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Bright green and naturally sweet, these spinach pancakes are a fun and nourishing way to serve veggies at breakfast. Blended to smooth perfection and made with wholesome ingredients like oats, applesauce, and Greek yogurt, they’re soft, fluffy, and kid-approved.
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Why these Spinach Pancakes are going to save your mornings
Spinach can be a hard sell to kids, but throw it into familiar favorites like muffins and smoothies, and you might be surprised at how quickly they gobble it up. Pancakes are no exception, and these spinach pancakes (with yogurt) have become a hit in so many households that they’ve earned 5-star ratings from over 100 families!
And let’s be honest—there’s just something magical about calling green food “Hulk.” It’s worked wonders in our home! My kids’ favorite spinach recipes include easy green pasta sauce, easy spinach muffins, and these vibrant, fun pancakes.
You’re also going to love the simplicity of the recipe — just toss everything into a blender and cook. That’s it!
This recipe works because it’s:
- Simple and quick—perfect for busy mornings or when you need an easy meal idea.
- Baby- and toddler-friendly—soft, moist, and not overly sweet, making it a great way to introduce spinach and yogurt flavors early on.
- Freezer-friendly—make a batch, freeze extras, and reheat for convenient snacks or meals.
- Versatile—delicious with a range of sweet or savory toppings or as mini pancake sandwiches.
- Nutrition-packed—full of iron-rich spinach, protein from Greek yogurt and eggs, fiber from oats, and no added sugar.
Looking for more baby-friendly pancakes? Try these butternut squash pancakes, 3-ingredient banana oat pancakes, cottage cheese pancakes, or these Korean vegetable pancakes for a savory, veggie-filled twist your little ones will love.
Featured Reviews
My first son, who is now 3.5, loved these as a baby and still devours them. And now my second who is 20 months can’t get enough of them. They’re super tasty and healthy. I’ve shared this recipe with all of my mom friends.
My 8 month old LOVES these pancakes! Always the first thing she reaches for on her tray. Love that they are so healthy, and so easy to freeze. Excited to try your other recipes as well.
Ingredients
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 spinach when possible, as it often ranks high in pesticide residues. Use fresh spinach for best results—frozen spinach tends to water down the batter. Here’s the ultimate guide to spinach for babies (with recipes) to learn about when and how to introduce it.
- Greek yogurt – When choosing yogurt for babies, always opt for whole-fat varieties to support healthy growth and brain development. If you prefer a milder, less tangy flavor, stick with plain yogurt. For more details, check out Best Yogurt for Babies.
- 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 unsweetened applesauce. It’s added to provide moisture and just a hint of sweetness. Overall, these pancakes are NOT sweet.
Step-by-Step Instructions
Step 1: Add spinach, yogurt, egg, applesauce, oats, cinnamon, and baking power to a high-powered blender.
Step 2: Blend until smooth.
Step 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.
Step 4: Cook until bubbles start to form and edges begin to appear solid. Flip and cook.
Expert Tips
- Blend in order – Add ingredients to your blender or food processor in the listed order. Placing the liquid and yogurt first helps everything blend more smoothly.
- After blending, let the batter sit for 5 minutes or so. This will make it easier to scoop/pour into pan.
- Size matters – Stick to small pancakes (1–2 tablespoons of batter) for easier flipping and even cooking.
- Use low to medium heat – These pancakes cook best a little slower, so the inside can cook through without overbrowning the outside.
- 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!)
What Parents are Saying
These are just a few of the many messages I’ve received from families who have fallen in love with these spinach pancakes:
My 8 month old LOVES these pancakes! Always the first thing she reaches for on her tray. Love that they are so healthy, and so easy to freeze. Excited to try your other recipes as well.
My toddler LOVES this recipe!! (and has since she was about 10 months old) I always make a double batch and freeze the majority of the pancakes, taking them out a few at a time. I’ve made them while traveling too, and it’s been so helpful to know she has something to snack on. We put almond butter or peanut butter on them, sometimes hummus or butter, and we also melt cheese on top, but mostly she just eats them plain. Thank you so much for creating such an easy way to incorporate another vegetable into her diet!
Can I just tell you that my baby is OBSESSED with these pancakes?! When she sees the green pancakes come out, she starts squealing in excitement. I cook and freeze them for easy meals, and we almost always have them on hand. Thank you so much for the great recipe.
Serving Suggestions & Variations
You can serve these green pancakes as is or make every bite count by adding a nutritious topping. Some of our favorite options include:
- Peanut butter, nut butter, or homemade sunflower seed butter – Just be sure to thin it out for babies.
- Yogurt – Adds a creamy, tangy boost of protein and fat.
- Colorful dips, like this easy beetroot dip or veggie-packed spreads.
- Sugar-free strawberry jam – A gentle touch of fruity sweetness..
Looking for more inspiration? Check out these Healthy Pancake Toppings for easy ways to customize each bite based on your child’s taste and nutritional needs.
You can also turn these pancakes into mini sandwiches—simply spread one of the above toppings on a pancake and press another one on top for an easy-to-hold snack or lunchbox addition. It’s a fun twist little ones tend to love, and you can find more ideas like this in my Easy Sandwich Ideas for Toddlers and Kids.
Don’t forget to pair them with a vitamin C-rich food (like kiwi, strawberries, or bell pepper) to help boost iron absorption from the spinach! For more tips on iron-rich foods and how to serve them, check out The Ultimate Guide to Baby Led Weaning (BLW).
And by the way—this baby plate is AMAZING! It’s spacious enough for small hands to explore and has a suction base so strong that my baby has never once managed to pull it off the table.
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.
Frequently Asked Questions
Yes! You can use a flax egg (1 tablespoon ground flax + 3 tablespoons water, mixed and rested for 5 minutes) or a store-bought egg replacer. The texture will be a bit softer, but still delicious and baby-friendly.
Wait until you see small bubbles forming on the surface and the edges start to look set—this usually takes about 3 minutes. Then flip gently and cook for another 2–3 minutes.
Yes! They were developed with babies in mind—soft, easy to chew, and no added sugar. Just be sure to thin out any nut butters and always supervise your baby during meals.
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!
Spinach Pancakes
Equipment
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.
I’m one week PP and my husband makes these all the time for my toddler and our family and we LOVE them!! We always triple recipe so that we have some to put in the freezer, but we always eat them before we can.
My granddaughter is 14 months and is trying out new foods daily. These Spinach pancakes are the perfect size and she seems to like the taste. The plain greek yogurt is slightly tart but she doesn’t seem to mind. I love that it is nutritious. Thank you for all your fantastic recipes!