Ingredients
Scale
- 1 cup packed fresh spinach
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon oil
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- In a blender, combine the spinach, buttermilk, egg, and oil. Blend until completely smooth.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the spinach mixture into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a greased skillet or griddle over medium heat.
- Pour about 1 tablespoon of batter per pancake onto the skillet.
- Cook for about 2 minutes, until bubbles form and the edges begin to set. Flip and cook for 1 more minute.
- Serve warm with syrup, fruit, yogurt, or favorite toppings.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer Friendly: Freeze cooled pancakes in a single layer, then transfer to a freezer-safe bag for up to 3 months.
- Reheating: Warm in the toaster, microwave, or oven until heated through.
- Bonus Idea: This same batter works perfectly for waffles too!
