Welcome to yumy24. com, the ultimate location for scrumptious & creative recipes! Today, we bring you a fun take on this breakfast staple with Fluffy Rhubarb Pancakes. Rhubarb And Ginger Pancakes Light, fluffy, and perfectly soft pancakes packed with lovely tart rhubarb making them sweet but also a little sharp. We love to make this with fresh rhubarb in the spring, but we also make it year-round using frozen rhubarb.
Fluffy Rhubarb PancakesThese fluffy rhubarb pancakes are wonderfull for weekend breakfast, when you want to break the usual pancake routine. I can almost guarantee you these will be your new family favourite with their bold flavour and quick preparation!
Fluffy Rhubarb Pancakes Ingredients
These yummy pancakes consisted of the following:
For the Pancakes:
1 ½ cups all-purpose flour
Granulated sugar, 2 tablespoons
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 c buttermilk or 1c milk and add 1 Tbsp lemon juice
2 large eggs
1/4 cup butter melted (plus more for the pan)
1 teaspoon vanilla extract
1 ½ c fresh or frozen rhubarb, chopped (if using frozen, squeeze out a bit)
Optional Toppings:
Whipped cream or Greek yogurt
Maple syrup or honey
Strawberries — fresh, to counter the sourness
Powdered sugar for dusting
Step-by-Step Instructions
1. Prepare the Rhubarb
The rhubarbis the hero of this recipe, as it provides an unmistakable sourness that complements the sweetness of the pancake batter.
Rinse and trim the stalks of fresh rhubarb, making sure to discard any leaves as they are toxic. Cut the rhubarb into little bite-sized pieces.
If your rhubarb is frozen, thaw it and drain well so you pancakes don’t become too moist.
Alternatively, place the rhubarb in a skillet with water and sugar and cook over low heat for 10-15 minutes. This is a nice way to temper the tartness if you don’t love all things tangy all the time.
2. Make the Pancake Batter
The key to the fluffiest pancakes is being careful with the batter and never to overmix it.
Take a big mixing bowl and mix the flour, sugar, baking powder, baking soda & salt. As well as the basics for making pancakes light and airy.
In another large bowl, whisk buttermilk, eggs, butter and vanilla extract until well combined. The buttermilk not only provides a great flavor but also makes the pancakes extra soft and moist.
Place the dry ingredients in a bowl and add the wet, stirring gently until just combined. Batter may be slightly lumpy, a good indicator you haven’t overmixed. Be careful not to over-mix, it can lead to your pancakes being tough.
Carefully fold in the chopped rhubarb into the batter and mix until well- distributed.
3. Cook the Pancakes
Once your batter is made, prepare your pancakes!
Preheat a non-stick skillet or griddle over medium heat with some melted butter or oil.
Spread a few of the batter and pieces across the surface to create pancakes measuring 1/4 cup for each, as they will spread.
Cook for 2-3 minutes on the first side, then flip and cook another minute or so until done. Flip the pancakes over and cook on the other side for 2–3 minutes or until golden brown and cooked through.
Place pancake on a plate or remove from skillet to accomodate more pancakes. You can pop them in a 200°F (95°C) oven to keep warm while you finish up the rest of the batter.
4. Serve and Enjoy
Enjoy your Fluffy Rhubarb Pancakes! Layer them up with all the add-ons you like.
If you prefer things a little more indulgent, serve it up with whipped cream or some scoops of Greek yogurt on top.
Serve with drizzled of maple syrup and / or honey to counteract the sharpness from the rhubarb.
Top with fresh strawberries for color and more sweetness.
Top with icing sugar to finish.
Perfect Fluffy Rhubarb Pancakes Tips
Add Buttermilk:The buttermilk adds a little more flavor and helps keep the pancakes as fluffy as possible. If you don’t have buttermilk, you can fast-track your very own by adding 1 Tbsp of lemon juice or white vinegar to 1 c. milk and letting it sit for five minutes.
Hand Mix the Batter:With any pancake, you do not want to overmix before cooking — just stir the batter until mixed. If you overmix it, that will develop the gluten in the flour and give you tough pancakes.
Fresh or Frozen Rhubarb:Fresh and frozen rhubarb will work well in this recipe. However be sure to thaw, and drain any frozen rhubarb before adding it to the batter.
For a little sweet: If you like your pancakes sweet, throw in another tablespoon of sugar into them batter or cook the rhubarb with a sprinkling beforehand.
Health Benefits of Rhubarb
Although not usually kept on the pedestal of superfoods, rhubarb is a very beneficial plant.
High in Fiber: Rhubarb is a good source of dietary fiber which supports digestive health.
High in vitamins: including vitamin K (important for bone health) and vitamin C (needed to support your immune system).
Calorie Count: Rhubarb barely counts at all in the calorie count, and it helps to balance your dietwithout adding any sugar or fat.
However, rhubarb also contains antioxidants with its and variations of anthocyanins which could help shield your body from oxidative stress-inflammatory.
Variations and Customizations
Be imaginative with your Fluffy Rhubarb Pancakes. Ways for changing up the recipe and adjust to your liking
Berries-N-Rhubarb cakes: Sweeten up your batter by including some fresh or frozen blueberries or strawberries you can throw in the mix.
Cinnamon and nutmeg are good additions to the batter — they’re warm spices that balance out the tartness of the rhubarb.
Rhubarb Compote — For a deeper punch of rhubarb flavor, simmer chopped rhubarb with sugar and a touch of water to yield more of a compote. Sprinkleit as a topping on the bottom, rather than mix the rhubarb into the batter.
Gluten-Free: In place of all-purpose flour sub out a 1(2/3) cup gluten-free flour blend to create gf pancakes. Make sure to account for any alterations in liquid ratios on the packaging.
Why You’ll Love This Recipe
Tangy Taste: The taste of rhubarb is uniquely fresh and reminds me a bit of sorrel — an herb commonly used in fish dishes, which also contains oxalic acid.
Fluffy -Buttermilk and baking powder ensures a light fluffy pancake.
Easy and Adaptable: This recipe is almost fool proof and very simple to swap the ingredients in order of your taste_preferences.
Spring Rhubarb is in Season the perfect time to welcome Spring!
Conclusion
Rhubarb Pancakesare light and fluffy pancakes with a burst of tartness that pancake lovers will love as it has the taste of rhubarb in soft, pillowy homemade pancakes. Perfect for making breakfast in front of your kids, or for a weekend treat just for you!! Serve your pancakes with a side of whipped cream, drown them in syrup， or even top it off with fresh fruit — whatever floats your boat!
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