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.
