As summer arrives in Devon and the hedgerows burst into bloom, elderflowers become nature’s delicate gift and what better way to enjoy them than in a stack of fluffy, golden vegan pancakes? This simple foraged elderflower recipe brings a taste of the wild right to your breakfast table.
Whether you’re cooking outdoors with the children, after a Forest School session, or looking for a plant-based pancake recipe to brighten your weekend, these elderflower pancakes are a seasonal favourite. They’re also a brilliant activity for outdoor learning and family foraging adventures.
🌿 Ingredients (for approx. 10 pancakes)
- 3 cups self-raising flour
- 6 tbsp caster sugar
- 3 tsp baking powder
- 450ml plant-based milk (like oat, almond or soy)
- ½ tsp vanilla essence
- 6–10 fresh elderflower heads (foraged from safe, unsprayed trees)
🍳 Method
- Forage your flowers
Gather your elderflower heads on a dry, sunny day – a perfect seasonal forest school activity with kids. Pick creamy-white blossoms and shake gently to remove insects. Avoid washing as this can reduce the flavour. - Mix your vegan pancake batter
In a large bowl, combine flour, sugar and baking powder. Pour in the plant milk and vanilla essence, whisking until smooth. This vegan elderflower pancake recipe is quick and family-friendly. - Add your elderflower blossoms
Carefully remove the tiny blossoms and fold them into the batter for that floral, summery flavour. - Cook outdoors or at home
Heat a non-stick pan (or try a flat griddle over the campfire!) and spoon in the batter. Cook each pancake for 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden. - Serve and enjoy
Serve with a sprinkle of icing sugar, a squeeze of lemon, or your favourite berries. Delicious on a woodland picnic or shared around the fire!
🌸 Family Tip
Let your children help with picking the elderflowers or mixing the batter – it’s a beautiful way to introduce them to seasonal cooking, foraging, and nature-based learning.
