Green Pancakes Maple Butter (Print version)
Fluffy spinach-infused green pancakes topped with melted butter and sweet maple syrup.
# What you need:
→ Wet Ingredients
01 - 1 cup whole milk
02 - 2 large eggs
03 - 2 cups fresh spinach leaves, packed
04 - 2 tbsp unsalted butter, melted
→ Dry Ingredients
05 - 1 1/4 cups all-purpose flour
06 - 2 tbsp granulated sugar
07 - 2 tsp baking powder
08 - 1/4 tsp salt
→ For Serving
09 - Maple syrup, to taste
10 - Additional unsalted butter
# Directions:
01 - Combine milk, eggs, fresh spinach, and melted butter in a blender. Blend until completely smooth and vibrantly green.
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; avoid overmixing as small lumps are acceptable.
04 - Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
05 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles surface and edges appear set.
06 - Flip pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
07 - Serve warm topped with extra butter and maple syrup.
# Expert advice:
01 -
- You get a full serving of vegetables before 9 AM without anyone complaining
- The vibrant green color makes breakfast feel playful and unexpected
- They taste just like fluffy buttermilk pancakes, not like a salad at all
02 -
- Overmixing the batter will make these tough, so stop whisking the moment the flour disappears
- The batter thickens as it sits, so if it feels too heavy, splash in another tablespoon of milk
- Let the pan heat properly between batches or you will end up with pale, sad pancakes
03 -
- Use baby spinach for the mildest flavor and smoothest texture
- If your blender struggles, add the milk first to get things moving before adding the spinach
- These freeze wonderfully between sheets of parchment paper for quick weekday breakfasts