Description

Mornings can be tough. The alarm feels cruel, the coffee isn’t brewing fast enough, and the idea of measuring, mixing, and flipping pancakes can feel impossible. Enter Overnight Oatmeal Pancakes: a simple, make-ahead solution that gives you golden, fluffy, and satisfying pancakes without the morning scramble. By soaking oats overnight, you get a hearty, tender texture that cooks up in just 15 minutes the next morning. Perfect for busy weekdays, weekend brunch, or meal prep!

Ingredients

Scale

1 cup old-fashioned rolled oats
1 cup milk (dairy or plant-based)
1 cup all-purpose flour (or half whole wheat for a healthy twist)
2 tbsp sugar or pure maple syrup
1 tbsp baking powder (fresh!)
½ tsp sea salt
1 tsp ground cinnamon (optional)
2 large eggs
2 tbsp melted butter or neutral oil
1 tsp vanilla extract

Optional toppings: fresh berries, sliced bananas, maple syrup, Greek yogurt, nut butter, chocolate chips.

Instructions

Act I: Tonight’s Prep (5 Minutes)

In a medium-large bowl, combine rolled oats and milk. Stir gently.
Cover and refrigerate overnight (or at least 6 hours). This softens the oats for perfect pancakes in the morning.

Act II: Tomorrow’s Victory (15 Minutes)

Remove the oats from the fridge—they’ll look thick and porridge-like.
Add flour, sugar (if using dry), baking powder, salt, and cinnamon. Stir gently; a few lumps are okay.
Add eggs, melted butter/oil, vanilla, and maple syrup (if using liquid sweetener). Mix until just combined—do not overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Using a ¼-cup measure, pour batter onto the hot surface. Cook 2–3 minutes until bubbles appear and edges set.
Flip and cook 1–2 minutes until golden brown. Repeat with remaining batter.

Serving Suggestions

Classic Stack: Butter, maple syrup, berries or banana slices.
Protein Boost: Greek yogurt, nut butter, chia seeds, fresh fruit.
Dessert-Style: Chocolate-hazelnut spread, strawberries, powdered sugar.

Notes

Batter too thick? Stir in 1–2 tbsp milk until scoopable.
Maximum fluffiness: Mix dry ingredients separately; add to soaked oats and eggs just before cooking.
Fluffy pancakes: Avoid overmixing; slight lumps = tender pancakes.
Freeze for later: Cool pancakes completely, flash-freeze 1 hour, store in a freezer bag up to 2 months. Reheat in toaster or oven.