These banana Spinach Pancakes are the kind of breakfast that checks all the boxes.
They are light, fluffy, and naturally sweet—plus they’re packed with spinach, but you’d never know it. Quick to make and perfect for the whole family!
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Why You’ll Love These Spinach Banana Pancakes:
- No Refined Sugar – The banana does all the sweet talking here.
- Veggie Boost – Sneak in spinach without sacrificing taste.
- Kid-Friendly – My son can’t get enough of these “Hulk Pancakes”!
- One Blender, One Bowl – Easy cleanup for the win.
Ingredients
- Flour: This recipe uses whole wheat flour to sneak in a little extra nutrition.
- Baking Powder
- Cinnamon
- Salt
- Spinach:
- Milk: Any kind works—dairy or non-dairy (almond, oat, soy).
- Butter
- Banana: Be sure to use a ripe banana for sweetness as this recipe has no added sugar.
- Egg
- Vanilla
Add-Ins: These pancakes are fun on their own, but feel free to add in your favorite pancake add-ins. Chocolate chips, chopped nuts, or blueberries are all delicious.
You will also need a high-powered blender and a skillet.
How to Make Spinach Pancakes
This recipe blends the wet ingredients and whisks the dry ingredients separately to prevent the flour getting gummy or dense pancakes.
- Whisk the dry ingredients: In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
- Blend the wet ingredients: In a high-powered blender, add spinach, milk, melted butter, banana, egg, and vanilla. Blend on high for 45–60 seconds, or until the spinach is fully blended and the mixture is smooth and green.
- Combine wet and dry: Pour the blended mixture into the bowl with the dry ingredients. Stir gently until just combined—don’t overmix.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 3–4 minutes. Flip each pancake and cook for an additional 2–3 minutes, or until golden brown and fully cooked through.
Make Ahead: These freeze like a dream. Cool completely, layer between parchment paper, and freeze. Reheat in toaster or microwave.
More Pancake Recipes
Strawberry Pancakes – bursting with fresh flavor
Lemon Ricotta Pancakes – fluffy, soft, and delish
3 Ingredient Banana Pancakes – the easiest healthy breakfast
Peach Pancakes – yogurt pancakes with fruit
Spinach Pancakes
Equipment
- High Powered Blender
- skillet
Ingredients
- 1 cup whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup baby spinach
- ½ cup milk
- 2 tablespoons melted butter
- 1 ripe banana
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a high powered blender, blend spinach, milk, melted butter, banana, egg, and vanilla on high until the spinach is fully incorporated, about 45-60 seconds.
- Add the wet ingredients to the dry and stir until just combined.
- Heat a nonstick skillet or griddle over medium heat. Pour ¼ cup of batter and let cook until bubbles form on the surface, about 3-4 minutes.
- Flip and cook for an additional 3 minutes, or until fully cooked.
Nutrition
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