Mother’s Day is just around the corner, and while tradition says “make pancakes,” we all know that Mom deserves better than your annual stack of lopsided flapjacks and soggy strawberries. This year, take a cue from the ultimate hostess, Martha Stewart (@marthastewart), and bring her edible flower pancakes that are as beautiful as they are delicious.
Pancakes and flowers are both Mother’s Day staples, so why not combine them into something unforgettable? These buttermilk beauties are infused with vibrant, fresh edible blossoms that not only taste lovely but also turn breakfast into a work of art. And they’re easier than they look! Here’s what you need to know.
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How to Add Edible Flowers to Pancakes
The key to great edible flower pancakes is timing. You don’t want to mix the flowers directly into the batter, unless your goal is grayish-brown petals and disappointed looks. Instead, pour your pancake batter onto the griddle like normal, then gently press the edible flowers onto the top side before flipping. This keeps the flowers bright, intact and Instagram-worthy.
You only need about a minute of cooking time on the flower side, so watch closely or you’ll burn your buds.
Related: 85 Impressive Mother’s Day Lunch Recipes All Moms Will Love
The Best Edible Flowers for Pancakes (and What They Taste Like)
You can grab the full recipe over at Martha’s website and see the Instagram post right here, or you can make your own. If you want to do this your way, here are some ideas for the best flower combos.
Pansies are mild, slightly grassy and subtly sweet, and they come in dozens of gorgeous colors. These are a fan favorite because they hold up beautifully when cooked. Violas are like mini pansies. They’re delicate and dainty with a light, sweet flavor.
Nasturtiums give you a peppery flavor, like arugula’s sassier cousin. They add a pop of red or orange and bring a bold contrast to all the sweetness on the plate.
Chamomile is tiny and daisy-like with a mild apple-like flavor. You can serve the pancakes with cups of chamomile tea if you want to keep the theme going. Calendula is often called “poor man’s saffron,” and it has a tangy, almost citrusy flavor that adds brightness and flair. Culinary lavender or rose petals are also good options.
Before you add any flowers to your food, make certain that they’re edible flowers. At many grocery stores, you can find packs of edible flowers near the herbs. We hope it goes without saying that you shouldn’t use anything from the grocery store’s floral department.
Related: 55 Mother’s Day Dinner Ideas for Moms Who Deserve Nothing but the Best
What to Serve With Your Floral Flapjacks
Now that you’ve got a stack of Martha-worthy pancakes blooming with color, round out the breakfast tray with simple touches that feel luxurious, but are really easy.
You can warm your favorite syrup with a sprig of lavender or a splash of vanilla, or skip that and use honey instead. Choose fruits that complement the flowers, like blueberries with violas, or strawberries with chamomile. Add a bit of whipped cream for even more flair.
Freeze blooms into ice cubes and serve them with Mom’s favorite morning drink for that extra “wow” factor. Yes, this is a little extra, but Mom deserves it.
So this year, skip the basic pancake mix and wilting roses. With just a few edible flowers and a little finesse, you can give Mom a breakfast that’s as wonderful as she is.
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