These rhubarb pancakes are bursting with rhubarb, cinnamon, and coconut flavors! Quick and easy to make, these fluffy pancakes are ideal for Sunday brunch, or any special occasion breakfast or brunch. They can also be made in advance or frozen for a quick weekday breakfast. This recipe can also be made lighter (ww friendly) or dairy-free.
Rhubarb pancakes are especially popular during rhubarb season in late spring early fall. This was inspired by my Old Fashioned Pancakes and my Saskatoon Berry Pancakes. These pancakes pair perfectly with Air Fryer Turkey Sausage and Fruit Salad.
🍒Reader Review
"I loved these pancakes! I didn't have coconut extract but the coconut in the pancakes was a nice addition to the rhubarb!!" ⭐⭐⭐⭐⭐
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Tips for Perfect Pancakes
- Use Fresh Ingredients. Make sure your baking powder is not expired.
- Don't Overmix the Batter. Stir just until combined - the batter will be a bit lumpy.
- Cook on a Hot Surface. You want to allow time for the element or griddle to heat to medium-high.
- Don't Flip too early. Don't flip until they start to bubble (about 3-4 minutes), and the undersurface is golden brown (see step-by-step photos below).
- Serve Warm. You can heat them in the microwave if they've cooled off or use the warm setting in the oven to keep them warm.
🥘Ingredient Notes
You will need the following ingredients for this rhubarb pancake recipe:
- Baking powder. This makes pancakes rise.
- Cinnamon. Adds a little spiciness and flavor.
- Salt. Balances the sweet and enhances the overall flavor.
- White sugar. You don't need a lot of sugar, since most people put some kind of syrup or topping on them. However, if you want them sweeter, add a little more sugar.
- Egg. Egg binds the pancakes and gives them structure but also makes them fluffier. For even fluffier pancakes, add an extra egg!
- Milk. Milk allows the batter to thin out. *I use 1% milk
- Coconut and coconut extract. Add a unique flavor and texture.
- Melted butter. Melted butter makes the pancakes spread and keeps them soft, moist, and flavorful. *I use unsalted butter
- Vanilla. Vanilla gives the pancakes flavor.
📖Variations & Substitutions
- Rhubarb- you can use fresh or frozen (just cut the fresh to 1.5 cups)
- Coconut extract - you can use additional vanilla and skip this if you don't have any on hand (but you can find it in most grocery stores with the extracts)
- Milk- you can use skim, 2% milk or whole milk. If you use skim, use 2 tablespoon less and if you use 2% or whole, use a 2 tablespoon cup more *you may have to add a little more or less, depending on texture (see photos)
- Dairy-free - use a vegan margarine and non-dairy milk such as oat milk, soy milk or almond milk
- Toppings - you can use any toppings you want, such as strawberry rhubarb compote or apple topping.
🔪How to make Fluffy Rhubarb Pancakes
Cook 2 cups frozen rhubarb in the microwave for 1 minute and 30 seconds. *If using fresh, use 1.5 cups and add 2 teaspoon water. Drain.
Heat skillet on medium for 3 minutes. (*If it's a non-stick skillet no need to spray, but spray with non-stick cooking oil if it's not)
Add flour, baking powder, salt, coconut, cinnamon, and sugar together in a large bowl.
Mix well.
In a separate bowl, whisk egg with extracts, melted butter, and milk.
Make a well (hole) in center of dry mixture.
Then add the wet ingredients (egg, milk, melted butter, and extracts)
Stir quickly until ingredients are just mixed, but batter is still lumpy
Add rhubarb to pancake batter.
Mix together
Drop by ⅔ cupful onto a hot pan or griddle and cook on medium for 3 minutes.
Cook pancakes, over medium heat, until bubbles start to form on the surface of the pancakes (about 3 minutes), and the undersurface is golden brown. then flip.
Cook on the other side until brown (about 3 more minutes)
Repeat with the remaining batter.
