Light, airy pancakes made with olive oil, topped with vanilla bean whipped cream, fresh strawberries, and a drizzle of maple syrup. This post is sponsored by Monini Olive Oil. All opinions are my own—thanks for supporting the brands that help Buuck Farms Bakery thrive.
These olive oil pancakes are surprisingly delicious. I was doubtful about swapping butter for olive oil at first, worried I’d miss that familiar buttery taste. Instead, these pancakes are light and fluffy with a subtle olive oil note and a slight crisp around the edges. They’re an easy, everyday breakfast that you’ll want to make again and again.
The recipe yields eight large pancakes and can be doubled or tripled for larger groups. It’s simple enough for kids to help with—let’s get started.
How to Make Olive Oil Pancakes
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl or large measuring cup, whisk the buttermilk, eggs, vanilla, and 3 tablespoons of olive oil. While whisking, pour the wet ingredients into the dry mixture and gently combine. Do not overmix; a few small lumps are fine. Let the batter rest on the counter for 30 minutes.
While the batter rests, make the vanilla bean whipped cream. Combine cold heavy cream, vanilla bean paste, and granulated sugar in a cold bowl. Whisk until soft peaks form—about five minutes by hand. Using a chilled bowl and cold cream helps the whipped cream come together quickly. You can also whip the cream with a stand mixer or hand mixer—just watch carefully to avoid overwhipping.
After the batter has rested, heat a skillet or griddle over medium heat and lightly coat with olive oil. A cast iron skillet works well for getting a slightly crisp edge, but nonstick pans or griddles are fine too. Use a large ice cream scoop or a 1/3-cup measuring cup to portion the batter into the pan.
Cook each pancake until bubbles rise on the surface and the edges begin to set, then flip and cook another 2–3 minutes until golden. Keep finished pancakes warm in a low oven or covered with a clean kitchen towel while you finish the batch.
Serve stacks topped with a dollop of vanilla bean whipped cream, sliced fresh strawberries, and a generous drizzle of maple syrup.
Olive Oil Pancakes
5 from 1 review
- Author: Elizabeth Buuck
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 min + 30 min rest
- Yield: 8 Large Pancakes
Description
Light and fluffy olive oil pancakes topped with vanilla bean whipped cream, fresh berries, and a drizzle of maple syrup—an easy breakfast that feels special.
Ingredients
Scale
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 Large eggs
- 2 C Buttermilk
- 2 tsp Vanilla extract
- 3 TBSP Olive oil, plus 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 together the buttermilk, eggs, vanilla, and olive oil.
- While whisking, pour the wet ingredients into the dry and gently combine.
- Do not overmix; a few lumps are fine.
- Let the batter rest on the counter for 30 minutes.
- Heat a skillet or griddle over medium heat and drizzle with olive oil.
- Use a large ice cream scoop or a 1/3–1/2 cup measure to portion the batter into the pan.
- Cook until bubbles form on the surface and edges start to set, then flip and cook 2–3 more minutes.
- Keep finished pancakes warm while you cook the rest.
- Serve topped with vanilla bean whipped cream, sliced berries, and maple syrup.
For the Vanilla Bean Whipped Cream
- Place cold heavy cream, vanilla bean paste, and sugar in a chilled bowl. Whisk until soft peaks form, about 5 minutes by hand.
- You can also whip the cream using a stand mixer or hand mixer—watch carefully to avoid overwhipping.
If you loved this recipe, be sure to check out my Cara Cara Orange Macarons and Best Ever Chocolate Chip Cookies!