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Chef Ava

Spinach and Feta Savory Pancakes

Golden, fluffy savory pancakes packed with spinach, tangy feta cheese, Parmesan, and fresh dill. These Mediterranean-inspired pancakes are perfect for brunch, lunch, or a light dinner and come together in just 25 minutes with simple wholesome ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Lunch
Cuisine: Mediterranean
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 oz baby spinach, roughly chopped
  • 3 oz feta cheese, crumbled
  • 1 cup all-purpose flour
  • 3/4 cup buttermilk
  • 2 large eggs, lightly beaten
  • 2 scallions, diced
  • 1/4 cup Parmesan cheese, grated
  • 1 tbsp olive oil
  • 1 tsp olive oil, for sautéing
  • 1 tbsp fresh dill, chopped
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • salt and black pepper, to taste

Equipment

  • large skillet
  • mixing bowl
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

  1. Heat 1 teaspoon olive oil in a skillet over medium heat. Add scallions and cook for 1 minute. Add spinach and cook for another minute until wilted. Transfer to a plate and cool slightly.
  2. In a large bowl, whisk together the eggs, buttermilk, and 1 tablespoon olive oil until smooth.
  3. Add flour, baking powder, baking soda, salt, black pepper, and Parmesan. Stir until just combined.
  4. Fold in the spinach mixture, feta cheese, and fresh dill until evenly distributed.
  5. Heat a light drizzle of olive oil in a large skillet over medium-high heat.
  6. Scoop about 1/3 cup batter per pancake into the skillet and gently flatten slightly.
  7. Cook for 3–4 minutes per side until golden brown and cooked through, adjusting heat if necessary.
  8. Serve warm with sour cream, Greek yogurt, or extra fresh dill if desired.

Notes

Do not overmix the batter or the pancakes may become dense. Allow the spinach mixture to cool slightly before folding it into the batter. Use full-fat feta cheese for the best flavor and texture. Serve warm with sour cream, Greek yogurt, or a squeeze of fresh lemon.