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Green Velvet Pancakes Recipe Easy Homemade with Cream Cheese Topping

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Vibrant green pancakes made with fresh spinach blended into the batter, topped with a luscious cream cheese spread. Perfect for a festive, healthy, and delicious breakfast or brunch.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (can swap for gluten-free flour blend)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240ml) buttermilk (or milk with 1 tablespoon lemon juice for a DIY version)
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 cup fresh spinach leaves, packed (washed and roughly chopped)
  • ½ teaspoon vanilla extract
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons powdered sugar (adjust to taste)
  • 1 teaspoon lemon juice
  • 2–3 tablespoons milk or cream (to thin out to desired consistency)

Instructions

  1. Place the fresh spinach and buttermilk in a blender. Blend until completely smooth and bright green, about 30 seconds. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the egg lightly. Add the melted butter, vanilla extract, and the spinach-buttermilk mixture. Stir gently until just combined.
  4. Pour the wet ingredients into the dry and fold using a spatula. Mix until just combined; the batter should be thick but pourable.
  5. Preheat your non-stick skillet or griddle over medium heat. Lightly grease with butter.
  6. Spoon about ¼ cup (60ml) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip gently and cook the other side for another 2 minutes or until golden brown.
  7. Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while you finish the batch.
  8. In a bowl, beat the softened cream cheese with powdered sugar and lemon juice until smooth. Add milk or cream a tablespoon at a time to reach a spreadable consistency.
  9. Stack pancakes and generously spoon the cream cheese topping over the top. Optionally add fresh berries or a drizzle of honey.

Notes

If batter is too thick, add a splash more milk to loosen. If too thin, sprinkle in a little flour. Preheat pan properly to avoid burning or soggy pancakes. Use softened cream cheese for smooth topping. Keep cooked pancakes warm in a low oven (200°F) while finishing the batch.

Nutrition

Keywords: green velvet pancakes, spinach pancakes, cream cheese topping, healthy pancakes, brunch recipe, easy pancakes, festive breakfast

Find it online: https://tessierecipes.com/green-velvet-pancakes-recipe-easy-homemade-with-cream-cheese-topping/