Why You’ll Love This Avocado Pancakes

• Unbelievably Moist & Fluffy. The healthy fats from the avocado do more than just add nutrients; they create an incredibly tender and moist pancake that stays soft for ages. You won’t find any dry, crumbly pancakes here—just cloud-like stacks of goodness.
• A Sneaky Boost of Goodness. It’s a simple way to add a nutrient-dense ingredient to a classic breakfast without any fuss. The avocado blends in seamlessly, both in color and taste, so even the pickiest eaters will be none the wiser.
• Naturally Rich & Buttery. Honestly, you might find you need less butter on top because the pancakes themselves have such a lovely, rich mouthfeel. It’s a decadent taste without actually being overly heavy.
• So Simple to Whip Up. You basically just throw everything into a blender! There’s no creaming of butter and sugar, no complicated steps. It’s a one-bowl (or blender) situation that means less cleanup and more time enjoying your coffee.

Ingredients & Tools

• 1 large ripe avocado (about 150g flesh)
• 1 large egg
• 240 ml milk (dairy or your favourite plant-based)
• 2 tbsp maple syrup, plus more for serving
• 1 tsp vanilla extract
• 120 g all-purpose flour
• 2 tsp baking powder
• ¼ tsp fine sea salt
• Butter or oil for cooking
• Optional: Fresh berries, banana slices, or Greek yogurt for topping

Tools: A good blender or food processor, a large mixing bowl and whisk, a non-stick skillet or griddle, a spatula.

The real star here is, of course, the avocado. You’ll want one that’s perfectly ripe—yielding gently to a soft press. If it’s too hard, it won’t blend smoothly; too soft and it might be past its prime. The baking powder is your key to lift, so make sure it’s fresh for the fluffiest results.

Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Avocado Ripeness is Key. This is the most important factor! A ripe avocado will blend into a beautifully smooth puree. If it’s under-ripe, you’ll end up with little green chunks in your batter, which isn’t the end of the world, but not ideal for that smooth texture.
• Don’t Overmix the Batter. Once you add the dry ingredients to the wet, mix until the flour is *just* incorporated. A few lumps are absolutely fine. Overmixing develops the gluten in the flour and can lead to tough, rubbery pancakes. We want tender!
• Test Your Pan’s Heat. The trick is a medium heat—not too high, not too low. A great way to check is to flick a few drops of water onto the surface. If they sizzle and dance, you’re good to go. If they evaporate instantly, it’s too hot.
• Why Blend the Wet Ingredients? Using a blender for the avocado, milk, egg, and syrup guarantees the silkiest, most homogeneous batter. It’s the secret to that consistent green color and avoids any stringy bits of avocado.

How to Make Avocado Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Smoked Bacon or Turkey Rashers — The salty, smoky crunch is the perfect foil to the rich, soft sweetness of the pancakes. It creates a classic sweet-and-savory breakfast plate that feels incredibly satisfying.
• Soft-Scrambled Eggs with Chives — If you’re going for a bigger brunch spread, adding some protein-rich, creamy scrambled eggs turns this from a sweet treat into a well-rounded meal. The subtle oniony flavor of chives works wonderfully.
• Sautéed Garlicky Spinach or Kale — For a truly green-powered start, a side of quickly wilted greens with a hint of garlic adds a savoury, earthy element that complements the avocado’s richness beautifully.

Drinks

• A Strong Cup of Coffee — Honestly, is there anything better? The bitterness of a good brew cuts through the richness of the pancakes and cleanses the palate between bites. A latte or flat white also works wonderfully.
• Freshly Squeezed Orange Juice — The bright, citrusy acidity is a fantastic way to balance the meal. It feels sunny and refreshing, making the whole experience feel like a proper weekend treat.
• A Green Smoothie — Double down on the green theme! A simple smoothie with spinach, banana, and mango complements the pancakes without overpowering them, keeping everything light and vibrant.

