Easy Olive Oil Pancakes

Name: Easy Olive Oil Pancakes
Prep time: 30 min
Total time: 30 min
Yield: 12-14 pancakes
Ingredients: 2 cups all-purpose flour; 2 teaspoons sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups milk; 2 eggs; 4 tablespoons olive oil

Breakfast Pancakes Brunch Easy

Save (17)

Rate

12-14 pancakes Easy

(2) Total: 30 mins Active: 30 mins

PREVIOUS: Whole Wheat–Oat Pancakes NEXT: Basic Pancakes

Ingredients (8)

2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk
2 eggs
4 tablespoons olive oil

Nutritional Information

Calories136
Fat5.89g
Saturated fat1.34g
Trans fat0.0g
Carbs16.98g
Fiber0.52g
Sugar2.14g
Protein3.71g
Cholesterol27.42mg
Sodium154.17mg
Nutritional Analysis per serving (13 servings) Powered by

A favorite pancake recipe of mine. This recipe went through vigorous testing to create an amazingly fluffy and light pancake. The olive oil addition is what creates such a moist cake. Olive oil can be replaced by melted butter, or even browned melted butter, for a richer flavor. Add fresh fruit or citrus zest to your completed batter to create other versions of this beauty.

For more, check out our Basic Pancakes, Blueberry Buttermilk Pancakes, and Sweet Potato Pancakes.

by Coreen Carroll

Instructions

1In a large bowl, add all dry ingredients and whisk together until well combined.
2Measure out the milk in another large bowl and add the eggs and olive oil. Whisk until well combined.
3Slowly add the wet ingredients to the dry ingredients while whisking to avoid any large lumps. Once well combined, stop whisking to avoid overworking the batter.
4Over a medium-hot griddle, skillet, or pan, pour a serving and flip once the top starts to bubble up. Repeat until the batter is gone.