Broccoli Pancakes with Spinach and Parmesan Cheese: A Nutritious and Delicious Dish

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When you think of pancakes, you probably imagine a sweet, fluffy breakfast treat. But have you ever tried broccoli pancakes with spinach and Parmesan cheese? These savory pancakes are a nutrient-packed, flavorful, and satisfying dish perfect for any meal of the day.

With fiber-rich broccoli, iron-packed spinach, and the rich taste of Parmesan cheese, these pancakes are both delicious and healthy. Whether you’re looking for a new way to enjoy your greens, a kid-friendly vegetable dish, or a low-carb alternative to traditional pancakes, this recipe is sure to become a staple in your kitchen.

Why You’ll Love These Broccoli Pancakes

✔️ Rich in Nutrients – Packed with fiber, vitamins, and minerals from fresh vegetables.
✔️ Easy to Make – Simple ingredients and quick prep time.
✔️ Crispy and Cheesy – The panko breadcrumbs and Parmesan cheese create a crispy, golden crust.
✔️ Kid-Friendly – A delicious way to sneak more veggies into your diet.
✔️ Versatile and Customizable – Enjoy them as a snack, side dish, or even a light main meal.

Ingredients for Broccoli Pancakes with Spinach and Parmesan Cheese

Here’s what you’ll need to make these crispy, veggie-packed pancakes:

Main Ingredients

IngredientAmount
Chopped broccoli1 ½ cups (150g)
Packed spinach4 cups (140g)
Olive oil1 tablespoon
Eggs3
Baking soda½ teaspoon
All-purpose flour¼ cup (30g)
Panko breadcrumbs½ cup
Grated Parmesan cheese½ cup
Scallions, chopped4

Optional Additions for Extra Flavor

  • Red pepper flakes – Adds a little heat.
  • Feta cheese – For a tangy, creamy texture.
  • Garlic powder or onion powder – Enhances the flavor.
  • Lemon zest – Adds a fresh, citrusy note.

How to Make Broccoli Pancakes with Spinach and Parmesan Cheese

Step 1: Prepare the Vegetables

  • Bring a pot of water to a rolling boil.
  • Add the chopped broccoli and blanch for 2-3 minutes until tender but still bright green.
  • Drain and transfer to a bowl of ice water to stop the cooking process. Drain again.
  • In the same pot, blanch the spinach for 1-2 minutes until wilted.
  • Drain the spinach and squeeze out excess water. Finely chop and set aside.

Step 2: Mix the Batter

  • In a large mixing bowl, whisk the eggs until well blended.
  • Add the broccoli, spinach, baking soda, flour, panko breadcrumbs, Parmesan cheese, and scallions.
  • Mix everything together until the batter is thick but holds together.

Step 3: Cook the Pancakes

  • Heat olive oil in a large non-stick skillet over medium heat.
  • Scoop ¼ cup of batter for each pancake and flatten slightly.
  • Cook for 3-4 minutes per side, until golden brown and crispy.
  • Transfer to a plate lined with paper towels to absorb excess oil.

Step 4: Serve and Enjoy

  • Serve the pancakes hot, garnished with extra Parmesan and scallions.
  • Enjoy them on their own, with a dollop of sour cream or Greek yogurt, or as a side dish.

Health Benefits of Broccoli and Spinach Pancakes

These pancakes are as nutritious as they are delicious!

🥦 Broccoli

  • High in fiber – Supports digestion.
  • Rich in antioxidants – Helps reduce inflammation.
  • Great for bone health – Contains calcium and vitamin K.

🥬 Spinach

  • Loaded with iron – Helps prevent fatigue.
  • Rich in vitamin A – Supports immune function.
  • Promotes heart health – Packed with folate and magnesium.

🧀 Parmesan Cheese

  • Good source of protein – Helps keep you full longer.
  • Rich in calcium – Supports strong bones.
  • Adds umami flavor – Enhances the dish’s taste.

How to Store and Reheat Leftovers

Refrigerator:

  • Store in an airtight container for up to 4 days.
  • Reheat in a skillet over medium heat for 2-3 minutes per side.

