Spinach Banana Pancakes
on Sep 26, 2021, Updated Sep 29, 2026
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Add as Google preferred sourceThese spinach banana pancakes are made with ripe banana, oats, and fresh spinach for an easy blender breakfast. They’re soft, fluffy, naturally dairy-free, and are perfect to make ahead!
If you have a handful of spinach sitting in the fridge, these spinach banana pancakes are such an easy way to use it up! The spinach blends right into the batter with ripe banana and oats, giving the pancakes their fun green color and a soft, fluffy texture.
The banana adds plenty of natural sweetness on its own, but I like having the option to add a little maple syrup if you want them slightly sweeter. A touch of cinnamon and vanilla rounds out the flavor, and despite all that spinach, the flavor is surprisingly mild.
One of the best parts about this recipe is that there’s hardly any prep. Just add everything to the blender, blend until smooth, and the batter is ready for the skillet. They’re great for breakfast or snack and pair well with fruit, yogurt, nut butter, or whatever toppings your family loves.
Looking for more easy pancake recipes? You’ll love these oatmeal banana pancakes, beet pancakes, and chocolate banana pancakes for more easy breakfast ideas.
Table of Contents
What You’ll Need
Here is what you’ll need to make these spinach banana pancakes:
- Banana: Adds natural sweetness and moisture to the pancakes. Use a very ripe or overripe banana for the best flavor.
- Spinach: Gives the pancakes their vibrant green color. Fresh baby spinach blends easily into the batter.
- Rolled Oats: Make up the base of the pancake batter and give the pancakes structure. Old-fashioned rolled oats work best.
- Eggs: Help bind the ingredients together and give the pancakes structure.
- Oil: Adds moisture and helps keep the pancakes soft and tender.
- Baking Powder: Helps the pancakes rise and become light and fluffy.
- Cinnamon: Adds a subtle warm flavor that pairs well with the banana.
- Vanilla Extract: Adds extra flavor and complements the banana and cinnamon.
- Salt: Balances the flavors and brings out the natural sweetness of the banana.
- Maple Syrup: Optional for a little extra sweetness. If your banana is very ripe, you may find that the pancakes are sweet enough without it.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Oil: Use a mild-tasting oil such as avocado oil. Melted unsalted butter may also be used.
- Maple Syrup: This is completely optional. Leave it out for pancakes sweetened only with banana, or add 1 tablespoon for a little extra sweetness.
- Vanilla Extract: This can be omitted if you don’t have any on hand.
Step-by-Step Instructions
STEP 1: Add the banana, eggs, spinach, oil, and maple syrup (if using) to a high-powered blender, closest to the blades along with the rolled oats, baking powder, cinnamon, vanilla extract, and salt.
STEP 2: Blend all of the ingredients until the oats are completely broken down and the pancake batter is smooth, stopping to scrape down the sides as needed.
STEP 3: Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil if needed.
STEP 4: Scoop about 1½ tablespoons of batter onto the heated skillet for each pancake. Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
STEP 5: Flip and cook for another 1 to 2 minutes, or until cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Storage Instructions
Let the spinach banana pancakes cool completely before storing them in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cooled pancakes in a freezer-safe container or bag and freeze for up to 2 months. You can place parchment paper between the pancakes or flash-freeze them in a single layer before transferring them to a freezer-safe bag. Reheat refrigerated or frozen pancakes in the microwave, toaster oven, air fryer, or skillet until warmed through.
Tips For Success
- Use a very ripe banana. A banana with plenty of brown spots will give the pancakes the best natural sweetness, especially if you’re leaving out the optional maple syrup.
- Use fresh baby spinach. The tender leaves blend easily and help create a smooth batter with an even green color.
- Blend until completely smooth. Give the oats enough time to fully break down so you don’t have noticeable oat pieces in the finished pancakes.
- Cook over medium-low heat. Lower heat gives the pancakes enough time to cook through without browning too quickly.
Recipe FAQs
The spinach flavor is mild, especially when paired with a very ripe banana, vanilla, and cinnamon. The spinach is still part of the flavor of the recipe, but it shouldn’t overpower the banana.
