Elderberry Flower Pancakes

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Let me just say that I am not a huge breakfast fan.   This was actually always the case, even when I was a kid.  The only time I really liked eating breakfast was when my dad made me “dippy eggs” with pan fried toast.  Otherwise, I only ate on mornings that I had morning swim practice.   As in 6am-7am before my school day started.

In college I never ate breakfast and didn’t even have a breakfast meal plan.  This continues until a few years ago.  I started watching my weight and found that eating breakfast actually helped me to lose weight.

Then I started having some of my students come on a late special education bus to school and had to stay in the cafeteria while my kids ate.  Soon I was eating breakfast with them everyday and actually enjoying it.

Soon after this I made breakfast for dinner at our house.  We had pancakes, bacon, hash browns, and fruit salad.  My husband was beyond thrilled!  He loves breakfast foods and was excited that I seemed to be enjoying them as well.  We now do breakfast for dinner about once a month.

So when I received elderberry flowers in my CSA share a few weeks ago I had no clue what to do with them.  I searched for recipes and one I repeatedly found was for elderberry flower pancakes.  I used my own pancake recipe and added in the elderberry flowers.

They added a lightly floral flavor along with a slight sweetness and just a hint of fruit flavor.  I really enjoyed them!  I added an elderberry flower as garnish and we enjoyed beautiful pancakes for dinner.

Elderberry Flower Pancakes (a Hezzi-D original)
10 elderberry flower umbels (pulled off of the stem)

1 ½ c. flour
3 t. baking powder
1 t. salt
2 T. sugar
1 ¼ c. buttermilk
1 egg, beaten
3 T. melted butter
    1.   In a large bowl combine the buttermilk, egg, and butter.  In a smaller bowl combine the flour, baking powder, salt, and sugar.
    2.  Add the flour mixture to the milk mixture and whisk until smooth.  Gently stir in the elderberry flowers.
    3.  Heat a frying pan over medium heat.  Spray with cooking spray.  Pour two pancakes into the pan, using ¼ c. batter for each.  When the top begins to bubble flip the pancake and allow to cook for two more minutes.
   4.  Remove from pan and serve with an elderberry flower on top for garnish.


  1. I’ve never eaten elderberry flowers, but these pancakes look so good! “Dippy eggs” are served all the time in our house because the kids love them. People always laugh when we call them that, but I’m glad we aren’t the only ones! Haha

  2. What a unique recipe..I never knew that elderberry flowers were a food, let alone that you can make pancakes with them. I’d definitely love a taste!

  3. I loved dippy eggs too! For the longest time I didn’t know how to order an egg correctly in a restaurant. I only knew I liked them “dippy.” These look like such a unique and fun combo. What a great dish!

  4. Yep, I totally agree. When I was growing up, I never ate breakfast. My parents never really forced me to, and I never did. I could easily go until lunchtime, and be just fine without eating. Then, I started dating my now-husband. Well, his family LOVES breakfast. They love going out to breakfast, making breakfast, all of it. So I started forcing myself to choke some stuff down so they didn’t think I was a total weirdo. And now it’s possible that it’s my favorite meal. So funny how stuff like that works.

    I love these pancakes and the edible flower! Gotta love it when your CSA box forces you to try something new 🙂

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