Rhubarb Oatmeal Pancakes
These Rhubarb Oatmeal Pancakes are a healthy, hearty spring breakfast made with rolled oats, naturally sweetened batter, and a tangy rhubarb compote. Fluffy yet filling, they deliver balanced flavor and nutrition in under 30 minutes.
Equipment
- saucepan
- mixing bowls
- whisk
- spatula
- non-stick skillet or griddle
Ingredients
- 2 cups fresh rhubarb (cut into pieces)
- 3 tbsp maple syrup or honey (for compote)
- 2 tbsp water
- 1/4 tsp vanilla extract (for compote)
- 1 cup rolled oats
- 1 cup buttermilk
- 3/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 2 tbsp maple syrup
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
Instructions
- Combine rhubarb, maple syrup, water, and vanilla in a saucepan and cook over medium heat for 10–12 minutes until thick and jammy. Let cool.
- Mix rolled oats with buttermilk and let sit for 10–15 minutes to soften.
- In another bowl, whisk together flours, baking powder, baking soda, cinnamon, and salt.
- Add eggs, maple syrup, melted butter, and vanilla to the oat mixture and whisk well.
- Fold dry ingredients into wet mixture gently. Stir in half of the rhubarb compote.
- Cook pancakes on a greased skillet over medium-low heat for 3–4 minutes per side until golden and cooked through.
- Serve pancakes warm topped with remaining rhubarb compote and optional maple syrup or yogurt.
Notes
Soak oats before mixing for best texture. Cook on medium-low heat to ensure even cooking. Batter can be made ahead and refrigerated overnight. Pancakes freeze well for up to 2 months. For variation, add strawberries to the compote or use gluten-free flour.