Green pancakes (all natural!) – Just scratch them

These green pancakes are incredibly delicious and naturally colored! Pureed baby spinach is mixed into the batter for bright and naturally green pancakes! Serve with softened salted butter and plain maple syrup. Makes about 10 pancakes and enough for 5 (2 pancakes each).

Natural green pancakes

What would St. Patrick’s Day be without green pancakes?

I love getting into the Christmas spirit and sometimes that means making traditional recipes like Irish vegetable soup or Irish brown bread and sometimes it means making green pancakes. And you don’t need to worry about food coloring with these vibrant pancakes, because they’re naturally colored by mixing baby spinach with the buttermilk. Cook them low and slow to avoid over-browning to keep them nice and neon.

Natural green pancakes

Can you taste spinach in these green pancakes?

Absolutely not! Spinach is fairly mild in taste (in my opinion). That being said, the spiciness of the buttermilk and vanilla does a good job of masking any flavors if there are any.

Ingredients for All-Natural Green Pancakes

To make these green pancakes you will need:

  • unbleached all-purpose flourGives structure to the pancakes.
  • baking powderIt provides buoyancy and makes pancakes light and fluffy.
  • baking powderReacts with the buttermilk to make it light and fluffy.
  • fine saltUse sea salt or pink Himalayan salt to balance and enhance flavor.
  • baby spinachAdds vitamins and nutrients and is why these pancakes are so bright green.
  • SugarAdds a touch of sweetness and flavor.
  • whole buttermilk (cultivated) – Imparts delicious tangy flavor and reacts with the baking powder for light and fluffy pancakes.
  • vanilla extractAdds warmth and enhances all of the flavors in this recipe.
  • eggAdds fullness and flavor.

measured dry ingredients in bowl

In a mixing bowl, measure and add 1 cup all-purpose unbleached flour, 1 teaspoon baking soda, 1/2 teaspoon baking soda, and finely ground salt.

Combine whisk

Work in with the whisk and set aside.

Place the spinach, buttermilk, egg and vanilla in a blender

In a blender, add 1-1/2 cups packaged baby spinach (or 3 ounces), 3/4 cup buttermilk (not low-fat), 1 tablespoon sugar, 1 teaspoon vanilla extract, and 1 egg.

WHY SHOULD BUTTERMILK BE USED IN THIS RECIPE?

I use Guernsey Farms buttermilk, which is cultured whole milk and has a thicker consistency. I used exactly 3/4 cup for this recipe. If you’re using low-fat buttermilk or your buttermilk is really thin, try adding a little less, then add more as needed.

blend until smooth

Mix until smooth.

mixed

Just look at this color!

Pour the spinach and buttermilk mixture into the dry ingredients

Pour the buttermilk mixture into the bowl with the dry ingredients.

Mix

Use a rubber spatula to mix.

combined

Until just combined. Some lumps are okay.

Pour the batter onto the preheated griddle

Lightly spray a griddle with ghee oil spray (or non-stick spray of your choice, or use some butter if desired) and heat to 450º. You will need a lower temperature to cook these slowly to avoid over-browning the pancakes, which will leave them light green.

Pancake batter on griddle

Measure out 1/4 cup batter per pancake and pour onto your prepared griddle. Cook for a few minutes until the top is firm and the underside is lightly golden.

upside down pancakes

Flip carefully and bake another minute or 2. Repeat the process with the remaining dough.

Serve immediately or I like to place them on a rimmed baking sheet and slide them into a preheated oven at the lowest possible temperature (around 400ºF) and keep them warm while I do the rest.

Natural green pancakes

Serve with softened salted butter and real maple syrup.

Natural green pancakes

Grab a fork and dig in!

Natural green pancakes

WHAT SERVES WITH PANCAKES?

Since pancakes tend to be sweet, I recommend a savory side.

STORAGE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an airtight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.

CLICK HERE FOR MORE PANCAKE RECIPES!

Natural green pancakes

Enjoy! And if you try this green pancake recipe, let me know! Take a picture and tag me chirp or instagram!

Natural green pancakes

Yield: 5 portions

Green pancakes (all natural!)

These green pancakes are incredibly delicious and naturally colored! Pureed baby spinach is mixed into the batter for bright and naturally green pancakes! Serve with softened salted butter and plain maple syrup.Makes about 10 pancakes and enough for 5 (2 pancakes each).
  • 1 Cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt, Sea Salt or Pink Himalayan
  • 3 ounces baby spinach, or about 1½ cups (packed)
  • 3/4 Cup whole buttermilk (cultured), not low in fat
  • 1 tablespoon Sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • In a mixing bowl, measure and add the all-purpose unbleached flour, baking powder, baking soda, and fine salt. Work in with the whisk and set aside.

  • Place the baby spinach, buttermilk, sugar, vanilla extract, and egg in a blender. Mix until smooth.

  • Pour in the buttermilk mixture with the dry ingredients. Use a rubber spatula to mix until combined. Some lumps are okay.

  • Lightly spray a griddle with ghee oil spray (or non-stick spray of your choice, or use some butter if desired) and heat to 450º. You will need a lower temperature to cook these slowly to avoid over-browning the pancakes, which will leave them light green.Measure out 1/4 cup batter per pancake and pour onto your prepared griddle. Let it cook for a few minutes until the top is firm and the bottom is very lightly golden.
  • Turn carefully and cook for another 1 to 2 minutes. Repeat with the rest of the dough.You can serve these immediately or place them on a rimmed baking sheet and slide them into a preheated oven at the lowest temperature (around 200°) and keep warm while you prepare the rest.
  • Serve with softened salted butter and real maple syrup.

The nutritional information is for the pancakes and does not include butter and/or syrup.
How to store pancakes:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an airtight container for 2 to 5 days. Or wrap and store in a freezer safe container/bag for up to 3 months.

Portion: 2pancakes, Calories: 144kcal, Carbohydrates: 24G, Protein: 5G, Fat: 2G, Saturated Fatty Acids: 1G, Polyunsaturated fat: 0.4G, Monounsaturated fatty acids: 1G, Trans fats: 0.004G, Cholesterol: 41mg, Sodium: 377mg, Potassium: 185mg, Fiber: 1G, Sugar: 4G, Vitamin A: 1709ie, Vitamin C: 5mg, Calcium: 115mg, Iron: 2mg

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