These delicious avocado pancakes are made with a mix of cornmeal and flour and rely on the healthy fats in avocado instead of butter for richness and flavor. Honey, lime, and vanilla add a subtle sweetness. Serve them for breakfast for the whole family (omit the honey to make them suitable for babies and toddlers) or make a batch as part of meal prep!
Mmmmm. It’s been weeks since I tested this recipe and I’m STILL craving a tall stack of fluffy, rich, and oh-so-delicious avocado pancakes. They have a really fun combination of flavors with a little bit of Mexican-inspired flair, as seen in the avocado, cornmeal, and lime.
Plus, they’re only lightly sweetened with a couple tablespoons of honey and lime zest and juice. You can add some more diced avocado on top or serve with butter, fresh fruit, or a little drizzle of honey or maple syrup. Even savory toppings would be delicious!
I love making this recipe as a way to switch up the kind of pancakes we make on a weekend morning, but it’s also a great replacement for corn bread or rolls as part of other meals. I’d love to hear how what you do in the comments at the end of the post!
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Ingredients and Substitutions
- All purpose flour: I haven’t tried the recipe with other flours, but I believe a 1:1 gluten free flour could work as a substitute.
- Cornmeal: I used Bob’s Red Mill medium grind cornmeal. Fine, medium, or coarse grind all work, but I think medium grind has the best texture. If you don’t have cornmeal, substitute ground oats.
- Baking powder and salt
- Eggs
- Milk: I used whole milk because that’s what I had on hand, but you can use any kind of milk (including plant-based milks) to make avocado pancakes.
- Avocado: Use about ½ of a large avocado, which equals ¼ cup mashed. Save the rest for topping!
- Lime zest and juice: Sub lemon if you don’t have lime.
- Honey: Use maple syrup or granulated sugar as a substitute or just omit the honey if you don’t want the added sugar or are making the recipe for babies under 1 year of age.
- Vanilla extract
Instructions
The full recipe card is at the bottom of the post. Here’s a preview of how to make avocado pancakes with photos to guide you.
Whisk together the wet ingredients: mashed avocado, milk, eggs, lime zest and juice, honey, and vanilla.
Stir in the dry ingredients: flour, cornmeal, baking powder, and salt.
Warm olive oil on a griddle or in a skillet. Pour ¼ cup of batter for each pancake.
Cook for 1 to 2 minutes on each side until golden brown.
Storage and Reheating
Keep leftover pancakes in an airtight container in the refrigerator for up to 3 to 5 days. You can also freeze them for up to 3 months. If freezing, you may want to put them in a single layer in a freezer-safe bag or container instead of stacked on top of each other to prevent sticking. Alternatively, put parchment or wax paper between them to keep them separate.
The best way to reheat avocado pancakes is via the toaster! Toast for 1 to 3 minutes, depending on if they were in the fridge or freezer before toasting, until warmed through to your liking.
Serving
I LOVE these pancakes with diced avocado, softened butter, and a simple drizzle of honey, but you can serve them with maple syrup instead of course! Fresh fruit, especially blueberries or strawberries, are particularly delicious when sprinkled on top.
Avocado pancakes are also suitable for meals outside of breakfast! Consider using them as a replacement for cornbread or rolls. They would make a good base for savory foods too, such as black beans or eggs.
More Avocado Recipes
Check out these other unique ways to use avocado while you’re here:
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Avocado Pancakes
Equipment
- Griddle or skillet
Ingredients
- ¼ cup mashed avocado - from about ½ large avocado; more for serving
- 2 eggs
- 1 cup milk
- 2 tablespoons honey - more for serving, or sub maple syrup
- 1 teaspoon lime zest
- 1 teaspoon lime juice
- ½ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all purpose flour
- ½ cup medium grind cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- Olive oil - for cooking, or other oil of choice
Instructions
- In a large mixing bowl, whisk together the mashed avocado, eggs, milk, honey, lime zest and juice, and vanilla.
- In a separate bowl, combine the flour, cornmeal, baking powder, and salt. Add to the bowl with the wet ingredients and stir until just combined. Be careful not to over mix the batter.
- Warm a griddle or skillet over medium heat. Grease with a small amount of olive oil and lower heat to medium-low. Using a ¼-cup scoop, pour the pancake batter onto the warmed and oiled griddle or skillet. Pour as many pancakes as will fit.
- Cook for 1 to 2 minutes on each side over medium-low heat until golden brown. Repeat until you use all the batter and have about 10 pancakes.
- Enjoy warm with toppings of choice: diced avocado, honey or maple syrup, butter, or fresh fruit.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- If serving to babies under 1 or young kids, omit the honey. You can replace it with maple syrup or sugar if desired or just omit it entirely.
- Keep leftovers in an airtight container in the fridge for up to 3 to 5 days or in the freezer for up to 3 months. If freezing, store in a single layer instead of stacked on top of each other to prevent sticking. Or use parchment or wax paper in between the pancakes to keep them from sticking.
- Reheat in the toaster for 1 to 3 minutes until warmed to your liking.
Kelli Dawn Hornsby
My husband Tim and I are retired Registered Nurses and live in April Sound Neighborhood in Montgomery, Texas. I found your website this morning and what a great meal plan for Veggies this January. My birthday is this month and will be asking for your cookbook and meal plans to celebrate this month with my husband Tim. I was diagnosed with Neuropathy last few years and began to fall and have weakness and became disabled unable to work as a Nurse Case Manager the last 5-10 years. I suddenly became bed bound last year and now improved to up to a wheelchair and they say I may walk again with added rehabilitation at home and outpatient. I was looking for good nutritional guide to help with recovery and your meal plans may be a great benefit. Looking forward to receiving your cookbook and possibly talking with you about a virtual meal plan. I hope to get back to being a Retired Nurse that is more active and continue volunteer work at our local Côñroe Extention Office. I worked the Raised Bed Area providing an Herb raised bed. and assisted with Junior Master Gardening by helping teach raised beds to local schools and information on herbs and veggies and how to grow then and discussing healthy meal plans. We often had speakers like yourself visit us with lectures on subjects and information like you have. You could if interested contact the Côñroe Extension Office about giving a class if we are not too far away. I hope to be back volunteering there this year.
Best Regards,
Kelli Dawn Hornsby
Lizzie Streit, MS, RDN
Hi Kelli, it’s great to hear from you. Thanks for your nice note! I’m sorry to hear about your health troubles and hope you continue to feel better. Enjoy my recipes! I appreciate you being a reader!