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These spinach pancakes for babies and toddlers are soft, fluffy, and naturally green, making them a fun way to serve spinach at breakfast. Made with oats, Greek yogurt, and applesauce, they come together in a blender in just 20 minutes and are easy for little hands to pick up.
Recipe at a Glance
- Quick and easy: Blend the ingredients together, then cook small pancakes on a skillet or griddle.
- Soft and easy to hold: The tender texture makes these a practical finger food for babies who are developmentally ready for solids and for toddlers.
- A simple way to serve spinach: Fresh baby spinach blends into the batter, giving the pancakes their bright green color.
- Made with everyday ingredients: Rolled oats, Greek yogurt, egg, and unsweetened applesauce provide flavor and texture without requiring added sugar.
- Easy to make ahead: Refrigerate or freeze extras for convenient breakfasts and snacks.
- Easy to customize: Adjust the toppings and serve alongside other foods your child enjoys.
And let’s be honest, calling green food “Hulk” can work wonders! My kids also love this easy green pasta sauce and these easy spinach muffins.
Want more baby-friendly pancakes? Try butternut squash pancakes, 3-ingredient banana oat pancakes, or cottage cheese pancakes.
For savory options, try Korean vegetable pancakes or sardine pancakes for an omega-3 boost.
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.
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.
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Key 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.
How to Make Spinach Pancakes
Step 1: Add spinach, yogurt, egg, applesauce, oats, cinnamon, and baking powder 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
These spinach pancakes are designed to be soft and easy to pick up. A few small details make a difference in how they cook and taste.
- Use fresh baby spinach. Fresh spinach blends easily into the batter and gives the pancakes their vibrant green color. Frozen spinach can add excess moisture and change the consistency, so fresh is the better choice for this recipe.
- Blend until completely smooth. Blend the spinach with the yogurt, egg, applesauce, oats, cinnamon, and baking powder until no noticeable pieces of spinach remain. A smooth batter gives the pancakes a more uniform texture.
- Let the batter rest briefly. After blending, let it sit for about 5–8 minutes. This gives the oats a little time to absorb moisture and helps the batter become easier to scoop.
- Make small pancakes. Use about 1–2 tablespoons of batter per pancake. Smaller pancakes are easier to flip, cook more evenly, and are a convenient size for little hands.
- Cook over medium-low to medium heat. These pancakes need time to cook through. If the outsides brown before the centers are set, reduce the heat.
- Let them cool before serving. The pancakes become firmer as they cool, making them easier for little ones to handle. Always check the temperature before offering them to your child.
- Consider the flavor. Greek yogurt and unsweetened applesauce give these pancakes a mild tang rather than a distinctly sweet pancake flavor. If your child prefers a sweeter taste, try blending in half a medium banana instead of adding more applesauce. You can also add 1-2 tablespoons of honey, maple syrup, or date syrup (a great no added sugar option!)
Serving Suggestions & Variations
Serve these spinach pancakes plain, or pair them with foods that add different flavors and textures.
- Yogurt: Plain Greek yogurt makes an easy dip and adds more protein.
- Eggs: Serve alongside scrambled eggs for a protein-rich breakfast.
- Nut or seed butter: Spread a thin layer on the pancake or thin it with water or yogurt for easier handling. Try my homemade sunflower seed butter for a nut-free option. Avoid thick globs of nut or seed butter, especially when serving babies and young children.
- Fruit: Serve with strawberries, kiwi, or another age-appropriate fruit. Vitamin C-rich foods help the body absorb non-heme iron from plant foods. For a little fruity sweetness, try this sugar-free strawberry jam. For more tips on offering iron-rich foods and serving them safely, check out my ultimate guide to baby-led weaning.
- Savory toppings: Spread a thin layer of hummus or try this vibrant beetroot dip with chickpeas for a colorful, veggie-packed twist.
- Mini pancake sandwiches: Spread a thin layer of yogurt, hummus, or a suitable seed butter between two pancakes. 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.
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.
Spinach Pancakes FAQs
Yes. Spinach pancakes are one way to offer vegetables in a familiar breakfast food. These pancakes also contain oats, egg, and Greek yogurt, and their soft texture makes them easy to customize for different ages and preferences.
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.
They may need more time to cook before flipping. Wait until small bubbles appear and the edges look set, then flip carefully. Keeping the pancakes small and cooking them over medium-low to medium heat also helps.
The original recipe has a mild tang from the Greek yogurt and applesauce. For a sweeter version, blend in half a medium banana. Avoid adding extra applesauce, which may change the batter’s consistency without adding much sweetness.
Fresh baby spinach is recommended because frozen spinach can add extra moisture and make the batter thinner. For the most reliable results, stick with fresh spinach.
Yes. Store cooked pancakes in an airtight container in the refrigerator for 3–4 days or freeze them for up to 3 months. Reheat gently and check the temperature before serving.
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!
Spinach Pancakes
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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.
My 12 month old LOVES these. I make a big batch and fridge/freeze them for easy breakfasts. Thank you for this recipe!
SO happy to hear! Thank you for sharing!
Hi will I be able to use Chinese spinach instead of baby spinach? Will it affect the taste?
HI I don’t recommend it
Could I use pumpkin purée instead of apple?
haven’t tried but believe it will work
So good! I didn’t have applesauce so I substituted a banana instead. The recipe made enough for my little guy to have four mini pancakes, and for my breakfast as well! They were very soft and easy for him to eat. Definitely will be keeping this recipe in my back pocket 🙂
I’m so glad!! Thank you for sharing!
Hi Min, would like to check if the spinach needs to be cooked before blending? I have tried blending raw spinach and it does not give a homogenous mixture. Thanks for the advice!
No need to blend! It def helps to have a high-powered blender. If not, try to get it as smooth as you can but the recipe will still work with small chunks of spinach
I made them once was a fail with frozen spinach but hey baby didn’t complain and we don’t waste food. Making them again now fresh spinach, added a bit of banana and then I’m wondering was I meant to add it to the blender or is it for serving too late now but just curious 🙂 thank you
Yes add banana to the blender with the rest of the ingredients 😉
I made these for my baby for breakfast on his first birthday 🙂
Happy birthday!!
SO GOOD! Thank you so much!
Another spinach recipe I love to make for my little. So easy to make and delicious!
So good!!! My picky baby would eat this one!!
Lately, My baby is having a hard time chewing and swallowing, but this pancake is so soft, he could chew and swallow everything!!
I highly recommend this recipe for babies who doesn’t like purees and likes finger foods but still not able to take on hard textures. Or babies who are transitioning from purees to finger foods.
I love that it is packed with nutrients! My baby somehow likes the taste of walnuts. So I put plenty of them.
Yay!!! Thanks mama
These are delicious! My daughter loves them and my husband and I do as well! They’re super nutrient dense and easy to make! I froze some and they heated up perfectly. Great to send with my daughter’s lunch as well
Yes! I’ve been packing them for my son’s lunchbox and his teacher told me how much he enjoys them!