Description
Delicious and savory spinach and feta pancakes that are quick and easy to make, perfect for a nutritious breakfast or brunch. These fluffy pancakes are packed with fresh spinach, creamy feta, and aromatic dill, offering a delightful Mediterranean twist on a classic dish.
Ingredients
Scale
Vegetables and Herbs
- 2 scallions, diced
- 2½ oz baby spinach, roughly chopped
- 1 tbsp fresh dill, chopped
Dairy and Eggs
- 2 eggs, lightly beaten
- ¾ cup buttermilk
- ¼ cup grated parmesan cheese
- 3 oz crumbled feta cheese
Pantry
- 1 cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- Salt and pepper, to taste
- 1 tsp olive oil (for sautéing)
- 1 tbsp olive oil (for batter)
- Olive oil, for cooking pancakes
Instructions
- Sauté Vegetables: Heat 1 tsp of olive oil in a pan over medium heat. Add diced scallions and sauté for 1 minute. Then add the chopped spinach and sauté for another minute until just wilted. Transfer the spinach and scallions to a plate and set aside.
- Prepare Batter: In a large bowl, whisk together the lightly beaten eggs, buttermilk, and 1 tablespoon olive oil. Sift in the flour, baking powder, baking soda, salt, and pepper to taste. Add the grated parmesan cheese and gently mix until just combined, taking care not to overmix. Fold in the sautéed spinach and scallions, crumbled feta cheese, and chopped dill until evenly incorporated.
- Cook Pancakes: Heat a drizzle of olive oil in the pan over medium-high heat until hot. Scoop about 1/3 cup of the batter onto the pan for each pancake, gently flattening them slightly. Cook each pancake for 3-4 minutes per side, lowering the heat to medium-low if necessary to prevent burning. Repeat until all batter is used.
- Serve: Serve the spinach and feta pancakes warm, optionally topped with a scoop of sour cream and garnished with fresh dill for extra flavor and presentation.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- You can substitute buttermilk with regular milk plus 1 tsp lemon juice or vinegar if needed.
- Adjust seasoning with salt and pepper based on the saltiness of the feta cheese.
- For vegan or dairy-free options, replace eggs and dairy cheeses with suitable substitutes, though texture and flavor will vary.
- These pancakes are best enjoyed fresh but can be reheated gently on a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
Keywords: spinach pancakes, feta pancakes, savory pancakes, Mediterranean breakfast, healthy brunch recipes, spinach and cheese pancakes
