Why You’ll Love This Spinach Banana Pancakes

• A total crowd-pleaser, even for veggie skeptics. I promise, the spinach flavor is virtually undetectable. The natural sweetness of the ripe bananas completely masks it, leaving you with a pancake that just tastes deliciously banana-y.
• They’re incredibly fluffy and have the perfect texture. The combination of the blended banana and a touch of baking powder creates a beautifully light and airy batter that cooks up into tender, cloud-like pancakes with just the right amount of chew.
• A fantastic way to use up overripe bananas and wilting greens. This recipe is basically a superhero for your kitchen, rescuing those forgotten fruits and vegetables from the compost bin and transforming them into something truly special.
• They freeze like a dream for easy weekday mornings. Make a double batch on Sunday, and you’ve got a healthy, homemade breakfast ready in minutes all week long. Just pop them in the toaster—they reheat perfectly.

Ingredients & Tools

• 2 large, very ripe bananas (the more spotted, the better!)
• 2 cups fresh spinach, packed
• 1 large egg
• 3/4 cup milk (any kind you like—dairy, almond, oat)
• 1 tbsp maple syrup or honey
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Butter or oil for cooking

Tools: A good blender or food processor, a large mixing bowl, a whisk, a ladle or measuring cup, and a non-stick skillet or griddle.

The real stars here are, of course, the bananas and spinach. Using bananas that are seriously spotty is non-negotiable—they’re sweeter and mash/blend much more easily. And don’t worry about packing the spinach down; we want a good amount to get that vibrant color and nutrient boost.

Serves: 2-3 (makes about 8-10 medium pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Banana Ripeness is Key. Honestly, if your bananas aren’t speckled with brown spots, wait a day or two. The deep sweetness of an overripe banana is what makes these pancakes so good without needing loads of added sugar.
• Don’t Over-blend the Batter. The trick is to blend the wet ingredients until perfectly smooth, but then just gently whisk in the dry ingredients until *just* combined. A few lumps are totally fine—overmixing leads to tough pancakes.
• Let the Batter Rest. After you mix everything together, give it a 5-minute rest on the counter. This allows the baking powder to activate and the flour to hydrate, which results in a much fluffier, lighter pancake.
• Spinach Color Variations. Depending on your spinach and how much you use, the batter color can range from a light minty green to a deeper forest green. Don’t panic! The color will mellow out as it cooks, leaving you with a lovely, subtle green hue.

How to Make Spinach Banana Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The salty, savory crunch is a perfect contrast to the sweet, fluffy pancakes, creating a truly balanced breakfast plate.
• Scrambled Eggs with Chives — For a protein-packed meal, add a side of softly scrambled eggs. The mild onion flavor of chives complements the banana beautifully.
• Fresh Berry Compote — Instead of syrup, try a quick compote made by simmering mixed berries with a touch of lemon juice. It adds a bright, tangy freshness.

Drinks

• A Cold Glass of Milk — It’s a classic for a reason. The creaminess is the perfect partner for the warm, spiced pancakes.
• Hot Coffee with Cinnamon — Sprinkle a little cinnamon on your coffee grounds before brewing for a warm, spiced cup that echoes the flavors in the pancakes.
• Green Smoothie — Double down on the greens! A light, fruity green smoothie feels like a natural, refreshing fit.

Something Sweet

• A Drizzle of Warm Maple Syrup — This is the non-negotiable classic. The deep, caramel-like sweetness seeps into every fluffy pore.
• A Dollop of Greek Yogurt — For a tangy twist that cuts through the sweetness, a spoonful of creamy Greek yogurt is fantastic.
• A Sprinkle of Toasted Walnuts — Adds a wonderful nutty crunch and makes the whole dish feel a little more gourmet.

Top Mistakes to Avoid

• Mistake: Using underripe bananas. This is the biggest flavor fail. Green or just-yellow bananas lack the necessary sweetness and won’t blend into a smooth puree, leaving you with bland pancakes and visible banana chunks.
• Mistake: Overmixing the batter. I’ve messed this up before too… you see a few lumps and keep stirring. Resist! Overworked batter develops gluten, resulting in pancakes that are tough and rubbery instead of light and tender.
• Mistake: Cooking on too high heat. If your pan is too hot, the outside of the pancake will burn before the inside has a chance to cook through. You’ll end up with a blackened exterior and a raw, gummy center. Medium heat is your friend.
• Mistake: Flipping too early. Impatience is the enemy of a perfect flip. If you try to turn the pancake before the surface is covered with popped bubbles, it will likely tear. Wait for those visual cues!

Expert Tips

• Tip: Make a double batch for the freezer. Let the cooked pancakes cool completely, then layer them between sheets of parchment paper in a freezer bag. They’ll keep for up to 3 months. Reheat in a toaster for a quick, healthy breakfast.
• Tip: Add a flavor boost with mix-ins. After you’ve mixed the batter, gently fold in a handful of chocolate chips, blueberries, or even some shredded coconut for a fun variation.
• Tip: Test one pancake first. Always cook a single, small “test” pancake to check your heat level and taste for seasoning. This gives you a chance to adjust the batter (a pinch more salt? a dash more cinnamon?) before committing to the whole batch.
• Tip: For ultra-fluffy pancakes, separate the egg. For a next-level texture, whisk the egg white until soft peaks form, then fold it into the finished batter at the very end. This incorporates extra air for an incredibly light result.

FAQs

Can I make these pancakes vegan?
Absolutely! You can easily make a vegan version. For the egg, use a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) or a commercial egg replacer. Just make sure to use a plant-based milk like almond or oat milk. The pancakes might be a tad denser but will still be delicious.

Can I use frozen spinach?
You can, but you need to prepare it properly. Thaw the frozen spinach completely, then squeeze out every last drop of water using your hands or a cheesecloth. If you don’t, the extra moisture will make your batter far too thin and the pancakes will be soggy. Honestly, fresh spinach is easier for this recipe.

My batter turned out really thick. Is that normal?
Yes, it should be quite thick! This isn’t a runny, crepe-like batter. The thickness is what helps the pancakes stay fluffy. If it’s so thick it’s impossible to pour, you can add a tablespoon or two more milk to thin it out slightly.

Can I make the batter the night before?
I don’t recommend it. The baking powder will start to react as soon as it hits the liquid, and its power will diminish overnight, leading to flat pancakes. It’s best to blend the wet ingredients the night before and whisk the dry ingredients separately. In the morning, just combine them.

How do I know when to flip the pancake?
Look for three signs: 1) The edges will look dry and set. 2) Bubbles will form on the surface and most will have popped, leaving little holes. 3) When you peek underneath with your spatula, the bottom should be a consistent golden-brown color. If it’s still pale, give it another minute.