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Strawberry Rhubarb Buttermilk Pancakes

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  • Total Time: 30 mins
  • Yield: 12 Pancakes 1x


Units Scale

For the Pancakes

  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon coarse salt
  • 2 cups buttermilk
  • 2 large eggs, beaten
  • 2 tablespoons melted butter + extra 4 tablespoons for cooking
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, diced

For the Compote

  • 2 cups strawberries, diced
  • 1/2 lb rhubarb, ends trimmed, diced
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons sugar
  • 1/3 cup water
  • 1 tablespoon corn starch
  • Sifted powdered sugar, to garnish


For the Compote

  1. In a small pot over medium high heat, add all the ingredients except for the corn starch and bring to a boil, whisking occasionally.
  2. Combine the corn starch with a tablespoon of water until thoroughly mixed and whisk into the pot.
  3. Reduce to a simmer and cook for 5 minutes.
  4. Remove from heat and let steep for another 5 minutes and then refrigerate until ready to use.

For the Pancakes

  1. In a large mixing bowl, combine flour, baking powder, powdered sugar, and salt. Stir until thoroughly combined.
  2. In another mixing bowl. whisk eggs, melted butter, vanilla extract, and buttermilk together until combined.
  3. Pour the egg mixture into the flour mixture and whisk until just mixed. There should still be some lumps in the batter.
  4. Gently stir in strawberries.
  5. Heat a griddle or a large skillet over medium heat and melt 1 tablespoon of butter.
  6. Scoop a heaping ¼ cup of pancake batter and pour onto skillet or griddle.
  7. Cook until little bubbles start to form, about 3 minutes. Flip over and cook for another minute. Remove to a plate and repeat this process with the rest of the batter.
  8. Serve with butter, drizzled compote, sifted powdered sugar, and more fresh strawberries as desired.
  • Prep Time: 10 mins
  • Cook Time: 20 mins