Crispy on the outside, fluffy and cheesy on the inside

If you’re tired of sweet pancakes, these Greek Spinach & Feta Pancakes are a delicious savory alternative.

They’re golden and lightly crisp on the outside, soft and fluffy inside, and packed with spinach, scallions, Parmesan, and creamy feta. Serve them warm with Greek yogurt or sour cream for an easy breakfast, brunch, or light lunch.

Ingredients

For the spinach mixture

• 2 cups fresh spinach
• 2–3 scallions, finely chopped
• 1 tbsp olive oil
• Pinch of salt
• Black pepper, to taste

For the pancake batter

• 2 large eggs
• ¾ cup buttermilk
• 1 tbsp olive oil
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ tsp black pepper
• ⅓ cup grated Parmesan cheese
• ¾ cup crumbled feta cheese
• Cooked spinach and scallions

For serving

• Greek yogurt or sour cream
• Fresh dill
• Chopped scallions
• Extra feta
• Freshly ground black pepper

Step-by-Step Guide

Step 1: Sauté the spinach

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Add the spinach and chopped scallions.

Cook for about 1–2 minutes, stirring frequently, until the spinach is just wilted.

Do not overcook it, as spinach can release too much water and make the pancake batter too thin.

Remove from the heat and let it cool slightly.

Step 2: Mix the wet ingredients

In a large bowl, add:

• eggs
• buttermilk
• olive oil

Whisk until smooth and well combined.

Step 3: Add the dry ingredients

Add the flour, baking powder, salt, black pepper, and Parmesan.

Mix gently until just combined.

Avoid overmixing. A slightly lumpy batter will help keep the pancakes tender and fluffy.

Step 4: Add spinach and feta

Add the sautéed spinach and scallions to the batter.

Crumble the feta cheese over the bowl.

Use a spatula to gently fold everything together.

The finished batter should be thick and spoonable but still soft, rather than thin like traditional sweet pancake batter.

If it feels too thick, add 1–2 tablespoons of buttermilk.

Step 5: Heat the skillet

Place a nonstick skillet over medium-low heat.

Add a very thin layer of olive oil.

Let the pan warm up before adding the batter.

Avoid high heat because these pancakes are fairly thick and need time to cook through without burning on the outside.

Step 6: Shape the pancakes

Spoon portions of batter into the skillet.

Use the back of the spoon to gently shape each portion into a thick round pancake.

Depending on the size of your skillet, you can cook 2–3 pancakes at a time.

Step 7: Cook the first side

Cook for about 2–3 minutes.

The pancakes are ready to flip when:

• the edges begin to set
• the bottoms are golden
• a few small bubbles appear on the surface

Step 8: Flip and finish cooking

Carefully slide a spatula underneath each pancake and flip.

Cook for another 1–2 minutes, or until the second side is golden brown.

The outside should be lightly crisp while the center remains soft and fluffy.

Step 9: Stack the pancakes

Transfer the cooked pancakes to a cooling rack or serving plate.

Repeat with the remaining batter.

Stack 3–5 pancakes for a beautiful brunch-style presentation.

Step 10: Add the toppings

Top the warm pancakes with a spoonful of Greek yogurt or sour cream.

Finish with fresh dill, scallions, crumbled feta, and a little black pepper.

Serve immediately while warm.

What the Perfect Pancake Should Look Like

The best Spinach & Feta Pancakes should have:

• a golden-brown exterior
• slightly crisp edges
• a soft and fluffy center
• visible dark-green spinach
• creamy pockets of feta
• a moist interior without being heavy or dense

When you cut one open, you should clearly see the spinach and feta throughout the fluffy center.

Tips for the Best Results

Drain excess moisture from the spinach. If your cooked spinach releases a lot of water, gently squeeze or drain it before adding it to the batter.

Keep the feta chunky. Don’t crumble it too finely. Small chunks create delicious creamy pockets inside the pancakes.

Cook over medium-low heat. This gives the inside enough time to cook before the outside becomes too dark.

Don’t overmix the batter. Fold only until everything is combined.

Serve them warm. The feta is creamier and the outside stays slightly crisp.

Easy Add-Ins

You can customize these pancakes with:

• sun-dried tomatoes
• fresh dill
• parsley
• grated zucchini
• roasted red peppers
• chili flakes
• mozzarella
• fresh lemon zest

How to Store

Allow the pancakes to cool completely before storing.

Keep them in an airtight container in the refrigerator for up to 3 days.

To reheat, warm them in a skillet for about 1 minute per side so the outside becomes crisp again.

You can also freeze them with parchment paper between each pancake for up to 1–2 months.

What to Serve With Them

These savory pancakes pair beautifully with:

• Greek yogurt
• sour cream
• cucumber and tomato salad
• avocado
• smoked salmon
• fried or poached eggs
• lemon wedges

Final Thoughts 🥬🧀

These Greek Spinach & Feta Pancakes are easy, comforting, and full of flavor. You get a golden exterior, fluffy center, savory spinach, and creamy feta in every bite.

They’re perfect for breakfast, brunch, lunch, or even a quick savory snack.

Spinach + feta + fluffy pancakes = a combination you definitely need to try! 🥬🧀🥞