Oatmeal Rhubarb Pancakes

Oatmeal Rhubarb Pancakes

Alison M 0

"Fresh rhubarb from the farmers market inspired these hearty pancakes."
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30 m servings 380 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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.



Not quite right ... a little too hearty for us.

texture -- horrible (doughy - no matter how long you cook it for), taste - ok

My kids loved these rich and fruity pancakes, too!