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 babybaby-led weaning, toddlers, as well as kids! 6 months and up!

Graphic for post - spinach pancakes for baby and toddler - great for baby-led weaning.

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

Spinach Pancakes

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

Then look no further! These Spinach Pancakes are easy to make and even easier to eat. Readers have given this recipe over a hundred 5-star reviews! ⭐️⭐️⭐️⭐️⭐️

Made with only simple ingredients, these pancakes are still fluffy and soft 🥞. They are perfect for babies doing baby-led weaning or in the finger food stage, toddlers, kids and adults alike! These pancakes are great for breakfast, on-the-go park adventures, lunch, or dare I say… breakfast for dinner.

If you are looking for more easy and healthy pancakes for your little one, then be sure to check out my 3-Ingredient Banana PancakesPumpkin Pancakes for Baby, or these delicious Pink Beet Pancakes. You can also find more recipes and information in my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.

Spinach Pancakes Video

Watch this video to see how easy it is to make these green pancakes?

Reasons to Love These Spinach Pancakes

  • Perfect for all ages – babies 6+ months, toddlers, preschoolers, toddlers, kids and even you!
  • Can be made gluten-free, dairy-free and nut-free (perfect for sending to preschool or school)
  • Can be made in the blender in less than 5 minutes
  • 2 easy ways with lots of options on how to make these pancakes
  • Great for Baby-Led Weaning
  • Freezer-Friendly for those crazy busy mornings
  • Perfect for breakfast, snack, lunch or even dinner
  • Healthy
  • Made with whole grains
  • Soft and fluffy
Two hands holding a baby plate with a stack of spinach banana pancakes.

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

  • Oats/Flour: you can make these pancakes by blending old-fashioned oats in a blender until you have homemade oat flour, or you can use all-purpose, white wheat flour, store-bought oat flour or a gluten-free one-for-one blend.
  • Spinach: the star of the show – spinach! You will need a cup of fresh spinach for this recipe. Don’t pack in the spinach or your pancakes may become soggy in the middle. I have made this recipe with frozen spinach before (added it frozen to the blender), and while it works in a pinch, fresh spinach doesn’t have as strong of a spinach flavor and we preferred the taste of fresh spinach pancakes better.
  • Banana: a medium banana with lots of brown spots works best for this recipe.
  • Oil: you can use mild olive oil, coconut oil or melted butter in this recipe.
  • Milk: you can use regular milk or a plant-based milk such as almond, hemp, soy, rice or oat milk.
  • Egg: one large egg is needed to bind everything together.
  • Spices, cinnamon, vanilla extract and salt:  I love adding a pinch of cinnamon and vanilla extract to my spinach pancakes to really up the taste factor. But you can also omit these spices if you prefer. I also have a list below of other fun ingredients you can add to the pancakes if you are feeling fancy.

Add-Ins

You can make these easy pancakes as-is or add in a pinch of spices, finely chopped fruit or other fun add-ins. Here are a couple of my favorite additions:

  • Cloves
  • Pumpkin Spice Mix
  • Nutmeg
  • Strawberries (finely chopped)
  • Blueberries (finely chopped)
  • Peaches (finely chopped, towel-dried)
  • Mini Chocolate Chips
  • Chopped pecans or walnuts

Step-by-Step Instructions

There are a couple of ways you can make these delish pancakes!

Easy Spinach Blender Pancakes (the Original)

  1. Blend Oats: place the oats into the blender and blend into oat flour.
  2. Add Ingredients: add in the banana, spinach, egg, milk, oil, cinnamon and vanilla and blend on medium-high until completely smooth.
  3. Add Baking Powder: add in the baking powder and salt and blend on low.
  4. Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop 2-3 tablespoons of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. Flip and cook for another 2-3 minutes or until golden brown.
  5. Serve: let cool slightly and serve.

Fluffy Spinach Pancakes

  1. Flour: in a medium bowl, add flour (all-purpose, white whole wheat, store-bought oat flour or a gluten-free one-for-one blend).
  2. Blend: in a blender, add in the banana, spinach, egg, milk, oil, cinnamon and vanilla, and blend on medium-high until completely smooth. Pour these ingredients into the bowl with flour and mix well.
  3. Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop 2-3 tablespoons of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. Flip and cook for another 2-3 minutes or until golden brown.
  4. Serve: let cool slightly and serve.
She'll play with three different types of spinach pancakes using three different types of flour.

