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If you’re craving breakfast for dinner, or even just breakfast foods in general, these olive oil blueberry pancakes will hit the spot.
Pancakes are usually made with butter. Although delicious and very classic, I recently tried making pancakes with olive oil, and found it brings a really nice flavor profile. Paired with a blueberry maple compote and some turkey bacon, it’s a killer weekend breakfast.
Leftovers of these pancakes do also reheat well the next day, or even several days later.
Table of Contents
- Chef Tips and Notes
- Ingredients
- Cooking and Equipment
- Reheating and Storage
- Looking for more similar recipes?
- The Recipe
Chef Tips and Notes:
On ingredients
Frozen blueberries vs fresh blueberries – I’ve tried this recipe with both fresh blueberries and frozen. Fresh blueberries offer a juicy, tender, texture that goes well with the nature of the fluffy pancakes. However, frozen blueberries are arguably just as delicious, and can be made without making a grocery run if you have frozen blueberries stocked in your freezer.
For the frozen option, I love the tiny Wyman’s wild organic blueberries. They are flash frozen, meaning they are frozen almost immediately after being picked, which locks in the maximum amount of nutrients blueberries can have. I find the tiny blueberries are nice for pancakes, as they defrost quickly while being cooked and don’t turn the pancakes soggy.
Olive oil vs extra virgin olive oil – I opt for extra virgin olive oil here. Because we aren’t using high heat to cook these pancakes, the flavor from the extra virgin olive oil will shine. There’s no need for super fancy EVOO, but just your regular EVOO you use for dressings and vinaigrettes.
For Cooking & Equipment
- Either a nonstick or cast iron work great to griddle off these pancakes.
- Use a generous amount of oil (3 tablespoons) to sear the pancakes. This creates a nice crispy exterior and a nice fluffy interior. The olive oil used to fry the pancakes adds additional flavor as well.
- Use a 2 ounce cookie scoop, or about 1/4 cup of batter to portion the pancakes.
- Wait until there are a good amount (6-7 bubbles) of small bubbles that form before flipping the pancakes. These bubbles form from a chemical reaction that takes place with the baking powder and milk, and are what make the pancakes thick and fluffy.
- Make sure to cook the pancakes on medium heat – if you use high heat, the edges may begin to brown before the inside is cooked through, and you’ll end up with raw, gooey pancakes in the center!
For Reheating and Storage
- Store in an airtight container for up to 1 week. Don’t pour the blueberry maple compote onto the pancakes until right before you eat.
- To freeze these pancakes, lay an even layer of the pancakes on a parchment lined sheet tray and freeze for 1 hour, or until pretty rock hard. Transfer the pancakes into a freezer safe gallon bag. Toast to reheat from frozen, and enjoy!
Other great recipes:
- Peach Crisp Overnight Oats
- Breakfast Sausage Egg Sandwiches
- Red Bean Pancakes and Charred Broccoli Hash
Recipe
Olive Oil Blueberry Pancakes
Equipment
- 1 nonstick or cast iron
- 1 cookie scoop
Ingredients
For the pancakes
- 1.5 cups all purpose flour
- 1 egg
- 3.5 teaspoons baking powder
- 1 tablespoon white sugar
- pinch of kosher salt
- 1.25 cups milk, whole or dairy free
- 3 tablespoons olive oil, plus more for frying
- 1 cup blueberries
For the blueberry maple compote
- 1/4 cup granulated sugar
- 1 cup blueberries
- 1/4 cup maple syrup
- pinch of salt
Turkey bacon (optional)
- 6 pieces of turkey bacon
Instructions
Directions – For the pancakes
- In a mixing bowl, combine the flour, egg, baking powder, sugar, salt, milk, and olive oil. Whisk until smooth.1.5 cups all purpose flour, 1 egg, 3.5 teaspoons baking powder, 1 tablespoon white sugar, pinch of kosher salt, 1.25 cups milk, 3 tablespoons olive oil
- Heat a pan on medium heat and 3 tablespoons of olive oil.
- Once the oil is hot, pour 1/4 cup of the pancake batter to the pan to form each pancake. Add a handful of blueberries to the uncooked side. Cook 1-2 (or however many your pan allows) pancakes at a time, keeping ~2 inches between the pancakes.1 cup blueberries
- Cook the pancakes for 2-3 minutes per side, until there are small bubbles that begin to form. Flip the pancakes and cook for another 2-3 minutes, or until golden brown on each side.
- Repeat for remaining pancakes, making sure to add more oil before each new pancake.
Directions – For the blueberry maple compote
- Add the blueberries and sugar to a saucepan. Cook on medium high heat for 2 minutes, until the sugar begins to dissolve.1 cup blueberries, 1/4 cup granulated sugar
- Once the sugar is dissolved, reduce the heat to low and cook for 10 minutes,
- Add the maple syrup and a pinch of salt.1/4 cup maple syrup, pinch of salt
- Immersion blend if desired (I like this for the texture), or serve as is.
Directions – For the turkey bacon
- Preheat the oven to 375F.
- Line the turkey bacon on a parchment paper lined sheet tray.6 pieces of turkey bacon
- Bake for 15 minutes, or until your desired consistency (another 5-7 minutes if you like it more crisp).
