Rhubarb Lover'S Pancakes Recipe

Name: Rhubarb Lover'S Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chopped fresh rhubarb; 1/3 cup white sugar, or to taste; 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon white sugar; 1/2 teaspoon salt; 2/3 cup milk; 1/4 cup melted butter; 1 egg; 1 1/2 teaspoons vanilla extract

Servings: persons

5 cups chopped fresh rhubarb
1/3 cup white sugar, or to taste
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
1/2 teaspoon salt
2/3 cup milk
1/4 cup melted butter
1 egg
1 1/2 teaspoons vanilla extract

1
Place rhubarb in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes. Remove from heat and stir 1/3 cup sugar into rhubarb mixture; set aside to cool to room temperature, about 30 minutes.
2
Whisk flour, baking powder, 1 teaspoon sugar, and salt together in a large bowl. Whisk milk, melted butter, egg, and vanilla together in a cup; stir milk mixture into flour mixture to form a smooth batter. Stir 1 cup of the cooled rhubarb mixture into batter.
3
Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/3 cupfuls onto griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip pancakes; cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
4
Serve pancakes with remaining rhubarb sauce.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups chopped fresh rhubarb, 1/3 cup white sugar, or to taste, 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, and more.

Yes, Rhubarb Lover'S Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Lover'S Pancakes

How did you like this recipe?

Frequently Asked Questions