Posted Mar 07, 2018, Updated May 31, 2024 Spinach pancakes are a delicious breakfast packed with nutrients and naturally colored green. Also known as “hulk pancakes” in our house (similar to these spinach muffins), my entire family loves this recipe! They are gluten-free and made with wholesome ingredients that will keep you full until lunch.
How to Make Spinach Pancakes
These pancakes are very easy to make. Just blend the wet ingredients together, then mix them into the dry! Stir super well and get ready to cook! Here are a couple notes!
Use a Vitamix
In this recipe, the batter is blended to green perfection in my favorite kitchen powerhouse, making the spinach completely undetectable. Check out my Vitamix buying guide to determine which blender is right for you! If you don’t have a Vitamix then you can blend these spinach pancakes in another high-powered blender. I do not recommend using a food processor because you almost certainly will be left with traces of spinach that could blow the whole shebang for picky little eaters.
Cook them on a griddle
I always use an electric griddle when making pancakes. I appreciate that it holds a consistent temperature and is easy to clean. Plus, I can make up to 8 pancakes at once, which cuts down on my time in the kitchen! Win win! Of course, you can cook them in a non-stick fry pan too if you don’t have a griddle!
Serving Suggestions
We like our Spinach Oatmeal Pancakes smothered with pure maple syrup or dressed up with a dollop of homemade whipped cream (or both, I won’t judge). This is a perfect healthy breakfast to make for your little leprechauns on St. Patty’s Day!
Store/freeze
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the microwave or toaster.
Spinach Pancakes: Substitutions
As always I recommend making a recipe exactly as written! However these pancakes are actually pretty versatile, so here are some possible substitutions:
Oat flour: I have used a mixture of 3/4 cup all-purpose flour and 3/4 cup whole wheat flour instead of oat flour with great results…but using regular flour means they won’t be gluten-free. You can also substitute all-purpose gluten-free flour. Coconut sugar: any granulated sugar works perfectly here. Milk/Greek yogurt: I use a total of 1 cup of dairy in this recipe (3/4 cup milk, 1/4 cup Greek yogurt) because I never have buttermilk on hand and I love the added protein from the Greek yogurt. However if buttermilk is something you use regularly and have around, you can substitute these two ingredients for 1 cup of buttermilk. You can also substitute dairy-free yogurt/milk to make these dairy-free!
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More delicious recipes
This Healthy Shamrock Shake has no food coloring or refined sugar! It’s SO much better than the version from the golden arches! These Spinach Muffins are our favorites! This Rainbow Fruit Pizza is a fun St. Patrick’s Day dessert! Make some pesto pasta, or just pesto sauce, to serve for a green dinner, along with some roasted green beans or roasted brussels sprouts! These are seriously the best, fluffiest banana pancakes ever! If you’re looking for the best whole wheat pancakes, these are easy and healthy! We make these Greek Yogurt Pancakes all the time, they’re a family and reader favorite! We LOVE these healthy chocolate pancakes who doesn’t want chocolate for breakfast?! These zucchini banana pancakes are perfect for summer!
Sneaky veggies
If you haven’t noticed, I really love making sneaky recipes, jam-packed with veggies, that everyone loves. What can I say?! If my kids would rather eat their veggies smothered in syrup or studded with chocolate chips, sometimes it’s just easier! I mean, within reason. Of course they eat vegetables in many other forms. In our house, at lunchtime they each pick one fruit and one veggie to go with whatever is on the menu that day. Then at dinner, they eat whatever they’re served, which always includes a vegetable of some sort (like these balsamic roasted vegetables)! However, on the days when we have people over, eat out or go to a friends’ house, my husband and I much prefer to sit back and enjoy our meals without stressing about our kids eating something green. On those occasions I love sneaking some vegetable goodness into their breakfasts, like in these Spinach Pancakes, carrot zucchini muffins, zucchini breakfast cookies, etc. My mommy mind can rest knowing they got some nutrients in their cute little bodies that day. This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
