Olive Oil Pancakes
These Olive Oil Pancakes are fluffy, flavorful, and infused with lemon zest for a delightful twist on a classic breakfast favorite.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 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 finely grated lemon zest
- ½ teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and fine sea salt until well combined.
- In a separate bowl, whisk together the egg, buttermilk, extra virgin olive oil, lemon zest, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined. Let the batter rest for about 5 minutes while you heat your skillet.
- Preheat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water; if they sizzle, it's ready.
- 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 and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.
- Transfer the pancakes to a plate and keep warm. Repeat with remaining batter. Serve warm with toppings of choice and enjoy!
Notes
- Make the batter ahead and refrigerate overnight for convenience.
- Freeze cooked pancakes with parchment between layers for easy storage and reheating.
- Substitute whole wheat flour or dairy-free milk to customize the recipe.