Whole Wheat Pancakes with Strawberry Rhubarb Compote

There’s something incredibly heartwarming about starting your day with Whole Wheat Pancakes with Strawberry Rhubarb Compote. I remember the first time I made these delightful pancakes; the smell of the warm, fluffy batter sizzling on the griddle filled my kitchen, bringing back fond memories of childhood breakfasts. The combination of wholesome whole wheat flour and the vibrant tang of strawberries and rhubarb makes for a perfect morning treat, packed with flavor and nutrition. Each bite is soft and fluffy, with just the right amount of sweetness from the compote. This dish has quickly become a family favorite, and it’s not just because of the delightful taste. It’s also a fantastic way to get everyone involved in the kitchen — whether you’re flipping pancakes or stirring up the compote, it’s a lovely way to share moments together.

The first time I served these pancakes to my family, their smiles said it all. The vibrant colors of the strawberries and rhubarb on top made the dish pop, and the sweet yet tangy flavor of the compote complemented the hearty pancakes beautifully. I love how this recipe embraces the freshness of spring, making use of seasonal ingredients that brighten up any breakfast table. As we savor each forkful, I can’t help but feel grateful for the little things — like enjoying a homemade breakfast with loved ones, sharing stories, and creating warm memories around the table. So, if you’re looking for a delightful way to kick off your day, I can’t recommend Whole Wheat Pancakes with Strawberry Rhubarb Compote enough!

What You Need for Whole Wheat Pancakes with Strawberry Rhubarb Compote

This recipe combines simple yet wholesome ingredients to create a delicious dish that’s perfect for any breakfast or brunch. The use of whole wheat flour not only adds a nutty flavor but also boosts the fiber content, making your pancakes filling and satisfying. The strawberries and rhubarb in the compote bring a vibrant freshness that truly elevates the dish, providing a sweet-tart balance. Here’s what you’ll need:

• 1 cup whole wheat flour: A healthier alternative to all-purpose flour, adding fiber and nutrients.
• 1 1/2 tablespoons sugar: For that touch of sweetness.
• 1 teaspoon baking powder: Helps the pancakes rise.
• 1/4 teaspoon baking soda: Additionally aids in leavening.
• 1/2 teaspoon salt: Enhances flavor.
• 1/4 teaspoon cinnamon: Adds warmth and spice.
• 1 cup plus 2 tablespoons buttermilk: Ensures a moist and tender pancake.
• 1 tablespoon canola oil: Keeps the pancakes from sticking and adds moisture.
• 2 egg whites: Contributes to the fluffiness of the pancakes.
• 1 teaspoon vanilla extract: For added flavor.
• 1 teaspoon lemon zest: Brightens the flavor profile.
• 1 tablespoon fresh lemon juice: Adds a zesty kick.
• For the Compote:
• 3/4 cup rhubarb, chopped: Provides tartness that pairs beautifully with sweet fruits.
• 1 tablespoon honey: Natural sweetener for the compote.
• Zest of 1 lemon: Enhances flavor in the compote.
• 2 tablespoons fresh lemon juice: Brightens up the compote.
• 1 cup strawberries, cut into quartered pieces: Sweet and refreshing, they are the star of the compote.

Instructions for Whole Wheat Pancakes with Strawberry Rhubarb Compote

Get ready to whip up some delicious Whole Wheat Pancakes with Strawberry Rhubarb Compote! This recipe is simple and perfect for lazy weekend mornings or special brunches. Just follow these steps, and soon you’ll have fluffy pancakes ready to be topped with that vibrant compote.

1. In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure to mix them well until there are no lumps, and set this bowl aside. The combination of dry ingredients is crucial for achieving that perfect pancake texture.
2. In another bowl, combine the buttermilk, canola oil, egg whites, vanilla extract, lemon zest, and lemon juice. Whisk until everything is well incorporated. The buttermilk will add moisture and a slight tang, which balances the sweetness of the pancakes.
3. Pour the wet ingredients over the dry ingredients, and stir gently with a spatula until just combined. Be careful not to over-mix; the batter should be thick and lumpy. This is key to keeping your pancakes fluffy and light.
4. Heat a griddle pan or non-stick skillet over medium heat. Once hot, spray it lightly with cooking spray to prevent sticking. Pour about 1/4 cup of pancake batter onto the hot griddle, leaving enough space between each pancake for them to spread. You’ll know it’s time to flip them when bubbles start to form on the surface, and the edges look set.
5. Carefully flip the pancakes and cook until they’re lightly browned on the other side. This should take about two to three minutes per side. Keep an eye on them to ensure they don’t burn!
6. To prepare the compote, spray a medium skillet with cooking spray and add the chopped rhubarb. Cook over medium heat for about 2 to 3 minutes until it starts to soften. The rhubarb should release some juices, becoming tender.
7. Next, add in the honey, lemon zest, and lemon juice. Stir this mixture and cook for another two minutes. The honey adds sweetness to balance the tartness of the rhubarb.
8. Finally, stir in the strawberries and cook for another two minutes until they’re heated through and everything is well combined. The mixture should be thick and syrupy, perfect for drizzling over your pancakes.
9. Serve the warm strawberry rhubarb compote generously over the hot pancakes. Enjoy your delightful breakfast!

