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Homemade Olive Oil Pancakes photo

Olive Oil Pancakes

Start your day with these fluffy olive oil pancakes! They’re easy to make and packed with flavor, perfect for any breakfast table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 cup All-purpose flour (sifted)
  • 2 tablespoons Sugar
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Fine sea salt
  • 1 large Egg
  • 1 cup Buttermilk
  • 3 tablespoons Extra virgin olive oil
  • 1 teaspoon Lemon zest (finely grated)
  • ½ teaspoon Vanilla extract

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula

Method
 

Cooking Instructions:
  1. In a large mixing bowl, whisk together the sifted all-purpose flour, sugar, baking powder, baking soda, and fine sea salt until well combined.
  2. In a separate bowl, beat the large egg. Then, add the buttermilk, extra virgin olive oil, finely grated lemon zest, and vanilla extract. Whisk these ingredients together until smooth and well blended.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  4. Heat a non-stick skillet or griddle over medium heat. You can lightly grease it with a bit of olive oil if desired.
  5. Using a ladle or measuring cup, pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side until golden brown. Remove from the skillet and keep warm while you repeat with the remaining batter.
  7. Serve your olive oil pancakes warm, topped with your favorite fruits, maple syrup, or a dusting of powdered sugar. Enjoy the delightful flavor and texture!

Notes

  • For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
  • Use honey or maple syrup instead of sugar for natural sweetness.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.