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Stack of buttermilk pancakes topped with red rhubarb strawberry sauce with sliced orange in background all on wood surface

Buttermilk Pancakes with Strawberry Rhubarb Sauce

  • Author: Kaleb Wyse
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Description

The secret to these buttermilk pancakes is the cardamom spice whisked into the batter. When paired with a fresh strawberry rhubarb sauce, there couldn’t be a better way to use up the fruit of the season!


Scale

Ingredients

For the pancakes

  • 1 2/3 cups flour

  • 2 tablespoons sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cardamom 

  • 1 teaspoon salt

  • 2 eggs

  • 1 1/2 cups buttermilk

  • 2 tablespoons brown butter

  • 1 tablespoon orange zest

For the sauce

  • 2 cups diced rhubarb

  • 1 cup strawberries, frozen or fresh

  • 1/2 cup orange juice (about 1 orange)

  • 1/3 cup sugar


Instructions

  1. To prepare the brown butter, in a small skillet melt the butter over medium heat. Bring the melted butter to a simmer. Continue to simmer until the bubbling subsides and tiny pieces of brown solids form, about 6-8 minutes. Set off the heat to cool.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, cardamom, and salt. Whisk to combine.
  3. In a separate bowl, whisk the eggs, buttermilk, slightly cooled brown butter, and orange zest.
  4. Pour the wet ingredients into the dry and whisk until just combined with a few lumps remaining. Set aside and prepare the rhubarb sauce.

  5. In a 4-quart saucepan, combine the rhubarb, strawberries, orange juice, and sugar. Bring to a simmer over medium heat. Continue to simmer until the fruit has broken down and thickened into a sauce, 14-18 minutes. Keep warm while cooking the pancakes. 

  6. To make the pancakes, preheat a griddle over medium-low heat for 6 minutes. Once heated, melt 1 tablespoon butter.
  7. Using a scoop, measure 1/4 cup of batter and drop on griddle. Cook until bubbles form around the edges and the bottom is lightly browned, 1-2 minutes. Flip over and repeat on opposite side.
  8. Once cooked, remove from the griddle and place on a baking rack fitted in a baking sheet. Keep warm in a 200 degree Fahrenheit oven until all the pancakes are made.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 209
  • Sugar: 18.9g
  • Sodium: 517.6mg
  • Fat: 6g
  • Saturated Fat: 3.1g
  • Trans Fat: 0g
  • Carbohydrates: 34.1g
  • Fiber: 1.6g
  • Protein: 5.4g
  • Cholesterol: 59.2mg

Keywords: pancakes, brunch, breakfast