The Fluffiest Pancakes on the Planet

I know, that title is loaded but we promise, it's true.  This recipe uses a "soured" milk and our buttery oilladi extra virgin olive oil for always fluffy, delicious pancakes.


1 cup milk (any fat content, soy milk is fine)

2 tablespoons distilled white vinegar (can substitute a white wine or apple cider vinegar but either of those will change the taste of the pancakes which may be fine, just be aware)

1 1/3 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar (optional and wholly unecessary if you plan to serve the pancakes with syrup or jam)

1 egg

2 tablespoons oilladi extra virgin olive oil


In a small bowl, combine the milk and the vinegar and let sit for 5 - 10 minutes.

In a separate larger bowl, combine all dry ingredients.

in a third small bowl, whisk together the egg and the olive oil until well blended.

After about 5 - 10 minutes, combine all ingredients, whisk until smooth, and let sit for another 10 minutes.  

In a skillet, heat a small amount of oilladi or, if you prefer, a pat of butter (we prefer clarified).

Pour a quarter cup of the batter and cook until lightly browned on both sides and fully cooked through.

Serve with butter, maple syrup, jam or a little powdered sugar.





Dina Fleischman
Dina Fleischman


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