Overnight Oat Pancakes

These pancakes are perfect for busy mornings when you want something tasty and hassle-free. Simply prepare the batter the night before, then wake up to fluffy, wholesome pancakes ready to enjoy.

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TIME20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

3 cups skim milk 3 tablespoons lemon juice 2 cups rolled oats 3 large eggs ½ cup whole wheat flour 1 ½ teaspoons baking powder ¼ teaspoon vanilla extract, or more to taste 1 pinch ground cinnamon, or more to taste 1 pinch ground cloves, or more to taste 1 pinch salt

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by mixing the milk and lemon juice in a bowl, then let it sit for about 10 minutes until it starts to thicken a bit. Stir the oats into the milk mixture, cover the bowl, and pop it in the fridge overnight (or at least for 8 hours). When you’re ready to cook, whisk the eggs, flour, baking powder, vanilla, cinnamon, cloves, and salt into the oat mixture until everything is well combined. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop big spoonfuls of batter onto the griddle and cook until you see bubbles forming on top and the edges look set, about 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes until they’re golden brown. Keep going until you’ve used up all the batter, and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use old-fashioned rolled oats for the best texture; instant oats can make the batter too thin.
- Let the batter rest in the fridge overnight to allow the oats to fully absorb the liquid.
- Cook pancakes on medium heat to ensure they cook through without burning on the outside.

Why you’ll love it

These pancakes are perfect for busy mornings because the batter is prepared the night before. They are fluffy, nutritious, and have a wonderful texture thanks to the oats soaking overnight. Plus, they use simple ingredients you likely have on hand.

Serving ideas

Serve warm with fresh fruit like berries or sliced bananas. A drizzle of maple syrup or honey adds natural sweetness. For extra protein, add a dollop of Greek yogurt or nut butter on top.

Storage & leftovers

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. You can also freeze cooked pancakes by separating layers with parchment paper and placing them in a freezer bag for up to 2 months.