Blackberry Olive Oil Pancakes

Blackberry Olive Oil PancakesI’m not really a syrup person unless it’s homemade and still I tend to skip it a lot so forgive the plain looking pancakes.

These blackberry olive oil pancakes really were so yummy and I loved the sweet pop from the blackberries. It’s another delicious breakfast and it’s healthier without all of that butter! Breakfast really is the most important meal of the day, so it’s important that we’re making smart choices for our families. Don’t get me wrong, I’m all for a crazy sugar loaded breakfast every once in a while but these olive oil pancakes are a great way to keep things a little healthier at the breakfast table. If you aren’t a fan or blackberries you could use raspberries or blueberries instead.

Blackberry Olive Oil Pancakes

Blackberry Olive Oil Pancakes
Prep time: 
Cook time: 
Total time: 
A delish alternative to an old standby. These pancakes will certainly wake up sleepy taste buds.
  • Adapted from José Andrés on Delish
  • 1¾ cup(s) all-purpose flour
  • 2 tablespoons of sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon of salt
  • 1½ cups of buttermilk
  • ¼ cup extra-virgin olive oil
  • ½ cup of fresh blackberries
  1. Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
  2. 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.
  3. Carefully fold blackberries in to the batter.
  4. Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle ¼ 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.
  5. Transfer the pancake to a warm oven. Repeat with the remaining batter, adding more olive oil to the pan as needed.




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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.