The easiest way to offend someone in the morning is to offer up dry, tasteless pancakes soaked in fake maple syrup. This olive oil pancake recipe is a quick, smart, and tasty solution. Mixing a few tablespoons of olive oil to your favorite Sunday brunch pancake batter will keep your cakes super moist, while adding delightfully rich and fruity flavors. Brush the pan with extra olive oil and cook until the pancakes are golden brown. Drizzle these soft, fluffy olive oil pancakes with real maple syrup—splurge on the good stuff—and serve with honey and fresh fruit. Say goodbye to inferior pancakes because this foolproof olive oil pancake recipe cooks perfectly every time.
Olive Oil Pancakes
- Yields: 8 to 10 pancakes
- Cook Time: 5 minutes
- Hands-On Time: 15 minutes
- Total Time: 20 minutes
Start with the dry ingredients. Stir together the first 6 ingredients through salt in a large bowl.
Make the batter. Whisk the egg, buttermilk, and 4 tablespoons olive oil into the dry ingredients until smooth and well combined.
Pancakes! Heat a large nonstick skillet over medium high heat. Brush skillet with some of the remaining oil, add the batter, and cook until golden brown. Flip the pancakes and continue cooking until golden on the other side. Repeat this process until all the batter is used, brushing the skillet with oil each time.