Easy Spinach Pancakes

These spinach pancakes are made in a blender with oats, fresh spinach, and no flour for a healthy breakfast in just 20 minutes (and naturally gluten-free!). The green color makes them irresistible while sneaking in leafy greens.

Growing up, I loved the novelty of turning food different colors: and honestly, I still do! So here’s my new favorite breakfast idea: these healthy spinach pancakes. Adding greens turns them bright green: adding a fun factor without any change in flavor!

These pancakes are a spin on my favorite oatmeal pancakes: a quick breakfast made in a blender! They come out so hearty and filling made with all wholesome ingredients, and naturally gluten-free: ideal as a Mediterranean diet breakfast idea.

Why You’ll Love This Recipe

I’m always looking for creative ways to make mealtimes fun. I first made these spinach pancakes as green food for St Patrick’s Day. My kids were skeptical at first, but after one bite, they quickly became fast fans! Here’s why you’ll love these:

Quick and easy: They come together in just 20 minutes, great for busy mornings or weeknight dinners.
Nutrient-packed: They’re a tasty way to incorporate oats and leafy greens into your morning (especially for picky eaters!).
Meal prep friendly: Make a double batch and refrigerate or freeze for easy meals throughout the week (my kids love them from the fridge as a snack).

5 Star Reader Review

“I made the spinach pancakes for breakfast today. Came together very quickly and my kids loved the green! Great taste, excellent with a blob of butter and some maple syrup! We’ll make this over and over, no question.” -Tanvee

Key Ingredients You’ll Need

In addition to spinach, this recipe uses simple ingredients you probably already have in your kitchen:

Old fashioned rolled oats form the base of these pancakes. You’ll blend them until smooth to create a flour-like texture. Avoid steel cut oats or quick oats.
Fresh baby spinach gives these pancakes their green color! Frozen spinach also works: just thaw and squeeze out all extra moisture (½ cup thawed frozen spinach = 2 cups fresh spinach).
Eggs help bind everything together and add protein.
Milk creates the right consistency for the batter. I typically use regular dairy milk but oat or almond milk works.
Butter or coconut oil adds richness and helps achieve those golden edges.
Maple syrup sweetens the batter just enough without making them dessert-like.
Cinnamon, vanilla and baking powder round out the flavor and texture.

Tips for the Best Spinach Pancakes

These spinach pancakes are a riff on my popular oatmeal pancakes and banana oatmeal pancakes, made in a blender with no flour. It makes a thicker batter than the standard pancakes recipe, but they come out deliciously fluffy. Here are a few tips:

Blend until completely smooth. This breaks down the oats to make a fluffy pancake batter.
Fresh vs. frozen spinach. While fresh spinach produces the brightest green color, frozen spinach works well too. Just thaw completely and squeeze out excess moisture before blending.
Control the thickness. If your batter seems too thick, add a tablespoon of milk at a time until you reach your desired consistency. It does become thicker as it sits, so you may need to do this when cooking the second batch.
Test the heat. Before cooking your first pancake, test your pan temperature with a small drop of batter. It should sizzle gently when it hits the surface.

Serving Suggestions

These spinach pancakes are great with classic pancake toppings: here are some of my favorite ideas:

Drizzle with pure maple syrup and add a pat of almond butter
Top with fresh berries and a dollop of maple-sweetened Greek yogurt for extra protein
Spread with nut butter and sliced bananas
Make them mini-sized and serve as healthy breakfast ideas for a brunch party

Storage and Reheating

Store leftover spinach pancakes in an airtight container in the refrigerator for up to 5 days. These pancakes are perfect for meal prep! Make a double batch and you’ll have quick, healthy breakfasts or snacks ready to go.

For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat in a toaster or microwave directly from frozen.

Dietary Notes

This spinach pancakes recipe is vegetarian and gluten-free. For dairy-free, use oat milk. Spinach pancakes are a Mediterranean diet recipe.

For vegan spinach pancakes, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes! Thaw the frozen spinach completely and squeeze out as much water as possible before blending. About ½ cup of thawed, squeezed frozen spinach can replace 2 cups of fresh spinach.

Can I make the batter ahead of time?

No, the batter is best mixed up right before cooking.

How do I know when to flip the pancakes?

Look for small bubbles forming on the surface and slightly dry edges, usually after about 2-3 minutes on medium heat. Flip once and cook for another 1-2 minutes on the second side.