Spinach Pancakes are not only delicious and nutritious (you can’t taste the spinach), they’re naturally green and so much fun to serve up for a kid-friendly twist on breakfast.
In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Whisk the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Heat a large pan or griddle over medium heat and grease with butter or oil. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
Flip the pancakes and cook for one minute longer.
Serve warm with favorite toppings.
Notes
To Store: Store leftover spinach pancakes in an airtight container or resealable bag in the refrigerator for up to 3 days.
To Freeze: Place cooled pancakes in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container. Freeze for up to 3 months.
To Reheat: To reheat, simply warm the frozen pancakes in the toaster, microwave, or oven until heated through.
Make Spinach Waffles using the same batter! Just follow the waffle iron manufacturer’s directions for cook time.