Overnight Oatmeal Buttermilk Pancakes
Fluffy, hearty pancakes made with whole oats soaked in buttermilk overnight for a healthy and satisfying breakfast.
- Prep10 min
- Cook5 min
- Total15 min
- DifficultyEasy
- Servings4
These overnight oatmeal pancakes are the perfect make-ahead breakfast. By soaking the oats in buttermilk overnight, they become incredibly tender and add a lovely texture to the batter.
In the morning, simply stir in the remaining ingredients and gently fold in whipped egg whites for an extra light and fluffy result. The pancakes take a bit longer to cook than regular ones but are well worth the wait — golden, soft, and packed with wholesome goodness.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large bowl, mix together the whole oats and buttermilk. Cover and refrigerate overnight (at least 8 hours).
- The next morning, heat a griddle or large nonstick pan over medium heat. Add the egg yolks and canola oil to the oat mixture and stir until combined.
- Add the whole wheat pastry flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix just until moistened — do not overmix. If the batter seems too thick, add a little extra buttermilk until it reaches a pudding-like consistency.
- In a separate bowl, beat the egg whites with an electric mixer on medium-high speed until medium peaks form (the whites hold their shape but are not stiff).
- Gently fold the beaten egg whites into the pancake batter using a rubber spatula, until just combined.
- Pour about 1/3 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip the pancakes and cook until golden brown on the other side. Note: these pancakes take slightly longer to cook than regular pancakes.
💡 Tips
- If you don't have buttermilk, you can make a substitute: add 1 tablespoon lemon juice or vinegar to 2 cups regular milk and let it sit for 10 minutes.
- The batter will be thicker than regular pancake batter; do not add too much extra liquid.
- Serve with fresh fruit, maple syrup, or a drizzle of honey.
Inspired by a recipe from My Kitchen Escapades