Oatmeal Rhubarb Pancakes


Fresh rhubarb from the farmers market inspired these hearty pancakes.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 servings


  • 1 ⅓ cups unbleached all-purpose flour

  • 10 tablespoons quick cooking oats

  • cup brown sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 ⅓ cups nonfat milk

  • 1 teaspoon lemon juice

  • ½ banana, mashed

  • 1 cup finely chopped rhubarb

  • 2 tablespoons vegetable oil


  1. Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.

  2. Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

Cook's Note:

The sour milk can be replaced with buttermilk.

Nutrition Facts (per serving)

380 Calories
8g Fat
68g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 380
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 6%
Cholesterol 2mg 1%
Sodium 491mg 21%
Total Carbohydrate 68g 25%
Dietary Fiber 4g 13%
Total Sugars 24g
Protein 9g
Vitamin C 4mg 22%
Calcium 163mg 13%
Iron 3mg 16%
Potassium 387mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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