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Fluffy Olive Oil Buttermilk Pancakes

These Fluffy Olive Oil Buttermilk Pancakes are thick, airy and moist. Everything I want in a good hotcake! Use the base recipe to create your favorite flavors like chocolate chip, pumpkin, caramelized white chocolate, or even a healthy version (see adapted recipe link below). This recipe can easily be prepped ahead of time and stored in the refrigerator, or cooked and frozen for those busy school mornings.


  • 2 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp Hiland Dairy Salted Butter melted
  • 2 tbsp olive oil
  • 1/4 cup sugar
  • 2 large eggs
  • 2 cups Hiland Dairy Buttermilk
  • 5 tbsp Hiland Dairy Salted Butter cut into ½ tablespoon pieces for the pan
  • Hiland Dairy Salted Butter
  • maple syrup
  • chocolate chips
  • nuts
  • sprinkles
  • Hiland Dairy Whipped Cream


  • In a medium bowl combine flour, baking powder, baking soda, and salt. Stir and set aside.
  • In another medium bowl add the olive oil and the melted butter. Give a quick stir.
  • Add the sugar.
  • And the eggs. Give another quick stir.
  • Next, pour in the buttermilk and stir well.
  • Add the flour mixture to the buttermilk mixture. Stir until just combined. Don’t over mix!
  • The batter will be on the thicker side and will have lots of lumps. That’s ok. Overmixing the batter will result in thin pancakes. See the lumps in the picture? That’s what you want.
  • Now let the batter rest at room temperature for 5-10 minutes. It will lighten up slightly as it sits which will give you a nice fluffy pancake. You know it’s ready when the batter has risen slightly and you can see little bubbles appear on the surface. You may need to add a few additional minutes if your kitchen is on the cooler side.
  • Next, add 1/2 tbsp butter to a skillet that has been heating over medium heat. You want the butter to brown slightly which will give that signature crispy edge, but be careful not to burn the butter. It’s a thin line between browned and burned!
  • Add about 1/3 cup batter to the pan.
  • The batter should sizzle when it hits the pan. If it doesn’t sizzle, the pan is too cold. If it starts to smoke, it’s too hot!
  • When you see bubbles on top, take a peek underneath. It’s ready to flip when it’s a nice golden brown.
  • Continue cooking the pancake until cooked through, about 1-2 additional minutes.
  • Finally, dress it up!
  • Use whatever you like… butter, pecans, chocolate chips, whipped cream, maple syrup. The possibilities are endless.
  • Look at how thick, fluffy, and airy these are!
  • Experimenting with different flavors of pancakes is a favorite pastime of mine. This recipe can start as the base of any number of flavor combinations.