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.
Jump to:
- Olive Oil… the secret ingredient for moist and tender pancakes
- How to make fluffy pancakes
- The steps
- Additional Olive Oil Buttermilk Pancake Ideas
- How to store leftover pancake batter
- How to reheat frozen pancakes
- Back To School Pancakes for breakfast or lunch
- Pancake school lunch ideas
- Copycat Krusteaz Pancake Mix Recipe
- Frequently Asked Questions
- Fluffy Olive Oil Buttermilk Pancakes
Olive Oil… the secret ingredient for moist and tender pancakes
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 went 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. If you haven’t heard about my obsession with Hiland Dairy butter then you can check out the full details in my Gooey Chocolate Chip Cookie Post.
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.
The steps
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 below? 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 ½ tablespoon 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 ⅓ 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!
Additional Olive Oil Buttermilk Pancake Ideas
Experimenting with different flavors of pancakes is favorite past time of mine. This recipe can start as the base to any number of flavor combinations. Here are just a few of my favorites:
Chocolate chip
Chocolate chip pancakes are one of my favorite foods of all time. I love them so much that I often have them for dessert. Making chocolate chip pancakes is a breeze. Just add your desired amount of chocolate chips to the batter after it has been added to the skillet. Press the chocolate chips into the batter using the back of a spoon so they don’t burn when you flip the pancake. My favorite chocolate to use is bittersweet…or maybe white chocolate.
Caramelized White Chocolate
If you haven’t heard about caramelized white chocolate then I am about to change your world.
It may be the best thing ever invented.
No joke.
And doing it is SO EASY!
Simply add your pancake batter to the skillet as directed above and then sprinkle white chocolate chips or chunks all over the top. Make sure the white chocolate stays on top of the batter (don’t press it down into the batter with a spoon). When the pancake is flipped, the white chocolate will come in direct contact with the high heat of the skillet creating a nutty, caramelized, white chocolate heaven.
You can even throw a few blueberries in. White chocolate and blueberries are delicious!
Confetti/Sprinkles
Remember, these pancakes are a tradition for my girls sleepovers.
So in my world there are sprinkles.
Just sprinkle a few on top and cook as directed.
Pumpkin Spice
No pancake post would be complete without a pumpkin spice version. At least no Missouri Girl Home post. I live for Fall and Pumpkin Spice.
The original recipe can be adapted by adding ¾ cup pumpkin puree to the buttermilk mixture plus ¾ tsp cinnamon, ¼ tsp ground ginger, ⅛ tsp ground nutmeg, and a pinch of cloves to the dry ingredients. Give a quick stir and cook according to directions.
Do you love Pumpkin Spice too? Then don’t forget to check out my Pumpkin Spice Buttermilk Waffles. But beware. These things are seriously addicting.
Oh, and don’t forget to top the pumpkin spice pancake with some homemade maple cinnamon butter (recipe also in the link above).
Browned Butter
Looking for a little extra decadence? Add 1.5 tablespoons of butter to a 10 inch skillet and heat carefully until the butter is nicely browned. Add the the pancake batter and continue cooking as described above with an occasional swirling of the pan to soak in all that butter.
Healthy Oatmeal Buttermilk Pancakes with Bananas, Walnuts, and Maple Syrup.
Looking for a recipe with the same great taste but a little healthier?
These Oatmeal Banana Walnut Pancakes were adapted from my Healthy Oatmeal Buttermilk Pancakes With Homemade Blueberry Syrup Recipe. Both are absolutely amazing and so close to the original that you’ll never know they are healthy.
Breakfast Club Style Pancakes (aka Instagram pancakes)
These are fun, completely over the top, but totally worth the effort. If you are wanting Instagram worthy pancakes then check these out. The milkshake craze has made it to pancakes. Imagine a HUGE stack of pancakes that’s loaded with decadent toppings (everything from berries to candy bars), MOUNTAINS of whipped cream, then drizzled with sauce, syrup, chocolate and more.
Head on over to the Instagram fluffy pancake hashtag page for some inspiration.
How to store leftover pancake batter
Refrigerator storage
Homemade, leftover buttermilk pancake batter can be stored for 2-3 days in the refrigerator if stored properly. I like to store my unused pancake batter in an airtight storage container with a fitted lid.
If you plan on using the batter within the next 24 hours then the above is sufficient. However if you don’t plan on using the leftover batter for a few days then you will need to put a layer of plastic wrap directly on the surface of the batter to prevent a skin from forming.
Freezer storage
If you don’t plan on using the leftover pancake batter within the next few days then it is best to make all of the pancakes and freeze them using the following method:
1. Cook the pancakes as directed.
2. Allow the pancakes to cool completely on a paper towel to absorb excess moisture.
3. Lay the pancakes in a single layer on a sheet pan and place in the freezer.
4. Allow the pancakes to freeze for at least 6 hours.
5. Transfer the pancakes to a freezer safe plastic bag for short term storage (less then 1 month)
6. For longer storage (3-4 months), wrap each pancake in freezer wrap before placing in a freezer bag.
How to reheat frozen pancakes
Reheating your homemade frozen pancakes is quick and easy. Just take the frozen pancake from the freezer, wrap in a paper towel and microwave on high for 40-60 seconds (time varies per microwave). If you have a toaster oven, you can also place it directly on the rack and toast until heated through.
