Jill'S Overnight Oatmeal Pancakes
Creamy overnight oatmeal pancakes with a hearty texture, perfect for a nutritious breakfast that combines the goodness of oats with fluffy pancake goodness, ideal for busy mornings.
Ingredients
Instructions
- In a large mixing bowl, combine the oatmeal and buttermilk. Stir well, cover, and refrigerate overnight.
- In the morning, add eggs, vegetable oil, flour, sugar, and baking soda to the soaked oats. Mix until well combined.
- Heat a griddle or non-stick skillet over medium heat.
- Pour batter onto the griddle in small circles and cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Tips & Substitutions
For a thicker pancake, use old-fashioned oats instead of quick oats. If you’re out of buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider incorporating cinnamon or vanilla extract. These pancakes can also be made gluten-free by using a gluten-free flour blend as a substitute for regular flour.
Serving Suggestions
These pancakes are delicious served warm with maple syrup, fresh fruits, or yogurt on the side. They pair beautifully with Orange Buttermilk Muffins for a delightful brunch spread. For a protein boost, add a dollop of nut butter or Greek yogurt. Consider serving with a fresh fruit salad for a well-rounded meal.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster or microwave for a quick breakfast. For longer storage, freeze the pancakes separated by parchment paper for up to 3 months. Reheat from frozen in a toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jill'S Overnight Oatmeal Pancakes contains roughly 471 calories, with 12g protein, 90g carbohydrates, and 9g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (25% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1494mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Simply cook the pancakes in the morning for a quick breakfast. Alternatively, you can also make the pancakes ahead of time and freeze them for later use.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will keep the pancakes moist and add a hint of sweetness.
Can I add mix-ins to the batter?
Absolutely! You can add chocolate chips, blueberries, or chopped nuts to the batter for extra flavor and texture. Just fold them in gently after mixing the wet and dry ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).