Absolutely! The maple syrup is optional. A very ripe banana provides natural sweetness on its own, so you can leave the maple syrup out for a fruit-sweetened version. Add it if you prefer your pancakes a little sweeter.
Yes! Fresh baby spinach gives these pancakes the brightest green color, but frozen spinach can also be used. For the best results, thaw the spinach completely, then squeeze out as much excess water as possible before measuring. Frozen spinach holds quite a bit of extra moisture, and adding it without draining it well can make the pancake batter too thin. For this recipe, I recommend starting with ½ cup frozen spinach, thawed and very well drained, in place of the 1 cup packed fresh spinach.
More Spinach Recipes You’ll Love
Spinach Banana Waffles
Spinach Apple Baby Puffs
Spinach Banana Muffins
Mini Spinach Quiche
If you tried these Spinach Banana Pancakes, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Spinach Banana Pancakes
Ingredients
- 1 large overripe banana
- 1 cup spinach
- 2 eggs
- 2 tbsp oil, mild tasting
- 1 tbsp maple syrup, optional
- ¼ tsp vanilla extract
- 1 cup old fashioned rolled oats
- ½ tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Add the banana, eggs, spinach, oil, and maple syrup (if using) to a high-powered blender, closest to the blades along with the rolled oats, baking powder, cinnamon, vanilla extract, and salt.
- Blend all of the ingredients until the oats are completely broken down and the pancake batter is smooth, stopping to scrape down the sides as needed.
- Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil if needed.
- Scoop about 1½ tablespoons of batter onto the heated skillet for each pancake. Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
- Flip and cook for another 1 to 2 minutes, or until cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Notes
- Use a very ripe banana. A banana with plenty of brown spots will give the pancakes the best natural sweetness, especially if you’re leaving out the optional maple syrup.
- Use fresh baby spinach. The tender leaves blend easily and help create a smooth batter with an even green color.
- Blend until completely smooth. Give the oats enough time to fully break down so you don’t have noticeable oat pieces in the finished pancakes.
- Cook over medium-low heat. Lower heat gives the pancakes enough time to cook through without browning too quickly.
My 9 month old is loooving these. Silly me, I thought he’d eat one… but he just crushed 4. I enjoyed a few myself.
I wanted to add peanut butter, so I added PB powder (I use PB Fit; easier to mix in recipes than regular PB and doesn’t have salt or other additives) and some water to thin it out. Worked great.
I’m so glad to hear that your little one loved these pancakes!😊
We absolutely love this recipe!
I’m so happy to hear that you enjoy these pancakes, Connie!😊
My daughter loved them! I also make a batch for myself as a on the go breakfast for work.
I’m so happy to hear that! Thanks for sharing your feedback, Jazmin!😊
We love these! On our regular rotation!
These are so easy to make and my little one loves them! He also loves your beet pancakes, so I experimented and threw a beet into this mixture. It turned out well and he’s getting even more nutrients in one go! The color definitely isn’t as appealing (:P) but he scarfs them down regardless!
I’m so happy to hear that your little one enjoys these pancakes! And I love the idea of adding in the beets!😊
My toddler has officially turned into a fruit monster. She eats these without question and I feel a special satisfaction knowing I got at least one vegetable in her.
PS- I use frozen spinach and they turn out great (just under 1 cup)
I’m so happy to hear that your daughter enjoyed these pancakes! And thank you for sharing how much frozen spinach you used!😊
My daughter liked these :), to my surprise since she is starting to get a bit picky with food.
I’m so happy to hear that! Thanks for sharing your review, Laurie!😊
May be a stupid question, but the oil in the ingredients is that for the pan or for the pancake batter?
Hi! The oil is blended into the ingredients with the batter! Sometimes I add in a little extra on the pan, but if you are using a really good nonstick pan extra oil isn’t needed to grease the pan😊
Not a stupid question at all, I was wondering the same thing and scrolling down the comments to see if anyone else had asked this. so thank you!
You think it’d be ok to add chia seeds to the mix as well??
Yes definitely! I would just be careful not to add too much so that it doesn’t make the batter to thick!😊
Would frozen spinach work for this recipe? So excited to try it!
Yes, frozen spinach works as well, I would just use slightly less since it’s more packed together! I hope that your little one likes them!😊