These Green Pancakes are incredibly delicious and colored naturally! Pureed baby spinach is mixed into the batter yielding bright and naturally green pancakes! Serve with softened salted butter and pure maple syrup. Yields about 10 pancakes and will serve 5 (2 pancakes each).
What’s St. Patrick’s Day without green pancakes?
I love getting into the spirit of the holiday and sometimes that means making traditional recipes like Irish vegetable soup or Irish brown bread, and other times it means making green pancakes. And with these vibrant pancakes there is no need to worry about food dye because these are colored naturally by blending baby spinach in with the buttermilk. Cook them low and slow to avoid overly browning so they stay nice and neon.
Can you Taste Spinach In These Green Pancakes?
Absolutely not! Spinach is pretty mild in flavor (in my opinion). With that said, the tanginess of the buttermilk and the vanilla does a good job masking any flavor if there were to be some.
To Make These Green Pancakes You Will Need:
- unbleached all-purpose flour – Provides structure to the pancakes.
- baking powder – It provides lift and is what makes pancakes light and fluffy.
- baking soda – Reacts with the buttermilk to make these light and airy.
- fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
- baby spinach – Adds vitamins and nutrients and is why these pancakes are so vibrantly green.
- sugar – Adds a touch of sweetness and flavor.
- whole buttermilk (cultured) – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy pancakes.
- vanilla extract – Adds warmth and enhances all of the flavors in this recipe.
- egg – Lends richness and flavor.
In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and fine salt.
Whisk to incorporate and set off to the side.
In a blender add 1-1/2 cups packed baby spinach (or 3 ounces), 3/4 cup buttermilk (not low fat), 1 tablespoon sugar, 1 teaspoon vanilla extract and 1 egg.
WHY TYPE OF BUTTERMILK SHOULD BE USED IN THIS RECIPE?
I use Guernsey Farms buttermilk, which is cultured whole buttermilk and has a thicker consistency. For this recipe I used precisely 3/4 cup. If using low-fat buttermilk, or your buttermilk is really thin, try adding a little less to start and then add more as needed.
Blend until smooth.
Just look at that color!
Pour the buttermilk mixture into the bowl with the dry ingredients.
Use a rubber spatula to mix.
Until just combined. Some lumps are fine.
Lightly spray a griddle with ghee oil spray (or nonstick spray of choice or use a little butter if desired) and preheat to 250°. You will want a lower temperature to cook these slowly to avoid overly browning the pancakes, doing this keep them bright green.
Measure 1/4 cup of batter per pancake and pour onto your prepared griddle. Let cook for a few minutes until the top looks set and the bottom is lightly golden.
Carefully flip and cook another minute or 2. Repeat with remaining batter.
Serve immediately or I like to transfer them on a rimmed baking sheet and slide into a preheated oven on the lowest temp (about 200°) and keep them warm while I’m making the rest.
Serve with softened salted butter and real maple syrup.
Grab a fork and dig in!
WHAT TO SERVE WITH PANCAKES?
Because pancakes tend to be on the sweet side, I recommend a savory side.
- breakfast potatoes
- cauliflower hash brown patties (low carb)
- sausage links (regular or maple)
- pork, turkey or veggie breakfast sausage patties.
- coffee, tea or orange juice.
HOW TO STORE PANCAKES:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.
FOR MORE PANCAKE RECIPES CLICK HERE!
Enjoy! And if you give this Green Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!