Olive Oil Pancakes

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.

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If you loved this recipe, be sure to check out my Cara Cara Orange Macarons, and my Best Ever Chocolate Chip Cookies!