½ cup assorted fresh berries (raspberries, blueberries or strawberries)
1 tablespoon Pompeian Smooth Extra Virgin Olive Oil
1 tablespoon maple syrup



2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup Pompeian Smooth Extra Virgin Olive Oil, plus additional oil as needed for the griddle
1 ½ cups whole milk
1 ¼ cups fresh blueberries



  1. Make the topping: Put the berries in a bowl and gently toss with the Pompeian Smooth Extra Virgin Olive Oil and maple syrup. Set aside.
  2. In a large bowl, whisk the flour with the sugar, baking powder, baking soda and salt until combined.
  3. Crack the eggs into a medium bowl. Whisk in the Pompeian Smooth Extra Virgin Olive Oil until emulsified. Stir in the milk.
  4. Pour the egg mixture over the dry mixture and stir until the flour is completely incorporated. Add the blueberries, stirring to combine.
  5. Heat a griddle over medium-high heat until a drop of water sizzles on contact, 2-3 minutes.
  6. Drizzle about a teaspoon of Pompeian Smooth Extra Virgin Olive Oil onto the griddle, swirling the pan to coat it evenly. Pour approximately ¼-cup portions of batter onto the griddle, spaced about 2-inches apart.
  7. Cook the pancakes until bubbles begin to form on the surface and the edges are set, about 2 minutes. Flip them over and cook and on the second side 1-2 minutes.
  8. Stack the pancakes on a serving plate. Spoon some of the topping over the top and serve.