Olive Oil Pancakes

There’s something wonderfully comforting about a stack of pancakes. Whether drizzled with syrup, topped with fresh fruit, or enjoyed plain, pancakes bring a sense of joy to breakfast. This recipe for Olive Oil Pancakes takes this classic dish to a whole new level. Infused with the rich flavor of extra virgin olive oil and a hint of lemon zest, these pancakes are not only fluffy and delicious but also a healthier twist on the traditional recipe. Perfect for a lazy weekend morning or a special brunch, these pancakes are sure to impress your family and friends.

Why I Love This Recipe

What makes these Olive Oil Pancakes stand out? First, the use of extra virgin olive oil adds a depth of flavor that you won’t find in regular butter-based pancakes. It lends a subtle earthiness that beautifully complements the sweetness of the sugar and the brightness of the lemon zest. Plus, using olive oil is a fantastic way to incorporate healthy fats into your diet. These pancakes are light, fluffy, and downright irresistible, making them a staple in my breakfast repertoire.

What to Buy

To whip up these delightful Olive Oil Pancakes, you’ll need the following ingredients:

• 1 cup (156g) all-purpose flour, sifted
• 2 tablespoons (24g) sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 large egg
• 1 cup (250g) buttermilk
• 3 tablespoons (42g) extra virgin olive oil
• 1 teaspoon finely grated lemon zest
• ½ teaspoon vanilla extract

Gather these ingredients, and you’ll be well on your way to creating a delicious pancake breakfast that everyone will rave about.

Prep & Cook Tools

Before you get started, make sure you have the following tools handy:

• Mixing bowls: For combining dry and wet ingredients.
• Whisk: To mix the batter evenly and create a light texture.
• Measuring cups and spoons: For accuracy in your ingredients.
• Non-stick skillet or griddle: To ensure your pancakes cook evenly without sticking.
• Spatula: For flipping your pancakes with ease.

With these tools in place, you’ll be ready to create the perfect batch of Olive Oil Pancakes.

Olive Oil Pancakes: Step-by-Step Guide

Let’s dive into making these fluffy Olive Oil Pancakes. Follow this step-by-step guide for the best results.

Step 1: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and fine sea salt until well combined. This ensures that all the leavening agents are evenly distributed, leading to light and fluffy pancakes.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the egg, buttermilk, extra virgin olive oil, lemon zest, and vanilla extract until smooth. The olive oil not only adds flavor but also helps create a tender texture in the pancakes.

Step 3: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined. It’s okay if there are a few lumps; overmixing can lead to tough pancakes. Let the batter rest for about 5 minutes while you heat your skillet.

Step 4: Heat the Skillet

Preheat a non-stick skillet or griddle over medium heat. If you want to test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and dance, you’re good to go.

Step 5: Cook the Pancakes

Lightly grease the skillet with a small amount of olive oil. 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. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.

Step 6: Serve and Enjoy

Transfer the pancakes to a plate and keep warm while you repeat with the remaining batter. Serve your Olive Oil Pancakes warm, topped with fresh fruit, maple syrup, or a dusting of powdered sugar. Enjoy the delightful flavors and the fluffy texture of these pancakes!

Better-for-You Options

If you’re looking to make your Olive Oil Pancakes even healthier or cater to specific dietary needs, consider these options:

• Whole Wheat Flour: Substitute half or all of the all-purpose flour with whole wheat flour for added fiber.
• Honey or Maple Syrup: Use honey or pure maple syrup instead of sugar for a natural sweetener.
• Dairy-Free: Replace buttermilk with a plant-based milk alternative mixed with a tablespoon of vinegar to mimic the acidity of buttermilk.
• Egg Substitute: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) if you want to make them egg-free.

These options allow you to customize your pancakes without sacrificing flavor or texture.

Behind the Recipe

The inspiration for these Olive Oil Pancakes comes from a desire to create a lighter, more flavorful breakfast option. Olive oil is a staple in Mediterranean diets and is praised for its health benefits, including heart health and anti-inflammatory properties. By incorporating olive oil into pancakes, I wanted to bring a taste of the Mediterranean to a beloved breakfast classic. The addition of lemon zest brightens the flavor profile, making these pancakes perfect for any time of year.

Make Ahead Like a Pro

If you want to streamline your breakfast prep, here are some tips to make these Olive Oil Pancakes ahead of time:

• Make the batter ahead: You can prepare the pancake batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking.
• Freeze cooked pancakes: After cooking, let the pancakes cool completely, then stack them with parchment paper between each pancake and place them in a freezer-safe bag. They can be reheated in the toaster or microwave when you’re ready to enjoy.
• Pre-portion: Measure out the dry ingredients ahead of time and store them in an airtight container. This will make morning prep a breeze.

With these tips, breakfast becomes effortless and delicious.

Quick Q&A

Can I use a different type of oil instead of olive oil?

Yes, while olive oil adds unique flavor, you can use canola oil or melted coconut oil as alternatives. Just keep in mind that the taste will vary slightly.

Can I make these pancakes gluten-free?

Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Ensure it’s a blend that contains xanthan gum for the best texture.

How can I store leftover pancakes?

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.

Can I add mix-ins to the batter?

Definitely! Feel free to add chocolate chips, blueberries, or nuts to the batter for added flavor and texture. Just fold them in gently to avoid overmixing.

If you’re excited to expand your pancake repertoire, check out these delicious recipes:

These recipes will keep your breakfast table exciting and flavorful.

Next Steps

Now that you have the perfect recipe for Olive Oil Pancakes, it’s time to gather your ingredients and start cooking! Don’t forget to share your pancake creations with family and friends, and enjoy the delightful flavors that these pancakes bring to your breakfast table. Whether you stick to the classic version or experiment with different toppings and mix-ins, these pancakes are sure to become a favorite in your home. Happy cooking!