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shows a side view of an incredibly thick and fluffy olive oil buttermilk pancake with a stack of buttermilk pancakes in the background covered in butter, chocolate chips, and surrounded by chocolate chips and sprinkles

Fluffy Olive Oil Buttermilk Pancakes

Melinda | Missouri Girl
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. This recipe can easily be prepped ahead of time and stored in the refrigerator, or cooked and frozen for those busy school mornings.
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Prep Time 5 minutes
Cook Time 5 minutes
batter rest time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 10 5 inch 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.

Notes

Store the leftover batter in the refrigerator in an airtight container for 2-3 days.  These pancakes can also be made ahead of time and frozen.  
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