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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
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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.
they turned out amazing! super fluffy with a delicious cheesy flavor, my mom and dad absolutely loved them!
Hi Maria, that’s awesome! I’m glad you ALL loved the savory pancakes!
Everything is betta with feta!
absolutely delicious, I served them with some goats cheese and rocket with a drizzle of balsamic glaze.
Light but filling, dont feel like I need a nap after eating them
Hi Liz, thanks for trying them and coming back to leave your feedback! I’m glad you loved the pancakes1
So flavorful, we just ate them on the run as I took them off the griddle. Froze the leftovers for those mornings we don’t have time to cook.
I made them with shallots instead of scallions and Greek yogurt instead of buttermilk. Oat flour because it needs to be gf:)
Really like when you give options.
I just loved it the feta just made it perfectly Will make this again and again.
Thank you Mary! I’m happy you loved the savory pancakes!
Excellent. Only modification we made was chopping several pepperoncini and mixing in the batter. So good. thanks
Sounds delicious with the pepperoncini John! Thanks for trying the recipe!