Cinnamon Overnight-Oats Pancakes

Cinnamon Overnight-Oats Pancakes

MAKES 15 4-INCH PANCAKES

Ingredients

  • 2 cups old-fashioned rolled oats
  • 2 cups buttermilk (plus more for thinning)
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/4 cup unsalted butter (melted and cooled, plus more for greasing griddle)

Directions

  1. In a large bowl, stir together oats and buttermilk. Cover and refrigerate overnight.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and cinnamon. Set aside.
  3. The next morning, remove oats from fridge. Add eggs and butter. Stir well. Fold in dry ingredients. Batter will be thick. Thin with a tablespoon or two extra buttermilk, if desired.
  4. Heat griddle on medium heat. Grease with butter. Pour 1/4 cup batter for each pancake. Use the back of a spoon to spread into 4-inch circles. Cook until bubbles form on top and edges are dry. Flip and cook until second side is golden. Repeat with remaining batter.

Cook Tips

A large, ratchet scoop makes portioning batter easy and consistent.

Nutrition

  • Calories: 110
  • Fat: 5.0 g
  • Saturated Fat: 2.5 g
  • Trans Fat: 0.0 g
  • Cholesterol: 35.0 mg
  • Sodium: 200.0 mg
  • Carbohydrates: 14.0 g
  • Fiber: 1.0 g
  • Added Sugars: 2.0 g
  • Sugar: 4.0 g
  • Protein: 4.0 g