Best 4 Oatmeal Rhubarb Pancakes Recipes
Indulge in a delightful culinary journey with our collection of Oatmeal Rhubarb Pancake recipes. These mouthwatering pancakes combine the wholesome goodness of oats with the tangy sweetness of rhubarb, creating a harmonious balance of flavors. With a variety of recipes to choose from, there's something for every pancake enthusiast. From classic to modern takes, these recipes offer unique twists and delectable variations to satisfy every palate. Embark on a breakfast or brunch adventure with our fluffy Oatmeal Rhubarb Pancakes with a hint of cinnamon, or savor the hearty Oatmeal Rhubarb Pancakes with a crunchy pecan topping. For those seeking a gluten-free option, our Gluten-Free Oatmeal Rhubarb Pancakes provide a delicious alternative without compromising taste. Treat yourself to a stack of our delectable Oatmeal Rhubarb Pancakes with Streusel Topping, where a sweet and crumbly streusel topping elevates the pancake experience. And for a vegan delight, our Vegan Oatmeal Rhubarb Pancakes offer a plant-based version that's equally flavorful and satisfying. No matter your dietary preferences or culinary desires, our Oatmeal Rhubarb Pancake recipes promise a delightful symphony of flavors and textures that will leave you craving more.
Let's cook with our recipes!
HEARTY OATMEAL PANCAKES
Great recipe my daughter made while visiting!
Provided by jpandmary
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
- Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
- Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
- Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 3.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 442.6 mg, Sugar 9 g
FAMILY FAVORITE OATMEAL PANCAKES
This recipe was from an old church cookbook and is a favorite breakfast treat in our family-kids and dad!
Provided by Mom of Five
Categories Breakfast
Time 12m
Yield 20-30 pancakes
Number Of Ingredients 8
Steps:
- Pour milk over oats and let stand 2-5 minutes.
- Beat in eggs, oil, then remaining ingredients.
- Mixture will be thin.
- Fry on hot griddle.
- Serve with honey butter (equal parts of honey and butter beaten until smooth), or favorite topping.
Nutrition Facts : Calories 92.1, Fat 4.5, SaturatedFat 1.1, Cholesterol 22, Sodium 181.2, Carbohydrate 10.3, Fiber 0.7, Sugar 1.4, Protein 2.7
RHUBARB LOVER'S PANCAKES
Try these at the start of rhubarb season which is far too short. Serve with whipped cream.
Provided by Phoebe
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Place rhubarb in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes. Remove from heat and stir 1/3 cup sugar into rhubarb mixture; set aside to cool to room temperature, about 30 minutes.
- Whisk flour, baking powder, 1 teaspoon sugar, and salt together in a large bowl. Whisk milk, melted butter, egg, and vanilla together in a cup; stir milk mixture into flour mixture to form a smooth batter. Stir 1 cup of the cooled rhubarb mixture into batter.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/3 cupfuls onto griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip pancakes; cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Serve pancakes with remaining rhubarb sauce.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 63.3 g, Cholesterol 80.3 mg, Fat 14.3 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 8.3 g, Sodium 665.5 mg, Sugar 21.7 g
RHUBARB OATMEAL MUFFINS
A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.
Nutrition Facts :
Tips:
- Choose ripe rhubarb: Look for rhubarb stalks that are firm and deep red in color. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and remove the leaves. Cut the stalks into 1-inch pieces.
- Use a non-stick skillet: This will help to prevent the pancakes from sticking.
- Cook the pancakes over medium heat: This will help to ensure that they cook evenly.
- Flip the pancakes only once: Flipping them too often will make them tough.
- Serve the pancakes immediately: They are best when served hot off the griddle.
Conclusion:
Oatmeal rhubarb pancakes are a delicious and easy-to-make breakfast option. They are packed with flavor and nutrients and can be enjoyed by people of all ages. Whether you are looking for a quick and easy weekday breakfast or a special weekend brunch, these pancakes are sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
