Spinach Banana Pancakes
Table of Contents
A Breakfast That Sneaks in the Greens
Some mornings call for something a little different than the usual stack of pancakes, and these spinach banana pancakes are exactly that. Blending fresh spinach right into the batter gives every pancake a beautiful green color while the banana keeps things naturally sweet and soft on the inside.
Adding pureed vegetables into batters became especially popular in home kitchens over the last couple decades, as more parents looked for creative ways to work extra nutrients into meals their kids would actually eat. Spinach is a genuinely smart choice for that, since spinach is rich in iron, vitamin K, vitamin A, and folate packed into a mild, easy to disguise leaf.
The banana carries most of the flavor and sweetness here, and it brings real nutrition of its own too. Beyond its natural sweetness, bananas are a good source of potassium, vitamin B6, and fiber, which is part of why the fruit does such heavy lifting in both flavor and nutrition in this batter.
That’s part of why banana spinach pancakes have become such a favorite for families. The bright green color often gets kids curious rather than resistant, and once they taste the banana sweetness, the spinach becomes an afterthought. Many parents also make a version of these as spinach banana pancakes baby food, since the soft texture and mild flavor make them easy for little ones just starting solid foods, and finger sized strips of soft pancake are a commonly recommended early finger food once a baby is developmentally ready for solids.
One important note if you’re making these for a baby under 12 months: skip the honey entirely. Honey can carry Clostridium botulinum spores that pose a serious infant botulism risk in children younger than 12 months, so it should never be added to a baby’s food, water, or pacifier, even in small amounts or baked into something. For a baby friendly batch, leave the honey off entirely and skip the added sugar too, letting the banana provide all the sweetness.
What really sets this spinach banana pancakes recipe apart from a typical green smoothie bowl or hidden veggie muffin is how little extra effort it takes. There is no separate cooking step for the spinach and no straining or draining required beyond what the blender already handles for you.
Why You Will Love This Recipe
This is a fun way to work extra greens into breakfast without anyone noticing, and it’s naturally sweetened mostly by ripe banana instead of loads of added sugar.
These pancakes come together in one blender and one bowl, which means fewer dishes to deal with before you’ve even had your coffee, and the batter comes out smooth and pourable with no need to worry about lumps.
The soft, fluffy texture works well for both kids and adults, and the pancakes freeze beautifully, so you can make a batch ahead for busy mornings.
Because the base is so mild, this recipe is also incredibly easy to customize with your favorite mix ins or toppings, and overripe bananas that might otherwise get tossed are perfect here.
What to Serve With Spinach Banana Pancakes
These pancakes are filling on their own, but a dollop of Greek yogurt adds extra protein and creaminess, while fresh berries bring a burst of color and natural sweetness.
A drizzle of honey or pure maple syrup finishes things off nicely for adults and older kids, and crispy turkey bacon or savory breakfast sausage rounds out the plate for a heartier meal.
For a fun brunch spread, pair these with fluffy scrambled eggs or a bowl of fresh fruit salad, and if you enjoy easy homemade breakfast breads, Gluten Free Zucchini Bread makes a great addition to the table.
How These Banana Spinach Pancakes Come Together
This recipe leans on a blender doing most of the work, combining the spinach, banana, and wet ingredients into one smooth, vibrant green mixture.
Once that’s whisked into the dry ingredients, the batter comes together with barely any stirring, keeping the pancakes light instead of dense.
From there, it’s really just a hot pan and a bit of patience while each pancake sets and turns golden on both sides. Here is everything you will need to bring it together.
Spinach and Banana Pancakes Recipe
Spinach Banana Pancakes
Equipment
- Blender
- Large mixing bowl
- whisk
- Spatula
- Nonstick pan or griddle
- ladle
Ingredients
- 2 cups fresh spinach packed
- 2 medium ripe bananas plus extra for topping
- 1.5 cups all purpose flour
- 2 large eggs
- 1 cup milk
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp butter for cooking, plus extra for serving
- Honey for drizzling on top (omit for babies under 12 months)
Instructions
- Blend the Wet Ingredients and Whisk the Dry IngredientsAdd the fresh spinach, banana, milk, eggs, and vanilla extract to a blender and blend until completely smooth and vibrant green, with no visible leaf pieces remaining.In a separate large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- Combine the Batter and Heat the PanPour the blended spinach mixture into the bowl of dry ingredients and stir gently with a spatula until just combined, being careful not to overmix.Melt the butter in a nonstick pan or griddle over medium heat, then use a ladle to pour rounds of the green batter onto the hot surface.
- Cook the PancakesCook the pancakes until bubbles begin forming across the surface and the edges start to look set, then use a spatula to flip and cook the other side until golden brown and cooked through.
Notes
- Use very ripe bananas with plenty of brown spots for the best natural sweetness.
