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Perfect Brunch Pancakes

Paleo Pancakes for a Crowd

Hosting brunch has become one of my favorite ways to entertain. There’s a completely different vibe and energy in the house when friends and family stream through the door early in the day. It feels celebratory to enjoy the morning together, even when it’s just a normal Saturday.

Break out the coffee, fresh squeezed OJ (read: mimosas) and these skillet pancakes for a crowd, and you’ll be hooked on brunch entertaining.

Skillet full of fluffy pancakes with plump blueberries, crushed nuts & syrup in a white marble kitchen

Brunch Buffet Pancakes

No brunch buffet is complete without pancakes. This recipe complements bacon, omelettes and other favorites so well, and they won’t leave your guests feelings heavy. Paleo pancakes are loaded with fiber from bananas and protein from eggs, so your guests will be nourished and satisfied.

I also love these skillet pancakes as a standalone, with toppings set out in a ‘build your own stack’ bar. Blueberries, strawberries, raspberries, granola, powdered sugar, pure maple syrup, compotes, walnuts, pecans — the options are limitless and so fun!

If you’re looking for holiday breakfast ideas, you could even dress them up like little Santas or snowmen with whipped cream.

Woman pouring creamy paleo pancake batter into skillet on a gas cooktop

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Paleo Skillet Pancakes Recipe

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Skillet Pancakes


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  • Author: The Fresh 20
  • Total Time: 19 minutes
  • Yield: 4 servings 1x

Description

Satisfying, delicious paleo pancakes.


Ingredients

Scale
  • 3 large ripe bananas
  • 6 eggs
  • 1/3 cup coconut flour
  • Coconut oil for frying

Instructions

  1. Preheat a non-stick skillet over medium heat. (You could preheat more than one skillet to speed up the cooking process.)
  2. Place the bananas, eggs, coconut flour and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour.
  3. Brush the skillet lightly with coconut oil. Pour in a 3 inch circle of batter. Shake the skillet gently to spread the batter into a 4 inch circle.
  4. Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm.
  5. Flip gently with a flexible spatula, and continue cooking another 2-4 minutes. If the bottoms turn dark, lower the heat a little.
  6. Layer them in a serving skillet as they come off the griddle, and keep warm in a 200 degree oven until ready to top and serve.

Notes

We love topping these pancakes with blueberries and walnuts.

  • Prep Time: 3 minutes
  • Cook Time: 16 minutes
Woman pouring creamy paleo pancake batter into skillet on a gas cooktop Skillet full of fluffy pancakes with plump blueberries, crushed nuts & syrup in a white marble kitchen

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