Crispy Finnish Spinach Pancakes (Pinaattiletut)

Published: 7/31/2026

These vibrant green, thin pancakes are a beloved staple in Finland. Traditionally served as a main course with a dollop of lingonberry jam, they offer a perfect balance of earthy spinach and savory-sweet flavors.

Ingredients (4 servings)

• 10 oz (285 g) frozen chopped spinach, thawed and squeezed very dry
• 2 cups (480 ml) whole milk
• 1 cup (120 g) all-purpose flour
• 2 large eggs
• 1 tsp (6 g) salt
• 1/2 tsp (1 g) ground nutmeg
• 3 tbsp (42 g) melted butter (plus more for frying)

Instructions

1. In a blender or large bowl, combine the milk, eggs, salt, nutmeg, and melted butter.
2. Gradually whisk in the flour until the batter is smooth. The consistency should be thin, similar to a crepe batter.
3. Stir in the well-drained spinach. For a smoother, uniformly green pancake, pulse the entire mixture in a blender.
4. Let the batter rest at room temperature for at least 30 minutes. This allows the flour to hydrate, which is essential for the right texture.
5. Heat a griddle or a non-stick skillet over medium heat and add a small amount of butter.
6. Pour small amounts of batter to create 3–4 inch pancakes.
7. Fry until bubbles form on the surface and the edges are crispy, about 2 minutes. Flip and cook for another minute until golden brown.
8. Serve immediately with lingonberry jam or cranberry sauce.

Pro Tips

• Batter Consistency: To get that authentic Finnish style, keep the batter thin. If it feels too thick after resting, add a tablespoon of milk.
• Drain Thoroughly: Squeeze the thawed spinach in a clean kitchen towel to remove as much water as possible to avoid a soggy result.
• Size Matters: These are traditionally made small (silver-dollar size), which helps achieve those signature crispy edges.

See Also

• 15-Minute Creamy Tortellini (Easy Weeknight Dinner)
• 15-Minute Creamy Tuna Pasta (Easy Weeknight Dinner)
• Authentic Finnish Crepes (Letut)

Categories: mains, breakfast