Made with fresh spinach, this recipe for Spinach Pancakes has become an all-time reader favorite! The pancake batter is prepared in the blender, and in 15 minutes the pancakes are done! Made with simple ingredients, the pancakes are fluffy, soft and perfect for baby-led weaning, hungry toddlers, and older kids too. 6 months and up!

A purple toddler play with a stack of spinach pancakes with a hand holding the plate.

Reader Review

4.78 stars (247 ratings)
“I don’t think there’s any other recipe i’ve made as many times as this one. its always a hit with my toddler, who isn’t always (ok, never is) enthusiastic about eating his leafy greens. he always finishes his plate if it’s these pancakes! thank you for this!! ” -April
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Quick Spinach Pancakes

Are you looking for an easy way to serve spinach to your baby, toddler, or kids?

Then, I’ve got you!

These Green Spinach Pancakes are super simple to make and even easier to eat. With over 100 ⭐️⭐️⭐️⭐️⭐️ reviews, it’s safe to say they’re a fan favorite!

My kids have been devouring these for years. My youngest swears by a sprinkle of cheddar cheese (savory queen energy), while my oldest is all about tossing in way too many chocolate chips. I usually eat mine cold over the sink while packing school lunches and finishing my first coffee—meanwhile, Taylor Swift is blasting at full volume. You know… mom life.

Other fun combos we love:

  • A pinch of cloves + chopped peaches – YES.
  • Pumpkin pie spice + chopped pecans – obviously.
  • Chopped strawberries – no-brainer.

And if you’re in a baking mood, don’t miss these fluffy, veggie-packed Spinach Muffins. Perfect for little hands, lunchboxes, or sneaking in greens without a single complaint.

Spinach Pancakes Video

Let’s Get Cooking

Clear glass mixing bowl filled with flour, cinnamon, baking soda and salt.
Add all dry ingredients to a medium size bowl. And whisk until incorporated.
A blender full of the wet ingredients for spinach banana pancakes.
Add the rest of the ingredients to a blender.
Blender filled with spinach, banana, egg and milk ready for the batter.
Blend until the spinach is completely broken down.
All ingredients for spinach banana pancakes mix together in a clear glass bowl against a white background.
Pour the wet ingredients into the bowl with the dry ingredients, mix until incorporated.
A white skillet with four raw spinach pancakes.
Spoon batter onto skillet over medium-low heat.
A white skillet with four cooked spinach and pancakes.
Cook on each side until golden brown.
Two hands holding a baby plate with a stack of spinach banana pancakes.
Repeat with the entire bowl of batter.

More Ways to Make these Pancakes

There are a couple of ways you can make these delish pancakes! The original uses blended-down rolled oats, while the newer updated version uses all-purpose flour to make them more fluffy. Both are amazing!

She'll play with three different types of spinach pancakes using three different types of flour.

How to Serve These Pancakes to Toddlers and Kids

These pancakes are made to be easy, so don’t feel like you need to serve them with anything too complicated. Here are some of my favorite easy ways to serve them to your baby or toddler:

  • BLW – cut in half and served for baby-led weaning
  • Classic – cut into chunks and served with maple syrup and fresh berries
  • Bagel & Hemp Sprinkles – Smear with whole fat cream cheese and sprinkle with hemp seeds (serve whole or in chunks)
  • PB&J Sandwich – take one pancake and spread with your favorite jam, then take another pancake and spread with a nut or seed butter or your choice, press two pancakes together and serve as a sandwich. Great for preschool or school lunches.
  • Dipping Fun – cut pancakes into long strips and serve with some yogurt (thinner yogurt works better for this recipe) to dip the pancakes in. Serve with a side of your favorite fruit, anything goes – chunks of banana, cut up berries, slices of cooked apples, etc.
A purple and blue toddler play with spinach pancakes chopped strawberries and a orange fork against a white background.

