If you’re looking to bring a burst of springtime sunshine and tart sweetness to your breakfast table, you’ve got to try these Strawberry Rhubarb Buttermilk Pancakes. Imagine fluffy pancakes infused with juicy strawberries, paired with a tangy rhubarb compote that’s both bright and comforting. The buttermilk keeps the pancakes tender and rich, while the compote adds a lively pop of flavor that makes every bite a celebration. Trust me, once you’ve tasted these, they’ll become your go-to for weekend mornings or any time you want a special treat.

Strawberry Rhubarb Buttermilk Pancakes Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet absolutely essential to achieving the perfect balance of flavors and textures in your Strawberry Rhubarb Buttermilk Pancakes. Each component brings something special to the plate, from the tangy buttermilk that keeps the batter light to the fresh fruit that adds vibrant color and sweetness.

1½ cups flour: The base of your batter, providing structure and that classic pancake fluffiness.
1 tablespoon baking powder: Helps the pancakes rise nicely and stay airy.
3 tablespoons powdered sugar: Adds just the right touch of sweetness to the batter itself.
½ teaspoon coarse salt: Enhances all the flavors and balances the sweetness.
2 cups buttermilk: Gives the pancakes a tender crumb with a slight tangy richness.
2 large eggs, beaten: Bind everything together and boost fluffiness.
2 tablespoons melted butter + extra 4 tablespoons for cooking: Adds richness and keeps the pancakes from sticking.
1 teaspoon vanilla extract: Brings warmth and depth to the batter.
1½ cups fresh strawberries, diced: Folded into the batter for juicy bursts of fresh fruit.
½ lb rhubarb, ends trimmed, diced: The star tart ingredient for the compote.
2 cups strawberries, diced: Together with rhubarb, creates a vibrant, fruity compote.
1 tablespoon lemon zest: Lifts the compote with a zesty brightness.
1 tablespoon lemon juice: Adds acidity to balance the sweetness in the compote.
½ teaspoon vanilla extract (for compote): Rounds out the compote’s flavor with floral notes.
6 tablespoons sugar: Sweetens the compote to complement the tangy rhubarb.
1/3 cup water: Helps simmer the fruit into a luscious sauce.
1 tablespoon corn starch: Used to thicken the compote to a perfect syrupy texture.
Sifted powdered sugar, to garnish: A finishing touch of sweetness and beauty.

How to Make Strawberry Rhubarb Buttermilk Pancakes

Step 1: Make the Rhubarb and Strawberry Compote

Start by combining your rhubarb, strawberries, sugar, lemon zest and juice, vanilla extract, and water in a small pot over medium-high heat. Bring this to a boil while whisking occasionally to dissolve the sugar and blend the flavors. Once boiling, mix the corn starch with a tablespoon of water to create a slurry and whisk this into the pot. Lower the heat to a simmer and cook for about 5 minutes, allowing the mixture to thicken beautifully. After removing from heat, let it steep for an additional 5 minutes so the flavors can marry perfectly before refrigerating until it’s time to serve. This compote is where the magic happens – tangy, sweet, and bursting with fresh fruit goodness.

Step 2: Prepare the Pancake Batter

Next, whisk together the dry ingredients: flour, baking powder, powdered sugar, and salt in a large bowl until combined. In a separate bowl, beat together the eggs, melted butter, vanilla, and buttermilk until smooth and homogenous. Pour the wet mixture into the dry ingredients and gently whisk until just combined. Take care not to overmix; you’ll want the batter slightly lumpy to keep those pancakes tender and moist.

Step 3: Fold in the Fresh Strawberries

Gently fold the diced strawberries into the batter. These juicy bursts of fruit will bring fresh flavor and a lovely texture contrast to your pancakes. Make sure to mix them in carefully so the berries don’t break apart too much and muddle the batter’s color and consistency.

Step 4: Cook the Pancakes

Heat a griddle or large skillet over medium heat and melt a tablespoon of butter. Scoop about a heaping ¼ cup of batter onto the griddle for each pancake. Cook until bubbles appear on the surface and edges look set, roughly 3 minutes. Flip carefully and cook another minute or so until golden brown and cooked through. Transfer cooked pancakes to a plate and keep warm while you finish the rest.

How to Serve Strawberry Rhubarb Buttermilk Pancakes

Garnishes

A simple dusting of sifted powdered sugar adds an elegant sweetness and brightens the presentation beautifully. A pat of butter melting over the hot pancakes adds richness, while a generous drizzle of the chilled strawberry rhubarb compote creates a mouthwatering tart-sweet contrast. For extra flair, scatter a few fresh strawberry slices on top for that irresistible, fresh-from-the-garden look.

Side Dishes

Pair your pancakes with crispy bacon or buttery sausage links for a savory balance that complements the fruity sweetness perfectly. A dollop of Greek yogurt or crème fraîche on the side adds a creamy tang that echoes the compote’s brightness. For an added vitamin boost, serve with a colorful fruit salad or fresh orange wedges.

