Overnight Oatmeal Pancakes

Mix up your breakfast routine with these overnight oatmeal pancakes full of oat texture and packed with flavor.

Weekday breakfast looks the same most days:  a bowl of steel-cut oatmeal with chia seeds, chopped apples, bananas or berries, a sprinkle of cinnamon, and a drizzle of honey.  So Sunday morning brunch is highly anticipated.  It is the one day of the week the girls are guaranteed to have an effort filled breakfast.  They love vegetable loaded frittatas with potatoes and fresh fruit. Another favorite is pancakes or waffles – all scratch-made (the effort part).  I wanted to add overnight oatmeal pancakes to the list of favorites.

Saying I was a little skeptical to make anything with oatmeal is an understatement.  I figured, given their weekday routine, they would not be too fond of oatmeal pancakes.  But heck, I am the mom, so these pancakes were the plan. The first two attempts were promising.  The third time was truly the charm.  I knew this overnight oatmeal recipe was something special when my 19-year-old (my toughest critic) looked up, eyebrows raised, slowly nodding with a restrained smile, followed by, “I think these are my favorite”. 

These are the absolute best oatmeal pancakes adapted from the Food52 recipe. If you want to take them up a notch (or two) top them with fresh fruit, apple compote, yogurt, or maple syrup.

Gluten-Free: Make this recipe gluten-free. Use gluten-free rolled oats and 1-to-1 gluten-free flour – King Arthur and Bob’s Red Mill are great choices.

Overnight Oatmeal Pancakes

mskay616 Mix up your breakfast routine with these overnight oatmeal pancakes full of oat texture and packed with flavor. Weekday breakfast looks the same most days:  a bowl of steel-cut oatmeal… Featured best overnight oatmeal pancakes, oat pancakes, hearty pancakes American Print This

Serves: 4-6 Prep Time: 8 Hours 20 Minutes Cooking Time: 6 Minutes 6 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

2 cups rolled oats
2 cups buttermilk (see notes for substitute)
1/2 cup flour
2 tablespoons light brown sugar or 1/4 cup honey
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, lightly beaten
1/2 cup of butter or coconut oil, melted - not hot

Instructions

The Night Before 

(1.) In a large bowl, combine rolled oats and buttermilk. Cover with a lid or plastic wrap.

Prepare the batter after overnight soak:

(2.) Add butter (or coconut oil) and 2 lightly beaten eggs to oat/buttermilk mixture and combine.

(3.) In a separate bowl, add all dry ingredients. Mix well. Add dry ingredients to the oat mixture. Mix slightly and then add vanilla. Then mix until well-combined, but do not over mix. The batter will be lumpy and thick.

(4.) Set your oven to warm or 200 degrees. Heat the griddle over medium-low heat. Not too hot. The griddle is ready when a few drops of water sizzles.  Pancakes need to cook a minute or two longer than traditional pancakes. 

(5.) Add cooking spray or butter to the griddle. Drop 1/4 cup of batter. When the edges set and the underside is a caramel brown, flip the pancakes. Cook 2-3 minutes or until cooked through. Add to a baking sheet or oven-safe plate to warm in the oven until all batter is used.

(6.) Serve warm with maple syrup, fruit, or your favorite yogurt.

Notes

If using honey instead of brown sugar, add the honey to the mixture when adding vanilla. Buttermilk Substitute: Mix 2 cups of milk + 2 tablespoons of white vinegar (or lemon juice). Allow it to sit for 12-15 minutes. It will thicken and you will see curdled bits. Gluten-Free: Use gluten-free rolled oats and 1-to-1 gluten-free flour - King Arthur and Bob's Red Mill are great choices.

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