Using Different Types of Flour

This recipe is absolutely fantastic (and beyond easy) using the original recipe, which calls for blending oats into flour and then adding in the rest of the ingredients. But I wanted to give readers a few other options in case you were out of oats or wanted a fluffier pancake.

Homemade Oat Flour Recipe: this is the original recipe for these pancakes and is made with oats that you blend into homemade oat flour. The result is an earthier pancake that is slightly flatter.

All-Purpose Flour Recipe: to get a fluffier pancake, you can use flour instead of homemade oat flour. All-purpose, white whole wheat or a gluten-free one-for-one blend, all work great in this recipe.

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.

Tools to Make This Recipe

These tools will make it easier for you to make these Spinach Pancakes. For more of my favorite kitchen tools, make sure to check out my online shop.

A purple and blue toddler play with spinach pancakes chopped strawberries and a orange fork against a white background.

How to Serve These Spinach Pancakes

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.

Cooking with Kids

You can easily have your kids help you make these pancakes.

Toddlers

  • Toddlers can help measure and pour the ingredients into the blender.
  • They can help put the lid on the blender and push start. Note: make sure to talk about not touching the blender blade while making something in the blender, as it can be sharp. 

Kids

  • They can pick out and measure all of the ingredients and help to blend them. Note: make sure to talk about not touching the blender blade while making something in the blender, as it can be sharp. 
  • With adult supervision, kids can pour the batter into the skillet and flip the pancakes once they have cooked through.

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

Baby-Led Weaning Pancakes

These pancakes are perfect for baby-led weaning or as a finger food because they are soft to eat and your baby can easily pick them up in their hands for a palmar grasp or with their pincer grasp if they cut into smaller chunks. You can serve them to your baby sliced in half or cut into small chunks.

Spinach Pancakes for Toddler and Kids

These quick and easy pancakes are also great for toddlers and kids. You can serve them a smear of cream cheese or peanut butter, topped with yogurt and berries or the classic version with butter and maple syrup.

Storing and Freezing

These pancakes will store in an air-tight container for 3-4 days in the fridge. They also freeze well and will last up to one month in the freezer. To reheat, gently heat in the microwave or toaster.

Baby-Led Weaning Feeding Tips

  • Serve and cut foods to help with grasp and minimize frustration – cut food into 2-3′ strips or sticks (about the size of 2 adult fingers) for babies 6-9 months old. You can shred or cut foods into pea-sized pieces once your baby reaches 9-12 months old to promote fine motor grasp. 
  • Have a plan for making clean-up easier, such as bibs that double as “food catchers,” a large mat underneath the highchair, a good vacuum, or a helpful dog! It might feel tempting to do so, but hold off on wiping your baby’s face and hands until the end of the meal. You might even consider taking your baby to the sink and letting them rinse their hands and face there afterward.
  • Start setting up consistency and structure for meal times from the beginning. This can include when (timing) and where you offer foods, as well as providing a variety in what you offer. These will help your baby develop the foundation for recognizing hunger and fullness cues.

Or watch the shortened video here.

A stack of spinach pancakes against a white background with strawberries on top and on the side.

Get the recipe: Easy Spinach Pancakes

4.7 stars (157 ratings)
These Spinach Pancakes are a great way to get spinach into your baby or toddler. Plus, there are two different ways you can make them.

Ingredients 

Easy Blender 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 flour (see notes)
  • 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 

Easy Blender 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.
    Blender full of oat flour.
  • 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.
    blender full of spinach pancakes
  • 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!
    spinach pancakes piled on a plate.

Fluffy Spinach Pancakes

  • Dry Ingredients: in a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
    Clear glass mixing bowl filled with flour, cinnamon, baking soda 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.
    Blender filled with spinach, banana, egg and milk ready for the batter.
  • Mix: pour the wet ingredients into the dry ingredients and gently fold until incorporated.
    All ingredients for spinach banana pancakes mix together in a clear glass bowl against a white background.
  • 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.
    A white skillet with four cooked spinach and pancakes.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
    A purple toddler plate with a stack of spinach banana pancakes.
  • Serve and Enjoy!

Notes

Age: 6 months and up
Yield: 10 small pancakes
Notes on 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. 
Notes on Flour for the Fluffy Spinach Pancake Recipe: you can use all-purpose, white whole wheat, store-bought oat flour or a gluten-free one-for-one blend. 
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.
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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