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    Home » Recipes » Courses » Breakfast and Brunch Recipes » Pancakes, Waffles & French Toast

    Rhubarb Pancakes

    Published: May 23, 2023 by Terri Gilson · Modified: Jun 2, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 2 Comments

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    4 stacked rhubarb pancakes with piece cut out of middle

    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.

    4 stacked rhubarb pancakes with piece cut out of middle

    Rhubarb pancakes are popular during rhubarb season in late spring early fall. This was inspired by my Old Fashioned Pancakes on this site, and pairs well with Air Fryer Turkey Sausage and Fruit Salad.

    Jump to:
    • 🥘Ingredients
    • 🔪Instructions
    • 📖Variations & Substitutions
    • 🥗 Side Dishes
    • 🍽Equipment
    • 🌡️Storage
    • 👪 Serving Size
    • 🔢WW Points
    • 💭Top tip
    • 🦺Food safety
    • ❔ Frequently Asked Questions
    • 📋 Rhubarb Pancakes recipe
    • More Rhubarb Recipes

    🥘Ingredients

    You will need the following ingredients for this recipe:

    Rhubarb Pancake ingredients in glass bowls, labelled
    • 1 ⅓ cups all -purpose flour
    • 3 tsp baking powder
    • 1 tsp cinnamon
    • ¼ tsp salt
    • ½ cup white granulated sugar
    • 1 egg
    • 1 ½ cups milk * I use 1%
    • 3 tbsp melted unsalted butter
    • ½ tsp vanilla extract
    • ¼ tsp coconut extract
    • 2-3 tbsp cup unsweetened coconut
    • 2 cups frozen rhubarb ( or 1 ½ cups fresh)
    • Garnish (optional) syrup, coconut, cinnamon, whipped cream, chopped raw rhubarb

    🔪Instructions

    cooked rhubarb in glass bowl on black trivet

    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.

    flour, sugar, cinnamon, coconut, baking powder and salt added to a glass mixing bowl

    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.

    dry ingredients mixed in glass bowl with spoon

    Mix well.

    wet ingredients in glass bowl with whisk

    In a separate bowl, whisk egg with extracts, melted butter, and milk.

    glass bowl with well (hole) in middle of dry ingredients

    Make a well (hole) in center of dry mixture.

    wet ingredients poured into dry ingredients in glass bowl

    Then add the wet ingredients (egg, milk, melted butter, and extracts)

    wet and dry ingredients mixed together to form lumpy batter in glass bowl with spoon

    Stir quickly until ingredients are just mixed, but batter is still lumpy

    rhubarb added to pancake batter in glass bowl

    Add rhubarb to pancake batter.

    rhubarb mixed into batter in glass bowl

    Mix together

    pancake batter in frying pan

    Drop by ⅔ cupful onto a hot pan or griddle and cook on medium for 3 minutes.

    pancake bubbling in frying pan, ready to be turned)

    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.

    pancakes flipped in frying pan

    Cook on the other side until brown (about 3 more minutes)

    Repeat with the remaining batter.

    4 Rhubarb pancakes stacked with garnish of whipped cream, coconut, cinnamon and syrup on black plate, with black coffee cup and white syrup container in background

    Garnish with whipped cream, syrup, cinnamon, coconut, and rhubarb, if desired. Serve hot.

    📖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.

    🥗 Side Dishes

    Pancakes go well with fruit salad and sausages or bacon:

    • Old Fashioned Fruit Salad (with Honey Lime Dressing) - shown below
    • Air Fryer Turkey Sausage
    easy fruit salad in white bowl with honey lime dressing being poured over salad


    🍽Equipment

    For this fluffy rhubarb pancake recipe, will need a non-stick frying pan or a griddle, a mixing bowl, a whisk, and a pancake flipper/spatula (affiliate links).

    Cut out piece of pancake on black plate with fork and a plate with more in background

    🌡️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 blue 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.

    Cut out piece of pancake on black plate with fork and a plate with more in background

    🦺Food safety

    • Do not use the same utensils on cooked food, that previously touched raw egg
    • Wash hands after touching raw egg
    • Don't leave food sitting out at room temperature for extended periods
    • Always have good ventilation when using a gas stove
    • Never leave cooking food unattended

      See more guidelines at USDA.gov 

    ❔ Frequently Asked Questions

    How do you make pancake batter from scratch?

    Pancake batter from scratch is easy to make with some basic ingredients. This simple method is as easy as making a box mix!

    Do you cook pancakes on high or low heat?

