Savory Spinach and Ricotta Pancakes with Lemon Yogurt

Name: Savory Spinach and Ricotta Pancakes with Lemon Yogurt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 1/4 cups All-purpose flour; 1 tsp Baking powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 pieces Eggs; 1 cup Milk (whole or 2%); 3/4 cup Ricotta cheese; 4 cups Fresh spinach, packed; 1/4 cup Grated Parmesan (optional); 2 tbsp Olive oil; 1 tbsp Butter (for skillet); 1/2 cup Plain yogurt; 1 tsp Lemon zest; 1 tbsp Lemon juice; 2 tbsp Chives, chopped

Patricia Hill

Published: February 28, 2026

Categories: Vegetables, Dairy, Vegetarian, European, Pancakes

Tags: Breakfast, Vegetarian, Mediterranean, Pancakes, Brunch, Spinach, Savory

Spinach Pancakes

Fluffy savory pancakes studded with spinach and ricotta, served with bright lemon-yogurt.

Prep Time:15 minCook Time:15 minTotal Time:30 minServings:4Difficulty:Easy

These savory spinach and ricotta pancakes are one of my favorite weekend treats — light, fluffy cakes filled with bright, wilted spinach and creamy ricotta. They’re fast to pull together and feel special enough for brunch guests or a cozy Saturday morning at home.

I like to serve them with a zippy lemon-yogurt sauce and a scatter of chopped chives; the tang cuts through the richness and keeps each bite fresh. Once you try the contrast of tender pancake and creamy filling, you'll be making them again and again.

Nutrition (per serving)

Calories:340 kcal

Protein:14 g

Carbs:34 g

Fat:16 g

Directions

1

Heat a large skillet over medium heat and add 1 tbsp olive oil. Add the spinach and cook, stirring, until wilted, 2–3 minutes. Transfer to a bowl and let cool slightly.
2

In a large bowl whisk together the flour, baking powder, salt, and pepper.
3

In a separate bowl beat the eggs with the milk, then stir in the ricotta, 1 tbsp olive oil, and grated Parmesan if using. Fold in the wilted spinach and chopped chives.
4

Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix. The batter should be thick but spoonable—add a splash more milk if too stiff.
5

Make the lemon-yogurt sauce by stirring the plain yogurt with lemon zest, lemon juice, and a pinch of salt. Taste and adjust brightness.
6

Heat a nonstick skillet or griddle over medium-low and add butter to coat. Spoon 1/4-cup portions of batter onto the skillet, flattening slightly with the back of the spoon.
7

Cook pancakes 2–3 minutes per side, until golden and cooked through, flipping once. Work in batches and keep finished pancakes warm on a plate tented with foil.
8

Serve stacks of pancakes with a dollop of lemon-yogurt sauce, extra chives, and a lemon wedge for squeezing.

Ingredients

All-purpose flour:1 1/4 cups
Baking powder:1 tsp
Salt:1/2 tsp
Black pepper:1/4 tsp
Eggs:2 pieces
Milk (whole or 2%):1 cup
Ricotta cheese:3/4 cup
Fresh spinach, packed:4 cups
Grated Parmesan (optional):1/4 cup
Olive oil:2 tbsp
Butter (for skillet):1 tbsp
Plain yogurt:1/2 cup
Lemon zest:1 tsp
Lemon juice:1 tbsp
Chives, chopped:2 tbsp

Tips & Notes

For even batter distribution use a 1/4-cup measuring cup to portion pancakes.
If you prefer a smoother texture, pulse the ricotta and spinach briefly in a blender before folding into the batter.
Keep cooked pancakes warm in a low oven (200°F) while you finish the rest so they stay tender.