Pansy Pancakes

pansy pancakes
Photo: Paola + Murray
Prep Time:
20 mins
Total Time:
35 mins

Pancakes and flowers are hallmarks of Mother's Day, so why not combine them into an unforgettable surprise? These buttermilk flapjacks burst with edible blossoms, thanks to a quick cooking time that preserves their vivid colors.


  • 2 cups unbleached all-purpose flour

  • 2 tablespoons sugar

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon kosher salt (we use Diamond Crystal)

  • 2 cups buttermilk, room temperature

  • 1 teaspoon fresh lemon juice

  • 2 large eggs, room temperature

  • 2 tablespoons unsalted butter, melted, plus more for serving

  • Vegetable oil, for cooking

  • Edible pansies or other flowers, for topping

  • Warm maple syrup, for serving


  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, lemon juice, eggs, and butter. Add to flour mixture and stir until just combined with a few lumps remaining (do not overmix); let stand 10 minutes.

  2. Heat a large nonstick skillet or griddle over medium; add a drizzle of oil, then wipe with a paper towel, leaving behind a thin film. Working in batches, add heaping 1/4 cups of batter to skillet and cook until bubbles form on surface, edges set, and undersides are golden, 3 to 4 minutes per batch. Arrange pansies over tops of pancakes, then flip and cook 1 minute more. Serve with butter and syrup.

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