Recipe Tips

  • Size: these pancakes are supposed to be on the smaller size, so roughly 2-3 tablespoons of batter will make the perfect size for a baby or toddler. If made any bigger, they start to fall apart when flipped.
  • Spinach: I prefer to use fresh spinach in these pancakes as they give a brighter green color and a fresher taste. If you only have frozen, I would recommend adding in half of the amount listed in the recipe card frozen right into the blender.
  • Amount of Spinach: you DO NOT want to pack the spinach into the cup, or more spinach for that matter, to this recipe. Adding too much spinach will make the batter have more liquid in it causing the pancakes to become doughy in the middle when cooked.
A stack of spinach pancakes against a white background with strawberries on top and on the side.

Get the recipe: 15-Minute Fluffy Spinach Pancakes for Babies & Toddlers

4.8 stars (247 ratings)
These Easy Blender Spinach Pancakes are a great way to serve spinach to your little one. Made with simple ingredients, these pancakes are fluffy, soft and perfect for your baby, baby-led weaning, toddlers, as well as kids! 6 months and up!
Yield: 13 small pancakes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Breakfast
Cuisine: American
Print Recipe Pin Recipe

Ingredients 

Oat Spinach Pancakes (the Original)

  • 1 cup old-fashioned oats, see notes
  • 1 cup spinach, not packed
  • 1 ripe banana
  • 1 egg or flax egg
  • 1/2 cup milk of choice, regular, coconut, almond, hemp, etc
  • 2 tbsp coconut oil, olive oil or melted butter
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/4 tsp salt

Fluffy Spinach Pancakes

  • 1 cup all-purpose flour, white wheat flour or a GF blend
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 ripe banana
  • 1 cup spinach, not packed
  • 1/2 cup milk of choice, regular, coconut, almond, hemp, etc
  • 2 tbsp coconut oil, olive oil or melted butter
  • 1 large egg
  • 1 tsp vanilla extract

Instructions 

Oat Spinach Pancakes (the Original)

  • Blend Oats: In a blender, place the oats and pulse on medium speed for 30 seconds or until oats are a flour consistency.
  • Add Ingredients: Add in the spinach, banana, egg, milk, oil, cinnamon and vanilla extract and blend on high for 30-60 seconds or until batter is completely smooth and the spinach is completely broken down, scraping down the sides of the blender if needed.
  • Add in Baking Powder: Add in the baking powder and salt and blend on low for 20 seconds.
  • Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If batter gets too thick, add in a tablespoon at a time of milk and re-blend until you have the right consistency.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
  • Serve and Enjoy!

Fluffy Spinach Pancakes

  • Dry Ingredients: in a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
  • Wet Ingredients: in a blender, add the banana, spinach, milk, oil, egg and vanilla extract and blend for 45-60 seconds on medium-high speed or until all of the spinach is incorporated.
  • Mix: pour the wet ingredients into the dry ingredients and gently fold until incorporated.
  • Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If batter gets too thick, add in a tablespoon at a time of milk and re-blend until you have the right consistency.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
  • Serve and Enjoy!

Notes

Age: 6 months and up
Yield: 10 small pancakes
Oats for the Original Recipe: I recommend you use old-fashioned oats or quick oats as they blend really nicely into flour. If you are gluten-free, make sure you use oats that are labeled as gluten-free. Where oats themselves do not contain gluten, the packaging processing uses the same equipment as wheat.
Using Flour for the Fluffy Spinach Pancake Recipe: to get a fluffier pancake, you can use flour instead of homemade oat flour. You can use all-purpose, white whole wheat, store-bought oat flour or a gluten-free one-for-one blend. 
Store-Bought Oat Flour: if you still want to use oats but don’t want to make your own flour, you can use store-bought oat flour. Using store-bought oat flour will give slightly fluffier pancakes than the original recipe but not as fluffy as using other flours.
Freezer-Friendly: store any extra pancakes in the fridge for 1 week or in the freezer for up to a month. To reheat, simply place the frozen pancake in the microwave for 30 seconds or pop them straight into the toaster.
Storage: These pancakes will store in an air-tight container for 3-4 days in the fridge. Pancakes also freeze well and will last up to one month in the freezer. To reheat, gently heat in the microwave or toaster.
Serving: 1small pancake, Calories: 91kcal, Carbohydrates: 12g, Protein: 2.2g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 74mg, Potassium: 161mg, Fiber: 1.3g, Sugar: 4.5g, Calcium: 51mg, Iron: 1mg

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).