Green Pancakes Maple Butter (Printable)
Vibrant green pancakes blended with spinach, served warm with melting butter and maple syrup.
# What You’ll Need:
→ Wet Ingredients
01 - 1 cup whole milk
02 - 2 large eggs
03 - 2 cups fresh spinach leaves, packed
04 - 2 tablespoons unsalted butter, melted
→ Dry Ingredients
05 - 1 1/4 cups all-purpose flour
06 - 2 tablespoons granulated sugar
07 - 2 teaspoons baking powder
08 - 1/4 teaspoon salt
→ For Serving
09 - Maple syrup, to taste
10 - Additional unsalted butter
# How to Prepare:
01 - Combine milk, eggs, fresh spinach leaves, and melted butter in a blender. Blend until completely smooth and vibrant green, ensuring no spinach pieces remain.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl until evenly distributed.
03 - Pour the blended green mixture into the dry ingredients. Whisk gently until just combined—do not overmix. Small lumps are acceptable and will result in fluffier pancakes.
04 - Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter to prevent sticking.
05 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, about 2 to 3 minutes.
06 - Flip pancakes carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through. Transfer to a warm plate.
07 - Serve pancakes immediately while hot, topped with additional butter and a generous drizzle of maple syrup.
# Expert Advice:
01 -
- You get two servings of vegetables before 9 AM without anyone noticing
- The color alone makes ordinary mornings feel like a tiny celebration
02 -
- The batter will look shocking and thin compared to regular pancake batter—this is completely normal
- Letting the batter rest for 5 minutes before cooking makes noticeably fluffier pancakes
03 -
- Use a measuring cup with a spout for the mess-free pouring
- Keep finished pancakes warm in a 200°F oven while cooking the rest