Pro Tips and Tweaks

When it comes to perfecting your Whole Wheat Pancakes with Strawberry Rhubarb Compote, there are a few tips and tricks that can make all the difference. Here are some of my best suggestions:

• Storage: Store any leftover pancakes in an airtight container in the fridge for up to four days. They can be reheated in the toaster or microwave.
• Freezing: To freeze pancakes, place them in a single layer on a baking sheet until they’re frozen, then transfer to a freezer bag. They can be reheated directly from the freezer.
• Pairing: Serve with a dollop of yogurt or a sprinkle of nuts for added texture and flavor.
• Variations: Try adding a scoop of protein powder to your pancake batter for an extra nutritional boost.
• Serving Tips: For a fun twist, serve the pancakes with a side of whipped cream or maple syrup alongside the compote.
• Cooking Spray: Make sure to use enough cooking spray on your skillet to prevent sticking, especially if you’re using a non-stick pan.

What to Pair With Whole Wheat Pancakes with Strawberry Rhubarb Compote

Pairing dishes can elevate your breakfast experience, and these pancakes are no exception. Here are some delightful pairing suggestions:

• Fresh Fruit: Serve with additional fresh strawberries or seasonal fruits like blueberries and bananas for a refreshing side.
• Yogurt: A dollop of Greek yogurt can add creaminess and a nice protein boost to your meal.
• Syrups: Drizzle some pure maple syrup or honey over the pancakes for an extra hit of sweetness.
• Hot Beverages: Enjoy with a warm cup of coffee or tea to complement the flavors perfectly.
• Brunch Gatherings: These pancakes are perfect for serving at brunch parties. Just set up a pancake bar with toppings!
• Crispy Bacon or Sausage: If you’re looking for a savory contrast, crispy bacon or sausage pairs beautifully, even if it’s not the main dish.

FAQ

Conclusion

Whole Wheat Pancakes with Strawberry Rhubarb Compote is a dish that beautifully combines health and flavor, making it a wonderful choice for any breakfast or brunch. The delightful blend of textures and tastes will leave your family asking for seconds. I encourage you to try making this recipe for your next meal; it’s not just about the food, but the memories you’ll create while enjoying it together.

Whole Wheat Pancakes with Strawberry Rhubarb Compote

Start your morning right with these Whole Wheat Pancakes with Strawberry Rhubarb Compote. Soft, fluffy pancakes meet a sweet-tart compote made from fresh strawberries and rhubarb. This easy recipe is perfect for a weekend brunch or a delightful weekday breakfast. Treat yourself to a plate of pure deliciousness!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 210 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Wooden Spoon
• Skillet
• Frying Pan
• Whisk

Ingredients

  

• 1 cup whole wheat flour
• 1 1/2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup plus 2 tablespoons buttermilk
• 1 tablespoon canola oil
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 3/4 cup rhubarb, chopped
• 1 tablespoon honey
• zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup strawberries, cut into quartered pieces

Instructions

 

• In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
• In another bowl, combine the buttermilk, canola oil, egg whites, vanilla extract, lemon zest, and lemon juice. Whisk until everything is well incorporated.
• Pour the wet ingredients over the dry ingredients, and stir gently with a spatula until just combined. Be careful not to over-mix; the batter should be thick and lumpy.
• Heat a griddle pan or non-stick skillet over medium heat. Once hot, spray it lightly with cooking spray to prevent sticking. Pour about 1/4 cup of pancake batter onto the hot griddle.
• Carefully flip the pancakes and cook until they’re lightly browned on the other side.
• To prepare the compote, spray a medium skillet with cooking spray and add the chopped rhubarb. Cook over medium heat for about 2 to 3 minutes until it starts to soften.
• Next, add in the honey, lemon zest, and lemon juice. Stir this mixture and cook for another two minutes.
• Finally, stir in the strawberries and cook for another two minutes until they’re heated through and everything is well combined.
• Serve the warm strawberry rhubarb compote generously over the hot pancakes. Enjoy your delightful breakfast!

Notes

• Storage: Store any leftover pancakes in an airtight container in the fridge for up to four days.
• Freezing: To freeze pancakes, place them in a single layer on a baking sheet until they’re frozen, then transfer to a freezer bag.
• Pairing: Serve with additional fresh strawberries or seasonal fruits for a refreshing side.
• Variations: Try adding a scoop of protein powder to your pancake batter.
• Serving Tips: For a fun twist, serve the pancakes with a side of whipped cream.

Keyword Healthy Pancakes, Rhubarb Recipes, Strawberry Compote, Whole Wheat Pancakes

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.