Saturday brunch time!!! It's also long past due this spring for some kind of strawberry rhubarb concoction. However, there's only so many times I can make up excuses to eat Strawberry Rhubarb Crumble for breakfast so I had to come up with a legit brunch food to satisfy the cravings. I think you'll agree that I have an excellent alternative in store for you when you taste these Strawberry Rhubarb Buttermilk Pancakes!
For this recipe, I opted for a basic buttermilk pancake topped with a sweet and tart strawberry rhubarb compote. The use of all buttermilk instead of using half buttermilk and half milk really oomph up the flavor of these pancakes and also make them just melt in your mouth. Also, no egg white folding here! You can do so if you'd like the super tall, super fluffy effect like my Lemon Ricotta Blueberry Pancakes but for a quicker breakfast for starving peeps, this recipe just calls for two beaten eggs. Simple as that! And trust me, these pancakes are plenty fluffy.
Oh and about that compote. Omg. Have I told you how much I love compote? Reasons why:
- SO EASY!!! Literally throw things into a pot and turn up the heat.
- It's absolutely delicious on top of all things French Toast and Pancakesque.
- It sounds snazzy. Tell anyone you made Strawberry Rhubarb Buttermilk Pancakes with a compote and they might just swoon. It sounds like you spent days making the perfect breakfast when really it only took 10 minutes.
In conclusion, compote for the wiiiinnn!!!
Tip: In order to make the perfect, fluffy pancakes, do not overmix the batter! Whisk everything together until it's just combined, leaving some small lumps. If overmixed, the batter won't rise as well when cooking. Just a quick whisk and you'll get those amazing light and fluffy golden Strawberry Rhubarb Buttermilk Pancakes!Print