Overnight Oatmeal Pancakes Recipes

OVERNIGHT OATMEAL PANCAKES

Steps:

• 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.
• Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
• 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.

OVERNIGHT PANCAKES

Steps:

• Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,

OVERNIGHT OLD-FASHIONED OATMEAL PANCAKES

Steps:

• Combine oats and buttermilk; stir well to blend. Cover and refrigerate overnight.
• Preheat lightly greased griddle or large frying pan over medium heat.
• Just before cooking, add eggs, melted butter and raisins to batter; stir just to blend.
• Combine flour, sugar, baking powder, baking soda, cinnamon and salt; add to oat mixture and stir just until moistened. (if batter seems too thick, add more buttermilk).
• Spoon batter about 1/3 cup for each pancake, onto hot griddle. Spread batter out to 4-inch circle.
• Cook until tops are bubbly and appear dry, (2-3 minutes); turn and cook until lightly browned.

BUTTERMILK OATMEAL PANCAKES

Steps:

• Soak oats in buttermilk overnight. Add eggs and butter. Mix dry ingredients and add to liquid mixture.

OATMEAL-BUTTERMILK PANCAKES

Steps:

• In a large bowl combine the first 6 dry ingredients.
• In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
• Cover and chill for a minimum of 2 hours or overnight.
• Heat oil in a skillet.
• Drop about 1/4 cup of batter into the skillet.
• Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
• Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.