It is 7am and you want a breakfast that actually feels good. These sweet spinach pancakes are the perfect way to start your day. They are bright, fluffy, and surprisingly sweet. You get a boost of greens without any bitter taste. Your whole family will love the vibrant color. It is a fresh start for any busy morning.
These pancakes deliver a nutritious punch while tasting like a treat. The whole wheat flour provides lasting energy for your kids. Fresh baby spinach gives them a beautiful, natural green glow. You can feel confident serving these to even the pickiest eaters. They are soft, tender, and smell like warm cinnamon. This is the ultimate healthy breakfast for your home.
Why You’ll Love These Sweet Spinach Pancakes
This recipe is a winner for busy spring mornings. It takes less than 30 minutes from start to finish. You get whole grain goodness in every single bite. The spinach blends into a smooth, sweet batter. It is a great way to use up extra garden greens. These pancakes are perfect for a healthy reset this week.
The texture is light and airy despite the hearty ingredients. You will love how the honey balances the earthy spinach. It is a great way to sneak in vegetables early. The bright color makes breakfast feel like a special occasion. Your kids will ask for the green pancakes every weekend. They are simple to make and even easier to enjoy.
Simple Cooking Steps
Making these is easier than you might think. You just toss the wet ingredients into a blender. This ensures the spinach is completely smooth and bright green. Then, you stir it into your dry ingredients. Even if you are a beginner, you can do this. Blender pancakes are a total time-saver for busy families.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh spinach is the only special trip you might need.
- 2 cups fresh baby spinach, packed
- 1 large egg
- 1 cup whole milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter, melted
Step-by-Step Directions
- Place the fresh spinach, milk, egg, honey, and vanilla extract into a high-speed blender.
- Process on high until the spinach is completely liquefied and the mixture is uniform and bright green.
- In a separate large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
- Create a well in the center of the dry ingredients and pour in the spinach mixture and the melted butter.
- Whisk the ingredients together until just incorporated, ensuring no large pockets of dry flour remain.
- Heat a non-stick griddle or skillet over medium heat and lightly coat with butter or oil.
- Dispense 1/4 cup of batter per pancake onto the heated surface.
- Cook for 2 to 3 minutes until the surface begins to bubble and the edges appear set.
- Flip the pancakes carefully and cook for an additional 1 to 2 minutes until the center is firm.
- Transfer to a warm plate and serve with fresh fruit or maple syrup.
Best Ways to Enjoy It
Serve these warm with a drizzle of maple syrup. Add some fresh strawberries or sliced bananas on top. They look beautiful on a breakfast plate. You can also add a dollop of Greek yogurt. This is a kid-approved breakfast that feels like a treat. Set the table and enjoy a slow morning together.
Storage & Reheating
Store any leftovers in the fridge for three days. You can also freeze them for up to a month. Reheat them in a toaster for a crispy edge. This makes busy weekday mornings much smoother. Just grab, toast, and go. They hold their vibrant green color even after reheating. It is perfect for meal prep Sundays.
Tips for Best Results
- Blend the spinach until no tiny green flecks remain.
- Don’t overmix the batter once you add the flour.
- Use a high-quality non-stick pan for easy flipping.
- Make a double batch and freeze them for later.
- Add a handful of fresh summer berries for extra sweetness.
- Wipe the pan between batches to prevent burning.
- Keep the heat at medium so they cook through.
- Swap the honey for maple syrup if you prefer.
Ways to Switch It Up
- Use almond milk for a dairy-free version.
- Swap whole wheat for gluten-free all-purpose flour.
- Add chocolate chips for a fun weekend treat.
- Use kale instead of spinach for a deeper flavor.
Common Questions
Can you taste the spinach?
No, you cannot taste the spinach at all. The honey, vanilla, and cinnamon mask the earthy flavor perfectly. They just taste like sweet, fluffy pancakes.
Can I make the batter ahead of time?
It is best to make the batter fresh. The baking powder works best right after mixing. However, you can blend the spinach milk mixture overnight.
Will kids actually eat these?
Yes, kids usually find the green color very fun. You can call them monster pancakes or fairy pancakes. They are soft and sweet enough for any child.
I hope these vibrant pancakes bring a little joy to your breakfast table. They are a wonderful way to embrace fresh spring greens. Give them a try and watch your family smile. Happy cooking!
— Alex
Ingredients
- 2 cups fresh baby spinach, packed
- 1 large eg g
- 1 cup whole milk
- 1 tablespoon hone y
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter, melted
Instructions
- Place the fresh spinach, milk, egg, honey, and vanilla extract into a high-speed blender.
- Process on high until the spinach is completely liquefied and the mixture is uniform and bright green.
- In a separate large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
- Create a well in the center of the dry ingredients and pour in the spinach mixture and the melted butter.
- Whisk the ingredients together until just incorporated, ensuring no large pockets of dry flour remain.
- Heat a non-stick griddle or skillet over medium heat and lightly coat with butter or oil.
- Dispense 1/4 cup of batter per pancake onto the heated surface.
- Cook for 2 to 3 minutes until the surface begins to bubble and the edges appear set.
- Flip the pancakes carefully and cook for an additional 1 to 2 minutes until the center is firm.
- Transfer to a warm plate and serve with fresh fruit or maple syrup.