Back To School Pancakes for breakfast or lunch
School mornings can be incredibly hectic. Making pancakes ahead of time and keeping them in the freezer is a game changer. Just pop one in the microwave for an easy and quick breakfast.
OR…you can place the frozen pancake directly in your kids lunch box with a side of choice. The pancake will thaw just in time for lunch.
Pancake school lunch ideas
Pancakes make the perfect addition to any lunchbox as they are finger friendly, low cost, and kid approved. Here are just a few of my favorite pancake lunch combinations:
- Peanut Butter and Apples
- Pigs in a blanket (pancake wrapped hot dog)
- Pancake sandwich. The pancake serves as bread with lunch meat of choice.
- Monte Cristo. Pancake with ham, swiss cheese, and raspberry preserves.
- Peanut Butter and Jelly Pancake sandwich
- Peanut Butter, Banana, and Honey
- Nutella pancake
- Berries and yogurt
- Bacon and hard boiled egg
Copycat Krusteaz Pancake Mix Recipe
The ultra popular Krusteaz Buttermilk pancake mix has a huge fan base and everyone wants to know how they can make this top secret mix at home. Well let me tell you, my Fluffy Olive Oil Buttermilk Pancake recipe takes the Krusteaz pancake mix to the next level and you can easily create your own mix at home.
Just add all of the dry ingredients together (in bulk) and then store in an airtight container. When it’s time make your pancakes, simple add the wet ingredients to 2 cups of your dry mix and you’re ready to cook.
Enjoy!
Frequently Asked Questions
There are many factors that go into making thick and fluffy pancakes. Here are a few things to consider:
1. Avoid over mixing the batter when the wet and dry ingredients are combined.
2. Allow the batter to rest at room temperature for at least 10 minutes
3. Use fresh flour, baking powder, and baking soda as leavening agents loose power over time.
4. Use a thicker batter as thin batters produce thin pancakes.
5. Use a recipe that call for buttermilk as it helps create a lighter, fluffier batter.
Those crispy edges are created by two things: fat and temperature. Make sure you have adequate amounts of fat, like butter or olive oil, at just the right temperature in the pan prior to adding your pancake batter. The batter should sizzle when it hits the pan. If it doesn’t sizzle then you won’t get that signature crispy edge. Also, the butter should not smoke. Smoking butter indicates the butter is too hot and your pancake will likely burn.
Using olive oil in your pancake batter helps to create a light, tender, and moist pancake. I have tested many pancake recipes and have found that using a combination of olive oil, melted butter, and buttermilk creates the perfect pancake texture.
Absolutely, as long as you are mindful of the ingredients. Olive oil, butter, buttermilk, sugar, and eggs are gluten free as long as they have not been contaminated. The all-purpose flour will need to replaced with a 1 to 1 gluten free flour.
Nothing. Pancakes and hotcakes are interchangeable terms that mean the same thing. Flapjacks and griddlecakes are also the same as pancakes.
Thin pancakes are likely the result of a thin batter, outdated or limited leavening agents, or over mixing.
Leftover pancake batter can be stored in the refrigerator in an airtight container for 2-3 days. If you don’t plan on using the batter within 24 hours then a layer of plastic wrap directly on the surface of the batter will prevent a skin from forming.
Pancakes can be easily frozen by following these simple steps:
1. Cook the pancakes as directed.
2. Allow the pancakes to cool completely on a paper towel to absorb excess moisture.
3. Lay the pancakes in a single layer on a sheet pan and place in the freezer.
4. Allow the pancakes to freeze for at least 6 hours.
5. Transfer the pancakes to a freezer safe plastic bag for short term storage (less then 1 month)
6. For longer storage (3-4 months), wrap each pancake in freezer wrap before placing in a freezer bag.
Fluffy Olive Oil Buttermilk Pancakes
Ingredients
Olive Oil Buttermilk Pancake Batter:
- 2 cups flour all purpose
- 2 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon salted butter melted (I use Hiland Dairy)
- 2 tbsp olive oil
- ¼ cup sugar
- 2 large eggs
- 2 cups buttermilk (I use Hiland Dairy)
- 5 tablespoon salted butter cut into ½ tablespoon pieces for the pan (I use Hiland Dairy)
Optional Toppings:
- salted butter (I use Hiland Dairy)
- maple syrup
- chocolate chips (bittersweet is my favorite, but use any flavor you want)
- nuts (walnuts or pecans are my favorite)
- sprinkles
- whipped cream (I use Hiland Dairy)
Instructions
- In a medium size bowl combine the flour, baking powder, baking soda, and salt. Stir and set aside.
- In another medium bowl combine the olive oil, melted butter, sugar, and eggs. Give a quick stir.
- Then add the buttermilk. Stir well.
- Next, add the flour mixture to the buttermilk mixture. Stir until just combined (do not over mix). The batter should be lumpy.
- Let the batter rest at room temperature for 10 minutes.
- Heat a 10 inch skillet over medium heat.
- Add ½ tablespoon butter to the skillet.
- Pour about ⅓ cup batter to the butter in the middle of 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.
- Allow the pancake to cook until the top is nice and bubbly and the bottom is a golden brown with crispy edges.
- Flip the pancake and cook the other side until cooked through, about an additional 1-2 minutes.
- Top with your favorite toppings and serve.
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