Overnight Old Fashioned Oatmeal Pancakes Recipes

OLD FASHIONED OATMEAL PANCAKES

Old Fashioned Oatmeal Pancakes image

Make and share this Old Fashioned Oatmeal Pancakes recipe from Food.com.

Provided by Lorrie in Montreal

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup uncooked quick oatmeal
1 cup buttermilk
1 egg, slightly beaten
2 tablespoons margarine, melted and cooled
1/4 cup flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 dash salt
1/2 teaspoon vanilla or 1/2 teaspoon other extract

Steps:

Combine the oats and buttermilk in a bowl. Cover and refrigerate overnight.
In the morning, add the egg and margarine.
Stir just to blend.
Sift dry ingredients together and add to wet mixture along with the extract.
Stir to moisten.
If too thick, add extra buttermilk.
Cook on a sprayed griddle or skillet til bubbles appear, then flip and cook about the same amount of time.
Serve with syrup.

Nutrition Facts : Calories 214.1, Fat 8.8, SaturatedFat 1.9, Cholesterol 55.3, Sodium 390.8, Carbohydrate 26.1, Fiber 2.3, Sugar 6.6, Protein 7.7

OVERNIGHT OLD-FASHIONED OATMEAL PANCAKES

Overnight Old-Fashioned Oatmeal Pancakes image

These buttermilk, oatmeal and raisin pancakes are perfect for breakfast -. you make part of the batter the night before, then finish it in the morning...then grill the pancakes quickly - they're convenient and good!!

Provided by Chef mariajane

Categories Breakfast

Time 10m

Yield 18 pancakes

Number Of Ingredients 11

Ingredients

2 cups Robin Hood oats
2 cups buttermilk or 2 cups sour milk
2 eggs, lightly beaten
1/4 cup butter, melted
1/2 cup raisins
1/2 cup all-purpose flour or 1/2 cup cake-and-pastry flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

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.

Nutrition Facts : Calories 115.3, Fat 4.2, SaturatedFat 2.1, Cholesterol 31.4, Sodium 177.7, Carbohydrate 16.1, Fiber 1.5, Sugar 5.1, Protein 4

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