If you have ever thought about sneaking some greens into your breakfast in a delicious and fun way, the Banana Spinach Pancakes Recipe is exactly what you need. These pancakes marry the natural sweetness of ripe bananas with the vibrant nutrition of baby spinach, creating a stack that looks enticingly green yet tastes irresistibly mellow and comforting. Perfectly fluffy with a hint of cinnamon, these pancakes aren’t just a treat for the taste buds but also an easy and clever way to add extra veggies to your morning routine.

Ingredients You’ll Need

A top-down view of several white bowls and a single egg arranged on a white marbled surface. The largest bowl at the top holds a heap of fine, white all-purpose flour with a soft, powdery texture. To its right, a medium white bowl is filled with pale yellow mashed banana, showing some lumps. Below these, smaller white bowls contain white baking powder with a fluffy texture, fine cinnamon powder in a warm reddish-brown color, and white salt with a slightly grainy surface. A small glass holds white plant milk with a smooth liquid texture. At the bottom right, a large white bowl is full of fresh baby spinach leaves, deep green with a slightly shiny, smooth texture, layered loosely together. A brown egg sits on the left side near the flour bowl, smooth and matte. photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity of this Banana Spinach Pancakes Recipe fool you—each ingredient is carefully chosen to create a harmonious balance of flavor, texture, and color. From the creaminess of the mashed banana to the subtle warmth of cinnamon, every component plays an essential role in making these pancakes memorable.

1 cup (150 g) white, all purpose flour: Provides the perfect structure for fluffy pancakes.
2 teaspoon baking powder: Gives the batter a nice lift and light texture.
1 teaspoon cinnamon: Adds a comforting, warm spice that pairs beautifully with banana.
Pinch of salt: Enhances all the flavors without overpowering them.
1 large egg: Binds the ingredients and contributes to a tender crumb.
½ cup (150 g) mashed banana: Offers natural sweetness and moisture; ripe bananas work best.
⅔ cup (170 g) milk of choice: I love using soy milk, but any milk will do to keep the batter just right.
1 cup (50 g) baby spinach: Washed and fresh, this adds vibrant color and hidden nutrients.
Oil, to grease the pan: Coconut oil is my go-to because it adds a subtle richness and helps to crisp the edges.

How to Make Banana Spinach Pancakes Recipe

Step 1: Mash the Bananas

Start by mashing the bananas with a fork in a small bowl until mostly smooth but with a few small chunks left for texture. Use about ½ cup of this mashed banana—roughly equivalent to 1 ½ ripe bananas. This creates the natural sweetness that forms the heart of the batter.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined. This dry mix forms the base, so make sure your ingredients are well distributed to avoid clumps.

Step 3: Blend Spinach and Milk

Add the baby spinach and milk to a blender, then blitz until completely smooth. Nobody wants leafy bits in their pancake, so blending thoroughly is key to a velvety batter and beautiful green color.

Step 4: Combine Egg and Banana

Beat the egg lightly in a separate bowl, then stir in the mashed banana. This mixture brings moisture and richness to the batter, helping everything come together into a luscious blend.

Step 5: Bring It All Together

Pour the banana-egg mixture and the spinach-milk puree into the bowl of dry ingredients. Stir gently until just combined—some lumps are perfectly fine here! Overmixing can make the pancakes tough, and we want them fluffy and tender.

Step 6: Cook Your Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with your chosen oil. Pour about ⅓ cup of batter for each pancake and cook for 2-3 minutes or until bubbles surface. Flip carefully, then cook another 1-2 minutes until golden brown. Repeat with the remainder of the batter. The smell by this point will have you excited for your first bite!

How to Serve Banana Spinach Pancakes Recipe

A stack of two thick green pancakes with a golden brown top sits on a white plate with a white marbled surface underneath. The stack is cut slightly, showing the soft, dense green inside layers. On top are three fresh berries: two red raspberries and one dark blue blueberry. Around the pancake stack on the plate are more fresh raspberries and blueberries. To the right side, three beige sticks are placed neatly. A silver fork holds a piece of the green pancake in the foreground. In the blurry background, there is another stack of similar pancakes with berries on top and a small glass jar with a golden liquid. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top these pancakes with fresh fruit like sliced strawberries or blueberries to enhance natural sweetness and add bursts of color. A drizzle of pure maple syrup or a dollop of creamy yogurt works wonderfully to balance the flavors while adding a touch of indulgence.

Side Dishes

Serve alongside crispy bacon or a simple avocado salad for a well-rounded breakfast. The savory and fresh sides create a delightful contrast, making your meal feel both complete and exciting.

Creative Ways to Present

Stack your pancakes high and sprinkle with toasted nuts or seeds for a delightful crunch. Feel free to experiment by swirling in a spoonful of nut butter or layering with banana slices in between for an extra-special touch that friends and family will love.

Make Ahead and Storage

Storing Leftovers

If you have any pancakes left, cool them completely before storing in an airtight container. They keep well in the fridge for up to 2 days and are perfect for a quick breakfast on busy mornings.

Freezing

You can freeze individual pancakes by placing them on a baking sheet until solid, then transferring to a freezer-safe bag. This way, they stay fresh for up to 2 months and you can enjoy homemade goodness anytime you want.

Reheating

To reheat, pop frozen or refrigerated pancakes in a toaster or pan over low-medium heat until warmed through and slightly crisp around the edges. Avoid microwaving as it can make them soggy.

FAQs

Can I use baby kale instead of spinach?

Absolutely! Baby kale can be a great substitute but make sure to blend it very well just like the spinach to avoid leafy bits. The flavor will be a bit more robust but still delicious.

What if I don’t have a blender to puree the spinach?

If you don’t have a blender, finely chop the spinach and stir it into the batter directly, but be aware that you’ll get a chunkier texture and a more pronounced green taste.

Can I make this recipe vegan?

Yes, you can swap the egg for a flax or chia egg and use plant-based milk, which is already part of the recipe options. The pancakes will still be fluffy and flavorful!

Should the bananas be overripe for this recipe?

Ripe to overripe bananas work best since they provide natural sweetness and moisture. The more ripe the banana, the sweeter and more flavorful your pancakes will be without added sugar.

How do I prevent pancakes from sticking to the pan?

Use a good quality non-stick pan and grease it lightly with oil or butter before cooking. Make sure the pan is hot enough but not too hot to avoid burning. Cooking over medium heat is usually just right.

Final Thoughts

Trust me when I say this Banana Spinach Pancakes Recipe is a game changer for breakfast. It sneaks in healthy greens without sacrificing flavor or fun, and it’s surprisingly easy to whip up on any morning. Give it a try and watch how quickly it becomes a beloved staple in your kitchen—healthy eating never tasted so good!