Who says pancakes have to be sweet?

These feta and spinach fluffy pancakes bring a Mediterranean twist to your morning or light lunch—full of flavor, soft on the inside, and perfectly golden on the outside.

Packed with fresh spinach and crumbled Greek feta, every bite is a delicious balance of creamy, salty, and herby goodness.

Add a dollop of Greek yogurt or a drizzle of olive oil on top, and you’ve got a cozy, nourishing meal that’s just as good served warm or at room temperature.

Perfect for brunch, light dinner, or even meal prep for the week ahead. Plus, it’s a great way to sneak in some greens—kids love them too!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

(makes about 6 medium pancakes)

1 cup (120g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

2 large eggs

3/4 cup (180ml) milk (or buttermilk)

1/2 cup crumbled feta cheese

1 cup fresh spinach, chopped (or 1/2 cup cooked spinach, squeezed dry)

2 tbsp chopped spring onion or dill (optional)

1 tbsp olive oil (plus more for cooking)

Black pepper to taste

Optional add-ins:

A little grated kefalotyri or graviera

A sprinkle of chili flakes or oregano for extra flavor

---

Directions

Prep the batter:
In a large bowl, mix the flour, baking powder, baking soda, and salt.

Whisk wet ingredients:
In another bowl, whisk the eggs, milk, and olive oil until well combined.

Combine:
Add the wet ingredients into the dry ingredients and mix just until smooth. Don’t overmix—it’s okay if it’s a little lumpy.

Add the good stuff:
Fold in the chopped spinach, crumbled feta, and any herbs or extras you like. Season with black pepper.

Cook:
Heat a non-stick pan over medium heat and lightly oil it. Pour a ladle of batter into the pan and spread slightly. Cook for about 2–3 minutes per side, or until golden and puffed.

Serve:
Enjoy warm, topped with a dollop of Greek yogurt, extra feta, or a drizzle of olive oil.