Easy Blueberry Avocado Pancakes

If you’re looking for a quick, wholesome breakfast that the whole family can enjoy — including your baby or toddler — these avocado blueberry pancakes are about to become a favorite. 

They’re soft, naturally sweet, and made with just five everyday ingredients: ripe bananas, creamy avocado, eggs, milk, and flour. The addition of juicy blueberries gives this recipe a fruity burst in every bite, making them extra appealing for little ones. 

Whether you’re doing baby-led weaning or just need a healthy pancake recipe that’s freezer-friendly, this one ticks all the boxes.

Prep time: 5 minutes

Cooking time: 12-15 minutes

Yields: 15-20 pancakes 

Avocado Blueberry Pancakes Recipe

Ingredients

• 2 ripe bananas
• 1 ripe avocado
• 2 eggs
• ½ cup milk 
• 2 cups self-raising flour (or 2 cups all-purpose flour + 2 tsp baking powder)
• ½ cup blueberries (fresh or frozen)

How to Make These Avocado Blueberry Pancakes 

Instructions 

1. Mash the fruit: Start by peeling the bananas and scooping out the avocado into a large mixing bowl. Use a fork or potato masher to mash them together until mostly smooth. It doesn’t need to be perfect — a few little lumps are totally fine and add a lovely texture.

2. Add eggs and milk: Crack in the eggs and pour in your milk of choice. Stir everything together until you have a smooth, creamy mixture. This is your base — full of natural goodness from fruit and eggs.

3. Mix in the flour: Next, add your self-raising flour (or plain flour + baking powder). Gently fold it into the wet mixture. Don’t overmix — just stir until the flour is fully incorporated. The batter should be thick but scoopable. If you’re using blueberries, fold them in now. 

4. Cook the pancakes: Heat a non-stick pan over medium-low heat. Lightly grease it with a bit of butter or oil if needed. Spoon in small amounts of batter to make mini pancakes — around 2–3 tablespoons each is perfect for little hands.

Let them cook for 2–3 minutes or until bubbles appear on the surface and the edges start to set. Flip them carefully and cook for another 1–2 minutes on the other side until golden and cooked through.

Tips For Success 

Use Very Ripe Bananas for Natural Sweetness

The riper the bananas, the better the flavor and texture of your pancakes. Spotty bananas are perfect — they mash more easily and add a lovely natural sweetness, which is ideal when cooking for babies and toddlers without adding any sugar.

Don’t Overmix the Batter

Once you add the flour to the mashed banana, avocado, egg, and milk mixture, mix it gently and stop as soon as everything is just combined. Overmixing can make the pancakes a bit tough or rubbery, and we want them to be soft and fluffy.

Keep the Heat Low and Steady

These avocado pancakes with blueberries cook best on medium-low heat. Because they’re made with fruit, they can brown quickly on the outside before cooking through. A slower, gentler heat gives them a nice golden color and ensures the inside is soft and cooked. 

Make Them Baby-Sized

For baby-led weaning or toddler meals, keep the pancakes small — around 1-2 tablespoons of batter per pancake works great. They’re easier for little hands to hold and self-feed, and they cook faster, too. You can always make a few larger ones for the grown-ups at the same time.

Serving Suggestions 

Toddlers love to dip and play with their food, so a side of plain yogurt makes a great pairing. It adds a creamy texture and a little extra nutrition. You can also mash up a few extra blueberries or slice some soft fruit like strawberries or bananas to serve alongside. It keeps the meal colorful and encourages them to explore different textures.

A Grown-Up Twist for Family BreakfastsA Soft Start for Babies

For babies who are just starting out with solids or doing baby-led weaning, serve the pancakes plain and soft. You can cut the avocado blueberry pancakes into strips or small fingers so they’re easy to grip and self-feed. Since the pancakes are naturally sweet from the banana and blueberries, there’s no need for syrup or added sugar — just warm, soft bites packed with goodness.

Easy Add-Ons for Toddlers

These healthy avocado pancakes with blueberries aren’t just for kids — they may be a lovely family breakfast too. For adults or older kids, top the pancakes with a dollop of Greek yogurt, a sprinkle of chia seeds, or a spoonful of nut butter. A drizzle of honey or maple syrup is fine for those over one year old, but honestly, the fruit does a great job of sweetening them naturally.

Perfect for On-the-Go Snacks

If you’ve got leftovers (or you’re making a batch ahead), these blueberry avocado pancakes are great for popping into lunchboxes or packing as an on-the-go snack. Serve them cold or gently warmed — they hold together well and still taste great without any extras. Kids can eat them on their own or pair them with fruit for a quick, wholesome bite.

Ingredients Substitutions And Additions 

No Self-Raising Flour? No Problem

If you don’t have self-raising flour on hand, just use plain all-purpose flour and add two teaspoons of baking powder. It works just as well and still gives your pancakes a lovely soft rise. This is a great trick to keep in mind when you're whipping up these five-ingredient blueberry avocado pancakes on the fly.

Swap the Milk to Suit Your Family

Dairy milk or plant-based options like oat, almond, or soy milk are all great. Just use what your family already drinks — this recipe is super flexible.

Egg-Free Option

If you're cooking for a baby or child with an egg allergy, you can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes). It binds the batter well and keeps the avocado pancakes soft and fluffy.

No Blueberries? Try Another Fruit

If you’re out of blueberries or want to switch things up, chopped strawberries, raspberries, or grated apples all make great substitutes. They still give the pancakes a fruity kick and are just as delicious, especially for curious toddlers exploring new flavors.

Storage Tips

Storing in the Fridge for Short-Term Use

If you’ve made a batch of these soft, fruity blueberry avocado pancakes and plan to use them within a couple of days, just let them cool completely first. Once cooled, place them in an airtight container and store them in the fridge. They’ll stay fresh for up to 2 to 3 days and are perfect for a quick toddler breakfast or snack the next day.

Freezing for Later

One of the best things about these avocado blueberry pancakes is that they freeze really well. Once they’ve cooled down, lay them out in a single layer on a baking sheet and freeze until firm — this helps prevent them from sticking together. Then pop them into a freezer bag or container and store them for up to 2 months. It’s such a handy option for meal-prepping baby or toddler food ahead of time.

Reheating

To reheat, you can simply pop the pancakes in the microwave for about 20 to 30 seconds until warmed through. If you’re using a toaster, go for a low setting to avoid burning the edges, since the banana and blueberries can brown quickly. You can also reheat them in a pan over low heat if you prefer a slightly crisp edge — just watch carefully so they stay soft for little mouths.

Pack for On-the-Go

These baby-friendly avocado pancakes with blueberries are also great to pack for daycare, picnics, or snacks on the move. Just store them in a small container or reusable snack bag and serve them cold or at room temperature. They hold together well and are easy for toddlers to munch on without making too much mess.

Equipment

• Skillet
• Mixing bowl
• Airtight container 

Nutrition 

Suitable for 6 months +

Per serving (approximate):

• Calories: 180–220 
• Protein: 5–6g 
• Healthy Fats: 7–9g
• Carbohydrates: 25–30g 
• Fiber: 4–6g
• Vitamin C: naturally present in bananas and blueberries
• Calcium: from milk
• Iron: from eggs and flour
• Omega-3s: small amounts from avocado and eggs

Note: Nutritional values are estimates and can vary depending on the exact ingredients, portion sizes, and any optional add-ins or toppings.