Shamrock Green Pancakes (Printable Version)
Fluffy, vibrant green pancakes, naturally colored with spinach and vanilla. Perfect for St. Patrick's Day or a fun breakfast.
# Ingredient List:
→ Wet Ingredients
01 - 1 cup whole milk
02 - 2 large eggs
03 - 2 cups fresh spinach, packed
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 ½ cups all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - ¼ teaspoon salt
→ Optional for Serving
11 - Maple syrup
12 - Whipped cream
13 - Fresh berries
# Directions:
01 - In a blender, combine the milk, eggs, spinach, melted butter, and vanilla extract. Blend until the spinach is completely pureed and the mixture achieves a vibrant green hue.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
03 - Pour the green spinach mixture into the dry ingredients. Gently stir until just combined; a few small lumps are acceptable—avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease its surface with butter or cooking oil.
05 - Pour approximately ¼ cup of batter for each pancake onto the heated skillet. Cook until bubbles appear on the surface and the edges begin to set, typically about 2 minutes.
06 - Flip each pancake and cook for an additional 1 to 2 minutes, or until golden brown and thoroughly cooked through.
07 - Repeat the cooking process with the remaining batter, re-greasing the skillet as needed between batches.
08 - Serve the pancakes warm, optionally topped with maple syrup, whipped cream, and fresh berries.
# Expert Tips:
01 -
- You&re adding a secret dose of veggies without anyone even noticing – seriously, they just taste like fluffy pancakes!
- The bright, natural green instantly turns any breakfast into a celebration, especially when you need a little unexpected cheer.
02 -
- Seriously, do NOT overmix the batter; that was a rookie mistake I made early on, resulting in pancakes that were more rubbery than fluffy.
- Always use *fresh* spinach for the best color and absolutely no grassy aftertaste – frozen just doesn&t quite blend the same or give the same vibrant hue.
03 -
- Resist the urge to crowd your pan; cooking fewer pancakes at a time ensures even heat distribution and allows them to puff up beautifully.
- Letting your batter rest for 5-10 minutes after mixing allows the flour to fully hydrate and the gluten to relax, resulting in an even more tender pancake.