Spinach pancakes
Vibrant green spinach pancakes blended to a smooth batter and gently cooked until fluffy. Perfect served warm for breakfast.
Updated : 04 December, 2025
Easy
About 20 min.
Ingredients
100 grams
Spinach
250 grams
Self-raising flour
1 teaspoon
Baking powder
2
Eggs
275 milliliters
Milk
0.5 teaspoon
Sea salt
1 tablespoon
Vegetable oil
pinch
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the spinach, flour, baking powder, eggs, and milk into a food processor. Add the salt and a generous amount of ground black pepper, then blend until the batter becomes as smooth as possible.
Step 2
Lightly brush oil over the base of a large non-stick frying pan and place it over a low heat - keeping the heat low helps maintain the pancakes’ bright green colour.
Step 3
Drop portions of the batter into the pan, spaced well apart. Each portion should slowly spread to around 8cm/3¼in in diameter. Cook for 1½-2 minutes, until the pancakes rise, bubbles form, and the surface looks nearly dry. Flip them with a palette knife and cook for another 1 minute on the second side.
Step 4
Transfer the cooked pancakes to a warmed plate and keep covered with foil and a dry tea towel to retain heat. Repeat with the remaining batter, greasing the pan lightly between each batch. If the batter thickens too much, simply whisk in a little extra milk to loosen it.
Step 5
Serve the pancakes in warm stacks, you can top it with butter and grated cheese.
Author note
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