Spinach Pancakes
55 350

Spinach Pancakes

Spinach Pancakes from Weelicious



Spinach Pancakes? I'm kinda worried that you're going to want to skip this recipe based on the name, but I beg you to give these pancakes a try.

Spinach Pancakes from Weelicious

I originally made them as a St. Patrick's Day-themed recipe for my monthly "Snack Mom" column in the March issue of Parents magazine. Free of food coloring and dyes, they get their green color from wholesome spinach making them a fun choice for the holiday. They also taste exactly like regular whole grain pancakes, so be prepared for your kids to request them a lot.

Spinach Pancakes from Weelicious

Have a dairy or egg allergy? Try this similar version of Green Vegan Pancakes that are perfect for breakfast or a snack.

Spinach Pancakes from Weelicious

Full of iron, these bright little emerald gems are a great way to start the day and get everyone excited to eat their greens!

Spinach Pancakes  (makes 16 pancakes )

  • Prep Time: 5 mins,
  • Cook Time: 10 mins,
  • Rating:
    Rate this recipe
Spinach Pancakes? I'm kinda worried that you're going to want to skip this recipe based on the name, but I beg you to give these pancakes a try. I originally made them as a St. Patrick's Day-themed recipe for my monthly "Snack Mom" column in the...


  • 1 cup packed fresh spinach
  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon oil
  • 1 cup white whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. 1. In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.
  2. 2. In a separate bowl, whisk together the remaining ingredients.
  3. 3. Whisk the wet ingredients into the dry ingredients until just combined.
  4. 4. Heat a large pan or griddle over medium heat and grease with butter or oil.
  5. 5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  6. 6. Flip the pancakes and cook for one minute longer and serve.
  7. *Mixture can also be used in a waffle iron following manufacturers directions.
Spinach Pancakes

Nutrition Information

Related Recipes


  1. Eileen

    February 26, 2017 at 6:55 am

    I make my vegan verdion.

  2. Alisha George

    January 30, 2017 at 2:50 pm

    What would you substitute for the buttermilk in this recipe?

    • C. McCord

      January 30, 2017 at 10:05 pm

      You can use regular milk, or any milk substitute!

  3. Pingback: 30 Breakfast Ideas for a 1-year-old « Betty Vasquez

  4. Tara

    January 14, 2017 at 7:43 am

    My kids gobbled these up…and so did my husband and I! I did substitute honey for the sugar and used coconut oil for the oil.

  5. Sara

    September 25, 2016 at 3:51 pm

    Possibly the only way my kids have ever eaten spinach.

    • C. McCord

      September 28, 2016 at 1:53 pm

      Glad they like the pancakes!

  6. Pingback: St. Patrick’s Day To-Dos – CarmelinaAndLexi.com

  7. Sawyer

    January 13, 2016 at 6:45 am

    These are delicious! I replaced the oil with applesauce and used brown sugar instead of white. They were a great breakfast :)

  8. Kara

    November 16, 2015 at 7:35 pm

    My 3-year-old and one-year-old both love these! Could I just use a cup of your homemade pancake mix as the dry ingredients in this recipe? Thank you so much for your recipes! They are very popular at our house!

    • Kara

      November 18, 2015 at 7:06 am

      Just in case anyone else is wondering, using one cup of the Weelicious pancake mix worked great! I even added an extra 1/2 cup spinach and 1 teaspoon of vanilla to the wet ingredients and they were still very good, though slightly less fluffy than when I made the recipe exactly as written.

    • C. McCord

      November 17, 2015 at 11:28 am

      That should work great!

  9. Hb

    September 14, 2015 at 3:19 pm

    How is white whole wheat flour different than regular whole wheat flour?

  10. Lauren

    September 8, 2015 at 7:41 pm

    My two year old loves these! This recipe along with the spinach muffins are his favorite.

  11. Ashley

    July 17, 2015 at 6:25 am

    My son is allergic to eggs, what would you suggest as a substitute? Thank you! Can’t wait to try these out.

    • Christy

      June 11, 2016 at 8:47 pm

      Mixing ground flax with water is a great egg substitute. It even has the same consistency. Google it for exact amounts. :)

    • C. McCord

      July 27, 2015 at 8:34 am

      I haven’t tried it in this specific recipe, but I have head that 1/2 cup applesauce or 1 small mashed banana works for 1 egg.

  12. Lucia

    June 11, 2015 at 2:51 am

    We tried these and they’re great, my 1 yo loved them too!
    My batter was a bit wattery though and the pancakes very thin and flat (very far from the ones in the pics above) – do i just need to add more flour to improve them? Thanks!

    • C. McCord

      June 12, 2015 at 2:49 pm

      I would try adding a but more flour. About 1 tablespoon at a time until it reaches a thicker consistency!

