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Rhubarb Oatmeal Pancakes
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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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: easy rhubarb breakfast, healthy rhubarb recipes, oatmeal pancakes, rhubarb oatmeal pancakes
Servings: 4 servings
Calories: 320kcal
Cost: 8

Equipment

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

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)

Instructions

  • Combine the rolled oats and buttermilk in a large bowl. Stir briefly and let rest for at least 10 minutes to soften the oats.
  • 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.
  • In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  • Add maple syrup, eggs, melted butter, and vanilla to the oat mixture and stir to combine.
  • Fold the dry ingredients into the wet mixture until just combined. Let the batter rest for 5 minutes.
  • 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.
  • Transfer cooked pancakes to a warm oven while finishing the remaining batter.
  • 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.