Green Pancakes Maple Butter (Printer-friendly)

Fluffy spinach pancakes served warm with melting butter and a drizzle of sweet maple syrup.

# What You'll 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

→ 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 Make It:

01 - Combine milk, eggs, fresh spinach leaves, and melted butter in a blender. Blend until completely smooth and vibrant green, ensuring no spinach pieces remain.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl until thoroughly combined.
03 - Pour the blended green mixture into the dry ingredients. Whisk gently until just combined; do not overmix as a few lumps are acceptable and prevent tough pancakes.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter to prevent sticking.
05 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear on surface and edges appear set, about 2-3 minutes.
06 - Flip pancakes and cook for an additional 1-2 minutes until golden brown and cooked through. Transfer to serving plate.
07 - Serve pancakes warm, topped with additional butter and generous maple syrup drizzle.

# Expert Tips:

01 -
  • You get a full serving of vegetables before 9 AM without anyone complaining
  • The texture is incredibly fluffy, not dense or earthy like you might expect
  • Kids will beg for seconds because they look like something superheroes would eat
02 -
  • Do not skip the blender step because chopped spinach will create weird texture and an unappealing speckled appearance
  • The batter will be thicker than regular pancake batter, which is normal and helps them hold their shape on the griddle
  • These cook slightly faster than traditional pancakes due to the extra moisture from the spinach
03 -
  • Let the batter rest for 5 minutes before cooking to allow the flour to fully hydrate for the best texture
  • If the batter seems too thick, add milk one tablespoon at a time until it reaches a pourable consistency

Go Back