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
Ingredient | Amount |
---|---|
Chopped broccoli | 1 ½ cups (150g) |
Packed spinach | 4 cups (140g) |
Olive oil | 1 tablespoon |
Eggs | 3 |
Baking soda | ½ teaspoon |
All-purpose flour | ¼ cup (30g) |
Panko breadcrumbs | ½ cup |
Grated Parmesan cheese | ½ cup |
Scallions, chopped | 4 |
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)
Nutrient | Amount |
---|---|
Calories | ~90 |
Protein | 6g |
Carbohydrates | 8g |
Fat | 4g |
Fiber | 2g |
(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!
Print
Broccoli Pancakes with Spinach and Parmesan Cheese: A Nutritious and Delicious Dish
- 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
- 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
- Bring a pot of water to a rolling boil.
- Add the chopped broccoli and blanch for 2-3 minutes until bright green and tender.
- Transfer the broccoli to a bowl of ice water to stop the cooking process, then drain.
- In the same pot, blanch the spinach for 1-2 minutes until wilted.
- Drain and squeeze out excess water, then finely chop.
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.
- Stir until well combined.
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
- Serve hot, garnished with extra Parmesan and scallions.
- 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