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

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!

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