OVERNIGHT OATMEAL PANCAKES
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!)
Provided by sincka55
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 8h30m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 39.6 g, Cholesterol 114.5 mg, Fat 5.5 g, Fiber 4.9 g, Protein 14.7 g, SaturatedFat 1.4 g, Sodium 284.2 mg, Sugar 8.1 g
VEGAN OVERNIGHT PANCAKES
These vegan pancakes are amazing and sweet! And if you don't want to bother with a lot of dishes this is a good recipe because you use the blender! Plus, you don't have to get up early to make them; make the night before and store in fridge. Gently stir fruit into the batter before cooking, if desired.
Provided by vegcandace
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 8h45m
Yield 8
Number Of Ingredients 8
Steps:
- Pour milk into a blender. Add flour, oil, sugar, baking powder, vanilla extract, and salt. Blend for a few seconds until combined. Scrape flour off the sides and continue blending until smooth. Cover and refrigerate batter, 8 hours to overnight.
- Blend water into the batter to restore the consistency.
- Preheat oven to the lowest setting; place a plate inside.
- Heat a nonstick skillet over medium heat. Pour a portion of the batter into the middle of the ungreased skillet. Cook until pancake starts to set and darken in color, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Place on the plate in the oven to keep warm. Repeat with remaining batter.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 17.4 g, Fat 4.2 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 164.4 mg, Sugar 3.7 g
OVERNIGHT YEAST PANCAKES WITH BLUEBERRY SYRUP
Nothing says "good morning" like these fluffy pancakes topped with a fruity homemade syrup. When I don't have the time to make the syrup, I'll sprinkle a few blueberries over the batter when I spoon it onto the griddle. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Time 30m
Yield 18 pancakes (1 cup syrup).
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in buttermilk; let stand for 5 minutes., Meanwhile, in a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Whisk the eggs, oil and vanilla; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight., To make pancakes, pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top of pancakes. Cook until second side is golden brown., Meanwhile, in a small saucepan, combine the blueberries, water, syrup, sugar, cornstarch and salt. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop, 5-7 minutes.
Nutrition Facts : Calories 339 calories, Fat 8g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 747mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.
OVERNIGHT PANCAKES
Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. -Lisa Sammons, Cut Bank, Montana
Provided by Taste of Home
Time 20m
Yield 30 pancakes.
Number Of Ingredients 10
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., ,
Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 862mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
OVERNIGHT PANCAKES
The golden, fluffy pancakes are great for Sunday brunch. These are best served with Ruby Breakfast Sauce.
Provided by barefootmommawv
Categories Breakfast
Time 8h10m
Yield 2 1/2 dozen
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in water; let stand for 5 minutes.
- Meanwhile, in a large bowl, combine the dry ingredients.
- Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened.
- Stir in yeast mixture.
- Cover and refrigerate for 8 hours or overnight.
- To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 1280.9, Fat 39.3, SaturatedFat 9, Cholesterol 523.3, Sodium 3393.9, Carbohydrate 179.4, Fiber 6, Sugar 23.6, Protein 49.8
VEGAN "OVERNIGHT" PANCAKES
This recipe makes the tastiest pancakes ever, but you'll have to mix the batter up before you go to bed if you want these pancakes for breakfast. It doesn't take long, and your reward in the morning will be well worth the preparation time you spend the night before.
Provided by JP 27845
Categories Breakfast
Time 35m
Yield 6-7 serving(s)
Number Of Ingredients 8
Steps:
- To make the batter, first combine the dry ingredients together in a large bowl, then mix in the soy milk and melted butter or margarine. (Earth Balance is a good vegan, non-hydrogenated margarine. It comes as a "buttery spread," or "buttery sticks.").
- Cover the bowl and leave on the counter at room temperature at least 8 hours, or overnight.
- In the morning, mix the egg replacer with water until creamy or foamy. Fold the "egg" into the batter.
- Heat the griddle over medium-high heat. Spray the griddle with a light mist of oil, and ladle the batter onto the griddle in groups of 3-4. Cook 1-2 minutes until bubbles appear on the surface and the underside is golden brown.
- Flip the pancakes and cook other side for about 2 minutes.
- Serve with pure maple syrup, or a fruit syrup (i.e. blueberry, raspberry, apricot, strawberry).
Nutrition Facts : Calories 594.4, Fat 26.4, SaturatedFat 4.5, Cholesterol 0.1, Sodium 346.6, Carbohydrate 76, Fiber 7.9, Sugar 9.2, Protein 16.7
EASY OVERNIGHT PANCAKE CASSEROLE WITH STREUSEL TOPPING
This easy overnight pancake casserole is a great option for a breakfast on Christmas morning! The pancakes absorb the custardy mixture, resulting in a bread pudding-like consistency. The crunchy streusel topping is a nice contrast. Serve with plenty of warm maple syrup and hot coffee or cold milk.
Provided by NicoleMcmom
Categories Breakfast and Brunch Breakfast Casserole Recipes
Time 9h15m
Yield 12
Number Of Ingredients 13
Steps:
- Lightly butter a 9x13-inch baking dish.
- Prepare casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
- Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Prepare topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
- Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
- Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 42.5 g, Cholesterol 129.7 mg, Fat 21.2 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 9.8 g, Sodium 511.6 mg
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