📋 Easy Rhubarb Pancakes recipe

4 stacked rhubarb pancakes with piece cut out of middle

5 from 2 votes

📋 Easy Rhubarb Pancakes recipe

These Easy 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.

Course breakast, brunch

Cuisine American, Canadian

Keyword flapjacks, frozen rhubarb, pancakes

Special Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 541kcal

Author Terri Gilson

Equipment

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

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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

Top Tip:

If you want uniform circular pancakes that are all the same size, cook them all in an 8-inch frying pan.

Tips for Perfect Pancakes:

- Use Fresh, High-Quality Ingredients: Ensure all your ingredients are fresh. Check that your baking powder isn’t expired and use quality eggs, milk, and rhubarb for the best flavor and texture.

- Don't Overmix the Batter: Stir the batter only until the ingredients are just combined. A few lumps are ideal—overmixing can develop gluten, resulting in denser pancakes.

- Let the Griddle Reach Optimal Temperature: Preheat your skillet or griddle on medium-high heat for about 3 minutes. A properly heated surface ensures the pancakes cook evenly and develop a golden, crisp exterior.

- Consistent Pancake Size: For uniform pancakes, use a ⅔ cup measure for each pancake. This not only helps with even cooking but also gives your stack a professional look.

- Wait for the Perfect Moment to Flip: Flip your pancakes only when you see bubbles forming on the surface (usually after 3-4 minutes) and the underside is a beautiful golden brown. Early flipping can cause the pancakes to break apart.

- Allow the Pancakes to Set After Flipping: Once flipped, let the pancakes cook for another 3 minutes or until the second side is golden. This helps the interior set perfectly while maintaining a light texture.

- Serve Warm for Best Enjoyment: Serve your pancakes immediately for optimal fluffiness. If they cool off, a quick reheat in the microwave or using a low oven setting can bring back their warmth and softness.

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.

Nutrition