-
-
My review
Overnight Raisin Oatmeal Pancakes
188
Cindy Carnes
"We prepare these on Christmas Eve to eat for breakfast on Christmas Day before opening our gifts."
Added to shopping list.
Go to shopping list.
Ingredients
12 h 30 m servings 204Original recipe yields 9 servings (18 pancakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.
- The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 tablespoon at a time, until the batter reaches the desired consistency.
- Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 93111 Ratings
-
-
-
-
-
Most helpful positive review
9/2/2000
This is the best pancake recipe I have ever tried! I think I have tried most of them on the internet in search of my mom and grandmother's recipes to no avail. My fiancé and I agreed that, at ...
Most helpful critical review
8/15/2007
Fairy good-- will try these again. Next time I'll use oil instead of butter (it hardens when combined with refrigerated oatmeal mixture). Melting the butter might work too. We tried it with ...
Most helpful
Most positive
Least positive
Newest
9/2/2000
This is the best pancake recipe I have ever tried! I think I have tried most of them on the internet in search of my mom and grandmother's recipes to no avail. My fiancé and I agreed that, at ...
3/30/2006
My family loves oatmeal pancakes and this is a great recipe. I use whole wheat flour and oil with good results. These are more fragile than ordinary pancakes so oil your pan well and be carefu...
1/27/2011
This was delicious! I only let the oatmeal sit an hour, had no baking powder so I doubled the baking soda, and it was still yummy! I'm sure it's even better following the recipe.
5/2/2005
My husband and I both loved these great pancakes! They tasted incredible and were perfect even without syrup. We made them on the weekend and froze the leftovers in between waxed paper to heat ...
12/18/2000
MMMMM!!!! Good, I don't know how you could improve these, just a little more cinnamon is the only thing I did, yummy! Melt the butter before you add it, the recipe is supposed to say that, but i...
8/2/2006
These were excellent, tasty pancakes. A bit heavy, but very filling. I used 2 T. vinegar with 2 c. of milk instead of buttermilk. Flatten them with a spatula when you put them in the frying pan ...
7/18/2011
I love making pancakes with "stuff" in 'em. These were so yummy that the next day we ate them plain. They taste like muffins. I doubled the batch, because when I make pancakes, I really m...
2/13/2011
These are wonderful! The texture is so good -- they're somehow poofy, even though they are incredibly healthy. (At least, compared to other pancakes...) They're perfect for my one-year-old so...
1/10/2002
I made it more fat-friendly and substituted apple butter for the oil- subbed real maple syrup for added sugar, also had no baking powder or baking salt on hand and it came out fine! Great serve...