THE RECIPE JOURNAL · Breakfast
Rhubarb-Infused Oatmeal Pancakes
Start your morning with these light and fluffy pancakes, bursting with the tangy sweetness of fresh rhubarb. They’re easy to make and perfect for a cozy breakfast that feels both comforting and a little special.
FROM THE KITCHEN • Rhubarb-Infused Oatmeal Pancakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a big bowl, whisk together the flour, oats, brown sugar, cinnamon, baking soda, and salt. In a separate bowl, mix the milk and lemon juice, then stir in the banana until well combined. Pour the banana mixture into the dry ingredients and gently fold everything together, being careful not to overmix. Finally, fold in the rhubarb pieces.
02
Step 2
Heat a griddle or large skillet over medium heat. Scoop about 1/4 cup of batter onto the hot surface for each pancake. Cook them until you see bubbles forming on top and the edges look set, which usually takes around 2 minutes. Flip the pancakes and cook for another 2 minutes, or until both sides are nicely browned. Keep going until all the batter is used up, then serve warm and enjoy!
Why you’ll love it
These pancakes offer a unique twist with the tangy flavor of rhubarb, balanced perfectly by the hearty texture of oats. They are a wholesome breakfast option that feels both comforting and fresh. Plus, the natural tartness adds a delightful zing without needing extra sugar.
How to serve
Serve warm with a drizzle of maple syrup or honey to complement the tartness. Fresh berries or a dollop of Greek yogurt also pair beautifully, adding creaminess and extra flavor layers.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a toaster or skillet to keep them from becoming soggy. For longer storage, freeze the pancakes separated by parchment paper and reheat from frozen.
