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Stack of browned whole wheat pancakes topped with sliced bananas and chopped walnuts, surrounded by maple syrup

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One-Bowl Olive Oil Whole Wheat Pancakes

Recipe by Ailene

Skip the boxed mix and the sink full of dishes with this streamlined, single-bowl method. Extra-virgin olive oil lends these pancakes delightfully crisp edges and a tender crumb, while white whole wheat flour provides a robust, nutty backbone that stands up perfectly to a heavy pour of maple syrup.

  • Total Time20 minutes
  • Yield8 to 10 pancakes (serves 4) 1x

Ingredients

Scale

Pancake Batter

  • 1 ¼ cups (300ml) milk (whole, 2%, or unsweetened almond milk)
  • 2 tablespoons (30ml) extra-virgin olive oil, plus extra for the skillet
  • 1 large egg
  • 1 tablespoon (15ml) pure maple syrup
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (190g) white whole wheat flour (or standard whole wheat flour)
  • 1 tablespoon (14g) baking powder
  • ½ teaspoon (1g) ground cinnamon
  • ¼ teaspoon (1.5g) fine sea salt

Instructions

  1. Whisk the wet ingredients: In a large mixing bowl, vigorously whisk the milk, olive oil, egg, maple syrup, and vanilla extract until completely smooth and emulsified.
  2. Fold in the dry ingredients: Sprinkle the whole wheat flour, baking powder, cinnamon, and salt evenly across the surface of the wet mixture. Using a rubber spatula, gently fold the batter together just until the dry streaks disappear. The batter should be slightly lumpy—do not overmix.
  3. Rest the batter: Let the bowl sit undisturbed for 5 minutes.
  4. Heat the skillet: While the batter rests, place a large nonstick skillet or flat griddle over medium heat. Once the pan is hot, lightly brush the surface with a few drops of olive oil or a quick spray of neutral cooking oil.
  5. Cook the pancakes: Using a ¼-cup measuring scoop, portion the batter onto the hot skillet, leaving a couple of inches between each pancake. Cook for 2 to 3 minutes, or until the edges look matte and dry, and bubbles pop on the surface without immediately filling in. Flip gently and cook for 1 to 2 minutes on the second side until puffed, golden brown, and cooked through.
  6. Serve: Transfer the cooked pancakes to a warm plate. Repeat with the remaining batter, lowering the heat to medium-low if the pan starts smoking or the outsides brown too quickly. Serve warm.

Notes

  • Why it works: Giving the batter a brief 5-minute rest allows the bran in the whole wheat flour to absorb the liquid fully. This prevents a gritty texture and gives the baking powder time to activate, ensuring maximum fluffiness.
  • The one-bowl method: Sprinkling the dry ingredients evenly over the wet base prevents the baking powder from clumping in one spot, allowing you to skip the traditional second mixing bowl entirely.

Nutrition (per serving — estimates)

Calories: 303 | Total Carbs: 41g (Fiber: 5g, Sugar: 7g) | Fat: 11g (Saturated: 2g) | Protein: 10g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 5 minutes
  • Resting Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 to 2 ½ pancakes
  • Calories: 303
  • Sugar: 7g
  • Fat: 11g
  • Saturated Fat: 2g
  • Carbohydrates: 41g
  • Fiber: 5g
  • Protein: 10g

Find it online: https://foodtrackergirl.com/2026/08/01/fluffy-one-bowl-olive-oil-whole-wheat-pancakes/