| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 pancakes |
Ingredients
- 2 cups raspberries
- 1 cup maple syrup
- 2 lemons, zested and juiced (reserve the zest 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 tablespoon salted butter, melted, plus more for serving
- Canned whipped cream, for topping
- 1/2 cup raspberries
Instructions
- For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
- For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
- Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Strain the raspberries from the syrup and discard the pulp.
- For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 295 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 33 g |
| Protein | 4 g |
| Cholesterol | 71 mg |
| Sodium | 331 mg |
Reviews
Since my family is not a fan of lemon I substituted the lemon extract with pure vanilla extract.
We all loved the delicate fluffy pancakes this makes. Will definitely make these again.
I used buttermilk instead of sour cream and halved the recipe for myself! It was delicious!!
Does anyone know the name of the grill pan Ree uses.
THE best – I’m not a pancake person but the raspberry/lemon/maple syrup sauce was amazing. Timing per pancake per Ree was perfect!! It made 10
I used blueberries because I don’t like raspberries. These were fabulous! Not a strong lemon flavor. I did cut the recipe in half since I was the only one eating them. Will make again.
I used lemon juice instead of extract, stirred in blueberries instead of poppy seeds and used monk fruit sugar as a sugar replacement and no syrup-was very good!!
I didn’t have any lemon zest, so added a little splash of lemon juice since the batter was pretty thick anyway. Also, I make all my pancakes on a cake/cookie/jellyroll pan in the oven. Worked great! Oh, and we ate it with maple syrup instead of the raspberries. My husband went bonkers over this dish and would have eaten the entire batch if I hadn’t gotten mine out first! Will definitely be making this again soon.
Oddly, I need the raspberries pureed because my stomach can not digestion then – Gastroparesis. I was delighted to see a recipe I could use without modification. A huge Yummers on these pancakes!
These look delicious. But why in the world would you throw away $4 worth of berries? Leave the raspberries in the syrup!