Easy Rhubarb Pancakes

These Easy Rhubarb Pancakes are bursting with rhubarb, cinnamon, and coconut flavors! Quick and easy to make (no stewing rhubarb involved) 🙂 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 simple ingredients for this quick and easy rhubarb pancake recipe:

• 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!
• Coconut and coconut extract. I use both coconut extract and shredded coconut to add a unique flavor and texture to these pancakes and it melds magnificently with cinnamon!
• Melted butter. Melted butter makes the pancakes spread and keeps them soft, moist, and flavorful. I use unsalted butter because I like to control the salt in my recipes. Salt content in salted butter varies by brand so it's difficult to control.

*Please see recipe card for full list of ingredients and quantities

📖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.

🔪Step-by-Step: How to make Easy and Fluffy Rhubarb Pancakes

These pancakes are both quick and easy to make- you just quickly cook the rhubarb in the microwave and mix the rhubarb right in! There is no need to stew it.

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 the egg with extracts, melted butter, and milk. *For extra fluffy pancakes add another egg here!

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 the 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.

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.

👪 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