Savory Spinach and Feta Pancakes
Fluffy and flavorful pancakes packed with nutrient-rich spinach and tangy feta cheese. Perfect for breakfast or brunch!
Equipment
- Large mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
- Paper towels
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs - beaten
- 1 cup milk
- 2 tablespoons melted butter
- 1 cup chopped spinach
- 1/2 cup crumbled feta cheese
- Olive oil for greasing skillet
Instructions
- In a large mixing bowl, combine flour, baking powder, salt, and black pepper.
- In a separate bowl, beat eggs and then stir in milk and melted butter.
- Slowly pour the wet ingredients into the dry ingredients, whisking or stirring until just combined.
- Fold in chopped spinach and crumbled feta cheese.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil.
- Use a 1/4 cup measuring cup to scoop pancake batter onto the skillet and cook for 2-3 minutes, until bubbles appear on the surface.
- Flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown.
- Remove pancakes from the skillet and place on a plate lined with paper towels to absorb any excess oil.
- Serve warm with your choice of toppings, such as sliced avocado or a dollop of sour cream.
Notes
For extra flavor, add diced red onions or chopped sundried tomatoes to the batter.
These pancakes can also be made with whole wheat flour for a healthier option.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster or skillet.
To make this recipe vegetarian, use vegetable oil instead of butter to make the pancakes.