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Ree Drummond’s Lemon Poppyseed Pancakes are a delicious way to start the day

Ree Drummond has a delicious pancake recipe that’s perfect when you’re looking for something a little special. The pioneer woman Star Lemon Poppyseed Pancakes include a berry syrup filling that takes them to the next level.

Ree Drummond | Nathan Congleton/NBC/NBCU Photo Bank

Ree Drummond makes a special syrup for her pancakes

Drummond shared it pancake recipe during an episode of The pioneer woman dedicated to breakfasts. “We work our way through breakfast dishes — four great ways to start the day,” she said. “How does that sound guys, lemon poppyseed pancakes. I’m just gonna let that sink in for a minute.

Drummond added: “Lemon poppyseed is a classic combination and I’m going to set them up with a raspberry maple syrup. Ooh boy, it’s gonna be good.

She started by making the syrup, mixing maple syrup, raspberries and lemon juice in a saucepan. As the mixture heated, Drummond crushed the berries to release the color and flavor. “I’m going to strain the berries eventually, but I want them to kind of work their magic on the maple syrup,” Drummond explained.

She let the mixture simmer while she made the pancake batter.

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‘The Pioneer Woman’ star makes easy pancake batter with special additions

The Food Network star combined flour, sugar, poppy seeds, baking soda and salt in a bowl. For the wet ingredients, Drummond combined sour cream, egg, melted butter, lemon extract, and lemon zest. “Lemon extract is just going to bring home that lemon flavor for lemon poppyseed pancakes,” she explained.

Drummond also noted that she added a “little cheat” – yellow food coloring. “It’s totally optional. It’s not the natural way of doing things, but I want them to be pretty and yellow.

She added the wet ingredients to the dry ingredients and mixed everything together. “I think lemon is such a delicious flavor in breakfast, whether it’s muffins or pancakes.” The pioneer woman shared star.

She buttered a griddle over medium-low heat and used a quarter cup scoop to lay even-sized pancakes on the pan.

“The secret to a lovely pancake batter like this is that you really don’t want the pan to get too hot because if they get super brown it defeats the purpose of this gorgeous yellow batter “, she said.

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Drummond serves the pancakes with a few extra toppings

After cooking the pancakes for 2 minutes, she flipped them over and as they continued to cook, she strained the raspberry syrup. “If you’re not a fan of maple syrup, you can use good old pancake syrup.”

She piled the pancakes on a plate, added a knob of butter and poured raspberry syrup over the pile. “I love bright red syrup. It just makes sense,” Drummond said. She sprinkled the pancakes with lemon zest and fresh raspberries, then topped them with whipped cream.

The full recipe is available at Food Network website.

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