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.
I never comment on recipes, this is my first time because I just have to rave about how great these pancakes are. My “never eats veggies” toddler LOVES these pancakes and gladly eats them. I enjoy them too! Thank you so much for this simple and healthy recipe!
These are very freezer friendly. They are the only pancakes I make and it is a nice way to get a veggie in at breakfast. I double the recipe!
So glad to hear that you enjoyed them, Kathyn!😊
These pancakes… I cannot say enough good things about them! My toddler eats them faster than I can make them! For someone who will not eat any other green foods, he is constantly asking for his “green pancakes”. Recipe comes together easily and quickly!
So easy and yummy! My toddler and baby both enjoyed these, and I enjoyed the little bit of leftovers!
I’m so glad to hear that you all enjoyed these pancakes!
Great recipe. Thank you so much for all of these wonderful recipes. I’ve tried making these before and it was an epic fail. Your recipes are my go to. My picky eater who would never touch bananas loved these.
I’m so glad to hear that your little one enjoyed these pancakes! Thank you for sharing your feedback, Rachel!😊
This is my go to pancake recipe. it has simple ingredients and they are so so easy to make. I love that we can get a vegetable in for breakfast!
IMy son has loved these since he was 9 months old. Mine don’t come out as pretty as these, but they come together so quickly and easily.
I make these all the time and keep them in the freezer for snacks or for traveling. Baby loves them.
I’m so happy to hear that your little one enjoys these pancakes!😊
Easy to make and kids enjoy it! Love the simple ingredients.
Hi Lily,
Thank you so much for all of these quick, easy, healthy, and delicious recipes! I’ve been baking my way through your breakfast ideas, and my 10-month-old is absolutely loving them.
We tried these pancakes a few days ago, and my little guy ate the first one so enthusiastically that I immediately made a second batch for the freezer. The recipe notes were especially helpful, too – these are the prettiest pancakes I’ve ever made!
Thanks again!
I’m so glad to hear that your little guy enjoys these pancakes! Thanks for sharing your great feedback, Shauna!😊