Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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