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.

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.

Advertisement - Try our free 20 ingredient meal plan - Download your plan

Paleo Skillet Pancakes Recipe

If you make this recipe, we’d love to see it on Instagram! Just use the hashtag #THEFRESH20 so we can see what’s cooking in your kitchen.


Skillet Pancakes

  • Author: The Fresh 20
  • Prep Time: 3 minutes
  • Cook Time: 16 minutes
  • Total Time: 19 minutes
  • Yield: 4 servings 1x


Satisfying, delicious paleo pancakes.



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


  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.


We love topping these pancakes with blueberries and walnuts.