Pesto Pancakes

Updated: May 20, 2020


For the Pesto

2 cups of any greens you can find: spinach, kale, parsley, basil, peas - frozen or fresh

2 tablespoons olive oil

1/2-1 cup grated cheese (cheddar, parm or any other hard cheese you like)

1-2 cloves of garlic - optional

For the Batter

1 cup flour (any flour will do)

2 teaspoons baking powder

1 teaspoon sugar

1 tablespoons vegetable oil

1 egg

3/4 cup milk or 1/2 cup plain yogurt and 2 tablespoons water

Butter for frying pancakes


  1. Place pesto ingredients in a food processor and pulse 7-10 times until it becomes a green paste. set aside.

  2. Combine the dry ingredients in a large misusing bowl and whisk until they are well combined.

  3. Combine the wet ingredients in a separate bowl and whisk well.

  4. Pour the wet ingredients into the flour mixture and stir 10 times.

  5. Add about 3/4 cup of the pesto, reserving 1/4 cup for serving, and stir 5 more times.

  6. Get a griddle or skillet warmed up. Spoon batter onto the skillet (about 3 tablespoons at a time). Cook until batter bubbles slightly and some bubbles have burst, about 2 – 3 minutes. Flip using a spatula and cook until the second side browns and the pancakes are cooked through.

  7. Serve with some sour cream, greek yogurt and left over pesto

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