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These spinach pancakes are super easy to make with just a handful of wholesome ingredients. These dye free green pancakes are the perfect finger food for babies and toddlers, especially!

Stacked spinach pancakes on a white plate.
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Spinach Pancakes

Spinach can be a hard sell to kids, but throw it into their favorite foods like muffins and smoothies, and you just might be surprised at how quickly your child gobbles it up.

And I’ve learned that calling green food “hulk? has magical powers. You should try it!

My kids favorite spinach recipes are this green pasta sauce, banana spinanch muffins, and these fun green pancakes!

And you’re going to love the simplicity of this recipe. Just add all the ingredients into your blender and cook!

I want to tell you upfront that these are not your typical fluffy, thick pancakes. Developed with babies in mind, they are moist and not sweet, making them perfect vehicles for both savory and sweet toppings.

Looking for more baby friendly pancake? Check out these butternut squash and banana pancakes!

Related: Ultimate guide to spinach for babies

Ingredients

All the ingredients laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Baby Spinach – I do recommend purchasing organic, if able, as it contains high amounts of pesticides. Use fresh spinach for best results.
  • Greek yogurt – Remember to always get whole fat for babies. If you desire a milder, less tangier flavor, use plain yogurt.
  • Rolled oats – You can also use quick cooking. Oat flour will work too, but I recommend making it at home. It’s SUPER easy to do and less expensive.
  • Applesauce – use unsweetened store-bought or homemade applesauce. It’s added to provide moisture and just a hint of sweetness. Overall, these pancakes are NOT sweet.

Instructions

A two image collage of before and after the ingredients are blended in a blender.
A two image collage showing before and after cooking the batter.
  1. Add all the ingredients to food processor or blender.
  2. Blend until smooth.
  3. Add oil/butter to a griddle or large non-stick pan and place over medium heat. If you have an electric griddle, warm to 350 degrees Fahrenheit. Drop about 1-2 tablespoons of the pancake batter into the pan.
  4. Cook until bubbles start to form and edges begin to appear solid. Flip and cook.

Equipment

I didn’t think I needed an electric griddle until the husband gifted me one for Christmas. And I am in love!! It has cut down the time I spend making pancakes by half, if not more!

It holds a consistent temperature (so less chance of burning the pancakes) and is super easy to clean.

I’ve also been using it to make eggs, quesadillas, grilled cheese, tofu…I mean, why did I wait so long to get one?!

And if you’ve seen some of my recipes, you have met my number one kitchen workhorse – this high-powered blender. I’ve hard it for 7+ years and it’s still going strong.

I use it to make all my blender muffinsdips/sauces, smoothiesveggie nuggets, soups, cookies and so much more.

Tips for Success

  • After blending, let the batter sit for 5 minutes or so. This will make it easier to scoop/pour into pan.
  • If the bottoms start to brown too much before they are set, lower the heat.
  • Allow to cool COMPLETELY. These green spinach pancakes will firm up beautifully as it cools. I’ve also noticed that the yogurt flavor becomes more mellow as it sits.
  • If you desire sweet spinach pancakes, do NOT add more applesauce. What I learned is that the unsweetened applesauce + Greek yogurt make the pancakes quite tart. Instead, add 1/2 medium banana, mashed. You can also add 1-2 tablespoons of honey, maple syrup, or date syrup (a great no added sugar option!)

Serving Suggestions

Baby's plate with one pancake, strawberry, yogurt.

As mentioned, these baby pancakes are not sweet. Since babies are born with innate preferences for sweets, I wanted the flavors of spinach and yogurt to shine through to help babies learn to appreciate them.

You can serve as is or make every bite count by spreading on top:

Here are some more healthy pancake toppings to try.

Spinach pancake sandwich with hard boiled egg, raspberries, butternut squash, hummus, and fun shaped zucchini and carrot pieces in a green lunchbox.

You can also turn these pancakes into sandwiches! Simply spread any of the above topping suggestions onto one pancake and then press another one on top!

Be sure to pair with a vitamin C rich food to enhance iron absorption!

By the way, this baby plate is AMAZING! It’s so spacious, allowing plenty of room for small hands to explore, and the suction is so powerful! My baby has not once been able to remove from the table.

You may be interested in: Lunch ideas for toddlers

Storage Tips

Store in an airtight container for 3-4 days in the fridge. Warm slightly before serving (no more than 15 seconds in the microwave).

Store in the freezer for up to 3 months. Here’s how to freeze pancakes as well as reheat them so they taste just as good as the day you made them.

More Healthy Pancakes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

4.99 from 110 votes

Spinach Pancakes

These spinach pancakes are super easy to make with just a handful of wholesome ingredients. These dye free green pancakes are the perfect finger food for babies and toddlers, especially!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 pancakes
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 1/2 cup (120g) whole milk plain Greek yogurt
  • 1 medium egg
  • 2 tablespoons unsweetened applesauce
  • 1 cup packed baby spinach
  • 2/3 cup (65g) rolled oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 2 tablespoons finely chopped walnuts (optional)

Instructions 

  • Add all the ingredients to food processor or blender in the order listed (minus walnuts) and blend until smooth. Stir in walnuts, if using. Let batter sit for 5-8 minutes.
  • Heat a pan or griddle over medium to medium-low heat. Coat pan with butter or oil. Drop 1-2 tablespoons of batter into the pan. Cook until bubbles start to form and the edges of the pancake begin to appear solid(about 3 minutes). Carefully flip. Cook for another 2-3 minutes. 
  • Serve as is or with topping of choice (refer to serving suggestions above)

Notes

  • If the bottoms start to brown too much before they are set, lower the heat.
  • Allow to cool COMPLETELY. The pancakes will firm up beautifully as it cools. I’ve also noticed that the yogurt flavor becomes more mellow as it sits.
  • If you desire a sweeter pancake, do NOT add more applesauce. What I learned is that the unsweetened applesauce + Greek yogurt make the pancakes quite tart. Instead, add 1/2 medium banana, mashed. You can also add 1-2 tablespoons of honey (not for under 1), maple syrup, or date syrup.
  • Store in an airtight container for 3-4 days in the fridge. Warm slightly before serving (no more than 15 seconds in the microwave). Store in the freezer for up to 3 months. 

Nutrition

Calories: 38kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Sodium: 16mg | Fiber: 1g | Sugar: 1g
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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