Shamrock Green Pancakes (Printable)
Enjoy fluffy, vibrant green pancakes, naturally colored with spinach and infused with vanilla. Ideal for a festive breakfast or special treat.
# What You’ll Need:
→ Wet Ingredients
01 - 1 cup whole milk
02 - 2 large eggs
03 - 2 cups fresh spinach, packed
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 ½ cups all-purpose flour
07 - 2 tablespoons granulated sugar
08 - 2 teaspoons baking powder
09 - ½ teaspoon baking soda
10 - ¼ teaspoon salt
→ For Serving (Optional)
11 - Maple syrup
12 - Whipped cream
13 - Fresh berries
# How To Make It:
01 - In a blender, combine the milk, eggs, spinach, melted butter, and vanilla extract. Blend until the spinach is thoroughly pureed and the mixture achieves a vibrant green hue.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
03 - Gently pour the green spinach mixture into the dry ingredients. Stir just until combined; a few small lumps are acceptable, but avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the cooking surface with a small amount of butter or oil.
05 - Pour approximately ¼ cup of batter for each pancake onto the hot skillet. Cook until bubbles appear on the surface and the edges begin to set, typically about 2 minutes.
06 - Flip each pancake and continue cooking for an additional 1 to 2 minutes, or until golden brown and thoroughly cooked.
07 - Repeat the cooking process with the remaining batter, re-greasing the skillet as needed between batches.
08 - Serve the warm pancakes immediately, optionally topped with maple syrup, whipped cream, and fresh berries.
# Expert Tips:
01 -
- You'll be amazed at how easily you can sneak a serving of greens into breakfast without anyone, especially picky eaters, even noticing.
- These aren't just pretty pancakes, they're incredibly fluffy and tender, with a lovely vanilla essence that makes them truly special.
02 -
- The absolute golden rule for fluffy pancakes is to never, ever overmix the batter. Lumpy batter yields the softest results.
- Despite the generous amount, the spinach taste completely vanishes during cooking, leaving behind only its gorgeous natural color and nutritional boost.
03 -
- Let your batter rest for about 5 to 10 minutes after mixing. This allows the gluten to relax and the leavening agents to start working, resulting in an even fluffier pancake.
- Ensure your griddle isn't too hot. Medium heat is ideal. Too hot, and the outside will burn before the inside cooks through. Too cool, and they'll be pale and tough.