St. Patty’s Day Banana Buttermilk Pancakes

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These toothsome pancakes are fluffy, delicious, nutritious, and green, perfect for a St. Patrick’s Day breakfast. While many foods for this holiday rely on food coloring for their verdant hue, these pancakes get their color (and none of the taste) from an infusion of leafy-green spinach. Your kiddos will get an extra bump of nutrition with a side of magic for breakfast.

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Ingredients for green pancakes for St. Patrick's Day breakfast

INGREDIENTS

  • 2 cups buttermilk (you can also use milk), room temperature
  • 2 large eggs, room temperature
  • 1 tsp vanilla
  • 4 tbsp unsalted butter, melted and cooled
  • 1 ripe banana
  • 2 cups spinach, lightly packed
  • 2 1/4 cups all-purpose flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
green pancakes for St. Patrick's Day breakfast

INSTRUCTIONS

In a blender combine the buttermilk, eggs, vanilla, butter, banana, and spinach and blend until smooth.

In a separate bowl, whisk together the remaining ingredients.

Whisk the wet ingredients into the dry ingredients until just combined.

Heat a large skillet or pan over medium heat and grease with butter or cooking spray.

Once the skillet is hot, scoop approximately 1/3 a cup of batter into the pan, per pancake. Let the pancake sit undisturbed until the edges appear to be cooked and the bubbles in the pancake are bursting and disappearing. Carefully flip with a spatula and cook for an additional 2-3 minutes.

Repeat until you have run out of batter, adding additional butter to the pan if needed between batches.

Serve with butter, maple syrup, and fresh berries.

St. Patty’s Day Buttermilk Pancakes

These sumptuous pancakes are fluffy, delicious, nutritious, and green, perfect for a St. Patrick's Day breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 4 people

Ingredients
  

  • 2 cups buttermilk room temperature (you can also use milk)
  • 2 large eggs room temperature
  • 1 tsp vanilla
  • 4 tbsp unsalted butter melted and cooled
  • 1 ripe banana
  • 2 cups spinach lightly packed
  • cups all-purpose flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Instructions
 

  • In a blender combine the buttermilk, eggs, vanilla, butter, banana, and spinach and blend until smooth.
  • In a separate bowl, whisk together the remaining ingredients.
  • Whisk the wet ingredients into the dry ingredients until just combined.
  • Heat a large skillet or pan over medium heat and grease with butter or cooking spray.
  • Once the skillet is hot, scoop approximately 1/3 a cup of batter into the pan, per pancake. Let the pancake sit undisturbed until the edges appear to be cooked and the bubbles in the pancake are bursting and disappearing. Carefully flip with a spatula and cook for an additional 2-3 minutes.
  • Repeat until you have run out of batter, adding additional butter to the pan if needed between batches.
  • Serve with butter, maple syrup, and fresh berries.
Keyword Breakfast, St. Patrick’s Day
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green pancakes for St. Patrick's Day breakfast

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