Breakfast is the most important meal of the day... so let's make it one to look forward to! Once you have tried our Fluffy Olive Oil Pancakes, your weekends will never be the same without them.
This is my personal favorite pancake recipe, which has gone through vigorous tests to ensure they are fluffy and light, whilst still rich in flavor.
We love the inclusion of olive oil in this dish (as always), because it creates a moist cake texture, with each mouthful melting in your mouth.
To give these pancakes an extra hit of flavor, we like to add fresh berries, citrus zest, or chocolate chips to the batter. This can be cooked through, and then topped off with fresh strawberries and whipped cream.
We can guarantee that these pancakes will be a showstopper at your next brunch, and will leave you (and your guests) reaching for one more stack.
Fluffy Olive Oil Pancakes
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 tsp baking powder
1 ½ tsp baking soda
1 tsp kosher salt
2 ½ cups buttermilk (or 2 /14 cups plant mylk + 2 extra tablespoons olive oil)
2 large eggs
4 tbs top quality olive oil
Optional: blueberries, sliced strawberries or chocolate chips
Whisk all dry ingredients in a large bowl. In the center, pour the buttermilk, 2 spoons of olive oil, and the eggs. Start whisking from the center out and continue till a smooth batter is achieved. Do not overwork the batter. Add berries or chocolate chips if using and mix lightly to incorporate.
Place 1 spoon of olive oil in a heavy cast iron or non stick skillet and heat on medium-low about 2-3 minutes.
Once hot, ladle 1/3 cup of the mixture into the pan and cook until bubbles rise to the surface and the edges show a hint of brown. Flip, and cook on the other side until golden-brown.
Remove to a preheated platter or place in a 300 degrees oven till all pancakes are ready.
Serve immediately with your favorite toppings.