Recipe for Dandelion Flower Pancakes | Almanac.com

Dandelion Flower Pancakes

Photo Credit
Patty Sanders
1 medium-size pancake
Preparation Method
Patty Sanders
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The recipe for Dandelion Pancakes is super simple. The whole plant is edible, with more vitamins and minerals than most greens. It’s a shame that folks don’t realize dandelion’s benefits when the plants are easily found in the wild, often in your own yard! See recipe.

Dandelions are an anti-inflammatory, a great source of potassium and iron, and help support your liver and digestive function. They are a great spring green for detoxifying your body after a long winter. Learn more about the health benefits of dandelions.

Though many people today may 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 Dandelion Pancakes on her outside porch! Patty Sanders is an herbalist, organic gardener, and nutritionist for Purdue University Extension.

See more amazing dandelion recipes.

6 dandelion flowers
1 tsp butter
1/2 cup favorite pancake batter
Maple syrup to taste!
  1. After you harvest dandelion heads, inspect them for any bugs and wash them gently. Next, cut off the green area that attaches the stem to the head.
  2. In a 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.
  3. 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! 
  4. Serve drizzled with maple syrup. 


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