Strawberry Rhubarb Pancakes

Strawberry Rhubarb Pancakes

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These Strawberry Rhubarb Pancakes are the best way to start off a bright sunny morning spent with family. With the monster rhubarb plant we have in our yard (that won’t stop producing), this family is on the “everything rhubarb” kick.  We’ve made everything from Rhubarb Blueberry Syrup, Muffins Rhubarb (named by my granddaughter), to cocktails! We are certainly starting to become creative with our monster plant, and these Strawberry Rhubarb Pancakes are on the tasty winner list.

You know how I love to have my grandchildren in the kitchen baking, cooking, and making memories for their “what I did with grammie” memory books, and this summer I’ve been able to make a lot of those. These Strawberry Rhubarb Pancakes have been added to the books! This time it was my granddaughter Patience (she is such a ball of energy, you need patience) who was with me. Both her brothers went at camp this year for two long weeks, and this gives her some time with just me while they’re gone. She is such a great helper in the kitchen, and for just being 7 years old, she does well distributing her energy into everything including these Strawberry Rhubarb Pancakes.


Start your morning off with these Strawberry Rhubarb Pancakes!

Strawberry Rhubarb Pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 18 - 20 pancakes

Serving Size: 2 pancakes

Strawberry Rhubarb Pancakes

Kick your weekend off with these Strawberry Rhubarb Pancakes and watch the smiles happen around your table. Make extra’s to freeze, and just pop them in the toaster for those fast-paced weekdays when you need to get breakfast on the table and out the door fast!


  • 1 cup – Gluten-Free Flour
  • ½ cup – Rice Flour
  • ½ cup – Tapioca Flour
  • 1/8 tsp – Salt
  • 1 tsp – Baking Soda
  • 1 tsp – Baking Powder
  • 1 – Egg
  • 1 tsp – Pure Vanilla
  • 1 cup – Almond Milk – unsweetened
  • ¾ cup – Sugar
  • 3 stalks – Rhubarb – peeled and cut into small cubes
  • 8 – Strawberry’s – chopped
  • Cooking Spray*


  1. Heat rhubarb, strawberries, and ¼ sugar, in a small sauce pan on medium heat for 10 minutes. Remove and cool. **
  2. Combine flours, baking soda, baking powder, and salt, in a large bowl. Add egg, vanilla, remaining sugar, oil, and almond milk. Whisk together until combined. Add cooled rhubarb mixture and drop by ¼ cup onto a hot griddle. Cook until golden brown on each side. Serve with your favorite syrup or fruit topping.


*check the ingredients of your cooking spray. Not all sprays are gluten-free. **you can do this up to 3 days before, just store in airtight container in the refrigerator.

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These Strawberry Rhubarb Pancakes are great alone, topped with jelly or cream, but our favorite way is to have them is with some fresh Rhubarb Blueberry Syrup drizzled over the top! Yummy! When I make them I usually make up a couple of batches and freeze them, so the grandchildren can take them home, and have them whenever they want. All you have to do is pop them in the toaster and you’ve got some Strawberry Rhubarb Pancakes made with Grammie’s love and Patience on your plate! Have your family lend and hand in the kitchen and start making memories for their books. Enjoy!

From our kitchen memory book to yours,

Tina Marie

 What rhubarb recipe goes into your family memory book?


10 thoughts on “Strawberry Rhubarb Pancakes

  1. I just had a ‘duh’ moment. Why have I never thought to put rhubarb sauce on pancakes? Or make syrup with it? We have a monster patch too. I’m getting busy using up my freezer stockpile of rhubarb before our next crop come ripe. Yay! Now I have more ideas! Thanks Tina! Splendid job on making these looks scrumptious!

    • Thanks Diane! I’ll be stalking your site soon for some delicious Rhubarb recipes! I’m always looking for new ideas.

  2. Tina, these look absolutely delicious! We are not a gluten-free household, so I could certainly use regular ingredients, but what about the rhubarb and strawberries? Were they of a jam consistency? If I already have strawberry-rhubarb jam on hand, could I not just use that?
    Byron Thomas recently posted…Cinnamon Butter Oatmeal CookiesMy Profile

    • Yes, they were the consistency of jam, so you could jam or frozen berries in place of cooking the rhubarb, and you can use regular flour in place of gluten-free. BTW, your Cinnamon Butter Oatmeal Cookies sound so scrumptious. I’ve printed the recipe out to make them, my grandkids are going to love them.

  3. These Pancakes sound delicious! We have rhubarb in the freezer and strawberries outdoors struggling with the heat. I may have to go rescue some of those berries for this recipe. I’m so happy for your time with Patience this summer. Those are indeed the best of times. She will always remember Grandma time in the kitchen!
    Diane recently posted…Zucchini Lemon LoafMy Profile

    • I know, the heat is affecting everything here in Maine. We’re not used to 95+ weather here! I’m not complaining (as I bow to the snow gods, asking them not to snow too early). I will be able to freeze up another batch of rhubarb soon. I can’t believe the original plant that I received this cutting from is over 100 years old! Yum, I really need to grow some strawberries. 🙂

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