Dinner

Easy Spinach + Feta Pancakes Recipe

ByRafael Mansero January 14, 2026January 14, 2026

Introduction

These easy spinach and feta pancakes are a savory twist on traditional pancakes, perfect for a satisfying breakfast or light lunch. Packed with fresh greens and tangy feta, they’re both flavorful and simple to make.

The image shows eight thick, golden-brown pancakes with green herbs cooked on top, arranged in two rows inside a large white rectangular pan with handles. The pancakes have a slightly uneven, rustic shape with browned, crispy edges and a soft, fluffy texture visible. The white pan sits on a stove with a white marbled background around it. Some spots on the pancakes are more browned, creating a mix of light and dark golden patches, and green leafy bits are spread throughout each pancake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp olive oil
2 scallions, diced
2½ oz baby spinach, roughly chopped
2 eggs, lightly beaten
¾ cup buttermilk
1 tbsp olive oil
1 cup flour
1 tsp baking powder
½ tsp baking soda
Salt and pepper, to taste
¼ cup grated parmesan cheese
3 oz crumbled feta cheese
1 tbsp fresh dill, chopped

Instructions

Step 1: Heat 1 tsp of olive oil in a pan over medium heat. Add the diced scallions and sauté for 1 minute. Then add the chopped spinach and sauté for another minute until just wilted. Transfer the cooked mixture to a plate and set aside.
Step 2: In a large bowl, whisk together the eggs, buttermilk, and 1 tbsp olive oil. Sift in the flour, baking powder, baking soda, salt, and pepper, then add the grated parmesan. Mix gently until just combined to avoid overmixing.
Step 3: Fold the sautéed spinach and scallions, crumbled feta, and chopped dill into the batter carefully.
Step 4: Heat a drizzle of olive oil in the pan over medium-high heat until hot. Scoop about ⅓ cup of batter onto the pan for each pancake and gently flatten them slightly. Cook for 3-4 minutes on each side, reducing heat to medium-low if needed to prevent burning.
Step 5: Serve the pancakes warm with a scoop of sour cream and garnish with fresh dill if desired.

Tips & Variations

For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and a splash of lemon juice, and omit the parmesan and feta or use dairy-free alternatives.
Add a pinch of nutmeg to the batter for a subtle warm flavor that complements the spinach and feta.
Serve with a squeeze of fresh lemon juice to brighten the flavors even more.
These pancakes can be made smaller for a fun appetizer or snack size.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. They are best enjoyed fresh but can also be frozen wrapped tightly for up to 1 month; thaw before reheating.

How to Serve

The image shows eight golden brown, round pancakes cooking in a white baking pan. Each pancake is thick with a slightly uneven shape, and you can see green bits of herbs or vegetables embedded in the batter, giving them a speckled green and yellow look. The pancakes have a textured surface with some crispy darker spots and softer lighter areas. The pan rests on a stove with a white marbled countertop beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw and squeeze out excess moisture before sautéing to avoid watery batter.

What can I serve with these pancakes?

They pair well with sour cream, Greek yogurt, or a simple side salad for a light meal. You can also add smoked salmon or sliced avocado for extra protein and texture.