Quick and easy breakfast pancakes, bursting with juicy rhubarb. These fruity rhubarb pancakes are light and as fluffy as a feather, with no added fat. Serve warm with a drizzle of maple syrup or honey
This has got to be my new favorite pancake recipe!
This is a quick and easy American-style pancake recipe with the summer fruit of Rhubarb.
The taste of rhubarb, giving a tangy earthy flavor, combined with fluffy pancake is just out of this world. Add a drizzle of maple syrup, or honey all over the pancakes and you will certainly have your tastebuds dancing around!
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How do you make pancake batter from scratch?
This recipe will show you our method of making pancakes from scratch. It does take an extra 5 minutes longer than your regular pancake recipe, however, the results are definitely worth it when you see just how absolutely fluffy your pancakes will be.
We don't add any butter or oil in the batter, so our method of adding the egg whites at the end will give you the delicious fluffiness you're after!
Are pancakes fattening?
They can be. It all depends on if you use fat such as butter or oil in the batter, and also if you add any toppings.
Is it better to add milk or water to pancake mix?
Adding milk makes the pancakes tender and adds more flavor. For this recipe, we used skimmed milk (very low fat milk)
Why aren’t my pancakes fluffy?
Not adding baking powder, over beating the batter, not whisking the egg whites, not folding the egg whites in gently are some causes of heavy or chewy pancakes. Follow the recipe step by step below to get the fluffiest pancakes ever!
Do you cook pancakes on high or low heat?
Pancakes really need to be cooked at medium to low heat.
Can I use frozen or fresh rhubarb?
You can use fresh or frozen rhubarb. If using fresh, we suggest cooking for a few seconds in the microwave first to break the fruit down a little
Prep time
5 - 10 minutes
Cook Time
5 minutes
Serves
2
Ingredients
1 Cup or 125 g All Purpose Flour
1 Tablespoon Sugar
1/2 Teaspoon Baking Powder
Pinch Salt
1 egg, Separated
3 Sticks of Rhubarb cut into centimetre chunks
2/3 cup or 150 ml of Milk
1 Teaspoon Vanilla Extract
1 tablespoon Vegetable Oil or spray for cooking
Instructions
1. Take chopped Rhubarb and heat in microwave for 1 minute, until soft and then allow to cool
2. Separate egg yolk from the white and place in separate mixing bowls.
3. Sieve flour, baking powder, salt, then add sugar, vanilla and egg yolk.
add the milk
and whisk to make pancake batter
4. Whisk egg white in a separate bowl and whisk until fluffy soft peaks
5. Drain the rhubarb on some kitchen paper, removing any excess liquid, then add to the pancake batter. Just fold in until combined.
6. Add the whisked egg white
and fold into the batter mix, taking care not to over mix.
7. Heat a pan with a drop of oil and place 2 tablespoons of batter in the pan on low heat.
Once golden, turn the pancake over and allow to cook until both sides are golden
How do I know when to flip the pancakes?
The photo below shows bubbles forming on the surface of the pancake. When you see the bubbles, it's time to carefully flip the pancake over to cook the other side.
8. Serve with maple syrup and enjoy.
Our sister site, Newbie In The Kitchen made lovely Fluffy Blueberry and Lemon Pancakes using the same method we have here, plus our German Style Fluffy Apple Pancakes. Delicious!
Recipe Card
Fluffy Rhubarb Pancakes
Quick and easy breakfast pancakes, bursting with juicy rhubarb. Light and as fluffy as a feather, with no added fat. Serve warm with a drizzle of maple syrup or honey.
Ingredients
- 1 Cup or 125 g All-Purpose Flour
- 1 Tablespoon Sugar
- 1/2 Teaspoon Baking Powder
- Pinch Salt
- 1 egg, Separated
- 3 Sticks of Rhubarb cut into centimeter chunks
- 2/3 cup or 150 ml of Milk
- 1 Teaspoon Vanilla Extract
- 1 tablespoon Vegetable Oil or spray for cooking
Instructions
1. Take chopped Rhubarb and heat in the microwave for 1 minute, until soft, and then allow to cool
2. Separate egg yolk from the white and place in separate mixing bowls.
3. Sieve flour, baking powder, salt, sugar, vanilla, milk, and egg yolk in a bowl and whisk to make pancake batter
4. Whisk egg white in a separate bowl and whisk until fluffy soft peaks
5. Drain the rhubarb on some kitchen paper, removing any excess liquid, then add to the pancake batter. Just fold in until combined.
6. Add the whisked egg white and fold into the batter mix
7. Heat a pan with a drop of oil and place 2 tablespoons of batter in the pan on low heat. Once golden, turn the pancake over and allow to cook until both sides are golden
8. Serve with maple syrup and enjoy.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 137Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 89mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 4g
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