Prep the rhubarb. Rinse the stalks and trim the ends. Dice into small pieces—about pea to blueberry size. This helps them soften quickly and blend into the batter so kids don’t get big tart chunks.

Soften and sweeten. In a small skillet, add the rhubarb with 2–3 tablespoons sugar and 1 tablespoon water. Cook over medium heat for 4–6 minutes, stirring, until the pieces are just tender and release some juices. You’re aiming for a chunky compote, not jam. Let it cool to lukewarm.

Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt. If using cinnamon, add a pinch now.

Mix wet ingredients. In a separate bowl, whisk buttermilk (or milk plus lemon juice), egg, melted butter, and vanilla. If using plant-based milk, let the lemon juice sit for a minute before whisking to add light tang.

Combine gently. Pour the wet ingredients into the dry. Stir with a spatula until just combined. A few small lumps are okay. Gently fold in the cooled rhubarb and any juices. Avoid overmixing; it keeps the pancakes tender.

Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. To test heat, flick a drop of water—if it sizzles and dances, you’re good.

Cook the pancakes. Scoop about 1/4 cup batter per pancake. Cook until edges look set and small bubbles form on top, 2–3 minutes. Flip and cook another 1–2 minutes until golden and puffed. Adjust heat as needed so they brown without burning.

Serve warm. Stack the pancakes and top with maple syrup, a spoonful of yogurt, or powdered sugar. For extra fun, add a few thin slices of fresh strawberry on top for color and sweetness.

Keep warm, if needed. If cooking in batches, hold finished pancakes on a baking sheet in a 200°F (95°C) oven for up to 20 minutes.