Olive Oil Pancakes with Dark Chocolate and Sea Salt

Happy Sunday morning! These pancakes are a true weekend treat – the olive oil, salt and chocolate combo really is quite decadent and delicious! And these super easy, fluffy pancakes are a great backdrop for it. The recipe is a good buttermilk pancake batter on its own before you add the chocolate and salt. The cornstarch in this recipe helps add crispy edges to the pancakes in addition to frying the pancakes with a few tablespoons of canola oil instead of olive oil, butter or non-stick spray. Trust me, your family will be begging for more of these pancakes next weekend!

Olive Oil Pancakes with Dark Chocolate and Sea Salt
  • 1½ cups all purpose flour
  • ½ cup cornstarch
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk
  • 3 tablespoons extra virgin olive oil
  • 1 large egg, beaten
  • canola oil, for frying
  • 1 bar of your favorite dark chocolate (4 ounces), chopped into ½ inch chunks
  • 1 tablespoon flaky sea salt
  • Extra virgin olive oil, for serving
  1. In a medium bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
  2. In a small bowl, combine the buttermilk, 3 tablespoons of olive oil, and the beaten egg. Pour the liquid ingredients into the dry ingredients and whisk a few times, so that the items are just combined, but some lumps remain.
  3. Allow the batter to rest 30 minutes if you've got the time.
  4. Heat a large heavy-bottomed skillet over medium-low heat. Add a couple tablespoons of canola oil and heat until shimmery. Pour ½ cup of batter into the center of the pan and immediately scatter a generous tablespoon of chocolate chunks over the pancake, then top that with a small pinch of flaky sea salt.
  5. Cook 1-2 minutes, until hollow bubbles appear around the top of the pancake and the edge looks good and crispy. Flip, and cook about 1 minute more, or until the bottom is evenly browned. Repeat this step, one pancake at a time, adding more oil as necessary, until all the batter has been used.
  6. Serve the pancakes with a drizzle of good olive oil instead of butter and syrup. This recipe yields roughly 10-12 six inch pancakes.