Savory Spinach Pancakes
Savory Spinach Pancakes
For Good

Savory Spinach Pancakes

Makes: 12 pancakes

Prep Time: 20 minutes

Cook Time: 30 minutes

Need a St. Patrick's Day themed breakfast? Try these Savory Spinach Pancakes! They're so good you’ll want to make extra and store them in a For Good Gallon Zipper Bag in the freezer. Just reheat in a pan when you’re ready to serve.


For the yogurt sauce:

1/2 cup plain Greek yogurt

2 tbsp mayonnaise

1/2 tsp kosher salt

1/4 tsp black pepper

1 tbsp lemon juice

For the cucumber tomato salad:

1 cup grape tomatoes, diced

1/2 of a red onion, diced

2 Persian cucumbers, diced

1/4 cup fresh parsley, chopped

Juice of 1 lemon

3/4 tsp kosher salt

For the spinach pancakes:

2 eggs

2 cups (250 g) all purpose flour

2 cups milk

1/2 tsp kosher salt

3 tsp baking powder

3 cups (about 100 g) fresh spinach

1/4 cup fresh herbs, such as parsley, cilantro, and dill

1 tbsp olive oil, plus more for the pan


  1. Make the yogurt sauce by whisking together all ingredients until smooth. Transfer to the refrigerator and chill until ready to serve.
  2. In a large bowl, stir together diced tomatoes, cucumbers, red onion, parsley, lemon juice, and salt. Let marinate while you prepare the pancakes.
  3. Combine all of the pancake ingredients in a large blender and blend on high speed until completely smooth and well combined, about 2-3 minutes.
  4. Heat 1 tsp of olive oil in a large skillet over medium heat. When the pan is hot, pour in 1/4 cup of pancake batter and cook for 3-4 minutes, until the edges begin to dry and small bubbles form on the surface of the pancake. Flip the pancake, and continue cooking for another 2-3 minutes, until browned and cooked through. Remove the pancake from the pan and transfer to a plate. Repeat with the rest of the batter, adding another teaspoon of olive oil to the pan if needed to prevent sticking.
  5. To serve, place two or three pancakes on a plate and top with a spoonful of cucumber tomato salad and a dollop of yogurt sauce. Garnish with fresh herbs.
  6. Store leftover pancakes in a For Good Gallon Zipper Bag in the freezer.



Related Articles