Creative Ways to Present

For a playful twist, layer your Strawberry Rhubarb Buttermilk Pancakes like a short stack, spreading a spoonful of compote between each layer. Alternatively, turn your pancakes into a brunch parfait by slicing them and layering with whipped cream and compote in a tall glass. This creates an inviting, Instagram-worthy presentation that’s as delicious as it looks.

Make Ahead and Storage

Storing Leftovers

Any pancakes you don’t eat right away can be stored in an airtight container in the refrigerator for up to two days. Keep the compote separate in its own jar or container to preserve its texture and flavor.

Freezing

You can freeze leftover pancakes by stacking them with parchment paper between each one to prevent sticking. Place the stack in a freezer-safe bag or container, and they’ll keep well for up to two months. Freeze the compote separately in a small airtight container—just thaw and stir before serving.

Reheating

To reheat, toast the frozen pancakes in a toaster or warm them gently in a skillet with a little butter until heated through and crisp on the edges. Warm the compote in a small saucepan or microwave until just heated and spoon it generously over your pancakes for a revitalized morning treat.

FAQs

Can I use frozen strawberries and rhubarb for the compote?

Yes, frozen fruit works well and can be a convenient alternative, especially out of season. Just thaw and drain any excess liquid before cooking the compote to avoid overwatering.

What can I substitute for buttermilk if I don’t have any on hand?

You can make a quick buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using to achieve the same tangy richness.

How can I make these pancakes vegan?

To veganize this recipe, replace buttermilk with a plant-based milk mixed with lemon juice, swap eggs for flax eggs or applesauce, and use a plant-based butter alternative. The compote is naturally vegan already!

Can I prepare the batter the night before?

While it’s best to cook pancakes fresh, you can mix the batter the night before and store it in the fridge. The baking powder might lose some leavening power, so expect slightly denser pancakes, but they’ll still taste delicious.

What’s the best way to avoid burning pancakes?

Cooking over medium heat is key—too hot and the outside burns before the inside cooks. Also, using butter to grease the pan helps achieve a golden crust without sticking, but watch carefully as it can brown quickly.

Final Thoughts

Strawberry Rhubarb Buttermilk Pancakes are a wonderful way to celebrate fresh flavors with a twist that’s both classic and exciting. Whether you’re treating yourself on a weekend morning or hosting brunch for friends, these pancakes deliver on taste, texture, and eye appeal. I wholeheartedly encourage you to try making this recipe—once you do, it might just become your new breakfast favorite!

Strawberry Rhubarb Buttermilk Pancakes Recipe

★★★★★

4.8 from 15 reviews

Author: Noah
Total Time: 35 minutes
Yield: 8–10 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy and tangy Strawberry Rhubarb Buttermilk Pancakes topped with a sweet and zesty strawberry rhubarb compote, perfect for a delightful breakfast or brunch.

Instructions

Make the Compote: In a small pot over medium-high heat, combine diced strawberries, rhubarb, lemon zest, lemon juice, vanilla extract, sugar, and water. Bring the mixture to a boil while whisking occasionally to dissolve the sugar.
Thicken the Compote: Mix the cornstarch with a tablespoon of water until smooth and whisk it into the boiling fruit mixture. Reduce the heat to a simmer and cook for 5 minutes until slightly thickened.
Steep and Chill Compote: Remove the pot from heat and allow the compote to steep for 5 minutes to develop flavor. Then refrigerate until ready to serve.
Prepare Pancake Batter Dry Ingredients: In a large mixing bowl, combine flour, baking powder, powdered sugar, and coarse salt. Stir thoroughly to blend all the dry ingredients evenly.
Mix Wet Ingredients: In a separate bowl, whisk together the beaten eggs, 2 tablespoons melted butter, vanilla extract, and buttermilk until the mixture is smooth.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. The batter should remain slightly lumpy to ensure fluffy pancakes.
Add Strawberries: Gently fold diced strawberries into the batter, distributing them evenly without overmixing.
Heat Skillet: Warm a griddle or large skillet over medium heat and melt 1 tablespoon of butter to grease the surface.
Cook Pancakes: Using a heaping ¼ cup scoop, pour batter onto the skillet. Cook until small bubbles form on the surface, about 3 minutes, then flip and cook for an additional 1 minute until golden and cooked through.
Repeat Cooking: Remove cooked pancakes to a plate and continue cooking the rest of the batter, adding butter to the pan as needed.
Serve: Stack pancakes on plates, top with butter, drizzle generously with the chilled strawberry rhubarb compote, sift powdered sugar over the top, and garnish with extra fresh strawberries as desired.

Notes

Ensure not to overmix the batter to keep pancakes light and fluffy.
You can substitute fresh rhubarb with frozen if fresh is out of season; just thaw before use.
Adjust sugar in compote to taste if you prefer it less sweet or more tart.
Use a non-stick skillet or well-seasoned griddle to prevent sticking.
Keep cooked pancakes warm by placing them in a low oven while finishing the batch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Griddle/Skillet Cooking
Cuisine: American