Olive Oil Pancakes

Recipe courtesy of Jose Andres, Culinary Director at SLS Hotel, Tres by Jose Andres.


  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 1/2 cups buttermilk
  • 1/4 cup California Olive Ranch extra virgin olive oil
  • 1/4 cup honey, preferably lemon honey
  • Fresh mint leaves


  1. Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Whisk in the egg, buttermilk, and 2 tablespoons of the California Olive Ranch extra virgin olive oil until you have a smooth batter.
  2. Heat the remaining 2 tablespoons of California Olive Ranch extra virgin olive oil in a medium sauté pan over
  3. medium-low heat. Ladle 1/4 cup of the pancake mixture into the pan and cook until golden brown.
  4. 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 California Olive Ranch extra virgin olive oil to the pan as needed.
  5. To serve, drizzle the pancakes with honey and garnish with mint.


15 minutes




8-10 pancakes
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