You don’t need a swimming pool of oil. You just need a thin, even coating that makes the pan look “oily but not messy.” Think like a single layer of sunscreen—just enough to protect, not to drown.
How to make Pancakes with Olive Oil: Complete Recipe – Zagoda Olive Oil
Use a paper towel to spread the oil around. This is the golden move. It removes excess and ensures every bubble of batter touches a tiny bit of fat. Your first pancake will finally stop looking like a haunted crater.
Also, re-oil between batches. After two or three pancakes, the pan gets dry and your batter starts sticking like a bad relationship. A quick swipe—not a pour—keeps things smooth.
The Verdict For a Normal Morning
If you’re a normal human who just wants pancakes on a Tuesday, use canola or vegetable oil. It’s boring but dependable. Add a tiny pat of butter on top after cooking if you want that rich taste.
If you’re feeling fancy or have guests, use half butter, half avocado oil. The butter browns, the oil protects, and you get restaurant-quality edges. It’s the cheat code your pancakes deserve.
And if you’re out of everything? Honestly, just use whatever oil you have that isn’t stale. Even olive oil in a pinch is better than a dry pan. Desperate times call for flexible pancakes.
So next time you stand in that kitchen, smelling syrup and hope, remember: the oil is not the star. But it’s the best backup dancer you’ll ever hire. Now go flip something golden.
