Overnight Oatmeal Cinnamon Pancakes
User Reviews
4.4
Overnight Oatmeal Cinnamon Pancakes
Description
The batter is prepared by mixing oats, flours, leavening agents, and warm spices with honey, eggs, vanilla, and buttermilk. Resting it in the refrigerator overnight helps hydrate the oats and integrate flavors. Cooking requires moderate heat so pancakes cook thoroughly without burning, taking longer than typical pancakes.
The resulting pancakes are thick with a tender crumb and mild cinnamon nutmeg flavor. They are suitable for a substantial breakfast and can be served with syrup or other toppings. Adding salt to taste can balance flavors if desired.
Buttermilk can be substituted with easy homemade versions if unavailable. The resting step is essential for proper texture. Monitoring heat during cooking ensures the exterior cooks evenly while the inside remains soft.
Ingredients
- 2 cups quick oatmeal
- ¾ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ¼ teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup honey
- 2 large egg
- 1 teaspoon vanilla
- 2 ½ cups buttermilk see note
Instructions
- Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight.
- The next morning give the batter a good, quick stir to combine. It should be fairly thick.
- Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn.
- If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!
Notes
- If you don't have buttermilk, you can use homemade substitutions as suggested for similar results.
- Prepare the batter the night before and refrigerate overnight for best texture.
- A pinch of salt can be added if the pancakes taste bland, as buttermilk alone may not provide enough saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15-20 pancakes
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Pancake | |
| Calories | 113kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 153mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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