Ingredients
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1 ½ cups (190g) all-purpose flour
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2 tbsp sugar (or honey/maple syrup)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 cup (240ml) buttermilk (or milk + 1 tsp vinegar/lemon juice)
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1 large egg
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1 tsp vanilla extract
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2 tbsp melted butter (or oil)
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¾ cup (100g) chopped rhubarb (fresh or frozen, small pieces)
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Butter or oil for cooking
Optional Toppings:
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Maple syrup or honey
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Greek yogurt or whipped cream
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Fresh berries (strawberries, raspberries, blueberries)
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Powdered sugar
Instructions
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Prepare the Batter:
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, mix buttermilk, egg, vanilla, and melted butter until smooth.
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Gradually add wet ingredients to the dry ingredients and stir until just combined (don’t overmix).
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Gently fold in the chopped rhubarb.
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Cook the Pancakes:
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Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
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Pour ¼ cup batter for each pancake. Cook 2-3 minutes until bubbles form on the surface.
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Flip and cook another 1-2 minutes until golden brown and cooked through.
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Serve & Enjoy!
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Stack the pancakes and drizzle with maple syrup, honey, or powdered sugar.
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Add yogurt, berries, or whipped cream for extra deliciousness!
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