Green Pancakes with Maple

The first time I made these, my kids thought I was pulling a prank with St. Patricks Day breakfast in October. Watching their eyes widen when I poured that shockingly green batter onto the griddle is now one of my favorite kitchen memories. The color is so vibrant it almost looks artificial, but that first taste of fluffy, buttery pancake with a hint of freshness wins everyone over instantly.

Last weekend, my sister-in-law stayed over and watched me blend the spinach mixture with genuine skepticism. By the time she was drowning her third pancake in syrup, she was already texting photos to her sister and demanding the recipe. Now every time she visits, those green pancakes are non-negotiable.

Ingredients

• Whole milk: Creates the tenderest crumb, though I have used oat milk in a pinch with great results
• Fresh spinach: The blender breaks it down completely so you get all the nutrition and color but absolutely no leafy texture
• Large eggs: Room temperature eggs incorporate better into the batter for fluffier results
• Unsalted butter, melted: Use good quality butter here since the flavor really shines through
• Vanilla extract: Pure extract makes all the difference in balancing the earthy spinach notes
• All-purpose flour: Gives the classic pancake texture we all know and love
• Granulated sugar: Just enough to highlight the natural sweetness without making these dessert-like
• Baking powder and baking soda: This double leavening combo ensures those tall, fluffy stacks
• Salt: Essential for bringing all the flavors together and making the spinach sing

Instructions

Blend the green magic:

Toss the milk, spinach, eggs, melted butter, and vanilla into your blender and let it run until the mixture is completely smooth and looks like something Dr. Seuss would invent.

Whisk the dry team:

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed.

Combine with care:

Pour that gorgeous green liquid into your dry ingredients and fold gently until just combined, remembering that a few lumps are your friends here.

Heat things up:

Get your skillet or griddle nice and hot over medium heat, then give it a quick swipe with butter or oil.

Cook until bubbly:

Pour about 1/4 cup of batter per pancake and wait for those bubbles to appear on top and edges to set before flipping.

Finish with a golden flip:

Cook another minute or two until the bottom is golden and the pancake feels light when you press it gently.

Stack and serve:

Keep finished pancakes warm while you repeat with the remaining batter, then serve with plenty of maple syrup and maybe an extra pat of butter.

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My youngest started calling them superhero pancakes after I explained how spinach gives you muscles. Now breakfast has become this animated discussion about what superpowers different foods provide, and I am totally here for it.

Getting The Color Right

Sometimes the blender leaves tiny green flecks, which is totally normal and actually kind of pretty. If you want that smooth Grinch-green color, just blend a bit longer until absolutely no specks remain. The color intensifies as the batter rests too, so do not worry if it looks lighter immediately after blending.

Making Them Dairy-Free

I have made these with oat milk and vegan butter for my dairy-free friends, and the result was just as fluffy and delicious. The only difference is a slightly subtler flavor profile, which some people actually prefer. Plant-based milks with more protein tend to yield the best texture.

Troubleshooting Common Issues

If your pancakes are spreading too thin, your batter might be too runny, so add a tablespoon of flour. For pancakes that are not fluffy enough, make sure your baking powder is fresh and do not press down on them while cooking. When they are browning too quickly, lower your heat and let them cook a bit longer on the first side before flipping.

• Let the batter rest for 5 minutes before cooking for even fluffier results
• Use a 1/4 cup measure for consistent pancake sizes
• Keep cooked pancakes warm in a 200F oven while finishing the batch

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There is something delightful about serving something so unexpectedly vibrant and delicious. These green pancakes have turned countless skeptics into believers.

Recipe FAQs

→ How do I make the pancakes green?

Blend fresh spinach with the wet ingredients until smooth and vibrant, which naturally colors the batter green.

→ Can I substitute the milk for a dairy-free option?

Yes, plant-based milk like almond or oat milk works well in this batter for a dairy-free alternative.

→ What is the best way to cook the pancakes evenly?

Use a preheated non-stick skillet over medium heat, pouring 1/4 cup batter per pancake and cooking until bubbles form before flipping.

→ How can I add extra flavor to the pancakes?

Try adding a pinch of cinnamon to the dry ingredients or blend half a ripe banana with the wet mix for added warmth and sweetness.

→ Are these pancakes suitable for vegetarian diets?

Yes, they contain no meat and use vegetarian-friendly ingredients including eggs and dairy.