Healthy Green Pancakes are the ultimate breakfast treat made with spinach and Greek yogurt. These healthy pancakes are a great way to sneak extra veggies first thing in the morning.
These healthy spinach pancakes are my attempt to incorporate nutritious ingredients into my family’s diet. These pancakes are so fun with their bright green hue that no one knew, or cared, that spinach was used!
Spinach pancakes are a healthy take on an otherwise indulgent breakfast. If they were not green, I promise you would not know that spinach was used! This green breakfast tastes like your classic pancake breakfast with the added benefits of vitamins, folic acid, and iron thanks to the spinach! So, if you love pancakes and want a healthy breakfast, give these a try!
Looking for another healthy breakfast? Try this Coconut Granola! Then, get your caffeine fix with this Maple Pecan Coffee with Cold Brew or this Iced Matcha Chai Latte!
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Why You’ll Love This Recipe
- Kids love green eggs and ham! Of course, they will love green pancakes!
- This healthy pancake recipe sneaks in a veggie without anyone knowing it.
- These pancakes refrigerate well for simple breakfasts throughout the week!
- Simple ingredients are used in this green pancake recipe! Just pantry staples here!
Ingredients
- The spinach gives the pancakes the green hue plus packs lots of vitamins and iron!
- Greek yogurt and milk are blended together with the spinach to make moist, protein-filled pancakes.
- The vanilla extract gives the pancakes some extra sweetness and, in my opinion, is a must!
- Eggs are whisked together to create a fluffy pancakes.
- Melted Butter adds a rich flavor to the pancakes and helps to keep them moist.
- Flour, baking powder, and salt are whisked together to provide the structure of the pancake.
Exact measurements can be found in the recipe card below.
Substitutions
- This recipe has been made with whole milk, almond milk, and coconut milk. Use whatever milk you have on hand!
- For extra flavor, use a vanilla or honey-flavored Greek yogurt.
- The melted butter can be replaced with vegetable oil or another neutral-flavored oil like avocado oil.
- Use a mixture of all-purpose flour and cake flour for a lighter, cakier pancake.
Variations
- To make this recipe dairy-free, use dairy-free milk such as almond milk or coconut milk, replace the butter with vegetable oil, and use chia or flax eggs.
- To add more protein to the pancakes, add a scoop or two of protein powder to the flour mixture.
- To make chocolate chip green pancakes, sprinkle a few chocolate chips to each pancake while they are cooking on the griddle.
- To make blueberry green pancakes, add a few blueberries to each pancake while they are cooking on the grill.
Step-by-Step Instructions
Step 1: Add the spinach, Greek yogurt, and milk to a blender. Blend ingredients on medium for about 2 minutes until the spinach is fully incorporated in the liquid.
Step 2: In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the melted butter, whisked eggs, and spinach mixture to the dry ingredients. Stir until just combined.
Step 3: Heat a griddle to medium-high heat. Spray with cooking spray. Using a 1/4 cup measuring cup pour the batter onto the griddle. Cook for 2-3 minutes until the edges are set and the bubbles begin to pop.
Step 4: Cook for an additional 1-2 minutes until the bottom of the pancake begins to brown. Serve warm with butter and syrup.
Equipment
- A blender is used to mix the spinach with the wet ingredients. If you do not have a blender, you could use a food processor.
- Electric griddle or large non-stick pan
- Large bowl
- Spatula
Storage
Store any leftover pancakes refrigerated in an airtight container for 2-3 days. Reheat in the microwave. You can also freeze these fun green pancakes! Simply, let the pancakes cool completely. Add the pancakes to a freezer bag and freeze flat. Dethaw in the refrigerator overnight and reheat in the microwave.
Top tip
Use an electric griddle or a stove-top griddle if you have one! This will allow you to have a consistent temperature and cook multiple pancakes at once.
Measure out the pancake batter using a 1/4 or 1/3 cup measuring cup. This will allow all of your pancakes to be the same size and cook for the same amount of time.
Green Pancake Topping Ideas
Looking for some ways to make these green pancakes seem even more exciting and delicious? Here are some of my favorite toppings:
- Chocolate chips and butter
- Drizzle with melted peanut butter or almond butter and banana slices
- Serve with whipped cream and fresh fruit
- Pure maple syrup and butter
FAQ
Yes, green pancakes are healthy! Spinach is nutrient rich, low in calories and has tons of antioxidants. Adding spinach to pancakes gives an otherwise low nutrient breakfast a big punch!
These green pancakes taste just like regular pancakes, I promise! The addition of melted butter and vanilla gives these pancakes a sweet taste!
Serve green pancakes warm and topped with classic pancake toppings such as maple syrup, butter, and whipped cream. Serve with a side of turkey bacon. If not, serve with this Brown Sugar Peppered Bacon!
You can serve green pancakes anytime! But these green pancakes are especially fun to serve on St. Patrick’s Day, Earth Day, or in the shape of Christmas trees!
Related
Looking for more breakfast ideas? Try one of these:
Pairing
Pair your pancakes with one of these fun coffee recipes:
Healthy Green Pancakes (with spinach and Greek yogurt)
Equipment
- Blender
- Large Mixing Bowl
- Electric Griddle
Ingredients
- 2 cup Spinach
- 1 cup Milk
- 1/4 cup Greek Yogurt
- 2 tsp Vanilla
- 2 Eggs- Whisked
- 3 tbsp Butter- Melted
- 1 1/2 cup Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
Instructions
- Add spinach, Greek yogurt and milk to a blender. Mix on medium until spinach is blended and mixture is smooth.
- Sift flour, baking powder and salt together in a mixing bowl.
- Add spinach mix, melted butter, vanilla and eggs to dry ingredients. Stir until combined.
- Set a griddle or skillet to medium heat.
- Cook pancakes on griddle. Flip once outside edges are firm and bubbles on top of pancakes begin to pop. Remove from griddle once bottom side is cooked and golden.
- Serve with maple syrup and whipped cream.
Notes
- Be sure to fully blend the spinach into a liquid mixture.
- Use 1/4 cup or 1/3 cup measuring cup to pour pancake batter onto griddle.
- Flip pancakes when the bubbles in the batter begin to pop and the pancake edges begin to set.
- Pancakes are done when the bottom is firm and turns a golden brown.
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