Description
Light and fluffy olive oil pancakes made with simple ingredients, perfect for a quick and delicious breakfast. These pancakes use extra virgin olive oil for a subtle fruity flavor and a healthier fat alternative to butter.
Ingredients
Scale
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 well combined to ensure even distribution of the leavening agents and sugar.
- Combine wet ingredients: In another bowl, mix together the milk, eggs, and olive oil until smooth, creating a consistent liquid base for the batter.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry mixture and stir gently until just combined; lumps are fine to keep the pancakes tender and fluffy.
- Preheat skillet: Heat a non-stick skillet over medium heat, and optionally drizzle a little olive oil to prevent sticking and add extra flavor.
- Cook pancakes: Pour about half a cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2 minutes, then flip carefully and cook the other side until golden brown, about 1 minute.
- Serve: Serve the pancakes warm with maple syrup, fresh fruit, or your favorite toppings for a delightful breakfast treat.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use a non-stick skillet for best results and easier flipping.
- Olive oil adds a unique flavor but can be replaced with other oils if preferred.
- For a dairy-free version, substitute whole milk with almond or soy milk.
- Adjust cooking time if pancakes are thicker or thinner than usual.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
