My cookbook is here! 
These spinach and feta pancakes are a quick and delicious way to make spinach pie but in pancake format. They are super fluffy and so easy to make!
What a wonderful Greek style way to start your day! I wish I could eat these every morning. And yes, they are that good! They are made with buttermilk and have this extremely thick, soft and fluffy texture. To be honest, we kept saying how much we wished we had doubled the recipe!
If you’re familiar with my website, you know that I am a first generation Greek American, raised by my immigrant parents and grandparents. Spanakopita (aka spinach pie) was a main staple in our lives. My family painstakingly made it from scratch with lots of love. And I respect and admire that so much. That said, I love to share delicious recipes that are a bit more approachable and still deliver on familiar flavors!
These buttermilk spinach and feta pancakes will have your knees buckling. I served them with some sour cream and it was the perfect topping! Serve them warm at your next brunch or cold for a grab-and-go breakfast.
If you don’t have buttermilk, feel free to substitute in Greek yogurt or whole milk. A great substitute for the flour is Gluten Free all purpose flour or oat flour. I haven’t tried them with almond flour although they could work with san extra egg and addition of 1/4 cup coconut flour.
If you like this recipe, you will love these Spinach + Feta Brownies or this Spinach + Feta Loaf
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our website, we would greatly appreciate you taking the time to comment and rate the dish. Now LOVE YOUR LIFE!
Easy Spinach + Feta Pancakes
Ingredients
- 1 tsp olive oil
- 2 scallions, diced
- 2½ oz (70 g) baby spinach, rough chop
- 2 eggs, lightly beaten
- 3/4 cup (180 ml) buttermilk
- 1 tbs olive oil
- 1 cup (125 g) flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- salt + pepper, to taste
- 1/4 cup (25 g) grated parmesan cheese
- 3 oz (85 g) crumbled feta cheese
- 1 tbs fresh dill, chopped
Instructions
- Heat the 1 tsp of olive oil in your pan on medium heat. Sauté your scallions for 1 minute and sauté your spinach for 1 minute until just wilted. Transfer to a plate and set aside.
- In a large bowl, add in the eggs, buttermilk and oil and whisk together. Next, sift in the flour, baking powder, baking soda, salt and pepper to taste, add in the grated parmesan and mix all until just combined – DO NOT OVERMIX. Lastly fold in the sautéd spinach mixture, crumbled feta and dill.
- Heat a drizzle of olive oil in your pan on medium-high. Once hot, scoop about 1/3 cup of the batter onto the pan, gently flatten each out a little bit. Repeat and cook the cakes 3-4 minutes per side, lowering the heat to medium-low as needed to prevent burning. Serve with a scoop of sour cream and garnish with fresh dill.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use gluten free all purpose flour or oat flour instead of regular flour.
- You can use Greek yogurt instead of buttermilk.
- Serves nicely with sour cream.
- 3 ounces feta cheese is about 1/2 cup crumbled.