Turn an ordinary breakfast into something a bit more extraordinary by switching up an ingredient or two. These Blueberry & Lemon Olive Oil Pancakes are bright & delicious!  

I was provided with a free product to sample. This post may contain affiliate links and/or Amazon affiliate links. As always, all opinions are my own. Thanks for reading & thanks for your support!

Originally published 6/8/17. Post updated 10/22/24.

The BEST Olive Oils

I was recently sent a few olive oils to taste from Pomora. I fell in absolute love.

The two extra virgin olive oils, one from Sicily & one from Campania are so full of flavor and have such beautiful, unique, distinctive flavors.  

I would love to speak of all the culinary wonders I will create with these oils  – but – right now I can’t bare to do anymore with them than dip bread in it and drizzle it over meats and cheeses. These olive oils really are that wonderful…

The lemon olive oil is so interesting and I just keep finding uses for it – as in this Olive Oil Pancake recipe.

Drizzled over asparagus and veggies, yes. Drizzled over a simple seafood pasta dish, yes. Drizzled over a salad, yes. It added such brightness to every dish.

I kept thinking it had to be used in a sweet dish. I thought of a lovely Olive Oil Cake I make, but didn’t want to part with a whole cup worth of the oil 🙂

I often find myself taking simple recipes and changing one or two main ingredients. Pancakes are a great example.

Looking for more pancake recipes? Check out these recipes : Cannoli Pancakes, Healthy Cottage Cheese Pancakes, Flaxseed Pancakes & Ebelskiver (Danish Pancakes). Enjoy!

Ingredients & Instructions

I used a simple pancake recipe, skipped the butter and vanilla and subbed it with the lemon olive oil.  

If you don’t have lemon olive oil, feel free to use good quality olive oil & add some lemon zest to the pancake batter!

It livened up ordinary pancakes, adding a unexpected but welcoming change to pancakes. I served local, raw honey alongside these Olive Oil Pancakes for drizzling.

The sweet and savory uses for this oil are endless. I’m looking forward to making a simple custard or panna cotta and drizzling it with lemon olive oil.

Pomora has created an “Adopt An Olive Tree” program where you receive four shipments a year from your tree. These oils come from gold-medal winning, independent family growers. The flavor of the olive oil will vary each shipment – the tastes are wondrously unique to each season. You can read extensively about where your olive oil comes from. Meet the growers here!

Hope you enjoy!

Amanda ♥

Olive Oil Pancakes

Amanda

Turn an ordinary breakfast into something a bit more extraordinary by switching up an ingredient or two. These Blueberry & Lemon Olive Oil Pancakes are bright & delicious.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 2 -4 servings

Ingredients

  

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• 1 1/2 cups all-purpose flour
• 2 tablespoon sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup milk
• 2 large eggs
• 2 tablespoon Pomora Lemon Olive Oil
• 1/2 cup blueberries
• raw honey for drizzling optional

Instructions

 

• In a large mixing bowl – whisk together flour, sugar, baking powder and salt. Set aside.
• In a separate mixing bowl, whisk together milk, eggs & olive oil.
• Whisk wet ingredients into dry ingredients until just combined.
• Fold in blueberries.
• Pour pancakes, I use about 1/4 cup ladle, onto a greased or non-stick griddle over medium-high heat. Cook until each side is golden brown, about 2-3 minutes.
• Serve immediately. Drizzle with honey if preferred. Enjoy ♥

Notes

NOTE: If you don’t have lemon olive oil, feel free to use good quality olive oil & add some lemon zest to the pancake batter!

Tried this recipe?Let us know how it was!