Overnight Oatmeal Pancakes Recipe

A version of this oatmeal pancakes recipe was given to me years ago by my sister. I’ve adapted it many times to where it is now and they are our favorite pancakes.  The only downfall of this recipe is that it requires some forethought so the oats can soak. I suggest a minimum of 8 hours. I’ve done less time and they are still good, just not as tender.  Anyone who has experience with whole grain baking knows the magic of buttermilk. Between the buttermilk and the beaten egg whites, these pancakes are light and tender while being quite filling with all those oats!

How do you make oatmeal pancakes from scratch?

They key for making oatmeal pancakes from scratch is to use buttermilk. If you soak the raw oats overnight in the buttermilk, not only does it soften the oats, that buttermilk creates an extremely tender whole grain pancake. You can use either whole or quick oats. Whole will give you a bit more texture, while the quick oats will almost completely blend in.

What does buttermilk do for pancakes?

Using buttermilk in pancakes creates a lighter, fluffier end result, which is really important in a whole grain pancake recipe. The acid in the buttermilk helps activate the baking powder and baking soda, creating more lift than just using regular milk. That same acid helps in creating a tender, moist pancake by breaking down the gluten.

Are oatmeal pancakes healthy?

Yes! Each pancake only has 94 calories, while being packed with 3 grams of protein and whole grain goodness. They will keep you full all morning long. Where you might get off the healthy train is how you choose to top your oatmeal pancakes so choose wisely. Our favorite healthy topping is unsweetened applesauce!

Products I Used to Make This Recipe

Click on the pictures to get them delivered right to your front door!