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+ servings

Spinach Pancakes with Halloumi

A savoury option for a Pancake Day or a quick vegetarian dinner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast & Brunch
Cuisine: American, British
Servings: 4 servings


Spinach Herb Mix

  • 8 nuggets frozen leaf spinach
  • 10 grams garlic butter
  • 10 chives
  • 1 small handful coriander leaves picked, minced


  • 225 grams halloumi sliced or diced
  • 1 teaspoon olive oil



Make Pancake Mix

  • Combine pancake mix and milk in a bowl.
  • Stir to combine and set aside for at least three minutes.

Make Spinach Filling

  • In a small non-stick pan, add the frozen spinach.
  • Cover and cook on low until thawed.
  • Uncover, add chives and cook until mixture is dry.
  • Stir in coriander and garlic butter.
  • Keep warm until ready to fill the pancakes.


  • In a large, non-stick pan, add olive oil and heat to medium-high.
  • Add halloumi and cook halloumi until light brown.
  • Add cooked halloumi to the spinach mix to keep warm.

Make Pancakes

  • In the same large, non-stick pan as you made the halloumi in (saves on washing up), heat a bit of vegetable oil to medium-high.
  • Add pancake mix and cook until bubbly and edges are dry. Flip pancake and cook on other side.
  • Pile the pancake with spinach and halloumi mix.
  • Drizzle over yogurt sauce and serve.
  • Repeat until all pancakes are made.