Can I use regular milk instead of soy milk?

Absolutely! While the recipe calls for soy milk, you can substitute with any milk you prefer – almond, oat, cow's milk, or even coconut milk will work. Each will impart a slightly different flavor to your pancakes, so feel free to experiment and find your favorite.

How can I make these gluten-free?

Simply replace the all-purpose flour with your favorite gluten-free flour blend. Look for one that's designed for cup-for-cup replacement in baking. The chickpea flour is already gluten-free, so you're halfway there! Just make sure your cream of tartar is from a gluten-free source as well.

My pancakes aren't as green as I expected. What went wrong?

The vibrant green color comes from using fresh spinach and not overcooking the pancakes. If your pancakes turned a more olive or brownish green, you might have cooked them a bit too long or at too high heat. Another tip: blending the spinach thoroughly with the milk ensures the best color distribution.

Can I add other vegetables to these pancakes?

Definitely! While spinach creates that beautiful green color, you can experiment with adding other mild vegetables. Try grated zucchini (squeeze out excess moisture first), finely grated carrot, or even a small amount of puréed sweet potato. Just keep the proportions similar to maintain the right batter consistency.

Spinach Pancakes Recipe

These vibrant green Spinach Pancakes are a delightful twist on traditional breakfast fare. Packed with nutrients from fresh spinach and protein-rich chickpea flour, they’re not only visually stunning but also incredibly tasty. The best part? You can whip them up in under 20 minutes, making them perfect for busy mornings when you want something special without the fuss.

Why You’ll Love This Recipe

Nutrient-Packed: These aren’t just regular pancakes – they’re loaded with spinach, giving you a serving of veggies before your day even begins!
Quick to Make: From start to finish, you’ll have these pancakes ready in less than 20 minutes – perfect for those mornings when you’re rushing but still want something homemade.
Versatile: They work beautifully for breakfast, lunch, or even dinner. Dress them up sweet or savory depending on your mood.
Plant-Based Friendly: With soy milk and no animal products, these pancakes are naturally vegan while still being fluffy and satisfying.

Ingredients You’ll Need

Spinach: The star of our show! Gives these pancakes their gorgeous green color and packs them with nutrients. Fresh spinach works best, but frozen (thawed and squeezed dry) can work in a pinch.
Soy milk: Creates the perfect consistency and adds protein. It blends beautifully with spinach to create a creamy base.
Chickpea flour: Adds a protein boost and creates a wonderful tender texture. This ingredient is what makes these pancakes so satisfying.
All-purpose flour: Provides structure to the pancakes. Regular or gluten-free works equally well, so choose what suits your dietary needs.
Cream of tartar: The secret to fluffy pancakes! It reacts with the liquid ingredients to create air bubbles that make your pancakes rise.
Salt and pepper: These simple seasonings enhance the flavors without overwhelming the delicate taste of the spinach.
Banana: For garnishing and adding natural sweetness. The sweetness pairs surprisingly well with the earthy spinach.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Sweet Options

Add a tablespoon of maple syrup to the batter for sweeter pancakes
Mix in a teaspoon of vanilla extract and top with berries
Sprinkle in some cinnamon for warm, spicy notes

Savory Twists

Add crumbled feta cheese and dill to the batter
Top with sliced avocado and a poached egg
Sprinkle with nutritional yeast for a cheesy flavor without dairy

Alternative Flours

Try buckwheat flour for an earthy, nutty flavor
Oat flour works well for a lighter texture
Experiment with spelt flour for a slight sweetness

How to Make Spinach Pancakes

Step 1: Prepare the Dry Ingredients

Combine the chickpea flour, all-purpose flour, cream of tartar, salt, and pepper in a large mixing bowl. Whisk them together until well incorporated.

Step 2: Make the Spinach Mixture

Place fresh spinach and soy milk in a blender. Blend until smooth and creamy with no visible spinach pieces remaining. The mixture should be vibrant green and slightly thickened.

Step 3: Combine Wet and Dry Ingredients

Pour the spinach mixture into the bowl with the dry ingredients. Whisk gently until just combined – don’t overmix! A few small lumps are actually good. The batter should be smooth but not too runny.

Step 4: Cook the Pancakes

Heat a non-stick pan over medium-low heat and add a teaspoon of oil. Pour about 2 tablespoons of batter for each pancake. Cook for about 1 minute until bubbles form on the surface, then flip and cook for another 40 seconds.

Step 5: Finish and Serve

Transfer to a plate and continue until all batter is used. Serve warm with your favorite toppings – sliced banana works wonderfully!

Pro Tips for Making the Recipe

Don’t overmix the batter – this develops gluten and makes tough pancakes. A few lumps are perfectly fine!
Keep the heat medium-low – too hot and the outside will burn before the inside cooks; too cool and they won’t develop that beautiful golden exterior.
Test with a small pancake first to ensure your pan is at the right temperature before committing to a full batch.
Let the batter rest for 5 minutes before cooking if you have time – this allows the flour to fully hydrate and the leavening agent to start working.
Use a good non-stick pan to minimize the amount of oil needed and make flipping easier.

How to Serve

Sweet Pairings

Serve with sliced bananas, a drizzle of maple syrup, and a sprinkle of cinnamon for a wholesome breakfast. A dollop of coconut yogurt adds creaminess that complements the earthy spinach beautifully.

Savory Options

Top with smashed avocado, cherry tomatoes, and a sprinkle of hemp seeds for a protein-packed brunch. These pancakes also make an excellent base for a savory breakfast stack with hummus and roasted vegetables.

Drinks

Pair with a fresh orange juice, matcha latte, or strong black coffee depending on your preference. The bright flavors of these pancakes work well with both fruity and bold beverages.

Make Ahead and Storage

Storing Leftovers

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.

Freezing

These pancakes freeze beautifully! Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They’ll keep for up to 3 months.

Reheating

For best results, reheat frozen pancakes in a toaster or toaster oven until warmed through and slightly crisp around the edges. You can also microwave them for 20-30 seconds, though they won’t be quite as fluffy.

FAQs

Can I use regular milk instead of soy milk?

Absolutely! While the recipe calls for soy milk, you can substitute with any milk you prefer – almond, oat, cow’s milk, or even coconut milk will work. Each will impart a slightly different flavor to your pancakes, so feel free to experiment and find your favorite.
How can I make these gluten-free?

Simply replace the all-purpose flour with your favorite gluten-free flour blend. Look for one that’s designed for cup-for-cup replacement in baking. The chickpea flour is already gluten-free, so you’re halfway there! Just make sure your cream of tartar is from a gluten-free source as well.
My pancakes aren’t as green as I expected. What went wrong?

The vibrant green color comes from using fresh spinach and not overcooking the pancakes. If your pancakes turned a more olive or brownish green, you might have cooked them a bit too long or at too high heat. Another tip: blending the spinach thoroughly with the milk ensures the best color distribution.
Can I add other vegetables to these pancakes?

Definitely! While spinach creates that beautiful green color, you can experiment with adding other mild vegetables. Try grated zucchini (squeeze out excess moisture first), finely grated carrot, or even a small amount of puréed sweet potato. Just keep the proportions similar to maintain the right batter consistency.

Final Thoughts

These Spinach Pancakes are truly a game-changer for breakfast routines. They transform ordinary morning meals into something special while sneaking in some vegetables. Whether you’re cooking for picky eaters or just want to add more greens to your diet in a fun way, these vibrant pancakes deliver both nutrition and satisfaction. Give them a try this weekend – I’m confident they’ll earn a permanent spot in your recipe collection!