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olive oil pancakes

Olive Oil Pancakes

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  • Author: Elizabeth Buuck
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 min + 30 min rest
  • Yield: 8 Large Pancakes 1x


Olive oil pancakes that are light, fluffy, and topped with vanilla bean whipped cream, fresh berries, and a drizzle of maple syrup.



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


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.