Finnish spinach pancakes (pinaattiletut) are thin, savory green pancakes that Finnish kids grow up eating at school lunches and weekday dinners. They’re usually served hot from the pan with a generous spoonful of sweet-tart lingonberry jam on top – the berries balance the earthy spinach and make this dish a hit with both kids and grown-ups.
A Brief History and Cultural Significance
Finnish schoolchildren look forward to pinaattilettupäivä, the day when spinach pancakes appear on the lunch menu. Finland has provided free school meals to all pupils since 1943 and began offering them even earlier in Helsinki. Within this program, certain dishes have become legendary – fish fingers and spinach pancakes “remain hits year after year”. On these days cafeterias serve stacks of small green pancakes alongside lingonberry jam. Adults enjoy them too, often topping them with quark, smoked fish or minced meat sauce as a main course.
The pancakes themselves are an adaptation of traditional thin Finnish crepes (lettu). Instead of leavening, the batter is kept thin and includes chopped spinach; this gives the pancakes their vibrant colour and earthy taste. They have been a familiar dish for decades. Several Finnish companies began mass‑producing spinach pancakes in the 1960s–70s; today Atria alone makes more than 3.3 million kilos annually and calls them the nation’s best‑selling vegetarian convenience food.
In Finnish school cafeterias and home kitchens, pinaattiletut almost always arrive with lingonberry jam on the side. That sweet-tangy jam with the savory spinach pancakes is such a classic combo that for many Finns, the taste instantly brings back memories of childhood lunches.
Fun Facts About Pinaattiletut
- Beloved school lunch – The dish is part of Finland’s free school meal program and is often paired with mashed potatoes and tart lingonberry jam; fish fingers and spinach pancakes consistently rank among pupils’ favorites.
- Ready‑made phenomenon – Finnish brands such as Atria, Pirkka and Saarioinen sell ready‑made spinach pancakes in supermarkets, and Atria produces over 3 million kg every year. Families can heat them up quickly for an easy weekday meal.
- Regional debate – In Seinäjoki the pancakes are served with a savory minced meat sauce; in other cities jam is non‑negotiable. When municipalities merged in the 2000s, students protested until both options were offered.
- Versatile uses – They’re eaten throughout the day. People enjoy them for breakfast with quark or yogurt, as a main course with smoked fish or meat sauce, or even layered like lasagna. A restaurant in Stockholm once served a sweet version with cinnamon sugar and whipped cream.
Modern Twists and Healthy Variations
Traditional batter is made from wheat flour, milk, eggs and frozen spinach; however, Finnish cooks love experimenting with healthier flours and seasonal greens. Here are some variations:
- Whole grains and ancient grains: Spelt flour, once a staple in Finland during the Bronze Age, is making a comeback. Some modern recipes replace part of the wheat flour with spelt and swap cow’s milk for oat milk;. Spelt is rich in protein and has a milder gluten profile.
- Gluten‑free and vegan: You can make the pancakes gluten‑free using oat, buckwheat or chickpea flour and bind the batter with ground flaxseed instead of eggs. Finnish producers also sell vegan versions using fava‑bean flour.
- Wild greens: Besides spinach, nettles, kale, sorrel and lemon balm can be finely chopped and mixed into the batter. For a more vibrant green, add a spoonful of spirulina powder.
- Herbs and spices: Dill, parsley, nutmeg or garlic lend extra flavour.
- Sweet pancakes: Although savory toppings are standard, a sweet version dusted with cinnamon and vanilla sugar and served with berry compote and whipped cream has been spotted in Stockholm.
Healthy Spinach Pancakes
Ingredients
Method
- Prepare the spinach. Defrost the frozen spinach and squeeze out excess water. A fine mince gives a smoother batter.
- Mix the batter. Beat the eggs until their structure breaks down, then whisk in the milk, flour, salt and melted butter or oil. Finally fold in the chopped spinach.
- Let it rest. Allow the batter to swell for about 30 minutes so the flours absorb the liquid. This step yields tender pancakes.
- Heat the pan. Grease your pan with canola or butter. Use medium heat; too high heat will brown the pancakes before they set.
- Fry the pancakes. Pour batter into the small indentations or ladle roughly ¼ cup of batter onto a hot pan for larger pancakes. Fry until the bottom is golden and the top is mostly set; then flip and cook until the second side is done.
- Serve hot. Traditionally spinach pancakes are paired with lingonberry jam, but you can also serve them with quark, crème fraîche, smoked salmon or sautéed mushrooms. For a breakfast twist, top with yogurt and fresh berries.
- Consistency matters: The batter should be thinner than American pancake batter. Add a splash more milk if it seems thick.
- Don’t skip the rest: Resting allows the gluten to relax and results in a delicate texture; if using gluten‑free flour you can reduce the resting time.
- Freezer friendly: Cooked pancakes freeze well. Reheat in a dry skillet or toaster for a quick meal.
- Season to taste: Because the base flavour is mild, don’t be afraid to experiment with herbs, spices and different toppings.
- Classic pairings: Serve your pinaattiletut with lingonberry or gooseberry jam. Add a dollop of sour cream or quark to balance the jam’s acidity.
- Scandinavian brunch: Stack the pancakes and top with cold‑smoked salmon, lemon‑dill sauce and pickled cucumbers. For a vegetarian option, try sautéed mushrooms, caramelised onions and a sprinkle of grated cheese.
- Global twists: Wrap them around fillings like roasted vegetables, hummus and feta; use them as a base for Eggs Benedict; or enjoy them sweet with cinnamon sugar and berry compote.
Final Thoughts
Pinaattiletut bridge tradition and modern eating: they’re nutrient‑packed, kid‑approved and endlessly versatile. Whether you follow the classic recipe or explore gluten‑free flours and wild greens, these delicate spinach pancakes will bring a taste of Finland to your kitchen. Next time you’re craving something comforting yet healthy, channel your inner Finn and whip up a batch of pinaattiletut – you might just start your own spinach pancake day!