Best 5 Oatmeal Rhubarb Pancakes Recipes

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Oatmeal rhubarb pancakes are a delightful and hearty breakfast or brunch option that combines the comforting flavors of oats and rhubarb. These pancakes are a perfect way to use up leftover oatmeal and fresh rhubarb, creating a unique and delicious twist on classic pancakes. Whether you prefer your pancakes fluffy and light or golden and crispy, this recipe guide will provide you with all the information you need to create a stack of perfect oatmeal rhubarb pancakes. From selecting the right ingredients to mastering the cooking technique, we'll walk you through the steps to ensure a successful and satisfying pancake experience. So, gather your ingredients, heat up your griddle, and let's embark on the journey of creating the best oatmeal rhubarb pancakes.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL RHUBARB PANCAKES



Oatmeal Rhubarb Pancakes image

Fresh rhubarb from the farmers market inspired these hearty pancakes.

Provided by Alison M

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 ⅓ cups unbleached all-purpose flour
10 tablespoons quick cooking oats
⅓ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups nonfat milk
1 teaspoon lemon juice
½ banana, mashed
1 cup finely chopped rhubarb
2 tablespoons vegetable oil

Steps:

  • Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.
  • Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 67.8 g, Cholesterol 1.6 mg, Fat 8.3 g, Fiber 3.7 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 490.5 mg, Sugar 24.1 g

RHUBARB LOVER'S PANCAKES



Rhubarb Lover's Pancakes image

Try these at the start of rhubarb season which is far too short. Serve with whipped cream.

Provided by Phoebe

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

5 cups chopped fresh rhubarb
⅓ cup white sugar, or to taste
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon salt
⅔ cup milk
¼ cup melted butter
1 egg
1 ½ teaspoons vanilla extract

Steps:

  • Place rhubarb in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes. Remove from heat and stir 1/3 cup sugar into rhubarb mixture; set aside to cool to room temperature, about 30 minutes.
  • Whisk flour, baking powder, 1 teaspoon sugar, and salt together in a large bowl. Whisk milk, melted butter, egg, and vanilla together in a cup; stir milk mixture into flour mixture to form a smooth batter. Stir 1 cup of the cooled rhubarb mixture into batter.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/3 cupfuls onto griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip pancakes; cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  • Serve pancakes with remaining rhubarb sauce.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 63.3 g, Cholesterol 80.3 mg, Fat 14.3 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 8.3 g, Sodium 665.5 mg, Sugar 21.7 g

OATMEAL-BUTTERMILK PANCAKES



Oatmeal-Buttermilk Pancakes image

Categories     Milk/Cream     Breakfast     Brunch     Kid-Friendly     Bon Appétit     Small Plates

Yield Makes about 16

Number Of Ingredients 14

2 cups old-fashioned oats or quick-cooking oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Lingonberry preserves
Fresh blueberries (optional)
Whipped cream (optional)

Steps:

  • Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
  • Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

RHUBARB OATMEAL MUFFINS



Rhubarb Oatmeal Muffins image

I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!

Provided by Dwynnie

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13

1 1/4 cups quick-cooking oatmeal
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup brown sugar
1 cup sour cream
1 egg
1/2 cup oil
1 teaspoon vanilla
2 cups rhubarb, chopped
2 tablespoons turbinado sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
  • Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
  • Pour the wet into the dry and fold until about halfway mixed.
  • Add the rhubarb and fold until just combined.
  • Portion into a greased muffin tin and sprinkle the tops with the sugar.
  • Bake for about 20 minutes.
  • Cool in the pans for 10 minutes before removing to a wire rack.

RHUBARB OATMEAL MUFFINS



Rhubarb Oatmeal Muffins image

A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 19

1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1/3 cup vegetable oil
1/3 cup orange juice or white grape juice
1 teaspoon grated orange zest
1 cup diced fresh or frozen rhubarb, thawed and drained
TOPPING:
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
2 tablespoons chopped pecans
2 tablespoons butter, softened
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

Steps:

  • In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.

Nutrition Facts :

Tips:

  • Use fresh rhubarb: Fresh rhubarb stalks are the best for making pancakes. Avoid using frozen or canned rhubarb, as it will not have the same flavor or texture.
  • Chop the rhubarb into small pieces: This will help the rhubarb cook evenly in the pancakes.
  • Don't overcook the pancakes: Oatmeal rhubarb pancakes should be cooked until they are golden brown and fluffy. Overcooking will make them tough and dry.
  • Serve the pancakes with your favorite toppings: Oatmeal rhubarb pancakes can be served with a variety of toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Oatmeal rhubarb pancakes are a delicious and easy-to-make breakfast recipe. They are perfect for a weekend brunch or a special occasion breakfast. With their unique flavor and texture, oatmeal rhubarb pancakes are sure to be a hit with your family and friends.

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