St Patricks Green Spinach Pancakes

My daughter came home from school last March demanding green pancakes for breakfast. Not food coloring green, she insisted, but the kind that comes from actual leaves. After three attempts that resulted in swamp colored batter and sad textures, I finally cracked the code with fresh spinach and a blender.

Last St. Patricks Day, I made these for our annual neighborhood brunch. The grownups were skeptical until they took their first bite, then suddenly everyone was demanding the recipe. My neighbor Sarah texted me that evening saying her picky toddler ate three without any coercion whatsoever.

Ingredients

• 1 cup all-purpose flour: The foundation that gives these pancakes their structure and light texture
• 1 tablespoon granulated sugar: Just enough to enhance the natural sweetness without making them dessert-like
• 1 teaspoon baking powder: Essential for the fluffy rise that makes restaurant quality pancakes
• 1/2 teaspoon baking soda: Works with the acid to create extra lift and tenderness
• 1/4 teaspoon salt: Balances flavors and brings out the vanilla notes
• 1 cup milk: Creates the perfect batter consistency for thick but spreadable pancakes
• 2 cups fresh baby spinach: The secret ingredient that transforms ordinary batter into something magical
• 1 large egg: Binds everything together while adding richness and structure
• 2 tablespoons unsalted butter, melted: Adds flavor and helps create those crispy edges everyone loves
• 1 teaspoon vanilla extract: Pure vanilla makes these taste like a special occasion treat

Instructions

Make the green milk:

Blend the milk and spinach until completely smooth and vibrantly green, scraping down the sides as needed

Add the wet ingredients:

Pour in the egg, melted butter, and vanilla, then pulse just until combined

Whisk the dry mixture:

In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt until well incorporated

Combine the batter:

Pour the vibrant green liquid into the dry ingredients and fold gently until just combined, some small lumps are perfectly fine

Heat your pan:

Warm a nonstick skillet over medium heat and add a small pat of butter until it sizzles gently

Cook the pancakes:

Pour 1/4 cup batter per pancake, waiting for bubbles to form and edges to set before flipping, about 2-3 minutes per side

Keep them warm:

Place finished pancakes on a baking sheet in a 200°F oven while cooking the rest

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These have become our go to snow day breakfast too. Something about that bright green color makes everything feel a little more cheerful, especially when winter seems endless. The kids now associate green pancakes with happy surprises.

Making Ahead

I often blend the spinach milk the night before and store it in a Mason jar. The green actually becomes more vibrant overnight. In the morning, just give it a quick shake before adding the remaining ingredients for the fastest weekday breakfast imaginable.

Perfecting Your Technique

The most common mistake is overmixing the batter which makes pancakes tough. Fold everything together until white streaks just disappear then stop immediately. Those tiny lumps will cook out and result in the tenderest pancakes you have ever made.

Serving Suggestions

While maple syrup is classic, try topping these with a dollop of Greek yogurt and fresh berries for something extra special. The tangy creaminess balances the slight sweetness perfectly and makes for a stunning presentation.

• A cup of Irish breakfast tea on the side makes this feel like a proper celebration
• Leftover pancakes freeze beautifully between layers of parchment paper
• Add a pinch of cinnamon to the dry ingredients for cozy winter variations

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These pancakes have taught me that eating your vegetables does not have to feel like a chore. Sometimes the healthiest choices are also the most fun.

Recipe FAQs

→ How is the green color achieved naturally?

Fresh baby spinach is blended with milk, lending a vibrant green tint without food coloring.

→ Can other flours be used instead of all-purpose?

Yes, whole wheat flour can add a nuttier flavor; gluten-free blends are also suitable for dietary needs.

→ What tips ensure bright green pancakes?

Use very fresh spinach, blend it thoroughly with milk, and avoid overcooking to preserve color.

→ Are there options for dairy-free adaptations?

Substitute plant-based milk and oil in place of butter to make a dairy-free version.

→ What toppings complement these green pancakes?

Maple syrup, fresh berries, and Greek yogurt all add complementary flavors and textures.