Go Back
Rhubarb Oatmeal Pancakes

Rhubarb Oatmeal Pancakes

Thick, hearty oatmeal pancakes topped with a bright, tangy rhubarb compote. This easy and wholesome rhubarb recipe is perfect for a nourishing spring breakfast, ready in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp maple syrup
  • 2 large eggs
  • 3 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 cups fresh rhubarb, sliced into 1/2-inch pieces
  • 3 tbsp maple syrup or sugar
  • 2 tbsp water
  • 1/2 tsp vanilla extract (for compote)
  • 1/2 cup sliced strawberries (optional)

Equipment

  • mixing bowls
  • whisk
  • non-stick skillet or griddle
  • saucepan
  • spatula

Method
 

  1. Combine the rolled oats and buttermilk in a large bowl. Stir briefly and let rest for at least 10 minutes to soften the oats.
  2. In a small saucepan, combine rhubarb, maple syrup, and water. Cook over medium heat for 7–9 minutes until softened and slightly thickened. Stir in vanilla and optional strawberries, then set aside.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  4. Add maple syrup, eggs, melted butter, and vanilla to the oat mixture and stir to combine.
  5. Fold the dry ingredients into the wet mixture until just combined. Let the batter rest for 5 minutes.
  6. Heat a lightly greased skillet over medium-low heat. Pour about 1/4 cup batter per pancake and cook until bubbles form and edges set, about 3–4 minutes. Flip and cook another 2–3 minutes.
  7. Transfer cooked pancakes to a warm oven while finishing the remaining batter.
  8. Serve pancakes stacked with warm rhubarb compote, maple syrup, and optional yogurt or nuts.

Notes

Let the batter rest properly to soften the oats and ensure a tender texture. Cook pancakes over medium-low heat to avoid burning before the centers are done. The rhubarb compote can be made ahead and reheated gently with a splash of water. For extra flavor, try adding strawberries to the compote or using brown butter in the batter.