If you love pancakes but want something lighter, healthier, and incredibly soft, my Olive Oil Pancakes are going to be your new breakfast favourite. These pancakes are moist, fluffy, and naturally fragrant thanks to the olive oil — no butter needed! They’re easy to make, perfect for everyday mornings, and feel just a little bit fancy.
Let’s flip some magic!
Quick Facts
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Prep Time: 10 minutes
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Cooking Time: 15 minutes
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Total Time: 25 minutes
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Serving Size: Serves 2–3 (8–10 pancakes)
Why You’ll Love These Olive Oil Pancakes
Here’s why I keep making this recipe:
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They’re super fluffy without a lot of fat
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Olive oil adds a mild fruitiness and moisture
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No melted butter = faster cleanup
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Better for heart health
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Just a handful of simple ingredients
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Perfect for meal prep or weekend brunch
These pancakes taste gourmet while still feeling homey and comforting.
Ingredients You’ll Need
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1 cup all-purpose flour
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1 tbsp sugar (or honey/maple syrup)
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1 tsp baking powder
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½ tsp baking soda
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A pinch of salt
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1 large egg
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2 tbsp olive oil
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¾ cup milk (dairy or plant-based)
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½ tsp vanilla extract
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Optional: zest of ½ lemon for brightness
How to Make Olive Oil Pancakes
1. Mix the Dry Ingredients
In a bowl, I combine:
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flour
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sugar
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baking powder
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baking soda
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salt
2. Whisk the Wet Ingredients
In another bowl, I whisk together:
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egg
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olive oil
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milk
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vanilla
The olive oil immediately makes the mixture silky.
3. Combine Gently
I pour the wet mixture into the dry bowl and mix just until combined.
Don’t overmix — lumps are totally fine and keep the pancakes fluffy.
4. Cook Until Golden
I heat a non-stick pan on medium and lightly oil it.
Pour small circles of batter and cook until bubbles appear.
Flip and cook the other side until golden brown.
5. Serve Warm
Stack them up, drizzle with maple syrup, add fruits… and enjoy!
Serving Suggestions
These pancakes pair beautifully with:
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Fresh berries or sliced bananas
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Honey or maple syrup
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Greek yogurt
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A sprinkle of nuts
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A drizzle of olive oil for a Mediterranean twist
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Cinnamon sugar
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Whipped cream for a treat
Make it sweet, make it fruity — you can’t go wrong!
Tips for Customization
Make them whole wheat
Use ½ cup whole wheat flour + ½ cup all-purpose.
Add chocolate
Mix in chocolate chips or cocoa powder.
Make them zesty
Add lemon or orange zest.
Add spices
Cinnamon, nutmeg, or cardamom take the flavour up a notch.
Make them dairy-free
Use almond milk or oat milk.
Make them protein-packed
Add 1 scoop vanilla protein powder and an extra splash of milk.
Nutritional Info (Approx. per pancake)
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Calories: 70–90
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Carbs: 12g
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Fat: 3–4g
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Protein: 2g
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Fiber: 0.5g
Olive oil adds healthy fats and makes these pancakes more nourishing.
FAQs
1. Can I make the batter ahead of time?
It’s best fresh, but you can mix dry and wet ingredients separately and combine right before cooking.
2. What type of olive oil works best?
A mild or light olive oil — not extra strong — gives the best flavour.
3. Can I freeze these pancakes?
Yes! Freeze with parchment between each one and reheat in a toaster or pan.
4. Why are my pancakes flat?
Your baking powder may be old. Also avoid overmixing the batter.
5. Can I make these vegan?
Yes — use plant milk and replace the egg with 1 mashed banana or a flax egg.
Final Thoughts
My Olive Oil Pancakes make breakfast feel fresh, healthy, and satisfying — without sacrificing that classic pancake fluffiness. Whether you’re making a big weekend brunch or a quick weekday meal, these pancakes will become a staple in your kitchen.
