These Overnight Oatmeal Pancakes are the perfect way to fuel your day with a hearty and nutritious breakfast. Made with rolled oats and a hint of cinnamon, these pancakes are not only delicious but also packed with fiber, vitamins, and minerals. By preparing the batter the night before, you'll save time in the morning and have a stack of warm and fluffy pancakes ready to enjoy. Top them with your favorite fruit, nuts, or maple syrup for an extra touch of sweetness. Whether you're looking for a quick weekday breakfast or a leisurely weekend brunch, these Overnight Oatmeal Pancakes will not disappoint.
Ingredients
- 1 cup rolled oats
- 1 cup buttermilk
- 1/4 cup whole wheat flour
- 1 tablespoon honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Directions
- In a mixing bowl, combine the rolled oats and buttermilk. Stir well, cover, and refrigerate overnight.
- The next morning, preheat a skillet or griddle over medium heat.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Add the egg, melted butter, and vanilla extract to the oatmeal mixture. Stir until well combined.
- Gradually add the dry ingredients to the oatmeal mixture, stirring until just combined. Be careful not to overmix.
- Lightly grease the skillet or griddle with non-stick cooking spray or a small amount of butter.
- Scoop 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more cooking spray or butter as needed.
- Serve the pancakes warm with your favorite toppings such as fresh fruit, nuts, maple syrup, or yogurt.
- Enjoy your delicious and wholesome Overnight Oatmeal Pancakes!
