Olive Oil Blueberry Pancakes – a delicious recipe with All-purpose, Sugar, Baking Powder, Baking Soda, u00bc, Buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
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 light and fluffy. Lastly, delicately fold blueberries in to the batter.
2
Heat 2 tablespoons of olive oil in a medium saute 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.
445
kcal
Calories
36
g
Fat
31
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-3/4 cup All-purpose Flour, 2 Tablespoons Sugar, 2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, and more.
Yes, Olive Oil Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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