Spinach and Feta Pancakes

If you’re looking for a new and unique breakfast recipe, you might want to try making these spinach and feta pancakes. Combining the savory taste of feta cheese with the healthy benefits of spinach, these pancakes are a truly mouth-watering addition to your breakfast menu. The best part is, this recipe is simple and easy to follow – requiring just a few basic ingredients that are likely already in your pantry.

To make these pancakes, all you need to do is mix together the ingredients and cook them on a non-stick pan. In no time, you’ll have a stack of delicious and fluffy pancakes that are sure to impress your family and friends. You can even customize the recipe to your liking, adding in diced tomatoes, herbs, or spices.

Whether you’re planning a weekend brunch or simply need a quick breakfast for a busy weekday, these spinach and feta pancakes are the perfect choice. They’re a healthy and delicious alternative to plain old pancakes, and they’re sure to elevate your breakfast game in no time. Try making them today and see for yourself just how tasty they can be!

Spinach and Feta Pancakes Recipe

Looking for a new spin on your breakfast routine? Try this enticing recipe for spinach and feta pancakes. These savory pancakes are packed with flavor and nutrients, making them a delicious and wholesome way to start your day. Follow the simple steps below to whip up a batch for yourself.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Snack
Cuisine Mediterranean
Servings4 servings
Calories (per serving)379.74 kcal



  • Combine all-purpose flour, baking powder, salt, and sugar in a mixing bowl
  • Whisk in 1 egg, 1 1/4 cups milk, and 2 tablespoons of vegetable oil
  • Add 1/2 cup crumbled feta cheese and 1/2 cup chopped spinach to the mix
  • Mix until well combined
  • Heat a non-stick pan over medium heat
  • Melt butter or spray with cooking spray
  • Pour 1/4 cup of batter for each pancake onto the pan
  • Cook until edges are dry and bubbles form on the surface
  • Flip and cook until golden brown
  • Serve with desired toppings and enjoy!


1. Make sure to measure all ingredients accurately, especially the flour and baking powder, to ensure the pancakes turn out fluffy and light.
2. Whisk the wet ingredients together before adding them to the dry ingredients, making sure to remove any lumps.
3. Don't overmix the batter, stop mixing as soon as the ingredients are well combined to avoid tough, dense pancakes.
4. Use a non-stick pan to prevent the pancakes from sticking and burning.
5. Heat the pan over medium heat, not high, to avoid burning the pancakes and to cook them evenly.
6. Use butter or cooking spray on the pan before pouring the batter to prevent sticking and improve the flavor.
7. Pour 1/4 cup of batter onto the pan for each pancake to ensure even cooking and consistent size.
8. Wait for the edges to dry and bubbles to form before flipping the pancake, this indicates that the pancake is ready to be flipped.
9. Cook until the pancake is golden brown on both sides for the best texture and flavor.
10. Serve with desired toppings, such as maple syrup, fresh fruit or jam, to add flavor and color to the pancake.


Serving: 1servingCalories: 379.74kcalCarbohydrates: 47.38gProtein: 11.65gFat: 15.92gSaturated Fat: 6.07gPolyunsaturated Fat: 4.54gMonounsaturated Fat: 3.66gTrans Fat: 0.09gCholesterol: 69.82mgSodium: 776.58mgPotassium: 215.99mgFiber: 1.37gSugar: 9.89gVitamin A: 653.87IUVitamin B1: 0.45mgVitamin B2: 0.56mgVitamin B3: 3.11mgVitamin B5: 0.85mgVitamin B6: 0.17mgVitamin B12: 0.84µgVitamin C: 1.07mgVitamin D: 1.15µgVitamin E: 0.96mgVitamin K: 31.71µgCalcium: 324.03mgCopper: 0.09mgFolate: 105.69µgIron: 2.85mgManganese: 0.37mgMagnesium: 28.25mgPhosphorus: 261.34mgSelenium: 23.91µgZinc: 1.36mgNet Carbohydrates: 46.01g
Read more nutritional information values.

Data source: USDA

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Storage Tips

The Spinach and Feta Pancakes can be stored in the fridge for up to 3 days and in the freezer for up to 1 month. To store in the fridge, allow the pancakes to cool completely and store them in an airtight container.

To freeze the pancakes, allow them to cool completely and then place them in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer them to an airtight container or freezer-safe bag.

When ready to eat, simply thaw the pancakes in the fridge overnight and reheat in the microwave or on a skillet. Alternatively, the pancakes can be reheated directly from frozen in the toaster or toaster oven.

To add some freshness to the reheated pancakes, you can top them with additional chopped spinach and crumbled feta cheese, or serve them with a side of fresh berries or a dollop of Greek yogurt.

Recipe Variations

1. Ham and Cheese Pancakes: Add diced ham and shredded cheese to the pancake batter for a savory twist.
2. Blueberry and Lemon Pancakes: Mix fresh blueberries and lemon zest into the batter for a sweet and tangy flavor.
3. Whole Wheat Pancakes: Substitute half or all of the all-purpose flour with whole wheat flour for a healthier option.
4. Banana and Nut Pancakes: Mash ripe bananas into the batter and add chopped nuts for a delicious breakfast treat.
5. Pumpkin Pancakes: Add canned pumpkin puree and pumpkin pie spice to the batter for a taste of fall.
6. Chocolate Chip Pancakes: Mix in chocolate chips for a decadent treat that kids will love.
7. Gluten-Free Pancakes: Use gluten-free flour and ensure all other ingredients are gluten-free for a recipe that works for those with gluten sensitivities.
8. Apple and Cinnamon Pancakes: Top off the batter with slices of apples and a sprinkling of cinnamon for a cozy and delicious breakfast.

What To Serve With

1. Fresh fruit salad
2. Sausage or bacon
3. Scrambled eggs
4. Toast with butter or jam
5. Greek yogurt parfait with granola and fruit
6. Hash browns or roasted potatoes
7. Orange juice or coffee.

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