Go Back

Overnight Oatmeal Cinnamon Pancakes

Yield: 15 -20 pancakes
Prep Time: 12 hours 10 minutes
Cook Time: 4 minutes
Total Time: 12 hours 14 minutes

Ingredients

  • 2 cups (200 g) quick oatmeal
  • ¾ cup (107 g) whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup (85 g) honey
  • 2 large eggs
  • 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

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.