melted (plus more for serving)

→ Dry Ingredients

05 - 1 1/4 cups all-purpose flour
06 - 2 tablespoons granulated sugar
07 - 2 teaspoons baking powder
08 - 1/4 teaspoon salt

→ For Serving

09 - Maple syrup, to taste
10 - Additional unsalted butter

# How To:

01 - Combine milk, eggs, fresh spinach leaves, and melted butter in a blender. Process until completely smooth and vibrantly green, ensuring no spinach pieces remain.
02 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl until evenly distributed.
03 - Pour the blended green mixture into the dry ingredients. Fold gently with a whisk until just combined—stop mixing as soon as the flour disappears. Small lumps are acceptable; overmixing will result in tough pancakes.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly coat the surface with butter, adjusting the heat as needed to maintain even cooking temperature.
05 - Drop approximately 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form across the surface and edges appear set and firm.
06 - Carefully flip each pancake and cook for 1-2 minutes until golden brown and cooked through. Transfer to a warm plate and repeat with remaining batter.
07 - Serve pancakes immediately while hot, topped with additional butter and maple syrup as desired.

# Expert Advice:

01 -
  • They sneak vegetables into breakfast without anyone suspecting a thing
  • The blender does most of the work so cleanup is surprisingly minimal
02 -
  • Overmixing the batter will make these tough and rubbery so stop as soon as the flour disappears
  • The batter will seem thinner than regular pancake batter but this is exactly right
03 -
  • Let the batter rest for 5 minutes before cooking for the fluffiest results
  • Keep cooked pancakes warm in a 200F oven while you finish the batch

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