Description
Fluffy golden pancakes infused with delicate elderflower syrup and topped with sweet strawberries. A fresh and floral twist on a brunch favorite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plant-based milk (or regular milk)
- 1 tablespoon elderflower syrup
- 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
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine milk, elderflower syrup, oil, vanilla, and vinegar.
- Pour wet ingredients into the dry and mix until just combined. Let the batter rest for 5–10 minutes.
- Heat a nonstick skillet over medium and lightly grease. Pour 1/4 cup batter for each pancake.
- Cook 2–3 minutes until bubbles form. Flip and cook 1–2 minutes more.
- Stack pancakes and top with strawberries, elderflower syrup, and powdered sugar if desired.
Notes
- Let batter rest before cooking for fluffier pancakes.
- Use fresh, ripe strawberries for best flavor.
- To reheat, toast or warm in oven for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 290 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: strawberry elderflower pancakes, floral brunch pancakes, elderflower syrup pancakes, spring pancake recipe, fruit pancakes