The Pioneer Woman Tasty Kitchen
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Em’s Famous Overnight Oatmeal Cinnamon Pancake

4.25 Mitt(s) 4 Rating(s)4 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 5

Prep:

Cook:

Level: Easy

System:

15

Description

The beauty of this recipe is that the batter is mixed up the night before. It needs the essential overnight rest to thicken up and create hearty, tender pancakes. But it also makes the next morning absolutely quick and fuss-free.

Ingredients

  • 2 cups Quick Oats
  • ¾ cups Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1-¼ teaspoon Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ cups Honey
  • 2  Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 2-½ cups Buttermilk

Preparation

1. Prepare the batter the night before you want to make these! In a large bowl mix the oats, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight.
2. The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stove top over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don’t want the pan so hot that they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Fit as many as you can onto the griddle but don’t crowd it. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn’t too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Remove to a plate and finish cooking the rest of the batter. Serve warm with desired pancake toppings (or Nutella, in our case)!

Recipe adapted slightly from my awesome sister, Em.

2 Comments

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Avatar of ksvoce

ksvoce on 10.27.2013

Made the batter earlier today for pancake dinner at home this evening. Can’t wait to try them!!

Avatar of adeline

adeline on 10.20.2013

Boy if these are anything like the picture….I’m gonna be in heaven. I love oatmeal anything…so comforting….these sorta remind me of the muffin batter I used to make and keep in the fridge.
Can’t wait to try these.
Thanks

4 Reviews

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Avatar of Heidi

Heidi on 1.17.2014

We love these! We top with a tiny bit of syrup and then spread on Nutella….soooo good!!!

Avatar of rinabeana

rinabeana on 10.21.2013

After the oatmeal cookie pancakes became my boyfriend’s favorite, I had to try these! I was pleased with the taste, but had difficulty finding the sweet spot for griddle temperature (and I was very careful because of the directions). The pancakes seemed to either burn before setting enough to flip (on med-low) or not brown enough (low). However, I managed not to burn them too badly and my boyfriend loved them, especially since I added chocolate chips before cooking them.

Avatar of amanda79

amanda79 on 10.20.2013

Loved these.

Avatar of hiswife

hiswife on 10.18.2013

I thought I’d already reviewed this! We’ve made them twice since I found the recipe last week. Sadly, we’ve had them on hurry up mornings but we want to try them with different toppings. Instead we’ve loved them with just butter and syrup. Husband puts a handful of them in a container and eats them plain as a snack while driving. Good energy food, filling. Not your average light fluffy pancake, these are substantial feeling. We made them the second time with egg substitute and they turned out fine if not as thick. (Just in case anyone wondered if they’d work.) Thanks for making our breakfasts more than the usual!

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