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Overnight Oatmeal Cinnamon Pancakes

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
12 hrs 10 mins
Cook Time
10 mins
Total Time
12 hrs 14 mins
Servings: 15 -20 pancakes
Course: Breakfast
Cuisine: American

Ingredients

  • 2 2 cups quick oatmeal
  • ¾ ¾ cup whole wheat flour
  • 1 1 teaspoon baking soda
  • 1 1 teaspoon baking powder
  • 1 ¼ 1 ¼ teaspoons cinnamon
  • ¼ ¼ teaspoon ground nutmeg
  • ¼ ¼ cup honey
  • 2 2 large eggs
  • 1 1 teaspoon vanilla
  • 2 ½ 2 ½ cups buttermilk (see note)

Instructions

    Cup of Yum
  1. 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.
  2. The next morning give the batter a good, quick stir to combine. It should be fairly thick.
  3. 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.
  4. 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

  • Buttermilk: check out easy buttermilk substitutions here if you don't have the real stuff on hand.
  • Plan ahead: the batter needs to rest overnight in the refrigerator.
  • Salt: feel free to add a pinch of salt or so to the batter ingredients. The buttermilk is plenty "salty" for our tastes but if the batter/pancakes taste bland to your palate, a bit of salt may help.

Nutrition Information

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%)

Nutrition Facts

Serving: 15-20 pancakes

Amount Per Serving

Calories

% 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.