Made with creamy avocado, ripe banana, and white whole wheat flour, these Avocado Pancakes are quickly becoming my kids’ all-time favorite! Made in just 15 minutes, these pancakes are fluffy, soft, and perfect for baby-led weaning, hungry toddlers, and older kids too. 6 months and up!

My hands holding a blue kids plate full of avocado banana pancakes. Some of the pancakes have blueberries. The plate is over my white marble kitchen counter with a cooling rack full of pancakes as well.

I am truly obsessed with these Avocado Pancakes. Have I made them four times in the last two weeks? Yes. Do I feel even a little bit guilty about it? Absolutely not.

It all started when I went to make our Fan Favorite Blueberry Avocado Muffins (for the millionth time), but my kids suddenly announced they “weren’t in a muffin mood” and needed pancakes instead. Classic. So I pivoted, mashed up some avocado and banana, added whole wheat flour, a splash of milk, a little butter and vanilla, gave it all a quick whisk, and hoped for the best.

I wasn’t prepared for how good these would be. This is pancake perfection – fluffy, soft, mildly sweet from the banana with that creamy, almost savory richness from the avocado. Cozy, nourishing, and completely kid-approved.

In our house, everyone has a favorite version:
🫐 My oldest always adds blueberries.
🧀 My youngest insists on a sprinkle of shredded cheese (savory queen energy).
🥚 And me? I eat mine hot off the griddle with melted butter and a side of eggs.

Simple ingredients, quick to make, and unbelievably delicious. These have definitely earned a permanent spot in our breakfast rotation.

#mymomhack – These pancakes are BLW gold. Cut them in half, into strips or bite-size pieces and let your baby go to town. Bonus tip: mix a little yogurt with cinnamon together for a quick dip – it’s great for flavor and for practicing those early dipping skills.

Video of Avocado Pancakes

Ingredients

ingredients for avocado pancakes on my kitchen counter - white whole wheat flour, milk, banana, butter, avocado, egg and vanilla extract.

To the Kitchen, We Go –>

We are going to keep this simple – because I know we have kids to feed. Do a quick whisk of the dry ingredients. Add in the remaining ingredients.
Still until everything is combined. There may be some avocado or banana lumps, don’t stress over it.
You know the drill – spoon some batter onto a hot skillet, let it brown, flip, and cook until the other side is nice and golden brown.
Let cool slightly and then serve.
My hand holding a kids blue bear plate full of avocado pancakes. Some of them have blueberries in them. The plate is over my white marble kitchen counter with a cooling rack with more pancakes on them.

Get the recipe: 15-Minute Fluffy Avocado Pancakes (for Baby, Toddlers & Kids!)

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Made with creamy avocado, ripe banana, and white whole wheat flour, these Avocado Pancakes are quickly becoming my kids' all-time favorite! Made in just 15 minutes, these pancakes are fluffy, soft, and perfect for baby-led weaning, hungry toddlers, and older kids too. 6 months and up!
Yield: 25 small pancakes
Prep: 5 minutes
Cook: 10 minutes
Author: Michele Olivier
Course: Baby Led Weaning, Breakfast
Print Recipe

Ingredients 

  • 1 1/2 cups white whole wheat flour, can also use all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp melted butter (see notes)
  • 1 large egg
  • 3 tbsp ripe banana (with a few brown spots), mashed
  • 1 medium ripe avocado, mashed
  • 1 tsp vanilla extract
  • 1 1/2 cup milk, regular or plain plant-based milk

Instructions 

  • Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  • Wet Ingredients: Add in the melted butter, egg, mashed banana, mashed avocado, vanilla extract, and milk.
  • Incorporate: Stir until incorporated, do not overmix.
  • Cook: Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 2-3 tablespoons of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If the batter gets too thick, add in a tablespoon at a time of milk and stir until you have the right consistency.
  • Continue: Transfer pancakes to a cooling rack and repeat the process until you have used all up all of the batter.
  • Serve and Enjoy!

Notes

Age: 6 months and up
Storage: Because of the avocado and banana, these pancakes store best in an airtight container in the fridge. The will last for 3-4 days in the fridge. Pancakes also freeze well and will last up to one month in the freezer. To reheat, gently heat in the microwave or toaster.
Note on Flour: you can use whole wheat, white whole wheat, all-purpose or gluten-free flour. 
Oil/Butter: to make the pancakes nice and moist, you can use melted butter, coconut oil, avocado oil, vegetable oil, or olive oil.

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