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Two spinach pancakes on a simple ceramic plate, topped with lingonberry jam, on a light wooden table in soft Nordic daylight.
Erik Lundström

Healthy Spinach Pancakes

Soft, savory Finnish spinach pancakes made with fresh spinach, eggs, and milk. Pinaattiletut are a beloved Nordic comfort food—quick to prepare, naturally nutritious, and perfect for both children and adults. Serve them warm with lingonberry jam or a dollop of sour cream for a classic Finnish touch.
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Prep Time 5 minutes
Cook Time 20 minutes
Rest time (for the batter) 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner / Main Course, Snack
Cuisine: Finnish
Calories: 260
Ingredients Method

Ingredients
  

For the batter
  • 5 oz (150 g) frozen spinach
  • 3 medium eggs
  • 2 cups (5 dl) whole milk
  • 1¼ cups (200 g) all-purpose flour
  • 1-2 tbsp melted butter or neutral cooking oil
  • ½ - 1 tsp salt use less salt if using salted butter
For frying
  • butter

Method
 

  1. Prepare the spinach. Defrost the frozen spinach and squeeze out excess water. A fine mince gives a smoother batter.
  2. 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.
  3. Let it rest. Allow the batter to swell for about 30 minutes so the flours absorb the liquid. This step yields tender pancakes.
  4. Heat the pan. Grease your pan with canola or butter. Use medium heat; too high heat will brown the pancakes before they set.
  5. 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.
  6. 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.
Tips for Success
  1. Consistency matters: The batter should be thinner than American pancake batter. Add a splash more milk if it seems thick.
  2. 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.
  3. Freezer friendly: Cooked pancakes freeze well. Reheat in a dry skillet or toaster for a quick meal.
  4. Season to taste: Because the base flavour is mild, don’t be afraid to experiment with herbs, spices and different toppings.
Serving Suggestions
  1. Classic pairings: Serve your pinaattiletut with lingonberry or gooseberry jam. Add a dollop of sour cream or quark to balance the jam’s acidity.
  2. 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.
  3. 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.