  13. Pingback: April Recipe Roundup

  14. Pingback: The 10 Best Foods to Eat for Breakfast

  15. Pingback: Green Silver Dollar Pancakes

  16. Pingback: 7 Ways to Eat More Greens that Aren't Salad - Simply Quinoa

  17. Dana

    March 16, 2015 at 4:54 am

    Can I make the batter the night before?

  18. Pingback: A link here to a vegan version, but the green color isnt as nice. Still delicious though! - ZuziFeed

  19. Jessie

    February 24, 2015 at 10:42 am

    These are amazing

  20. Pingback: Secret Pancakes - Mothering: Squared

  21. Pingback: 22 Delicious Pancake Recipes

  22. Jenn @ EngineerMommy

    December 5, 2014 at 4:07 am

    What a fabulous way to get more veggies in the kids! And pancakes… who doesn’t love pancakes!?

  23. vanessa

    November 28, 2014 at 6:11 am

    Hello, are these supposed to be sweet or savory?

  24. Kim

    November 4, 2014 at 6:31 pm

    will it be okay if I do not use baking powder and baking soda for this recipe?

    • C. McCord

      November 5, 2014 at 8:14 am

      Those ingredients help the pancakes fluff up, so I don’t think the recipe would work without them. :)

  25. Pingback: Green Pancakes | The Blonde Tales

  26. Bonnie

    September 20, 2014 at 4:43 pm

    Just to clarify something – the iron mainly comes from the whole-grain flour, not the spinach. One cup of spinach provides only 2% of the Daily Value for Iron. One cup of whole-wheat flour, however, provides approx. 1/4 of the iron we need for the day.

  27. Kelly

    August 21, 2014 at 11:33 am

    Great recipe! Can these be frozen?

    • angie

      August 31, 2014 at 4:14 am

      I froze them and took them out as needed. Very convenient.

  28. Pingback: Spinach Bacon Pancakes | Angelina Hope

  29. JB

    July 26, 2014 at 6:58 pm

    Anyone have success with frozen spinach?

  30. angie

    July 25, 2014 at 7:42 am

    These are delicious! My 15 month old couldn’t get enough of them. I added half a banana, 2 tablespoons flax seed meal, and 1/2 cup white flour, 1/2 cup whole wheat flour.

  31. christiane

    July 18, 2014 at 5:30 am

    If I wanted to add a banana would I just toss it in the blender with the spinach?

    • Catherine McCord

      July 18, 2014 at 7:36 am

      That should be okay! It might make them a little more wet, so check the consistency and add a touch more flour if necessary!

  32. Susan

    July 4, 2014 at 5:45 am

    These were amazing and my one-year old loves them! A great way to get more iron and veggies into his diet! If you want to use buttermilk as the recipe indicates, just put a tablespoon of lemon juice or vinegar in a measuring cup then add regular milk to make one full cup. Let it sit for 5 minutes and voila, you have your own homemade buttermilk!

  33. Bailey Berardino

    July 1, 2014 at 5:52 pm

    Do you have to use buttermilk? Will it change much to use regular milk?

    • Catherine McCord

      July 2, 2014 at 7:58 am

      You can use regular milk! The buttermilk gives it a slightly different flavor. In fact, you can use any type of milk you prefer.

  34. Kim Beaulieu

    June 15, 2014 at 11:48 pm

    These are so incredibly cool Catherine. I would never have thought to do this. Plus they are just too pretty for words.

  35. Kris

    June 15, 2014 at 8:45 pm

    Hi, can all purpose flour be used instead of whole wheat? Thanks.

  36. Lindsay

    June 14, 2014 at 8:04 am

    Can’t wait to try these with our boys. We love your spinach muffins! Our 3 year old requests them all the time and because of them he now eats raw spinach leaves. Thanks for the great recipes.

  37. HeatherChristo

    June 13, 2014 at 6:29 am

    These look so great! I just love the color that the spinach gives them!

  38. Kate @ ¡Hola! Jalapeño

    June 13, 2014 at 5:26 am

    Those look great! I like the idea of maybe topping them with a fried egg or something—yum!

  39. Erin

    June 12, 2014 at 4:57 pm

    What should I do differently for frozen spinach?

    • Erin B

      July 29, 2014 at 9:27 pm

      I made these today using frozen spinach. I’d say I used about 8 ounces. The secret is to thaw the spinach (I used the microwave), then squeeze all the liquid out in a cloth towel before blending it with the milk. My daughter confirmed that they don’t taste like spinach at all. :)

  40. Elizabeth

    June 12, 2014 at 2:57 pm

    How funny. I kept the recipe from that march issue and I made them for dinner tonight. I wasn’t sure if they would be sweet enough buy they were delicious! Felt good to get my kids to eat a veggie :-)

  41. Elizabeth

    June 12, 2014 at 2:13 pm

    Would this recipe work as waffles too or would you need to change something?