I’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.
Why Do Pancakes Go Flat?
If the batter is too thin, pancakes will be thin and flat.
Too much or too little baking powder will also cause pancakes to be flat.
How Do You Know When to Flip A Pancake?
As a pancake cooks, little bubbles form on the surface.
When those bubbles pop, it is time to flip the pancake over to cook on the other side.
Can Pancake Batter Be Made Ahead?
Pancake batter may be mixed up ahead of time, even the night before.
Pancake batter should be stored in a container with a tight fitting lid, in the refrigerator.
Baking powder may lose some of its potency as it sits, so you may want to add a little more baking powder before cooking the pancakes.
Remove batter from refrigerator and let it warm up a little.
Give the batter a quick stir and cook pancakes as usual.
Blackberry Olive Oil Pancakes
Blackberry Olive Oil Pancakes
Description
Ingredients
Adapted from José Andrés on Delish
- 1 3/4 Cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1/4 cup olive oil, extra-virgin
- 1/2 cup blackberries, fresh
Instructions
- 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.
- Carefully fold blackberries 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.
Notes
Nutrition
Recommended Products
tam
why do you make such delish looking things that i will just have ot make. geesh.
Jennifer
ok, shush. I was reading fast.
Carrian
The evoo is in the batter
Jennifer
Those look yummy. I love fruity pancakes. I'm surprised that the evoo isn't in the batter.