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Rhubarb & Custard Fluffy Pancakes Recipe

Rhubarb & Custard Fluffy Pancakes Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 2 People

Equipment

  • 1 Mixing bowls
  • 1 Whisk
  • 1 Spatula
  • 1 Non-stick frying pan or griddle
  • 1 Ladle or 1/4 cup measuring cup
  • 1 Cooling rack
  • 1 Saucepan
  • 1 Spoon

Ingredients
  

For the Pancakes:

  • 1 ½ cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk
  • ½ cup milk
  • 2 tbsp melted butter
  • 1 tbsp vanilla extract

For the Rhubarb Compote:

  • 1 cup rhubarb, chopped into small pieces
  • ¼ cup sugar
  • 1 tbsp water
  • ½ tsp lemon juice

For the Custard Sauce:

  • 1 cup whole milk
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions
 

1. Prepare the Rhubarb Compote:

  • In a saucepan, combine the chopped rhubarb, sugar, water, and lemon juice.
    Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, about 5-7 minutes.
    Remove from heat and set aside to cool.

2. Make the Custard Sauce:

  • In a small bowl, whisk with sugar and cornstarch until smooth.
    In a saucepan, heat the milk over medium heat until just about to boil.
    Slowly pour the hot milk into the mixture, whisking constantly to prevent curdling.
    Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens, about 2-3 minutes.
    Remove from heat and stir in the vanilla extract. Set aside to cool slightly.

3. Prepare the Pancake Batter:

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    In a separate bowl, whisk together the buttermilk, milk, melted butter, and vanilla extract.
    Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy.
    Let the batter rest for 10 minutes.

4. Cook the Pancakes:

  • Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter.
    Pour 1/4 cup of batter onto the pan for each pancake.
    Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
    Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.
    Transfer cooked pancakes to a cooling rack and repeat with the remaining batter.

5. Assemble & Serve:

  • Stack the pancakes on a plate.
    Drizzle the custard sauce over the pancakes and spoon the rhubarb compote on top.
    Serve warm and enjoy!

Notes

These Rhubarb & Custard Fluffy Pancakes make a delightful breakfast or brunch, combining the tartness of rhubarb with the smooth sweetness of custard in a stack of light, airy pancakes.
Keyword Custard Fluffy Pancakes Recipe, Rhubarb & Custard Fluffy Pancakes Recipe, Rhubarb Recipe