Skip to main content New<> this month
Get the Allrecipes magazine

Overnight Oatmeal Pancakes

Rated as 1 out of 5 Stars
0

"Sugar-free and no-added-fat has never tasted so good! This is a great way to jazz up your morning oatmeal on the weekend (or freeze it and enjoy yummy pancakes everyday!)"
Added to shopping list. Go to shopping list.

Ingredients

8 h 30 m servings 261
Original recipe yields 5 servings (15 to 20 pancakes)

Directions

{{model.addEditText}} Print
  1. Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight.
  2. Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Footnotes

  • Cook's Note:
  • Buttermilk can be used in place of the homemade buttermilk (milk plus lemon juice).
  • Place pancakes in a 200 degrees F (95 degrees C) oven while you make them to keep them warm. .
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 261 calories; 5.5 39.6 14.7 115 284 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Watery batter. Take forever to cook. Didn't like the texture.