Freezer:

  • Freeze in a single layer on a baking sheet, then transfer to a ziplock bag.
  • To reheat, bake at 375°F (190°C) for 10 minutes.

Nutritional Information (Per Pancake)

NutrientAmount
Calories~90
Protein6g
Carbohydrates8g
Fat4g
Fiber2g

(Values may vary based on ingredient choices.)

Creative Ways to Serve Broccoli Pancakes

🔹 With a Poached Egg – For a protein-rich breakfast.
🔹 As a Burger Bun Alternative – Use instead of bread for a low-carb sandwich.
🔹 With a Fresh Salad – A light, balanced meal.
🔹 With Hummus or Tzatziki – Adds a creamy, tangy dip.

Frequently Asked Questions (FAQ)

1. Can I make these pancakes gluten-free?

Yes! Use almond flour or gluten-free breadcrumbs instead of regular flour.

2. How do I prevent my pancakes from falling apart?

Make sure to squeeze out excess water from the broccoli and spinach before mixing.

3. Can I bake these pancakes instead of frying?

Absolutely! Bake at 375°F (190°C) for 15-18 minutes, flipping halfway through.

4. Can I add more vegetables to the batter?

Yes! Try adding grated zucchini, carrots, or bell peppers for extra flavor and nutrition.

5. Can I make the batter ahead of time?

Yes, store the batter in the refrigerator for up to 24 hours before cooking.

6. What dipping sauces go well with these pancakes?

  • Garlic yogurt sauce
  • Avocado lime dip
  • Spicy sriracha mayo

Final Thoughts: A Delicious and Healthy Twist on Pancakes

These broccoli pancakes with spinach and Parmesan cheese are the perfect balance of crispy, cheesy, and nutritious. Whether you enjoy them as a quick snack, a side dish, or a main meal, they’re sure to impress.

Next time you’re craving something healthy and satisfying, try these savory vegetable pancakes—they’ll become a new favorite in no time!

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Broccoli Pancakes with Spinach and Parmesan Cheese: A Nutritious and Delicious Dish


  • Author: Raven
  • Total Time: 20 minutes
  • Yield: 8 pancakes 1x

Description

 

These broccoli pancakes with spinach and Parmesan cheese are a crispy, savory twist on traditional pancakes. They are packed with nutrients, protein, and fiber, making them a perfect healthy snack, side dish, or light meal. With a crispy outside and tender inside, these pancakes pair wonderfully with Greek yogurt, hummus, or a fresh green salad.


Ingredients

Scale
  • 1 ½ cups (150g) chopped broccoli
  • 4 cups (140g) packed spinach
  • 1 tablespoon olive oil
  • 3 eggs
  • ½ teaspoon baking soda
  • ¼ cup (30g) all-purpose flour
  • ½ cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 4 scallions, chopped

Instructions

Step 1: Prepare the Vegetables

  1. Bring a pot of water to a rolling boil.
  2. Add the chopped broccoli and blanch for 2-3 minutes until bright green and tender.
  3. Transfer the broccoli to a bowl of ice water to stop the cooking process, then drain.
  4. In the same pot, blanch the spinach for 1-2 minutes until wilted.
  5. Drain and squeeze out excess water, then finely chop.

Step 2: Mix the Batter

  1. In a large mixing bowl, whisk the eggs until well blended.
  2. Add the broccoli, spinach, baking soda, flour, panko breadcrumbs, Parmesan cheese, and scallions.
  3. Stir until well combined.

Step 3: Cook the Pancakes

  1. Heat olive oil in a large non-stick skillet over medium heat.
  2. Scoop ¼ cup of batter for each pancake and flatten slightly.
  3. Cook for 3-4 minutes per side, until golden brown and crispy.
  4. Transfer to a plate lined with paper towels to absorb excess oil.

Step 4: Serve

  1. Serve hot, garnished with extra Parmesan and scallions.
  2. Enjoy with Greek yogurt, hummus, or a fresh salad.

Notes

  • Make it Gluten-Free: Use almond flour or gluten-free breadcrumbs.
  • Extra Crispy: Broil for 2 minutes after frying.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for later use.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Snack
  • Method: Pan-Frying
  • Cuisine: Vegetarian