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Spinach Pancake Quesadillas

Give a savory twist to pancakes with this no-fuss treatment. Folded over a spinach filling, leftover pancakes become a special lunch or a side dish for dinner. —Anna Free, Plymouth, Ohio
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 1 package (10 ounces) fresh spinach
  • 3 tablespoons water
  • 3 ounces cream cheese, softened
  • 1/8 teaspoon ground nutmeg
  • 4 large pancakes
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • Sour cream and chopped tomato, optional


  • In a large saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3-4 minutes or until spinach is wilted. Drain well and chop.
  • Meanwhile, in a large bowl, beat cream cheese and nutmeg until blended. Stir in the spinach. Spread over pancakes; sprinkle with cheeses. Place each on a microwave-safe plate.
  • Microwave, uncovered, on high for 30-60 seconds or until cheese is melted. Fold in half; top with sour cream and tomato if desired.
Nutrition Facts
1 each: 216 calories, 12g fat (7g saturated fat), 37mg cholesterol, 353mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 9g protein.

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