Green spinach pancakes are fun for your St. Patrick’s Day breakfast! You’ll be surprised that these family-friendly pancakes don’t have an overwhelming taste of spinach. Make the shamrock shaped pancakes easily with cookie cutters!
Please note that this is a sponsored post. I developed this recipe in partnership with #Sprouts; ingredients were purchased at my local Sprouts store. I was compensated for my participation and all opinions are my own.
Last month in my partnership with Sprouts Farmers Market I shared a chocolate pudding made with the combination of chocolate and avocado. Today we have pancakes naturally dyed green with spinach. Surprisingly the spinach shares its fresh color with these pancakes but the spinach flavor doesn’t overwhelm this breakfast dish.
So how do you make spinach pancakes? Take a short cut! This spinach pancake recipe is perfect for a quick breakfast because it uses a store-bought pancake mix. I bought a gluten free pancake mix at Sprouts Farmers Market which cut my preparation time down to 5 minutes. I love that Sprouts has so many gluten free options for me to choose from. Whether it is baking mixes or baked items like gluten free cookies or gluten free crackers, Sprouts offers a wide variety of gluten free and allergy friendly food.
Simply follow the directions on the package and add a large handful of fresh spinach leaves to make these healthy pancakes. A high speed blender does all the work!
Of course you can make pancakes in any shape but for a holiday like St. Patrick’s Day it is fun to make shamrock shaped pancakes using a cookie cutter.
How do you make cookie cutter pancakes?
- Mix the pancake batter.
- Preheat the griddle and spray with baking spray or lightly coat with melted butter.
- Spray the inside of a metal cookie cutter with baking spray and place the cookie cutter on the hot griddle.
- Fill the cookie cutter shape with a thin layer of pancake batter. Wait until you see bubbles appear towards the middle of the pancake. Using tongs, carefully lift the cookie cutter away from the pancake and set it aside. Flip the pancake and cook for 30 additional seconds.
Making cookie cutter pancakes is a fun idea for a number of holidays. Hearts for Valentine’s Day, pumpkins for Halloween, and trees for Christmas. These shamrock shaped pancakes are festive and ready for a St. Patrick’s Day breakfast!
Tips to make perfect cookie cutter pancakes:
- Be sure to use baking spray to coat the interior of the cookie cutter in between making each pancake. You might get away with two or three pancakes in a row if you are lucky, but then one will get stuck which is disappointing.
- Always use tongs to lift the cookie cutter off of the pan or griddle.
- Only use metal cookie cutters. A plastic cookie cutter will melt.
- Keep the pancakes warm on a wire baking rack on top of a baking tray in a 200 degree oven.
If you’d like more emphasis on the green hue of these pancakes, simply cook for a shorter amount of time. I found success in browning one side of the shamrock pancakes and then cooking the second side for a short 3o seconds. The pancakes were baked through and the fun green shade was easy to see on the second side. Either way, the pancakes are green on the inside so it is a festive twist to a traditional pancake!
- 1 2/3 cups gluten free pancake mix
- 1 ½ cups water
- ½ cup tightly packed fresh spinach leaves
- ½ cup Sprouts Organic Maple Syrup Grade A
- 2 Tbsp. Sprouts unsalted butter
- Baking spray
1. In a high speed blender, mix the pancake mix, water, and spinach until smooth.
2. Heat a large pan or griddle over medium-high heat. Spray with baking spray.
3. Pour batter onto the heated pan. Wait until bubbles start to form in the middle of the pancake, then flip and cook for another 30 seconds.
4. Serve with butter and syrup.
If you’d like to make shamrock shaped pancakes, place a metal cookie cutter sprayed with baking spray on your heated pan. Fill with a thin layer of spinach pancake batter. Wait until bubbles form then remove the cookie cutter with tongs (the cookie cutter will be HOT!), flip the pancake and cook for an additional 30 seconds. Spray the cookie cutter again before using for the next pancake.
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Serving Size:2 pancakes
Amount Per Serving: Calories: 181Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 457mgCarbohydrates: 33gFiber: 2gSugar: 9gProtein: 5g
Shamrock shaped butter
Let’s keep the St. Patrick’s Day celebration going with these adorable shamrock shaped pats of butter. Take two tablespoons of Sprouts organic unsalted butter and place on parchment. Fold the parchment in half then use a rolling pin to flatten the butter into a thin sheet. Freeze the butter for about 15 minutes then use small shamrock cookie cutters to make St. Patrick’s Day pats of butter. Freeze until ready to use. Aren’t these cute?
Here are more recipes made with ingredients from Sprouts Farmers Market:
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Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.