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).

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.

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.

To make these green pancakes you will need:

• unbleached all-purpose flour – Gives structure to the pancakes.
• baking powder – It provides buoyancy and makes pancakes light and fluffy.
• baking powder – Reacts with the buttermilk to make it light and fluffy.
• fine salt – Use sea salt or pink Himalayan salt to balance and enhance flavor.
• baby spinach – Adds vitamins and nutrients and is why these pancakes are so bright green.
• Sugar – Adds 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 extract – Adds warmth and enhances all of the flavors in this recipe.
• egg – Adds fullness and flavor.

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.

Work in with the whisk and set aside.

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.

Mix until smooth.

Just look at this color!

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

Use a rubber spatula to mix.

Until just 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. Cook for a few minutes until the top is firm and the underside is lightly golden.

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.

Serve with softened salted butter and real maple syrup.

Grab a fork and dig in!

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.

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