Description
Fluffy and tangy Strawberry Rhubarb Buttermilk Pancakes topped with a sweet and zesty strawberry rhubarb compote, perfect for a delightful breakfast or brunch.
Ingredients
Scale
Pancakes
- 1½ cups flour
- 1 tablespoon baking powder
- 3 tablespoons powdered sugar
- ½ teaspoon coarse salt
- 2 cups buttermilk
- 2 large eggs, beaten
- 2 tablespoons melted butter (divided; 2 tbsp for batter + 4 tbsp for cooking)
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries, diced
Strawberry Rhubarb Compote
- 2 cups strawberries, diced
- ½ lb rhubarb, ends trimmed and diced
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 6 tablespoons sugar
- 1/3 cup water
- 1 tablespoon corn starch
For Garnish
- Sifted powdered sugar
- Additional fresh strawberries and butter for serving
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
Nutrition
- Serving Size: 2 pancakes with compote
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 85 mg
Keywords: Strawberry Rhubarb Pancakes, Buttermilk Pancakes, Fruit Compote Pancakes, Breakfast Recipe, Brunch Recipes
