Rhubarb Pancakes

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 or 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.

🥘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.
• 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

📖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.

Pancakes go well with fruit salad and air fryer turkey sausages or bacon and this Old Fashioned Fruit Salad (with Honey Lime Dressing) (shown below). I also serve them with Roasted Red Pepper Egg White Bites or my Microwave 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.

❔ Recipe FAQ's