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–+ servings

Savory Avocado Pancakes

Fluffy savory avocado pancakes loaded with fresh veggies and finished with creamy, tangy cream cheese—an easy 20-minute breakfast or brunch.
Amanda
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Serving Size 4 servings

Equipment

  • Mixing bowls
  • Whisk or fork
  • cutting board
  • sharp knife
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula
  • Grater (optional)

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large ripe avocado mashed
  • 2 large eggs
  • 3/4 cup milk
  • 1 tbsp lime juice helps keep avocado bright
  • 2 tbsp unsalted butter melted (plus more for the pan)
  • 4 oz cream cheese softened, for serving
  • 1/2 cup bell pepper diced (red or yellow)
  • 1/2 cup tomatoes diced
  • 1/4 cup green onions chopped
  • 1/4 cup fresh spinach chopped
  • salt to taste (for veggies/serving)
  • black pepper to taste (for veggies/serving)

Instructions

  • In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
  • In a medium bowl, mash the avocado, then whisk in the eggs, milk, lime juice, and melted butter until mostly smooth.
  • Pour the wet mixture into the dry ingredients and stir just until combined. A few lumps are fine—don’t overmix.
  • Fold in the diced bell pepper, tomatoes, green onions, and chopped spinach until evenly distributed.
  • Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Scoop about 1/4 cup of batter per pancake onto the hot surface. Cook 2–3 minutes, until bubbles appear and the edges look set.
  • Flip and cook 1–2 minutes more, until golden and cooked through. Transfer to a plate and keep warm.
  • Serve warm with softened cream cheese spread on top. Add extra toppings like sliced avocado, cherry tomatoes, or fresh herbs if you like.

Notes

Pan matters: A good non-stick skillet helps prevent sticking (these are more delicate than plain pancakes).
Batter texture: It should be thick but pourable. If too thick, add a splash of milk; if too thin, stir in 1–2 tbsp flour.
Make it ahead: Chop veggies the night before and refrigerate for a faster morning.
Storage: Refrigerate leftovers up to 3 days; reheat in a skillet or toaster.
Freezing: Freeze with parchment between pancakes up to 2 months; thaw in the fridge before reheating.

Nutrition

Calories: 410kcal | Protein: 13g | Saturated Fat: 11g | Cholesterol: 135mg | Sodium: 520mg