Gather all your ingredients. Measure each one out carefully to streamline the process. It's always easier to have everything at hand.

In a mixing bowl, combine the egg, buttermilk, olive oil, honey, lemon juice, lemon zest, and vanilla extract. Whisk them together until the mixture is smooth. The honey will dissolve easily with the liquids, ensuring you get sweetness in every bite.

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed. Make sure to sift the flour — it’ll lighten the overall batter and ensure a fluffier pancake.

Pour the wet mixture into the dry ingredients. Gently fold them together. Be careful not to overmix; a few lumps are perfectly okay. Let this batter rest for about 5-10 minutes to allow the baking powder to activate.

Preheat a non-stick skillet or griddle over medium heat. Once it’s hot, if you’re feeling fancy, you can brush it lightly with additional olive oil.

Using a ladle, pour the batter into the pan, forming pancakes about the size of your palm. Cook until you see bubbles forming and the edges appear set, about 2-3 minutes. Flip them over with a spatula and cook for another minute or until golden brown on both sides.

Transfer the pancakes to a plate and keep them warm in the oven while you cook the remaining batter.