Green Pancakes Maple Syrup (Printable)
Fluffy spinach-based pancakes served warm with sweet maple syrup, offering a vibrant and wholesome breakfast option.
# What You’ll Need:
→ Wet Ingredients
01 - 1 cup whole milk
02 - 1 cup fresh spinach, packed
03 - 2 large eggs
04 - 2 tbsp unsalted butter, melted
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 1/4 cups all-purpose flour
07 - 2 tbsp granulated sugar
08 - 2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp salt
→ For Serving
11 - Maple syrup, to taste
12 - Butter, optional
# How to Prepare:
01 - Combine milk, spinach, eggs, melted butter, and vanilla extract in a blender. Blend until completely smooth and vibrant green.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well incorporated.
03 - Pour the spinach mixture into the dry ingredients. Stir gently until just combined; do not overmix as a few lumps are acceptable.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking oil.
05 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on surface and edges appear set. Flip and cook for another 1-2 minutes until golden and cooked through.
06 - Repeat with remaining batter, greasing the skillet as needed between batches.
07 - Serve pancakes warm with maple syrup and additional butter if desired.
# Expert Advice:
01 -
- These pancakes taste exactly like the fluffy breakfast classic you love, with a subtle earthiness that surprises no one until they see the color.
- The spinach batter freezes beautifully, so you can wake up to homemade pancakes on busy weekdays without starting from scratch.
02 -
- Overmixing the batter makes tough pancakes, so I stop mixing the second I no longer see dry flour streaks.
- Resting the batter for five minutes before cooking gives the flour time to hydrate, and I have noticed this makes a noticeably fluffier pancake.
03 -
- Add a tablespoon of lemon juice to the spinach mixture before blending to brighten the green color and prevent oxidation.
- For extra fluffy pancakes, separate the eggs, whip the whites to soft peaks, and fold them in at the very end.