    Pancakes should be cooked on medium or medium-low heat to avoid burning the outside and having an undercooked middle.

    Why aren't my pancakes fluffy?

    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.

    Can I use frozen or fresh rhubarb?

    Yes, you can use either fresh or frozen rhubarb.

    If you're looking for tasty pancakes, you'll love these Rhubarb pancakes!

    And be sure to try these 15 Rhubarb Breakfast Recipes!

    collage of 4 photos of breakfast rhubarb recipes, with red text on white background
    4 stacked rhubarb pancakes with piece cut out of middle
    Food Meandering Logo

    📋 Rhubarb Pancakes recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: breakast, brunch
    Cuisine: American, Canadian
    Keyword: flapjacks, frozen rhubarb, pancakes
    Special Diet: Vegetarian
    Servings: 5 pancakes
    Calories: 541kcal
    Author: Terri Gilson
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Prevent your screen from going dark

    Equipment

    an array of colorful spatulas
    spatula
    whisk
    8 inch skillet
    mixing bowl

    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
    US Customary - Metric

    Instructions

    NOTE: The instruction images will NOT print by default. If you want them to print, you'll need to check the box beside "images" on the print page

    • 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.
      cooked rhubarb in glass bowl on black trivet
    • 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.
      flour, sugar, cinnamon, coconut, baking powder and salt added to a glass mixing bowl
    • Mix well.
      dry ingredients mixed in glass bowl with spoon
    • In a separate medium bowl, whisk egg with extracts, melted butter and milk.
      wet ingredients in glass bowl with whisk
    • Make a well in center of dry ingredients.
      glass bowl with well (hole) in middle of dry ingredients
    • Then add the wet mixture (egg, milk, melted butter and extracts)
      wet ingredients poured into dry ingredients in glass bowl
    • Stir quickly until ingredients are just mixed, but batter is still lumpy
      wet and dry ingredients mixed together to form lumpy batter in glass bowl with spoon
    • Add rhubarb to pancake batter.
      rhubarb added to pancake batter in glass bowl
    • Mix together
      rhubarb mixed into batter in glass bowl
    • Drop by ⅔ cupful onto hot griddle or frying pan and cook on medium for 3 minutes.
      pancake batter in frying pan
    • Cook pancakes, over medium-high heat, until they start to bubble (about 3 minutes), and the under surface is golden brown. then flip.
      pancake bubbling in frying pan, ready to be turned)
    • Cook on other side until golden brown ( about 3 minutes)
      pancakes flipped in frying pan
    • Garnish with whipped cream, syrup, cinnamon, coconut and rhubarb, if desired. Serve hot
      4 Rhubarb pancakes stacked with garnish of whipped cream, coconut, cinnamon and syrup on black plate, with black coffee cup and white syrup container in background

    Notes

     
    Nutrition Facts
    📋 Rhubarb Pancakes recipe
    Amount Per Serving (1 pancake)
    Calories 541 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 25g156%
    Trans Fat 0.3g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 54mg18%
    Sodium 228mg10%
    Potassium 733mg21%
    Carbohydrates 61g20%
    Fiber 8g33%
    Sugar 27g30%
    Protein 10g20%
    Vitamin A 447IU9%
    Vitamin C 4mg5%
    Calcium 260mg26%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
     

    Nutrition

    Serving: 1pancake | Calories: 541kcal (27%) | Carbohydrates: 61g (20%) | Protein: 10g (20%) | Fat: 31g (48%) | Saturated Fat: 25g (156%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg (18%) | Sodium: 228mg (10%) | Potassium: 733mg (21%) | Fiber: 8g (33%) | Sugar: 27g (30%) | Vitamin A: 447IU (9%) | Vitamin C: 4mg (5%) | Calcium: 260mg (26%) | Iron: 3mg (17%)
    Did you make this recipe? Please leave a star rating and review below!
    Rate this Recipe

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    Reader Interactions

    Comments

    1. Cinde

      June 18, 2023 at 5:55 pm

      I loved these pancakes! I didn't have coconut extract but the coconut in the pancakes was a nice addition to the rhubarb.

      Reply
      • Terri Gilson

        June 18, 2023 at 8:30 pm

        So glad to hear you loved them, Cinde! And glad the lack of coconut extract didn't really affect the taste! 🙂
        Terri

        Reply

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    I'm Terri, a passionate home cook and baker, an award-winning recipe developer, and a busy working mom who is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks, and tips with you, but also my secrets to successful weight maintenance.

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