Makes pancakes with spring dandelions! It’s so easy and fun, plus you’re adding amazing nutrition to your breakfast!
Dandelions are an anti-inflammatory, great source of potassium and iron, and help support your liver and digestive function. All of the leaves/roots/flowers are edible!
Though many people today many not be aware, these “weeds” have long been used by cultures around the world and indigenous peoples. Remember: Always leave enough for the rest of the ecosystem to thrive!
We assure you it’s very safe as long as you aren’t picking food from an area that has been sprayed with chemicals. Stay away from roadsides, too.
If you’re not familiar with making dandelion pancakes, enjoy watching Patty forage on a very windy, sunny spring day—and make pancakes on her porch! Patty Sanders is an herbalist, organic gardener, and nutritionist for Purdue University.
6 dandelion flowers
1 tsp butter
1/2 cup favorite pancake batter
Maple syrup to taste!
After you harvest dandelion heads, inspect them for any bugs and wash gently. Next, cut off the green area that attaches the stem to the head.
In skillet, heat butter over medium heat. Then sauté flowers in butter for 1 minute. Drop spoonfuls of the batter over the dandelions and gently stir.
Cook the pancakes on one side until brown, then flip over and cook on the other side. When they’re brown on both sides remove them from the skillet! Serve drizzled with maple syrup.