Savory Avocado Pancakes

A delightful twist on a breakfast favorite – avocado pancakes! These hotcakes are rich with fresh ripe avocados and perfect for those mornings when you’re torn between a sweet and savory breakfast. 

The pancakes are fluffy, tender, and seasoned with savory herbs. This makes them a great base for toppings like a runny fried egg, creamy sliced avocado, a sprinkle of cotija, and a splash of hot sauce. If you’re craving something super flavorful and a little unexpected, these avocado pancakes are the breakfast (or brunch!) you didn’t know you needed.

Recipe highlights

• Full of savory flavor with creamy mashed avocado & herbs
• Great for brunch or breakfast (especially topped with egg and cheese!)
• Totally adaptable — swap toppings to suit your mood
• Perfect for avocado lovers who want something beyond toast
• Simple to make with pantry-friendly ingredients

How to make savory avocado pancakes

Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick overview of how these come together:

1. Mix the ingredients: In a large bowl, whisk together eggs, mashed avocado, melted butter, and milk. In a second bowl, whisk together flour, baking soda, salt, and pepper.
2. Make the batter: Pour the wet ingredients into the dry and fold gently a few times. Fold in green onion & cilantro just until mostly combined. A few lumps are okay (don’t overmix or the pancakes will be tough).
3. Cook the pancakes: Heat a skillet or griddle over medium heat and grease lightly. Scoop batter onto the hot surface and cook until bubbles form and edges are set, about 2–3 minutes per side.
4. Top and serve. Stack high and top with your favorite savory additions. I like to add a fried egg, sliced avocado, crumbled cotija cheese, and a squeeze of lime to make these feel like a restaurant-worthy breakfast.

Topping & serving ideas

These savory avocado pancakes are best loaded with yummy toppings to make them a complete meal. They’re perfect mixed with Southwestern or Tex Mex ingredients. Try them with:

• A fried or poached egg
• Sliced avocado 
• Crumbled cotija or feta cheese
• A drizzle of hot sauce or salsa verde
• A dollop of sour cream or plain yogurt
• Lime zest and juice
• Additional chopped scallions or cilantro

Savory pancake brunch inspiration

Savory pancakes make for the ultimate brunch party! These avocado pancakes are great for serving to guests with a full spread of delicious breakfast goodies. Try serving them with any of these additions for a killer brunch party:

• Coffee, tea, and mimosas
• A simple arugula salad
• Mixed fruits or a fruit salad
• Roasted spiced potatoes
• Sautéed seasonal veggies
• Scrambled or fried eggs
• Yogurt
• Black beans or refried beans
• Additional savory breakfast options like Garlic Herb Sourdough, Soft Buttermilk Rolls, individual Tomato Galettes, or slices of Wild Mushroom Galette.

Variations & substitutions

Mix up the herbs: Swap the green onion & cilantro for fresh parsley for a brighter flavor.

Make them cheesy: Fold some shredded cheddar or pepper jack into the pancake batter.

Make them spicy: Add minced jalapeño, red pepper flakes, or a few dashes of hot sauce to the batter.

Milk options: I like to use regular whole milk for my avocado pancakes, but you can use just about any milk that works for you. Coconut milk will lend a more tropical, rich flavor. Use oat, soy, or almond milk for a dairy-free version.

Storage & reheating

If you have leftover pancakes, keep them in the refrigerator. Store cooled pancakes in an airtight container for up to 3 days.

To freeze leftover pancakes: Layer pancakes between parchment and freeze in a sealed bag for up to 2 months. Thaw in the refrigerator and warm gently in a buttered pan or a 325° F oven.

To reheat pancakes: Warm in a buttered skillet over medium heat or in a toaster or toaster oven until heated through.