These Fluffy Olive Oil Buttermilk Pancakes are thick, airy, and moist. Everything I want in a good hotcake! Use the base recipe to create your favorite flavors like chocolate chip, pumpkin, caramelized white chocolate, or even a healthy version (see adapted recipe link below). This recipe can easily be prepped ahead of time and stored in the refrigerator, or cooked and frozen for those busy school mornings.
My quest for the perfect pancake recipe started many years ago. The inspiration? Cracker Barrel. Their pancakes are the best. Crispy on the outside and perfect every time. I have tried and tweaked many recipes over the years until I came up with “The One”.
This recipe has seen me through many busy school mornings, kids’ sleepovers, and marathon training (best carb load ever!).
This post is sponsored by Hiland Dairy. All opinions are my own and I only endorse tried and true products that I know and love.
What’s slightly unusual about these pancakes is the use of olive oil. Not an ingredient you usually think of when it comes to pancakes. I discovered this trick years ago while developing a healthier pancake recipe and have never gone back. An olive oil-based pancake is tender and moist. The perfect combination!
How to make fluffy pancakes
There are many factors in making that perfect fluffy pancake.
First, pick a recipe that uses quality buttermilk. I have tried recipes without buttermilk and I keep coming back every time. Nothing beats the taste of a good buttermilk pancake. My go-to buttermilk brand is Hiland Dairy. I have grown up using Hiland Dairy products as they are a local, Missouri-based company. They also have the BEST butter on earth.
Second, make sure your leavening agents (flour, baking soda, baking powder) are all fresh as they tend to lose strength over time.
Third, avoid over mixing your pancake batter. Pancake batter is best with minimal stirring and lots of lumps. Smooth pancake batters tend to result in a thinner pancake.
Finally, allow the batter to rest for at least 10 minutes so all of the active ingredients can work their magic and lighten the batter.
These Fluffy Olive Oil Buttermilk Pancakes are thick, airy and moist. Everything I want in a good
hotcake! Use the base recipe to create your favorite flavors like chocolate chip, pumpkin,
caramelized white chocolate, or even a healthy version (see adapted recipe link below). This
recipe can easily be prepped ahead of time and stored in the refrigerator, or cooked and frozen
for those busy school mornings.
OLIVE OIL BUTTERMILK PANCAKE BATTER:
2 1/4tspbaking powder
2tbspHiland Dairy Salted Buttermelted
2cupsHiland Dairy Buttermilk
5tbspHiland Dairy Salted Buttercut into ½ tablespoon pieces for the pan
Hiland Dairy Salted Butter
Hiland Dairy Whipped Cream
In a medium bowl combine flour, baking powder, baking soda, and salt. Stir and set aside.
In another medium bowl add the olive oil and the melted butter. Give a quick stir.
Add the sugar.
And the eggs. Give another quick stir.
Next, pour in the buttermilk and stir well.
Add the flour mixture to the buttermilk mixture. Stir until just combined. Don’t over mix!
The batter will be on the thicker side and will have lots of lumps. That’s ok. Overmixing the batter will result in thin pancakes. See the lumps in the picture? That’s what you want.
Now let the batter rest at room temperature for 5-10 minutes. It will lighten up slightly as it sits which will give you a nice fluffy pancake. You know it’s ready when the batter has risen slightly and you can see little bubbles appear on the surface. You may need to add a few additional minutes if your kitchen is on the cooler side.
Next, add 1/2 tbsp butter to a skillet that has been heating over medium heat. You want the butter to brown slightly which will give that signature crispy edge, but be careful not to burn the butter. It’s a thin line between browned and burned!
Add about 1/3 cup batter to the pan.
The batter should sizzle when it hits the pan. If it doesn’t sizzle, the pan is too cold. If it starts to smoke, it’s too hot!
When you see bubbles on top, take a peek underneath. It’s ready to flip when it’s a nice golden brown.
Continue cooking the pancake until cooked through, about 1-2 additional minutes.
Finally, dress it up!
Use whatever you like… butter, pecans, chocolate chips, whipped cream, maple syrup. The possibilities are endless.
Look at how thick, fluffy, and airy these are!
Experimenting with different flavors of pancakes is a favorite pastime of mine. This recipe can start as the base of any number of flavor combinations.