Question 1

Can I use frozen rhubarb?

Accepted Answer

Yes! Frozen rhubarb works perfectly. No need to thaw—just toss it straight into the pot with a splash of water and cook it down until soft. You can read more on how to freeze rhubarb for later use.

Question 2

What if I don't have sourdough discard?

Accepted Answer

You can swap the discard with ½ cup of flour and ½ cup of plain yogurt or buttermilk, though the flavor and texture will be slightly different. That said, the sourdough discard adds a lovely tang that pairs beautifully with rhubarb. If you’re new to sourdough, my discard pancake recipe is a great place to start.

Question 3

Can I make these ahead of time?

Accepted Answer

Yes! These freeze and reheat well. Let them cool completely, then store in a single layer in a freezer-safe bag. Warm them up in a toaster, oven, or skillet for an easy breakfast.

Question 4

What toppings go well with rhubarb pancakes?

Accepted Answer

Classic maple syrup, butter, whipped cream, or even more stewed rhubarb are all delicious options. For something extra special, try topping them with my strawberry rhubarb crisp filling!

Question 5

Can I freeze these pancakes?

Accepted Answer

Yes—these rhubarb sourdough pancakes freeze beautifully! Let them cool completely, then place them in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months.

To reheat, pop them in the toaster, warm them in a skillet, or heat in the oven at 300°F until warmed through. Perfect for busy mornings or meal prep!

I like to batch bake and freeze as many homemade staples as I can. My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

Question 6

Can I add other fruit to the batter?

Accepted Answer

Absolutely. Rhubarb pairs well with strawberries, raspberries, or blueberries. Just fold them in after the rhubarb or mix and match for a little variety.

Sourdough

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