These healthy overnight oatmeal cinnamon pancakes pay for a quick and hassle-free morning thanks to the prep the night before. Funny and delicious words too!
I bet you didn’t know you could get worldwide fame if you came here today.
On. That’s right. way i love you
Ok, and because I have an amazing sister who has perfected this pancake recipe and is world famous (ahem, Wyoming) for it, and I happen to have people lined up outside her door in the morning waiting for these hotcakes which leaks onto the baking sheet.
So maybe only three sons, but still. Lines are lines.
Not only that, he also won a recipe competition for these children! Are you convinced you have to do them?
Well, if not, let me sweeten the deal even more by telling you that these pancakes have been stealing the pancake show at our house for the past few weeks (after giving my sister a stern talk about waiting years to share the recipe with me – canyoouevenbelieveit!), which is saying a lot because this Oatmeal Pancake Mix and these Blender Whole Wheat Pancakes are a staple of our breakfast routine.
The beauty of this recipe – and it’s going to save my bacon on hectic get-your-sweet-little-behind-the-door-to-school mornings – is that the batter is mixed the night before.
It needs the necessary overnight rest to thicken and create lovely fluffy pancakes. But it also makes the next morning quick and trouble-free.
Heat up your griddle, put some pancake batter on it (while congratulating yourself for making pancakes in the first place) and cook them until they’re delicious.
These pancakes are life-changing. We can’t get enough!
And as you can see, most normal people put a little syrup on their pancakes and say it’s good, but if I really want to impress my kids, we go straight for the nutella.
Haven’t you seen the ads of a perfectly fit mom slathering nutella on her kids’ breakfast bread for a healthy breakfast? Friend, I am buying big time.
Except for the part that came together. You won’t see me in the early hours of the morning. The three threats were terrifying.
However you choose to serve these healthy and delicious pancakes, they will be great. Lift!
Overnight Oatmeal Cinnamon Pancakes
Yield: 15 -20 pancakes
Prep time: 12 hours 10 minutes
Cooking time: 4 minutes
Total time: 12 hours 14 minutes
Material Needed
- 2 cups (200 g) quick oatmeal
- ¾ cup (107 g) whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 ¼ tsp cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup (85 g) of honey
- 2 large eggs
- 1 teaspoon vanilla
- 2 ½ cups milk (see note)
Instructions
- Prep the dough the night before you make them! In a large bowl, combine the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla and milk and mix until the batter comes together. Cover the bowl with plastic wrap (or place in a container with a lid) and refrigerate overnight.
- The next morning, mix the dough well and quickly. It should be thick.
- Heat an electric skillet or skillet on the stove over medium-low to medium heat. These pancakes need to bake longer than traditional pancakes, so you don’t want the pan to be too hot to burn.
- If necessary, spray the skillet or griddle with cooking spray. Drop 1/4 cup of the batter into the preheated pan or griddle. Let them cook for 2-3 minutes until the edges are set and bubbles settle to the surface (again, make sure your griddle isn’t too hot or the bottom will burn for that long). Quickly slide a flat spatula under and flip the pancakes, making sure they are set before flipping. Cook for a minute or so until cooked through. Serve warm with your choice of pancake toppings (or nutella, in our case)!
Note
Buttermilk: Check out the easy buttermilk substitutes here if you don’t have the right equipment.
Plan ahead: the dough should rest overnight in the refrigerator.
Salt: feel free to add a pinch of salt to the ingredients for the dough. The buttermilk was too “salty” for our taste, but if the batter/pancakes don’t taste like much to you, a little salt would help.
