Olive Oil Blueberry Pancakes

in Breakfast, Pancakes

Syrup

Butter and pancakes seem to go together like, umm…me, chocolate ice cream and midnight.  No? Well, you get my point.  They simply make sense together.  So when I came across this pancake recipe using olive oil instead of butter I was intrigued, but waaaay skeptical.

Caroline and I have already given up butter when it comes to making eggs…but pancakes? Hadn’t even considered it. But I’m an easy going person—I went with it. When I carefully measured out the olive oil and added it to the batter, I thought to myself, Man, that seems like a lot of olive oil, but hey, that’s the recipe.  What the heck do I know? But then I double-checked the recipe and realized I totally botched it. I almost had a little crisis, which I have quite often in the kitchen.

Batter1

Sometimes I just shrug if off and keep going–other times I can’t ignore my humungo mistake and I’m forced to start over. It was a two-tablespoons-too-much kinda blunder so I figured it can’t be that bad.  I forged onward expecting it to taste too much like olive oil.  Boy was I wrong.  That 1/4 cup of olive oil was just right! I didn’t have chocolate in the house; only blueberries, so I used those instead, which turned out to be another welcomed diversion from the original recipe.  The pancakes were fluffy, moist, and slightly sweet with a notable olive oil flavor.  Perfectly perfect.

WhiskwithBatter

Olive Oil Blueberry Pancakes

Adapted from José Andrés

Print this recipe!

1 3/4 cup(s) all-purpose flour
2 tablespoons of sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4  teaspoon of salt
1 1/2 cups of buttermilk
1 large egg
1/4 extra-virgin olive oil
1/2 cups of fresh blueberries

Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Whisk in the egg, buttermilk, and olive oil until you have a smooth batter, then stir.  Be sure to not over stir–it’ll make the pancakes tough and flat rather than being light and fluffy. Lastly, delicately fold blueberries in to the batter.

Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle 1/4 cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake with spatula and cook until golden brown on the second side. Transfer the pancake to a warm oven. Repeat with the remaining batter, adding more olive oil to the pan as needed.

PancakeStack

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{ 14 comments… read them below or add one }

cal orey August 26, 2009 at 4:13 pm

http://calorey.blogspot.com/2009/07/heart-healthy-pancakes-with-syrup-rank.html

Your photos are awesome. Take a look at the poll results from the link above. Yep, olive oil is good…and blueberries are good. Add ‘em together and you’ve got a great thing going on. Don’t forget premium syrup! The best is worth it.

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Kitchen design August 27, 2009 at 6:21 am

Thanks for sharing such a nice post.
Kitchen design

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carri August 27, 2009 at 6:13 pm

These look wonderful and since we are so tired today an dnot up for making dinner we are having these tonight!

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Adrianna August 27, 2009 at 6:57 pm

Carri–I’m so happy you’re making this! Please let me know how they come out!

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Anna August 27, 2009 at 8:18 pm

It looks delicious and fluffy, olive oil is outshining butter lately, I had my first encounter with an olive cake here in NYC @ ‘Abraco’, my favorite espresso bar and I loved it.

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pixen August 28, 2009 at 7:34 pm

oh my…you made me hungry at 2.30 am morning! I should been to bed but I’m gawking at your photos…totally scrumptious! Will try it tomorrow morning…provided I didn’t over slept after gawking and salivating at your recipes! Thank you for sharing!

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sam August 31, 2009 at 2:58 pm

why hello there, dinner!

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Emily September 14, 2009 at 5:04 pm

I love the concept of exchanging olive oil for butter. These look delicious!

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Megan August 12, 2010 at 5:29 am

I’m going to be making this before I make a 10-hour drive to visit family. I think it will be the perfect breakfast before the long trip.

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Adrianna August 20, 2010 at 1:24 pm

high-friggin’-five.

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sherry e September 1, 2012 at 8:13 am

oh my!! 2 of my favorite things and mixed together in pancakes sound amazing!!! i will make these for my husband’s birthday!! he will love them i am sure of it!!

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NTJH January 1, 2013 at 11:41 am

These were delicious! I substituted unsweetened soy milk for buttermilk and did not use any baking soda because I had forgotten to pick it up at the store. Even with these adjustments, they were great :-)

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David Rubenstein January 5, 2014 at 5:07 pm

Why do you stir the batter after whisking?

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Theresa November 5, 2014 at 8:33 am

I was looking for olive oil recipes to share and found this, I can’t wait to try it with butter infused oilve oil. Oh yum!!!

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