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Chocolate Chip Olive Oil Pancakes

Chocolate Chip Olive Oil Pancakes

There Is Nothing Like a Classic


  • 2 cups all-purpose flour

  • 2 tsp. Sugar
  • 1 tbsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 2 Large eggs
  • 1 1/2 Cup milk
  • 4 tbsp. Botticelli Baking Extra Virgin Olive Oil, plus more if necessary
  • 1 cup Dark chocolate, chopped
  • 1/2 tsp. Vanilla extract



In a large bowl, add the flour, sugar, baking powder, baking soda, and salt and whisk together until well combined.

In another large bowl, add in the milk, eggs, Extra Virgin Olive Oil, and vanilla extract and whisk together well to combine.

Slowly add in your flour mixture, whisking as you pour to avoid creating clumps, and stop once well combined. Do not over beat your batter.

Using a rubber spatula, lightly fold in your chocolate chunks. Be careful not to over-mix. 

Using a griddle, pan, or skillet heated to medium-high heat, pour a serving of your batter and flip once it bubbles up. Repeat until the batter is finished. 

Stack your pancakes how you would like and top them with fresh fruit, powdered sugar, and, of course, syrup! Serve fresh, or make extra to freeze for another day. 


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