Green Pancakes with Maple (Printable version)

Fluffy spinach pancakes served warm topped with sweet maple syrup for a wholesome breakfast.

# What you need:

→ Wet Ingredients

01 - 1 cup whole milk
02 - 1 cup fresh spinach, packed
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/4 cups all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 2 teaspoons baking powder
09 - 1/4 teaspoon baking soda
10 - 1/4 teaspoon salt

→ For Serving

11 - Maple syrup, to taste
12 - Butter, optional

# How To:

01 - Combine milk, spinach, eggs, melted butter, and vanilla extract in a blender. Blend until completely smooth and vibrantly green, ensuring no spinach pieces remain.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
03 - 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 or pancakes will become dense.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking oil, wiping excess with a paper towel.
05 - Pour 1/4 cup batter per pancake onto the preheated skillet. Cook for 2 to 3 minutes until bubbles form across the surface and edges appear set.
06 - Carefully flip pancakes and cook for another 1 to 2 minutes until golden brown and cooked through. Adjust heat if browning too quickly.
07 - Repeat with remaining batter, greasing the skillet as needed between batches. Serve warm pancakes immediately with maple syrup and additional butter if desired.

# Expert Advice:

01 -
  • Kids go wild for the color while eating a whole serving of vegetables without complaint
  • The texture is impossibly fluffy, not dense or heavy like some veggie pancakes turn out
  • They reheat beautifully, so you can make a double batch for busy weekday mornings
02 -
  • Overmixing the batter is the number one way to ruin these, so stop as soon as the flour is incorporated even if it looks lumpy
  • The first pancake is always your test run, so use it to adjust your heat setting before committing to the rest of the batch
  • These freeze beautifully layered between parchment paper for up to a month
03 -
  • Use fresh spinach that is vibrant and crisp, avoiding any leaves that are starting to wilt or yellow
  • Let your batter rest for five minutes before cooking to allow the flour to fully hydrate
  • Warm your maple syrup slightly in the microwave so it pours easily over the stacks

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