Food & Cooking Recipes Pansy Pancakes Fluffy buttermilk hotcakes are imprinted with vibrant edible flowers for a beautiful yet easy presentation. Close Credit: Paola + Murray Prep Time: 20 mins Total Time: 35 mins Servings: 4 Jump to recipe These flower pancakes are the prettiest breakfast ever. They're simple buttermilk flapjacks topped with edible blossoms, and their quick cooking time preserves the vivid colors of the blooms. Pour the batter on a hot griddle; when the undersides are golden brown, press the petals on top. Flip, and after another minute, they’re ready to serve. Flowers and pancakes are hallmarks of Mother’s Day, so combining them makes the perfect brunch for Mom—bonus points if you serve her a stack in bed. 32 Mother's Day Brunch Recipes for a Special Celebration Directions Combine dry ingredients; whisk wet ingredients in another bowl: 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 wet ingredients to dry; let stand: Add to wet ingredients to the flour mixture and stir until just combined; let stand 10 minutes. Do not overmix the batter; a few lumps are fine. Cook pancakes in batches: 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. Add pansies to top of pancakes; flip and cook, then serve: Arrange pansies over tops of pancakes, then flip and cook 1 minute more. Serve with butter and syrup. Other Edible Flower Recipes to Try Goat Cheese With Edible Flowers Edible Flower Cupcakes Lillet Spring Rose Cocktail Green Salad With Edible Flowers Embelllished Wreath Cookies