Overnight Oatmeal Pancakes | Recipes

Overnight Oatmeal Pancakes

(47) Ratings:
Prep Time:
Cooking Time:
Makes:about 18 pancakes
Freezing:excellent

Say goodnight to your usual breakfast routine and wake up to these great tasting pancakes. They’re loaded with hearty oats and yummy raisins!

Ingredients

2 cups 500 mL Robin Hood® Oats
2 cups 500 mL buttermilk or sour milk
2 eggs, lightly beaten
¼ cup 50 mL butter, melted
½ cup 125 mL raisins
½ cup 125 mL Robin Hood Original All Purpose Flour
2 tbsp 30 mL granulated sugar
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
½ tsp 2 mL cinnamon
¼ tsp 1 mL salt

Directions

  1. Combine, in a small bowl, oats and buttermilk; stir well to blend. Cover and refrigerate overnight.
  2. Preheat a lightly greased griddle or large frying pan over medium heat. Remove batter from refrigerator.
  3. Add eggs, melted butter and raisins to batter; stir well to blend.
  4. Combine, in a separate large bowl, 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.)
  5. Spoon batter, about ⅓ cup (75 ml) for each pancake, onto hot griddle. Spread batter out to 4" (10 cm) circles.
  6. Cook until tops are bubbly and appear dry (2-3 minutes); turn and cook until lightly browned.

Nutritional Information

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