Instructions

• In a mixing bowl whisk together 1 1/4 cup (156 g) sifted all-purpose flour, 2 tablespoons (24 g) sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.
• In a separate small bowl or 2-cup measuring cup whisk 1 cup (250 g) buttermilk, 1 large egg, 3 tablespoons (42 g) extra virgin olive oil, 1 teaspoon finely grated lemon zest, and 1/2 teaspoon vanilla extract until smooth.
• Pour the wet mixture into the dry ingredients and whisk gently just until the batter is combined. It should be a little lumpy but without large dry pockets of flour—do not overmix.
• Heat a nonstick skillet or griddle over medium heat until fully hot (about 3–5 minutes). If you prefer, test by sprinkling a few drops of water— they should sizzle.
• If the pan needs it, lightly rub a small amount of extra virgin olive oil on the surface with a paper towel to prevent sticking.
• Using about 3 tablespoons of batter per pancake (or a large cookie scoop), drop batter onto the hot skillet, leaving space between each pancake so they don’t touch. If needed, use the back of the scoop to gently shape each into roughly 4-inch rounds.
• Cook the pancakes 2 to 3 minutes on the first side, until the bottoms are deep golden brown, bubbles appear on the surface, and the edges begin to set.
• Flip each pancake and cook another 1 to 2 minutes, until the second side is golden and the centers are cooked through. Reduce the heat if the pancakes are browning too quickly.
• Transfer cooked pancakes to serving plates or place them on a baking sheet in a 200°F oven to keep warm while you finish the rest.
• Serve the pancakes warm.