These pancakes with strawberries and elderflower syrup are the essence of easy summer cooking—soft, fluffy, and made with just a handful of simple ingredients. They’re everything you want in a quick breakfast or a lazy weekend treat. This recipe is incredibly easy to whip up and just might become your new favorite way to make pancakes from scratch.
Easy strawberry pancakes
Who doesn’t love pancakes? I enjoy them in every form—sweet or savory. But in spring, there’s something extra special about serving them with a buttery elderflower syrup and juicy, sweet strawberries.
These are quick and easy to make, with just 3 ingredients, but with loads of flavor. Perfect for a sweet breakfast, brunch, or a light dessert.
Can’t find elderflower syrup? Use maple syrup! No strawberries? Use blueberries or swap the fruit for brown sugar! These French pancakes are good with just about anything! Think of Nutella… or ice cream and chocolate sauce! YUM!! Just use the recipe for the batter as your base and make these pancakes your own!
How to store pancakes
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- To freeze, let them cool completely, then stack with parchment paper between each one and place in a freezer-safe bag or container. They’ll keep well for up to 2 months.
- Reheat in a skillet over low heat until crispy.
Strawberry elderflower pancakes
Ingredients
Pancake batter
- 1 ¾ cups all-purpose flour
- 2 eggs
- 2 cups whole milk
- unsalted butter - for frying
Strawberries + butter elderflower sauce
- 2 tbsp unsalted butter
- ¼ cup elderflower syrup - or maple syrup
- 2 cups strawberries
- ice cream - for serving
- powdered sugar - for serving
Instructions
- Sift the flour into a bowl, add the eggs and milk, and mix until smooth—or use an immersion blender for ease.
- Heat a non-stick skillet over medium heat and lightly grease with butter. Pour in portions of batter to cook thin pancakes, one at a time. Repeat until all the batter is used.
- In the same skillet, melt the butter over medium heat, then stir in the elderflower syrup. Fold the pancakes into triangles and add 4 at a time to the skillet. Soak in the sauce, flip gently, and warm through.
- Serve immediately with fresh strawberries, a dusting of icing sugar, or a scoop of vanilla ice cream.
Nutrition
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