Something Sweet

• Mixed Fresh Berries — The tart pop of raspberries or blueberries against the creamy, sweet pancake is a match made in heaven. They also add a beautiful burst of color to your plate.
• Sliced Banana and a Drizzle of Honey — This combination is a classic for a reason. The soft banana and floral honey enhance the natural sweetness and create a lovely, caramel-like flavour profile.
• A Dollop of Lemon Curd — If you’re feeling adventurous, the sharp, tangy creaminess of lemon curd is an unexpectedly brilliant pairing with the buttery avocado. It’s a next-level flavour combination.

Top Mistakes to Avoid

• Mistake: Using a rock-hard avocado. This is the number one issue. An unripe avocado won’t blend properly, leaving you with a chunky batter that affects the final texture. Wait for it to be ripe—it’s worth the patience!
• Mistake: Overmixing the batter into a smooth paste. I’ve messed this up before too, thinking I was being thorough. But gluten is the enemy of fluffiness here. Fold gently and embrace the lumps—they cook out, I promise.
• Mistake: Flipping the pancakes too early. Impatience is the pancake’s downfall. If you flip when you see the first few bubbles, the underside won’t be properly set, and you’ll end up with a sad, pale, and potentially undercooked pancake. Wait for those bubbles to pop and the edges to look matte.
• Mistake: Pressing down on the pancakes with the spatula. This isn’t a burger patty! Pressing down squeezes out the precious air bubbles that the baking powder created, resulting in a dense, flat pancake. Just let them be.

Expert Tips

• Tip: For extra-fluffy pancakes, separate the egg. Add the yolk with the wet ingredients as usual, but whip the egg white to soft peaks in a separate bowl and fold it in at the very end. This adds a tremendous amount of air and lift.
• Tip: Add a touch of spice. A pinch of cinnamon or even a little zest from a lemon or lime can add a wonderful, subtle depth of flavour that makes these pancakes even more interesting.
• Tip: Make a double batch and freeze them. These pancakes freeze beautifully. Let them cool completely, then layer them between sheets of parchment paper in a freezer bag. To reheat, just pop them in the toaster for a quick and easy weekday breakfast.
• Tip: Use an ice cream scoop for evenly sized pancakes. It sounds silly, but a trigger-release ice cream scoop is the perfect tool for doling out batter. It’s neater than a ladle and ensures all your pancakes are the same size, so they cook evenly.

FAQs

Can I make these pancakes gluten-free?
Absolutely! You can easily substitute the all-purpose flour with your favourite gluten-free flour blend. Look for a 1:1 baking blend that contains xanthan gum, which helps mimic the structure that gluten provides. The result will be just as delicious and fluffy. I’ve had great success with blends that use a base of brown rice flour and tapioca starch.

Can I make the batter the night before?
I wouldn’t recommend it, honestly. Because the batter contains baking powder, which starts reacting as soon as it gets wet, the leavening power will diminish overnight. You’ll likely end up with flat, dense pancakes in the morning. For a make-ahead option, it’s better to cook the pancakes completely, freeze them, and then reheat.

My pancakes turned out a bit flat. What happened?
This usually points to one of two things. First, your baking powder might be old and lost its potency—it’s a good idea to check the expiry date. Second, the skillet might not have been hot enough. If the pan is too cool, the pancakes will spread out too much before the structure has a chance to set, leading to a thinner result.

Can I use a different liquid instead of milk?
Of course! Any milk will work here, dairy or plant-based. Almond milk, oat milk, and even coconut milk are fantastic options. Each will impart a very subtle flavour of its own—oat milk will add a little extra sweetness, for example—so feel free to experiment with what you have on hand.

Why is my batter a different shade of green?
Don’t worry! The color can vary depending on the variety and ripeness of your avocado. A Hass avocado will give a deeper, richer green, while a Fuerte might be a bit paler. It’s all part of the charm of cooking with fresh ingredients. The taste will be wonderful regardless.