Fluffy, vibrant, and packed with goodness—these avocado pancakes are a fresh twist on a breakfast classic. Creamy avocado adds a rich texture and a healthy boost to every bite.
These avocado pancakes are subtly sweet, with a naturally slight green hue, and they are a hit with my kids.
They’re soft—perfect for a wholesome brunch, and a fun way to sneak in some extra nutrients and healthy fats.
Top them with a drizzle of maple syrup, fresh berries, or a dollop of coconut yogurt for a satisfying start to your day.
Whether you’re a health nut or just avocado-obsessed, this recipe is your new breakfast go-to.
For more pancake inspiration, check out my collection of incredible vegan pancakes.
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Ingredients + Substitutions
Here’s everything you’ll need to make these avocado pancakes.
- Avocado: Use a ripe avocado for its creamy texture.
- Banana: For the best flavour and natural sweetness, use a very ripe banana that is spotted brown.
- Flour: I’ve tried these avocado pancakes with whole wheat flour and white all-purpose flour. Both versions taste great. I have not yet tried a gluten-free flour.
- Sugar: Use cane sugar, unrefined coconut sugar, or another granulated sugar of your choice.
- Milk: Use any dairy-free milk that you normally use. I’ve tried soy and almond milk, and both work well.
- Baking powder: Use fresh and active baking powder. Once open for 6+ months in the pantry, it may lose its effectiveness.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the wet ingredients to a mixing bowl and mix very well.
Then add the dry ingredients and stir until combined without overmixing.
Ladle the pancake batter on your preheated griddle and cook until several bubbles appear.
Use a spatula to flip the pancakes and continue cooking until cooked through.
Serve your avocado pancakes with any of your favourite sweet or savoury toppings.
Topping Suggestions
- If you’re avoiding processed sugar, load them with fresh fruit and a sprinkle of cinnamon and skip the syrup or honey.
- Add protein and top these pancakes with nut butter like almond, peanut, cashew, pistachio, or walnut butter.
- For a sweet tooth, use maple syrup, chocolate chips, or this delicious homemade Nutella. Or try our nut-free chocolate spread.
- These pancakes also pair well with blueberry chia jam and/or strawberry chia jam.
- Or enjoy them plain, they’re that good!
Serving Suggestions
Planning a breakfast or brunch feast? Serve these tasty avocado pancakes with any of the following:
Equipment
I use this Cuisinart Griddler and get great results every time. You can make 8 pancakes at a time. Make sure to preheat before pouring the batter on top. If the griddle is cold, the batter will stick.
If using a non-stick pan or skillet, make sure to preheat it as well, and be prepared to work in additional batches.
Storage
These avocado pancakes taste best when freshly made. However, you may refrigerate leftover pancakes for 2-3 days and reheat them in a pan, toaster, or toaster oven when ready to serve.
You may also freeze leftovers in a freezer-safe airtight container for up to 3 months. Or use zip-top freezer bags. Make sure the pancakes are completely cooled to room temperature before freezing.
Expert Tips
- Weigh your flour for the most accurate results. Scooping from a bag often results in too much flour being used due to compacting the flour into the measuring cup.
- If you do not have a kitchen scale, spoon the flour into your measuring cup and scrape off the top with a knife, but do not scoop from the bag.
- Use fresh, active baking powder. Baking powder that has been opened and sitting in the pantry for several months can start to lose its effectiveness.
- No need to overmix your pancake batter. If there are a few lumps, that’s perfectly fine. Just mix until combined and no floury bits remain.
- Preheat your pan or griddle. It should be hot before pouring your pancake batter to prevent sticking and for even cooking.
- Use medium heat to cook your pancakes. Although your pan should be hot, that doesn’t mean you should use high heat. This may result in uneven cooking, with crisp outsides and mushy middles.
- Flip your pancakes ONCE when the edges are golden brown and have several bubbles on top. Flipping too often can cause them to deflate and make a denser pancake texture.
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- ½ avocado mashed
- ⅓ cup mashed banana approx. 1 medium banana
- 1 cup soy milk or non-dairy milk of choice
- 120 grams whole wheat flour approx. 1 cup
- 1 tablespoon cane sugar or unrefined coconut sugar
- 2 teaspoons baking powder
Instructions
- Preheat your griddle over medium heat. Then mash the banana and avocado into a medium mixing bowl and pour in the milk. Mix well.
- Next, add the flour, sugar and baking powder. Then stir until combined without overmixing.
- Ladle your batter on your preheated griddle, making pancakes roughly 4 inches in diameter. Cook for 4-5 minutes until the edges are golden brown and there are several bubbles on top.
- Then flip and continue cooking until the pancakes are cooked through.
Notes
- Weigh your flour for the most accurate results. Scooping from a bag often results in too much flour being used due to compacting the flour into the measuring cup.
- If you do not have a kitchen scale, spoon the flour into your measuring cup and scrape off the top with a knife, but do not scoop from the bag.
- Use fresh, active baking powder. Baking powder that has been opened and sitting in the pantry for several months can start to lose its effectiveness.
- No need to overmix your pancake batter. If there are a few lumps, that’s perfectly fine. Just mix until combined and no floury bits remain.
- Preheat your pan or griddle. It should be hot before pouring your pancake batter to prevent sticking and for even cooking.
- Use medium heat to cook your pancakes. Although your pan should be hot, that doesn’t mean you should use high heat. This may result in uneven cooking, with crisp outsides and mushy middles.
- Flip your pancakes ONCE when the edges are golden brown and have several bubbles on top. Flipping too often can cause them to deflate and make a denser pancake texture.
Nutrition
FAQ
Yes. I’ve tested these with white, whole wheat and a half-and-half blend. All options work well.
Not always. But these avocado pancakes are very low in sugar and use minimal ingredients, so I’d argue this is a healthier pancake option, especially if choosing whole wheat flour.
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