Spinach and Feta Pancakes

Pancakes don’t always have to be sweet. These spinach and feta pancakes are proof that savory pancakes done right are every bit as satisfying — and perhaps even more so — than the maple syrup version. Golden and fluffy on the outside, soft and packed with wilted spinach, crumbled feta, fresh dill, and Parmesan on the inside — a deeply comforting, Mediterranean-inspired bite that works for brunch, lunch, or a simple supper any day of the week. Ready in just 25 minutes from start to finish.

Vegetarian, wholesome, and genuinely delicious. This is the savory pancake recipe that converts everyone who tries it into a lifelong fan of the concept.

Why You’ll Make This Again

The combination of ingredients in these pancakes is what makes them so unexpectedly satisfying. The buttermilk batter creates a tender, light base that holds generous amounts of cheese and vegetables without becoming dense or heavy. The feta brings its signature salty, tangy punch. The Parmesan deepens the savory flavor throughout. And the fresh dill adds a bright, aromatic herby note that ties everything together into something genuinely beautiful. Every forkful gives you a little of the fluffy pancake, a burst of tangy feta, a pocket of soft spinach, and that distinctive fresh dill flavor — a combination that is comforting, fresh, and deeply satisfying all at the same time. This is brunch food that feels genuinely nourishing rather than indulgent.

These are a wonderful spring and summer brunch recipe when fresh herbs are at their brightest and most fragrant — but honestly they work beautifully all year round as a quick lunch or light supper that feels more special than the effort involved.

How This Comes Together

Sauté the scallions and spinach, whisk the batter, fold in the fillings, and cook in a hot skillet. The entire process from first step to first pancake takes about 25 minutes. The most important rule with any pancake batter — savory or sweet — is to stop mixing the moment everything is just combined. Overmixing develops gluten and turns a light, fluffy pancake into something dense and flat that no amount of good filling can rescue. Stir until just combined, fold gently, and the rest takes care of itself beautifully.

What You’ll Need

Simple, wholesome ingredients. Use full-fat feta for the richest, most assertive flavor — reduced-fat feta is too mild and watery for this recipe.

• 2 1/2 oz (70 g) baby spinach, roughly chopped
• 3 oz (85 g) feta cheese, crumbled
• 1 cup (125 g) all-purpose flour
• 3/4 cup (180 ml) buttermilk
• 2 large eggs, lightly beaten
• 2 scallions, diced
• 1/4 cup (25 g) Parmesan cheese, grated
• 1 tbsp olive oil plus 1 tsp for sautéing
• 1 tbsp fresh dill, chopped
• 1 tsp baking powder
• 1/2 tsp baking soda
• Salt and black pepper, to taste

Step-by-Step Directions

Step 1: Prepare the Spinach Mixture

Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the diced scallions and cook for 1 minute. Add the chopped spinach and cook for another minute until just wilted. Transfer to a plate and set aside to cool slightly.

Step 2: Make the Batter

In a large bowl, whisk together the lightly beaten eggs, buttermilk, and 1 tablespoon of olive oil until smooth. Sift in the flour, baking powder, baking soda, salt, and black pepper. Add the grated Parmesan and stir until just combined — do not overmix.

Step 3: Add the Feta and Dill

Gently fold in the cooked spinach and scallion mixture, crumbled feta, and chopped fresh dill until evenly distributed throughout the batter.

Step 4: Cook and Serve

Heat a light drizzle of olive oil in a large skillet over medium-high heat until shimmering. Scoop approximately 1/3 cup of batter per pancake into the skillet and gently flatten each one slightly with the back of the spoon. Cook for 3–4 minutes per side, reducing the heat to medium-low if needed, until each pancake is deeply golden and cooked through. Serve warm with a dollop of sour cream and a sprinkle of fresh dill if desired.

How to Serve It

Stack two or three warm pancakes on each plate and add a generous dollop of cold sour cream or Greek yogurt right on top — the cool, tangy cream against the warm, savory pancake is absolutely perfect. A sprinkle of extra fresh dill, a few thin cucumber slices alongside, and a squeeze of fresh lemon over everything makes each plate look beautiful and taste even more vibrant. For a complete brunch spread, serve alongside poached eggs, sliced avocado, and a simple tomato salad for a meal that feels genuinely special. For a light lunch or supper, two pancakes alongside a crisp green salad is all you need.

