Description
These Olive Oil Pancakes are a simple and delicious twist on classic pancakes, using extra virgin olive oil for a subtle fruity flavor and a tender crumb. Ready in just 20 minutes, they make a perfect breakfast or brunch option for 4 servings. Light and fluffy, they pair wonderfully with maple syrup or fresh fruit.
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
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined to ensure even distribution of leavening agents and flavor.
- Mix wet ingredients: In another bowl, beat the milk, eggs, and olive oil together until the mixture is smooth and homogeneous.
- Form the batter: Pour the wet ingredients into the dry mixture and stir gently until just combined, leaving some lumps to keep the pancakes light and fluffy.
- Heat the skillet: Warm a non-stick skillet over medium heat, optionally drizzling a little olive oil to prevent sticking and add flavor.
- Cook the pancakes: Pour about half a cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another minute until golden brown.
- Serve: Enjoy the pancakes warm with your choice of maple syrup or fresh fruit for a delicious breakfast treat.
Notes
- Do not overmix the batter; lumps are okay to keep pancakes tender and fluffy.
- Use a non-stick skillet for best results and easy flipping.
- You can substitute whole milk with any dairy alternative like almond or oat milk.
- Extra virgin olive oil adds a unique flavor; use a mild one if you prefer a subtler taste.
- Serve immediately for the best texture, or keep warm in a low oven while cooking remaining pancakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
