Strawberry Elderflower Pancakes

Fluffy, golden pancakes kissed with the floral sweetness of elderflower and topped with vibrant strawberries—this breakfast feels like a soft spring morning wrapped in a bite. These Strawberry Elderflower Pancakes aren’t just a treat, they’re a quiet celebration of subtle, sweet flavor. So let’s step into the kitchen and make a stack worth lingering over.

Behind the Recipe

This recipe came to life during a weekend brunch when strawberries were in peak season and a bottle of elderflower cordial had been sitting patiently in the pantry. With the simple idea to infuse classic pancakes with a floral touch, this new favorite was born. The elderflower syrup brought delicate perfume, and the strawberries added their bright pop—together, they just worked.

Recipe Origin or Trivia

Elderflower has been used for centuries in European cooking—especially in syrups and drinks—because of its sweet, lightly floral flavor. Paired with fresh fruit, especially berries, elderflower adds elegance and depth. This dish is like a breakfast tribute to an English garden in bloom.

Why You’ll Love These Pancakes

• Light, fluffy texture with a tender crumb
• Fresh, juicy strawberries in every bite
• A delicate hint of elderflower in the batter and syrup
• Perfect for brunches, Mother’s Day, or cozy weekends
• Easy to make with simple ingredients
• Can be made dairy-free with minor swaps

Chef’s Pro Tips

• Don’t overmix your pancake batter—gentle stirring keeps them fluffy
• Add a splash of elderflower syrup to the batter and to drizzle on top
• Let the batter rest for 5–10 minutes for better texture
• Use ripe, sweet strawberries—they shine as the topping
• Keep pancakes warm in a low oven while you finish the batch

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Nonstick skillet or griddle
• Spatula
• Small saucepan (for warming elderflower syrup, optional)

Ingredients in Strawberry Elderflower Pancakes

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup plant-based milk (or regular milk)
• 1 tablespoon elderflower syrup (like Belvoir or homemade)
• 1 tablespoon neutral oil or melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar or lemon juice
• 1 cup fresh strawberries, sliced
• Extra elderflower syrup, for drizzling
• Optional: powdered sugar for dusting

Ingredient Substitutions

• Milk: Use almond, oat, soy, or dairy milk
• Elderflower syrup: Can substitute with a mild floral honey, but flavor will differ
• Apple cider vinegar: White vinegar or lemon juice works just fine
• Flour: Use 1:1 gluten-free flour if needed

Ingredient Spotlight

Elderflower Syrup: This floral syrup brings a delicate, perfumed sweetness without being overpowering. It pairs beautifully with fruit and light batters like pancakes or scones.

Instructions for Making Strawberry Elderflower Pancakes

Here are the steps you’re going to follow:

1. Mix dry ingredients:
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Combine wet ingredients:
   In another bowl, whisk together milk, elderflower syrup, oil, vanilla, and vinegar.
3. Combine the two:
   Pour wet ingredients into dry and stir until just combined. Do not overmix. Let the batter rest for 5–10 minutes.
4. Heat the skillet:
   Place a nonstick skillet or griddle over medium heat and lightly grease.
5. Cook the pancakes:
   Scoop ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and edges set. Flip and cook another 1–2 minutes until golden.
6. Serve and top:
   Stack pancakes on plates. Top with fresh strawberries, a drizzle of elderflower syrup, and a dusting of powdered sugar if desired.

Texture & Flavor Secrets

What makes these pancakes special is how the subtle floral flavor lingers after each bite, balanced by the sweetness of strawberries and the pillowy texture of the pancakes. A drizzle of warm elderflower syrup gives them an almost dessert-like finish, while still staying true to breakfast.

Cooking Tips & Tricks

• Warm your elderflower syrup slightly before drizzling for maximum aroma
• Use hulled strawberries sliced thin for even topping
• For crisp edges, cook pancakes in a lightly oiled cast iron pan
• Make a double batch and freeze extras with parchment in between

What to Avoid

• Don’t skip the vinegar—it reacts with baking soda for fluff
• Don’t crowd your skillet—cook 2–3 at a time for easy flipping
• Avoid too much stirring—lumpy batter is okay

Nutrition Facts

Servings: 2 (makes about 6 medium pancakes)
Calories per serving: ~320 kcal (without extra syrup)

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead & Storage Tips

• Store leftover pancakes in an airtight container in the fridge for up to 2 days
• Freeze pancakes with parchment between layers for up to 2 months
• Reheat in toaster or oven to retain texture
• Keep strawberries and syrup separate if storing

How to Serve Strawberry Elderflower Pancakes

• As a breakfast or brunch centerpiece
• Topped with whipped coconut cream or yogurt
• With mint leaves and a few edible flowers for garnish
• Paired with a cup of earl grey or chamomile tea

Creative Leftover Ideas

• Fold pancakes into a dessert-style stack with vanilla yogurt and granola
• Use leftover strawberries and syrup over oatmeal or chia pudding
• Cut pancakes into strips and serve with dipping yogurt for kids

Additional Tips

• Add lemon zest to batter for a brighter twist
• For a more decadent version, layer with mascarpone and strawberries
• If elderflower syrup is strong, dilute with a bit of water when drizzling

Variations to Try

• Strawberry Lemon Pancakes: Replace elderflower syrup with lemon juice and zest
• Berry Mix Pancakes: Add blueberries or raspberries into the batter
• Whipped Ricotta Topping: For a rich brunch addition
• Mini Pancakes: Serve stacked as an appetizer with a cocktail stick through each

FAQ’s

Q1: Can I make this recipe vegan?
Yes—use plant milk and a vegan-friendly syrup.

Q2: Can I make the batter ahead?
It’s best fresh, but you can prep the dry and wet separately and mix when ready.

Q3: Where can I find elderflower syrup?
Look for brands like Belvoir at specialty grocers or online.

Q4: Can I use frozen strawberries?
Fresh is best, but thawed and drained frozen strawberries work too.

Q5: Is the floral flavor strong?
It’s light and subtle—not perfumey—especially when balanced by fruit.

Q6: Can I make these gluten-free?
Yes, just use a 1:1 gluten-free flour blend.

Conclusion

Strawberry Elderflower Pancakes are the kind of breakfast that feels like a moment to savor. They’re light and beautiful, simple yet elegant. Whether you’re treating someone you love or just yourself, this stack brings sweetness, softness, and a little something unexpected to your table.

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