Overnight Oatmeal Pancakes Recipe

Name: Overnight Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rolled oats; 2 cups buttermilk, shaken; 1/2 cup whole wheat flour; 2 tablespoons brown sugar, packed; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs, lightly beaten; 1/2 cup coconut oil, or any oil (or butter), melted but not hot; 1 splash Oil or non-stick spray for greasing the pan; 1 splash Maple syrup, yogurt, berries, or bananas, for serving

Servings: persons

2 cups rolled oats
2 cups buttermilk, shaken
1/2 cup whole wheat flour
2 tablespoons brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup coconut oil, or any oil (or butter), melted but not hot
1 splash Oil or non-stick spray for greasing the pan
1 splash Maple syrup, yogurt, berries, or bananas, for serving

1
The night before, mix the oats and buttermilk together in a large bowl. Cover tightly with plastic wrap and stick in the fridge. If you're feeling especially efficient, mix the dry ingredients in a smaller bowl and set aside on the counter.
2
The next morning, take the oat mixture out of the fridge. If you haven't already, mix the dry ingredients together with a whisk or fork until incorporated. Add the eggs and oil to the oat mixture, stir together, then add the dry ingredients. Mix until fully incorporated, but be careful not to overmix. Batter will be very thick.
3
Grease a griddle or large pan with and set it over medium-high heat. When you flick water at the skillet and it sizzles, it's ready. Pour batter onto the hot pan (I used a 1/3 cup measure, but feel free to adjust if you want larger or smaller pancakes). If desired, sprinkle on sliced bananas, berries (fresh or frozen), nuts, or chocolate chips. When the top of the batter bubbles, the edges begin to set, and the bottom is bronzed, flip pancakes. They're done when the underside is done and they don't squish when pressed lightly with your finger.
4
Serve with maple syrup, a dollop of yogurt, and two cups of coffee.

1686

kcal

Calories

155

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups rolled oats, 2 cups buttermilk, shaken, 1/2 cup whole wheat flour, 2 tablespoons brown sugar, packed, and more.

Yes, Overnight Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Overnight Oatmeal Pancakes

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