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These spinach and Parmesan packed Broccoli Pancakes are so delicious that even those who are not too fond of this green veggie are going to love them! | yummyaddiction.com
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5 from 5 votes

Baked Broccoli Pancakes with Spinach and Parmesan

Filled with Parmesan and spinach, these Broccoli Pancakes are a healthy alternative to their traditional potato cousins!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2
Author: Yummy Addiction


  • 1 1/2 cups (150g) chopped broccoli
  • 4 cups (140g) packed spinach
  • 1 tablespoon olive oil
  • 3 eggs
  • 1/2 teaspoon baking soda
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 4 scallions , chopped


  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Steam the chopped broccoli for about 4-5 minutes. In the meantime, heat the olive oil in a skillet and saute the spinach for 3 minutes, until wilted. Transfer to a cutting board and chop.
  • In a large bowl, mix the eggs with the baking soda, flour, panko, and Parmesan cheese. Add the steamed broccoli, spinach, and half of the scallions and mix well.
  • Form 8-10 pancakes on the baking sheet leaving some space between them. Bake for 10 minutes on one side, then flip and bake for 2 more minutes. Alternatively, fry in a pan until golden.
  • Sprinkle with the remaining scallions and serve either topped with some yogurt or plain. Enjoy!


Adapted from "Great Meals With Greens and Grains" by Megan Wolf