Light and fluffy pancakes made with olive oil, served with vanilla bean whipped cream, fresh strawberries, and a drizzle of maple syrup. This post is sponsored by Monini Olive Oil, but as always, all thoughts and opinions are my own. Thank you for supporting the brands that make Buuck Farms Bakery Possible.
Man are these olive oil pancakes good. I was a little skeptical about switching out butter for olive oil, thinking that I’d miss that classic butter flavor we expect from a stack of flapjacks. But, I can say with absolute confidence that these pancakes are crazy good. The olive oil gives them a subtle flavor and slight crisp and I can almost guarantee you’ll be coming back to this recipe time and time again.
This recipe will make 8 large pancakes, but can easily be double or tripled if you’re cooking for a crowd. It’s super simple and a great one for the kids to help out with. Let’s get right to it.
How to Make Olive Oil Pancakes
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a large measuring cup, or separate smaller bowl, whisk together the buttermilk, eggs, vanilla, and 3 TBSP olive oil. While whisking, pour the wet ingredients into the dry. Don’t over mix, a few clumps is fine. Set batter aside to rest, on the countertop, for 30 minutes.
While the olive oil pancake batter rests, make the vanilla bean whipped cream. Simple add the heavy cream, vanilla bean paste, and granulated sugar to a medium-large bowl. It helps if both your bowl and your cream are very cold. Use a whisk to whip the cream until soft peaks form.
This should take about 5 minutes and is definitely an arm workout, but I think that hand whipping the cream created the softest, fluffiest whipped cream. You can do it in your stand mixer with the whisk attachment, but be sure to watch it because it’s easy to over whip when making it that way.
After 30 minutes, drizzle your pan with olive oil and heat over medium high heat. I used a cast iron for these, and got the best little crisp on the pancakes, but you could also use a nonstick pan or a griddle. Use a large ice cream scoop with a trigger or a 1/3 C measuring cup to ladle the pancake batter into the hot pan.
Bubbles will rise to the top of the pancakes as they cook. Continue to cook until the sides start to set and the bubbles on top begin popping. Flip and cook another 2-3 minutes. You can keep pancakes in a warm oven while you fry the rest, or just keep them under a warm kitchen towel.
To serve, top the pancakes with the vanilla bean whipped cream, sliced fresh strawberries, and a drizzle of maple syrup.
Olive Oil Pancakes
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 min + 30 min rest
- Yield: 8 Large Pancakes
Description
Olive oil pancakes that are light, fluffy, and topped with vanilla bean whipped cream, fresh berries, and a drizzle of maple syrup.
Ingredients
For the Olive Oil Pancakes
- 2 C All Purpose Flour
- 3 TBSP Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 Lg Eggs
- 2 C Buttermilk
- 2 tsp Vanilla Extract
- 3 TBSP Monini Olive Oil + more for frying
For the Vanilla Bean Whipped Cream
- 1/2 C Heavy Cream, cold
- 1 tsp Vanilla Bean Paste
- 2 TBSP Granulated Sugar
Fresh strawberries and maple syrup for serving
Instructions
For the Olive Oil Pancakes
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In another bowl or large measuring cup, whisk the buttermilk, eggs, vanilla, and olive oil.
- While whisking, pour the wet ingredients into the dry.
- Don’t over mix. A few clumps is fine.
- Set batter aside to rest on the counter for 30 minutes.
- Heat olive oil in a cast iron skillet (or nonstick or griddle) over medium heat.
- Use a large ice cream scoop or 1/2 C measuring cup to pour the batter into the pan.
- Cook until bubbles rise to the top and begin to pop and sides begin to set. Flip and cook another 2-3 minutes.
- Top with vanilla bean whipped cream, sliced berries, and maple syrup.
For the Vanilla Bean Whipped Cream
- Add all ingredients to a large cold bowl and whisk until soft peaks form – about 5 minutes.
- You can also do this in your stand mixer with the whisk attachment, or with a hand mixer.
If you loved this recipe, be sure to check out my Cara Cara Orange Macarons, and my Best Ever Chocolate Chip Cookies!
Wednesday’s dinners are breakfast food at our house and these were perfect! I had mine with the whipped cream and strawberries and some vanilla syrup. Hit the spot!
Ahh yay so glad you enjoyed them!