These Avocado Pancakes are soft, fluffy, and made with simple ingredients you likely already have on hand. Mashed avocado gets mixed right into the batter, adding richness and healthy fats without changing the flavor you’d expect from a classic pancake. They’re an easy breakfast option that works well for kids and adults alike.
Recipe Highlights
- A fun twist on classic pancakes: These pancakes taste just like regular ones, but the addition of mashed avocado makes them slightly richer and creamier on the inside.
- Simple pantry ingredients: You only need a handful of basic ingredients to make these, plus one ripe avocado.
- A great way to add healthy fats: Avocado adds naturally occurring healthy fats to the batter, making these a great option for little ones.
- Soft and fluffy texture: The batter comes together quickly and cooks up into thick, tender pancakes with a slightly creamy interior.
- Dairy-free friendly: Both whole milk and almond milk work well in this recipe, so these are easy to make dairy-free if needed.
- Quick to make: With just 5 minutes of prep and 15 minutes of cook time, these come together fast enough for a weekday morning.
Ingredients in Avocado Pancakes
- All-purpose flour: Only all-purpose flour has been tested in this recipe. It gives the pancakes their structure and classic texture.
- Granulated sugar: Adds just enough sweetness to the batter. Only granulated sugar has been tested in this recipe.
- Baking powder: Do not reduce or omit the baking powder. It’s what helps these pancakes rise and stay fluffy.
- Egg: Adds structure and helps bind the batter together. Do not omit.
- Ripe avocado: Make sure your avocado is perfectly ripe and well-mashed before adding it to the batter. If it’s too firm, it won’t incorporate properly, and the texture of the pancakes will be affected.
- Vegetable oil: Use vegetable or canola oil. It adds moisture and helps the pancakes cook evenly.
- Whole milk: Whole milk gives the batter a smooth consistency. Almond milk also works well if you’d like to make these dairy-free.
Tips for the Best Avocado Pancakes
Full instructions can be found on the recipe card below, but here are a few helpful tips.
- Use a perfectly ripe avocado: This is the most important step. A ripe avocado mashes smoothly and blends evenly into the batter. An underripe avocado won’t mash well and can leave lumps that affect the finished pancake’s texture.
- Mash the avocado thoroughly: Even if your avocado is ripe, take the time to mash it as smoothly as possible before adding it to the batter. A fork works well, but a potato masher or the back of a spoon can also help smooth it.
- Cook more than one at a time: If you’re using a large skillet or griddle, you can cook two or three pancakes at once. Once the batter is added to the pan, it won’t spread further, so use that as your guide for spacing.
- Watch for bubbles before flipping: The pancakes are ready to flip when the tops begin to bubble, and the edges look set, usually about 2 to 3 minutes.
- Adjust the size as needed: Use ½ cup of batter for larger pancakes or ¼ cup for smaller ones if you’re making these for younger kids. Keep in mind that adjusting the size will change the total number of pancakes.
Storage Instructions
Store leftover pancakes in an airtight container in the refrigerator for up to 4 to 5 days. Reheat in the microwave in 10- to 15-second increments, or pop them in the toaster for a slightly crispier result. These also freeze well. Store in a freezer-safe bag or container for up to 3 months and reheat directly from frozen in the toaster or microwave.
Avocado Pancakes Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- 1 large egg
- 1 ripe avocado mashed
- 2 tablespoons vegetable oil
- 1 cup whole milk
Instructions
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Make a well in the center and add the egg, mashed avocado, oil, and milk. Stir the wet ingredients together in the center, then gradually mix in the dry ingredients until a batter forms.
- Heat a pan or skillet over medium heat. Add butter or oil if desired.
- Pour about ⅓ cup of batter onto the pan. Cook for 2 to 3 minutes, until the top begins to bubble and the edges look set.
- Flip and cook for 1 to 2 minutes on the other side, until golden.
- Repeat with the remaining batter. Serve with syrup and fresh fruit.
Notes
Nutrition
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FAQs
Can I make these pancakes larger or smaller?
Yes. Use ½ cup of batter for larger pancakes or ¼ cup for smaller ones. Keep in mind that changing the size will also change the number of pancakes the recipe makes.
How will I know when the pancakes are done?
The pancakes are done when they’re golden on both sides and firm yet soft when pressed lightly. The inside may be slightly creamier than a traditional pancake, which is normal and comes from the avocado.
Can I make these dairy-free?
Yes. Almond milk works just as well as whole milk in this recipe, making it easy to adapt for a dairy-free diet.
Can I use a different type of flour?
Only all-purpose flour has been tested in this recipe, so results with other flour types may vary.
Do these taste like avocado?
Not strongly. The avocado adds richness and a slightly creamy texture, but the overall flavor is very close to a classic pancake. Most people, including picky eaters, won’t notice a significant difference.
More Pancake Recipes to Try
If you loved these Avocado Pancakes, here are a few more pancake recipes worth adding to your breakfast rotation:
- Cracker Barrel Pancake Recipe — A copycat version of the classic restaurant pancakes, soft, fluffy, and easy to make at home.
- Sausage Patty Pancakes — Pancakes and sausage all in one, perfect for a hearty breakfast the whole family will love.
- Homemade Pancakes — A simple, reliable pancake recipe made from scratch with basic pantry ingredients.
- Amazing Butter Syrup — A rich, buttery syrup that takes any stack of pancakes to the next level.
These Avocado Pancakes are a simple, wholesome breakfast that comes together quickly and delivers the soft, fluffy texture you’d expect from a classic stack, with a little extra richness from the avocado in every bite.
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