If you’re looking for a fun, sneaky way to get kids to eat greens, these spinach pancakes are the move: soft, mild, and bright green (aka “Hulk pancakes”). They’re perfect for dinner with a simple dip, or for lunchboxes the next day.
Why kids actually eat these
The spinach is blended smooth, so there are no leafy pieces, and the pancakes feel like a familiar comfort food—just greener.
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Cooking Times and Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 (about 10–12 mini pancakes)
Ingredients
2 packed cups fresh baby spinach (about 2 oz / 60 g)
3/4 cup milk
1 large egg
1 cup all-purpose flour (plus 2 Tbsp, if needed for thickness)
2 Tbsp Parmigiano Reggiano, finely grated
1/2 tsp baking powder (optional — you can skip it)
1/4 tsp salt
1–2 tsp olive oil or butter for the pan
Optional kid-friendly add-ins
1/4 tsp garlic powder (very mild)
A pinch of black pepper (for older kids)
2–3 Tbsp shredded mozzarella for extra “pull”
Instructions
Blend the greens: Add spinach and milk to a blender. Blend until completely smooth and bright green.
Make the batter: Add egg, flour, Parmigiano Reggiano, salt, and (optional) baking powder. Blend or whisk until smooth.
Batter should be like thick pancake batter. If it looks too thin, whisk in 1–2 Tbsp flour.
Cook: Heat a nonstick skillet on medium-low. Lightly grease with olive oil or butter.
Spoon & flip: Drop batter by tablespoons for mini pancakes (best for kids). Cook 1–2 minutes until set, flip, cook 1 minute more.
Serve warm: Stack them up and serve with dips/toppings below.
Tips and Tricks (So Kids Say Yes)
Go mini: small pancakes = less intimidation and more “snack” vibes.
No baking powder? No problem: they’ll be slightly less fluffy, still soft and tasty.
Make it “pizza-style”: add a little mozzarella on top right after pouring the batter, then flip.
Best dips for picky eaters: ketchup, plain Greek yogurt, ranch, or cream cheese.
FAQ
Can I use frozen spinach?
Yes. Thaw and squeeze very dry. Use about 1/2 cup thawed, well-drained spinach.
Can I make these ahead?
Absolutely. Store in the fridge up to 2 days. Reheat in a skillet 30–60 seconds per side.
Can I freeze spinach pancakes?
Yes. Freeze in a single layer, then bag. Reheat from frozen in a skillet or toaster oven.
My batter is too thick / too thin—what do I do?
Too thick: add 1–2 Tbsp milk.
Too thin: add 1–2 Tbsp flour.
What should I serve with them for dinner?
Try: scrambled eggs, turkey slices, cherry tomatoes, or a simple soup. For toddlers: serve with yogurt dip and fruit.
Nutritional Facts (Estimated, per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~185 kcal |
| Carbohydrates | ~27 g |
| Protein | ~8 g |
| Fat | ~5 g |
| Fiber | ~2 g |
| Sugar | ~2 g |
(Estimates vary by milk type, flour brand, and how much oil is used for cooking.)
Spinach Pancakes
Notes
Ingredients
- 2 packed cups fresh baby spinach (about 2 oz / 60 g)
- 3/4 cup milk
- 1 large egg
- 1 cup all-purpose flour (plus 2 Tbsp, if needed for thickness)
- 2 Tbsp Parmigiano Reggiano, finely grated
- 1/2 tsp baking powder (optional — you can skip it)
- 1/4 tsp salt
- 1–2 tsp olive oil or butter for the pan
- 1/4 tsp garlic powder (very mild)
- A pinch of black pepper (for older kids)
- 2–3 Tbsp shredded mozzarella for extra “pull”
Instructions
- Blend the greens: Add spinach and milk to a blender. Blend until completely smooth and bright green.
- Make the batter: Add egg, flour, Parmigiano Reggiano, salt, and (optional) baking powder. Blend or whisk until smooth.
- Batter should be like thick pancake batter. If it looks too thin, whisk in 1–2 Tbsp flour.
- Cook: Heat a nonstick skillet on medium-low. Lightly grease with olive oil or butter.
- Spoon & flip: Drop batter by tablespoons for mini pancakes (best for kids). Cook 1–2 minutes until set, flip, cook 1 minute more.
- Serve warm: Stack them up and serve with dips/toppings below.
Tips and Tricks (So Kids Say Yes)
- Go mini: small pancakes = less intimidation and more “snack” vibes.
- No baking powder? No problem: they’ll be slightly less fluffy, still soft and tasty.
- Make it “pizza-style”: add a little mozzarella on top right after pouring the batter, then flip.
- Best dips for picky eaters: ketchup, plain Greek yogurt, ranch, or cream cheese.
FAQ
Can I use frozen spinach?Yes. Thaw and squeeze very dry. Use about 1/2 cup thawed, well-drained spinach. Can I make these ahead?
Absolutely. Store in the fridge up to 2 days. Reheat in a skillet 30–60 seconds per side. Can I freeze spinach pancakes?
Yes. Freeze in a single layer, then bag. Reheat from frozen in a skillet or toaster oven. My batter is too thick / too thin—what do I do?
- Too thick: add 1–2 Tbsp milk.
- Too thin: add 1–2 Tbsp flour.
Try: scrambled eggs, turkey slices, cherry tomatoes, or a simple soup. For toddlers: serve with yogurt dip and fruit.
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