Pancakes are a breakfast classic, but fluffy oladi pancakes take things to a whole new level. These light, golden pancakes are a staple in many kitchens for good reason: they’re irresistibly soft, wonderfully flavorful, and incredibly easy to make.
Whether you’re feeding a family or treating yourself, this recipe is a must-try.
Why Oladi Pancakes Are Different
Unlike typical American pancakes, oladi pancakes have a yeast-based batter, giving them a unique texture and flavor. The yeast creates a slight tanginess and an airy structure that makes these pancakes puff up beautifully when cooked.
They’re light but satisfying, with a texture reminiscent of freshly baked bread. This recipe also benefits from a rise time, making the pancakes even fluffier and tastier.
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Tips for Making This Easy Recipe a Success
If you’re new to making yeast-based pancakes, don’t worry—this recipe is simple to follow. Here are a few tips to ensure perfect results:
- Warm Ingredients Are Key: Yeast thrives in a warm environment, so make sure your water and buttermilk are lukewarm. This small step helps the batter rise properly.
- Let the Batter Rest: Allowing the batter to rise for about an hour gives the yeast time to work its magic, creating that signature fluffiness.
- Use a Nonstick Skillet or Cast-Iron Pan: A well-oiled, hot pan ensures that your pancakes cook evenly and develop a golden, crisp exterior without sticking.
- Don’t Overcrowd the Pan: Cook the pancakes in batches, leaving enough space for them to puff up as they cook.
Serving Ideas for Fluffy Oladi Pancakes
This recipe is versatile and pairs well with a variety of toppings. Here are some suggestions to inspire you:
- Classic Honey or Maple Syrup: Drizzle your favorite syrup over the pancakes for a sweet, comforting breakfast.
- Raspberry Sauce or Jam: Add a fruity twist with a spoonful of berry jam or sauce. The tangy sweetness complements the yeasty pancakes beautifully.
- A Dollop of Sour Cream: For a traditional touch, serve the pancakes with sour cream. The creamy tang balances the sweetness of other toppings.
- Fresh Fruit: Blueberries, strawberries, or bananas add a burst of color and flavor, making the dish even more appealing.
Why This Easy Recipe Stands Out
This is one of those recipes that feels both nostalgic and special. It’s perfect for leisurely weekends but also simple enough to prepare on busy mornings.
The yeasty batter gives the pancakes their distinctive flavor and texture, setting them apart from typical recipes. Plus, the ingredients are pantry staples, so you won’t need to make a special trip to the store.
Make It Your Own
This recipe is incredibly adaptable. Here are a few ideas to tailor it to your preferences:
- For Smaller Batches: Halve the ingredients to make a smaller portion. The batter stores well in the fridge, so you can also save some for later in the week.
- Add Mix-Ins: Try folding fresh blueberries, chocolate chips, or shredded coconut into the batter for a fun twist.
- Dietary Adjustments: Swap out buttermilk for a plant-based alternative like almond or oat milk to make the recipe dairy-free. Use gluten-free flour if needed.
An Easy Recipe You’ll Keep Coming Back To
Whether you’re cooking for a family gathering or just looking for an indulgent breakfast treat, fluffy oladi pancakes are an easy recipe that delivers every time.
Their unique flavor and satisfying texture make them a standout choice for pancake lovers everywhere. Try this recipe once, and it’s sure to become a favorite in your kitchen!
Easy Fluffy Oladi Pancakes Recipe
Equipment
- Large mixing bowl
- Nonstick or cast-iron skillet
- Plastic wrap
Ingredients
- 1 cup water warmed to 115°F
- 1 cup buttermilk
- 1 large egg room temperature
- 2 tablespoons extra-light olive oil or vegetable oil plus more for cooking
- 2 tablespoons sugar
- 1 ½ teaspoons instant yeast
- 1 ¼ teaspoons fine sea salt
- 2 ¾ cups all-purpose flour
For Serving:
- Honey or maple syrup
- Raspberry sauce or jam of your choice
- Sour cream
Instructions
- Mix the Batter: Combine the water, buttermilk, egg, oil, sugar, yeast, and salt in a large mixing bowl. Stir the mixture until well combined. Gradually add the flour, about one cup at a time, whisking between each addition. The batter should be smooth and slightly thin, resembling a cake batter.
- Allow to Rise: Cover the bowl tightly with plastic wrap and let the batter sit at room temperature for 1.5 to 2 hours. Alternatively, place it in a warm spot (around 100°F) for about an hour. The batter should become bubbly and double in volume during this time.
- Cook the Pancakes: Heat a nonstick or cast-iron skillet over medium heat, adding just enough oil to coat the bottom of the pan. Using a spoon or ladle, drop heaping tablespoons of the batter into the skillet. Leave enough space between each pancake to allow for flipping. Cook each pancake for about 1.5 minutes on each side or until golden brown. Add more oil to the pan as needed to maintain even frying.
- Serve and Enjoy: Remove the pancakes from the skillet and place them on a serving platter. Serve them warm with honey, raspberry sauce, or sour cream, depending on your preference.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.