Leftovers & Storage

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium heat for 2 minutes per side or in the air fryer at 350°F for 3–4 minutes until warmed through and the exterior is golden again. The skillet reheating method gives a far better result than the microwave — the exterior comes back slightly crispy and the pancakes taste almost as good as freshly made. These also freeze beautifully — stack between sheets of parchment paper and freeze for up to 2 months. Reheat from frozen in the air fryer or oven at 350°F for 8–10 minutes for a completely satisfying result.

Make It Even Better (Pro Tips)

• Let the cooked spinach cool for a few minutes before folding into the batter — hot spinach can begin to cook the eggs in the batter and slightly affect the texture of the finished pancake.
• Do not overmix the batter — stir until just combined and stop. A few small lumps in the batter are completely fine and far preferable to a dense, overworked pancake.
• Use a non-stick or well-seasoned cast iron skillet for the most consistent, even golden color on every pancake without sticking.
• Test the oil temperature with a tiny drop of batter before cooking the first full pancake — it should sizzle immediately. If it sits quietly the pan isn’t hot enough yet.
• Don’t press down on the pancakes while cooking — they need the air inside the batter to rise and create that fluffy, light interior. Pressing them flat removes all the lightness.
• Reduce the heat to medium-low after the first batch if the pancakes are browning too fast on the outside before cooking through — savory pancakes with fillings need slightly more gentle heat than plain sweet pancakes.
• Add a pinch of lemon zest to the batter along with the dill for a bright, citrusy note that lifts all the Mediterranean flavors beautifully.

Easy Ways to Change It Up

• Sun-dried tomato addition: Fold 2 tablespoons of finely chopped sun-dried tomatoes into the batter alongside the spinach for a sweet, intensely savory element that pairs beautifully with the feta.
• Different herbs: Swap fresh dill for fresh mint and parsley for a completely different but equally vibrant herb combination that feels lighter and more summery.
• Spicy version: Add a pinch of red pepper flakes and a teaspoon of smoked paprika to the batter for a savory pancake with a gentle warming heat that works beautifully with the tangy feta.
• Gluten-free option: Use a good quality gluten-free all-purpose flour blend in the same quantity for a completely gluten-free version that tastes virtually identical to the original.
• Add roasted red pepper: Fold 3 tablespoons of finely diced roasted red pepper into the batter for a sweet, smoky element that adds beautiful color and a more complex flavor to every pancake.

Quick Questions

Can I make these without buttermilk?

Yes — make a simple buttermilk substitute by adding 3/4 tablespoon of white vinegar or fresh lemon juice to 3/4 cup of regular milk. Stir and let sit for 5 minutes until it curdles slightly. This homemade buttermilk substitute works perfectly in this recipe and gives an identical result in terms of the light, tender texture of the finished pancake. Plain Greek yogurt thinned with a little milk also works beautifully.

Can I use frozen spinach instead of fresh?

Yes — thaw frozen spinach completely and squeeze out every last drop of excess moisture before using. Frozen spinach holds significantly more water than fresh baby spinach and inadequately squeezed frozen spinach will make the batter too wet and produce flat, dense pancakes. Use about 1/4 cup of thawed, squeezed frozen spinach in place of the 2 1/2 oz of fresh — frozen spinach is much more concentrated once the water is fully removed.

Can I make the batter ahead of time?

The batter is best made fresh and cooked immediately — the baking powder and baking soda begin working the moment they contact the liquid in the batter and the pancakes will be significantly lighter and fluffier when cooked right away. If you need to get ahead, sauté the spinach and scallions up to a day in advance and store covered in the fridge. When ready to cook, mix the batter fresh, fold in the prepared filling, and cook immediately for the best result.

Make these spinach and feta pancakes for your next brunch or light lunch and discover your new favorite savory pancake recipe. Tried them? Leave a comment below and tell me what you served alongside!— AVA