Description
These Olive Oil Pancakes are a delightful twist on a classic breakfast favorite, offering a light and fluffy texture with the rich flavor of extra virgin olive oil. Quick and easy to prepare, they are perfect for a wholesome morning meal served 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
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined to ensure an even rise and sweetness in the pancakes.
- Combine wet ingredients: In another bowl, mix the milk, eggs, and olive oil until the mixture is smooth and homogeneous, preparing the wet base for the batter.
- Combine mixtures: Pour the wet ingredients into the dry mixture and gently stir until just combined. It’s okay if the batter is a little lumpy; overmixing can make pancakes tough.
- Preheat skillet: Heat a non-stick skillet over medium heat, drizzling a little olive oil if desired to prevent sticking and add a subtle richness.
- 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 for another minute until the edges are golden brown.
- Serve: Serve the pancakes warm, topped with maple syrup or fresh fruit as preferred for a delicious breakfast treat.
Notes
- For dairy-free options, substitute whole milk with almond, soy, or oat milk.
- Do not overmix the batter to keep the pancakes tender and fluffy.
- Adjust heat as needed to avoid burning and ensure pancakes are cooked through.
- Extra virgin olive oil adds a unique flavor but can be replaced with a mild vegetable oil if preferred.