- Blend the spinach mixture thoroughly so no large leaf pieces remain in the batter.
- Keep the heat at medium so the pancakes cook through evenly without burning the outside.
- Let the pan fully preheat before adding batter for the best rise and texture.
- A light coating of butter between batches helps each pancake develop a nice golden edge.
- If making these for a baby, leave out both the added sugar and the honey topping, and always check with your pediatrician before introducing new foods.
Frequently Asked Questions
Are banana spinach pancakes suitable for babies?
Yes, banana spinach pancakes baby recipes can be a great option for little ones when prepared with age-appropriate ingredients and textures. For younger babies, make sure the pancakes are soft and easy to mash, cut them into suitable pieces, and avoid added sugar or honey. Always introduce ingredients according to your baby’s stage and dietary needs.
Can I taste the spinach in these pancakes?
Not really. The banana and vanilla dominate the flavor, so the spinach mostly contributes color and a boost of nutrients rather than a noticeable vegetable taste.
Are spinach banana pancakes good for babies?
Yes, many parents make a version of these as spinach banana pancakes baby friendly food by leaving out the added sugar and cutting the cooked pancakes into strips that are easy for little hands to hold. Importantly, skip the honey entirely for any baby under 12 months, since honey carries a risk of infant botulism in infants that age. Always check with your pediatrician before introducing new foods.
Can I use frozen spinach instead of fresh?
Fresh spinach blends more smoothly and gives the best color, but thawed and well drained frozen spinach can work in a pinch. Just make sure to squeeze out any excess water first.
Why did my batter turn out too thick or too thin?
Banana size and spinach water content can vary a bit from batch to batch. If the batter feels too thick, add a splash more milk. If it feels too thin, whisk in a bit more flour.
Can I make this recipe gluten free?
Yes, a one to one gluten free flour blend works well as a direct swap for the all purpose flour without changing any other part of the recipe.
How do I keep the pancakes from turning brown instead of green?
Cooking over medium rather than high heat helps preserve more of the vibrant green color, since very high heat can dull it slightly as the pancakes brown.
Can I make the batter ahead of time?
The batter is best used the same day you blend it, since the baking powder starts working right away. If you need to prep ahead, store the batter covered in the fridge and use it within a few hours.
What is the best way to store leftovers?
Cooked pancakes keep well in an airtight container in the fridge for up to three days. Reheat them in a toaster or skillet for the best texture.
Can I freeze spinach banana pancakes?
Yes. Let them cool completely, freeze them in a single layer, then transfer them to a freezer bag. They reheat well straight from frozen in a toaster.
Can I add other mix ins to the batter?
Absolutely. A handful of mini chocolate chips, chopped walnuts, or a sprinkle of cinnamon all work well stirred into the batter before cooking.
Twists & Ideas
You Can Add
A handful of mini chocolate chips, chopped walnuts, or a sprinkle of cinnamon, as mentioned in the FAQ, all stir in nicely for extra flavor and texture.
A spoonful of nut butter swirled into the batter right before cooking adds richness and a bit of protein to each pancake.
A few fresh blueberries dropped onto each pancake right after pouring the batter add bursts of sweetness alongside the banana.
A sprinkle of chia seeds or ground flaxseed mixed into the batter adds a bit of extra fiber without changing the flavor much.
You Can Replace
A one to one gluten free flour blend can replace the all purpose flour, as mentioned in the FAQ, without changing any other part of the recipe.
Thawed and well-drained frozen spinach can replace fresh spinach, as covered in the FAQ, in a pinch when fresh isn’t on hand.
Maple syrup can replace honey for topping, especially useful if serving these to a baby under 12 months where honey should be avoided entirely, as noted in the article.
Plant-based milk can replace regular milk for a dairy-free version, without needing to adjust any other part of the batter.
Recipes You May Enjoy
- Oatmeal Chocolate Chip Banana Muffins
- Apple Cinnamon Bread Recipe
- Banana Pumpkin Bread
- Brigadeiro Recipe
- 3 Ingredient No Bake Cheesecake
- Granny Smith Apples for Apple Crisp
- Banana Bread Recipe with Yogurt
A Breakfast Worth Making Again
These spinach banana pancakes prove that breakfast can be both fun and a little bit sneaky when it comes to getting more greens on the table. Between the natural banana sweetness, the soft fluffy texture, and that eye catching green color, this is a recipe that tends to become a regular in the breakfast rotation.
Whether you’re making a batch for a lazy weekend morning, prepping some for the freezer, or introducing your baby to their first finger foods, this recipe is flexible enough to fit right into your routine, and once you see how easily the batter comes together in one blender, it’s easy to see why it earns a regular spot on the table.
Tried This Recipe? Leave a Review!
There are no reviews yet. Be the first one to write one.