Garnish with whipped cream, syrup, cinnamon, coconut, and rhubarb, if desired. Serve hot.
🥗 What to serve with Rhubarb Pancakes
Pancakes go well with fruit salad and sausages or bacon:
- Old Fashioned Fruit Salad (with Honey Lime Dressing) - shown below
- Mexican Sheet Pan Fried Eggs
- Air Fryer Turkey Sausage
- Roasted Red Pepper Egg White Bites
- Omelette in a Mug
🌡️Storage
Store these pancakes with rhubarb in an airtight container in the fridge for up to 5 days. They can be frozen for up to 3 months in a sealed container or Ziploc freezer bag.
👪 Serving Size
This recipe makes 5 -8 inch pancakes. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
To make this recipe WW friendly, use light butter and skim/non-fat milk. You can also reduce the sugar or use a sugar substitute. Smaller pancakes will be fewer WW points, as well.
Top tip
If you want uniform circular pancakes that are all the same size, cook them all in an 8-inch frying pan.
❔ Frequently Asked Questions about Rhubarb Pancakes
Pancake batter from scratch is easy to make with some basic ingredients. This simple method is as easy as making a box mix!
Pancakes should be cooked on medium or medium-low heat to avoid burning the outside and having an undercooked middle.
You may have overmixed the batter- overmixing causes dense and chewy pancakes. Also, do not make pancake batter in advance because it'll also result in flat, dense pancakes.
Yes, you can use either fresh or frozen rhubarb.
If you're looking for tasty pancakes, you'll love these Rhubarb pancakes!
More Rhubarb Recipes
📋 Rhubarb Pancakes recipe
Ingredients
- 1 ⅓ cups all -purpose flour
- 3 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup white granulated sugar
- 1 egg
- 1 ½ cups milk I use 1 % milk
- 3 tablespoon melted butter measure AFTER it's melted
- ½ teaspoon vanilla extract
- ¼ tsp coconut extract
- 2-3 tbsp unsweetened coconut flakes
- 2 cups rhubarb (frozen) *If using fresh rhubarb, use 1.5 cups
Instructions
- Cook 2 cups frozen rhubarb in microwave for 1 minute and 30 seconds. *If using fresh, use 1.5 cups and add 2 teaspoon water. Drain.
- Heat non-stick skillet or griddle to medium heat for 3 minutes
- Add flour, baking powder, salt, coconut, cinnamon and sugar together in a large mixing bowl.
- Mix well.
- In a separate medium bowl, whisk egg with extracts, melted butter and milk.
- Make a well in center of dry ingredients.
- Then add the wet mixture (egg, milk, melted butter and extracts)
- Stir quickly until ingredients are just mixed, but batter is still lumpy
- Add rhubarb to pancake batter.
- Mix together
- Drop by ⅔ cupful onto hot griddle or frying pan and cook on medium for 3 minutes.
- Cook pancakes, over medium-high heat, until they start to bubble (about 3 minutes), and the under surface is golden brown. then flip.
- Cook on other side until golden brown ( about 3 minutes)
- Garnish with whipped cream, syrup, cinnamon, coconut and rhubarb, if desired. Serve hot
Notes
Nutrition
And be sure to try these 15 Rhubarb Breakfast Recipes!
Cinde Little
Terri, it looks like finely chopped raw rhubarb sprinkled on at the end. I've never done that before but I'm game to try it. Am I correct? I've already made a gluten free version of these and I love them!
Terri Gilson
Hi Cinde,
Yes - it is finely chopped rhubarb! If you love it tart, you'll enjoy it this way 🙂 I'm glad you were able to successfully make them gluten-free!
Terri
Cinde
I loved these pancakes! I didn't have coconut extract but the coconut in the pancakes was a nice addition to the rhubarb.
Terri Gilson
So glad to hear you loved them, Cinde! And glad the lack of coconut extract didn't really affect the taste! 🙂
Terri