Ree Drummond’s Lemon Poppy Seed Pancakes | The Pioneer Woman

Start Your Morning Right with Ree Drummond’s Lemon Poppy Seed Pancakes

Wake up to a breakfast that sings of sunshine with Ree Drummond’s Lemon Poppy Seed Pancakes. These delightful pancakes aren’t just your average morning fare; they bring a burst of flavor and a touch of elegance to your brunch table. Perfectly fluffy and infused with zesty lemon and crunchy poppy seeds, they’re sure to be a hit with family and friends alike.

Ingredients You’ll Need

For the Raspberry Syrup

• 2 cups fresh raspberries
• 1 cup maple syrup
• Juice and zest of 2 lemons (reserve the zest for the pancakes)

For the Pancakes

• 2/3 cup all-purpose flour (sifted)
• 1/4 cup sugar
• 2 teaspoons poppy seeds
• 1 heaping teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup sour cream
• 1 teaspoon lemon extract
• 1/4 teaspoon yellow food coloring
• 2 large eggs (lightly beaten)
• 2 tablespoons salted butter (melted, plus more for serving)

For Serving

• Canned whipped cream
• 1/2 cup fresh raspberries

Instructions

Preparing the Raspberry Syrup

1. In a small pot, combine the raspberries, maple syrup, and lemon juice.
2. Heat over medium-low while gently mashing the raspberries with the back of a fork. Allow the flavors to meld and keep warm as you make the pancakes.

Making the Pancakes

1. In a mixing bowl, whisk together the sifted flour, sugar, poppy seeds, baking soda, and salt.
2. In a separate large bowl, mix the sour cream, lemon extract, yellow food coloring, beaten eggs, and reserved lemon zest until just combined.
3. Gradually add the dry mixture to the wet ingredients, stirring until just blended.

Cooking the Pancakes

1. Preheat a griddle over medium-low heat and grease it with melted butter.
2. Pour the batter onto the griddle in 1/4-cup portions.
3. Cook until bubbles form on the surface and the edges begin to brown (about 1.5 to 2 minutes). Flip and cook until golden and set in the middle (another minute or two).
4. Remove from the griddle and repeat with the remaining batter.

Final Touch

1. Strain the raspberry syrup to remove the seeds and pulp, leaving a smooth syrup behind.
2. Serve the pancakes warm, topped with additional butter, raspberry syrup, a generous dollop of whipped cream, and fresh raspberries for a delightful finish.

Enjoy the Flavor Explosion

Ree Drummond’s Lemon Poppy Seed Pancakes are not only easy to make but also a complete showstopper for any breakfast or brunch occasion. Their bright, tangy flavors paired with the sweetness of raspberry syrup create a perfect harmony that will make you want to indulge in every bite.

So, grab your apron and get ready to whip up this remarkable dish that promises to elevate your mornings. Whether it’s a cozy family breakfast or a festive brunch with friends, these pancakes will certainly leave everyone smiling!

Watch the video by Food Network

Video “Ree Drummond's Lemon Poppy Seed Pancakes | The Pioneer Woman | Food Network” was uploaded on 09/16/2025 to Youtube Channel Food Network