If you’re looking for a delightfully simple twist on classic pancakes, this Olive Oil Pancakes Recipe is exactly what you need. Using extra virgin olive oil instead of butter or other fats brings a subtle, fruity richness and a wonderfully tender crumb to the stack. These pancakes are fluffy yet moist, with a delicate golden crust that makes each bite a perfect balance of flavor and texture. Whether you’re cooking for a lazy weekend brunch or an easy weekday breakfast, this recipe feels both homey and a little special all at once.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each one plays an essential role in creating the lightness, flavor, and texture of these Olive Oil Pancakes Recipe. From the fluffy rise to the moist crumb, every component counts.
- 1 cup all-purpose flour: The backbone of your pancakes, providing structure and a mild flavor.
- 2 tsp baking powder: The key leavening agent that ensures your pancakes rise fluffy and soft.
- 2 tbsp granulated sugar: Adds a subtle sweetness that balances the olive oil’s fruitiness.
- 1/4 tsp salt: Enhances all the flavors and cuts through the sweetness perfectly.
- 3/4 cup whole milk (or dairy alternative): Keeps the batter smooth and adds creaminess to the pancakes.
- 2 large eggs: Bind everything together while contributing to the richness and fluffiness.
- 2 tbsp extra virgin olive oil: The star ingredient that replaces butter, lending a unique flavor and silky texture.
How to Make Olive Oil Pancakes Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the flour, baking powder, sugar, and salt in a large bowl. This ensures the leavening and seasoning are evenly distributed throughout your batter, setting the stage for perfectly fluffy pancakes.
Step 2: Mix Wet Ingredients
In a separate bowl, gently mix the milk, eggs, and extra virgin olive oil. This blend not only adds moisture but the olive oil imparts a pleasant depth of flavor that distinguishes this recipe.
Step 3: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients and stir gently. Don’t worry about a few lumps—overmixing can make your pancakes tough, so just fold everything until combined for tender results.
Step 4: Prepare Your Skillet
Heat a non-stick skillet over medium heat. For extra flavor and to keep pancakes from sticking, drizzle a small amount of olive oil into the pan, wiping away excess if you prefer a lighter cooking surface.
Step 5: Cook Your Pancakes
Pour about half a cup of batter onto the hot skillet for each pancake. Let them cook until you see bubbles form on the surface, roughly 2 minutes, then flip carefully. Cook for another minute or until both sides are a lovely golden brown.
Step 6: Serve Warm
Once cooked, transfer your pancakes to plates and serve warm. These beauties taste amazing with just a drizzle of maple syrup or a handful of fresh fruit for a fresh, naturally sweet bite.
How to Serve Olive Oil Pancakes Recipe
Garnishes
Top your olive oil pancakes with fresh berries, a squeeze of lemon, or even a sprinkle of toasted nuts for a little crunch. The mild olive oil flavor pairs beautifully with bright, fresh garnishes that elevate every forkful.
Side Dishes
Complement your pancakes with crispy bacon or savory sausage for a classic breakfast combo. Alternatively, a dollop of Greek yogurt or mascarpone adds creamy tang that contrasts deliciously with the subtle olive oil flavor.
Creative Ways to Present
Try layering your pancakes with fruit compote or a smear of nut butter between each one for a show-stopping stack. You can also experiment with adding a sprinkle of cinnamon or finely grated citrus zest right into the batter for an exciting twist!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your pancakes in an airtight container in the refrigerator. They stay moist and tender for up to two days, making them perfect for a quick breakfast or snack later on.
Freezing
Pancakes freeze beautifully! Lay them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. This way, you can pull out just as many as you need without any sticking together.
Reheating
To reheat, pop your pancakes into a toaster or microwave until warm. The toaster restores a bit of crispness on the outside while keeping them fluffy inside, so they taste almost as good as freshly made.
FAQs
Can I substitute olive oil with another oil in this Olive Oil Pancakes Recipe?
You can, but olive oil gives a unique flavor and moist texture that other oils might not replicate. Mild vegetable oils work but lose that fruity touch.
What milk alternatives can I use?
Any plant-based milk like almond, oat, or soy milk can be used if you prefer dairy-free options. Just keep it unsweetened to balance the flavors properly.
Why are my Olive Oil Pancakes turning out dense?
Dense pancakes often mean the batter was overmixed or the baking powder is old. Stir just until combined, and ensure your baking powder is fresh.
Can I make the batter ahead of time?
It’s best to make the batter fresh for fluffiest pancakes. However, you can prepare the dry ingredients in advance, then mix wet ingredients and combine right before cooking.
Is extra virgin olive oil necessary?
For the authentic taste, yes! Extra virgin olive oil provides the fruity, rich notes that make this recipe special, but regular olive oil can be used if needed.
Final Thoughts
I can’t recommend this Olive Oil Pancakes Recipe enough if you want to surprise your usual breakfast routine with something comforting and a little unexpected. The luscious olive oil creates a tender texture and subtle flavor that elevates each bite, making it a new favorite to keep in your recipe rotation. So, grab your skillet and get ready to enjoy pancakes with a fresh twist that tastes like pure morning sunshine.
Print
Olive Oil Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Delicious and fluffy olive oil pancakes that are quick to make and perfect for a cozy breakfast. These pancakes use extra virgin olive oil for a subtle fruity flavor and moist texture, paired with classic ingredients for a simple yet tasty start to your day.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup whole milk (or dairy alternative)
- 2 large eggs
- 2 tbsp extra virgin olive oil
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until they are well combined, ensuring an even distribution of leavening and flavor.
- Combine Wet Ingredients: In a separate bowl, mix the milk, eggs, and olive oil until the mixture is smooth and fully integrated, creating a uniform liquid base.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter has some lumps—overmixing can make the pancakes tough.
- Preheat Skillet: Heat a non-stick skillet over medium heat, adding a small amount of olive oil if desired to prevent sticking and add flavor.
- Cook Pancakes: Pour about half a cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, approximately 2 minutes, then flip and cook the other side until it’s golden brown, about 1 more minute.
- Serve: Serve the pancakes warm with maple syrup, fresh fruit, or your favorite toppings for a wholesome breakfast treat.
Notes
- For dairy-free options, substitute whole milk with almond, soy, or oat milk.
- Use fresh extra virgin olive oil for the best flavor.
- Do not overmix the batter to keep pancakes light and fluffy.
- Adjust the heat as necessary to avoid burning while ensuring thorough cooking.
- These pancakes can be kept warm in a low oven while cooking the rest.
