4.93 from 13 votes

Overnight Oatmeal Pancakes

Brittany MullinsUpdated Feb 19, 2025

Servings: 4

8 hrs 30 mins

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These overnight oatmeal pancakes are made with rolled oats soaked overnight in Greek yogurt for a hearty, tender stack that keeps you full all morning. A wholesome weekend breakfast worth waking up for.

Five overnight oatmeal pancakes stacked on one another on a small plate and topped with banana slices with maple syrup dripping down from each pancake.

Pancakes are one of my all-time favorite weekend breakfasts, but let’s be honest, most classic pancakes have you crashing before lunchtime. That’s exactly why these overnight oatmeal pancakes have become such a staple in our house. They’ve got all the cozy, fluffy pancake vibes, but the wholesome ingredients actually keep you full for hours.

The magic here is the overnight soak. Letting the rolled oats hang out in Greek yogurt and milk overnight softens them right into the batter, so you end up with pancakes that are hearty, tender and never gummy. Add in whole wheat flour, a touch of maple syrup and a hit of cinnamon, and you’ve got a genuinely delicious pancake stack that hits all the sweet, cozy notes you want on a slow morning. Serve them with a mug of my pumpkin spice latte and some cottage cheese scrambled eggs for a Sunday brunch spread the whole family will love.

Why I Love These Overnight Oat Pancakes
Ingredients Needed
Oatmeal Pancake Substitutions
How to Make Overnight Oatmeal Pancakes
Brittany’s Tips
What to Serve With Overnight Oatmeal Pancakes
How to Store Leftovers
Frequently Asked Questions
More Pancake Recipes
Overnight Oatmeal Pancakes Recipe

“Just tried these and they were wonderful! I love that they are on the “healthier” side with lots of fibre and resistant starch by soaking the oats overnight. My fussy daughter loved them which makes it a true 5 star. I’ve made them a second time to freeze for quick breakfasts Great recipe!”

– jude

19 More Reviews

Why I Love These Overnight Oat Pancakes

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

The batter is done before you wake up: Mix everything together the night before and all you have to do in the morning is heat the skillet. It is the kind of breakfast that feels effortless even when it looks impressive.
Genuinely filling: Between the oats, Greek yogurt, and whole wheat flour, these pancakes have real staying power. No mid-morning snack required.
Kid approved: These are on our weekend rotation for a reason. The texture is soft and tender and the flavor is just sweet enough without being over the top.
Freezer friendly: Make a double batch and freeze the extras. Pop them in the toaster on busy weekday mornings and you have a real breakfast in under two minutes.

Ingredients Needed

Ingredients measured out to make Overnight Oatmeal Pancakes: almond milk, vinegar, Greek yogurt, eggs, rolled oats, maple syrup, cinnamon, salt, baking soda, baking powder, whole wheat pastry flour and vanilla.

rolled oats – rolled oats are the base of this recipe. My favorite brand is Bob’s Red Mill Gluten Free Whole Grain Rolled Oats.
whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy texture that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour.
almond milk – make your own vegan “buttermilk” by mixing apple cider vinegar with almond milk. The acidity in the “buttermilk” helps to activate the baking powder and baking soda giving these pancakes more lift resulting in tender, fluffy pancakes. Not all non-dairy milk will work for vegan buttermilk so I recommend using almond milk for the best results.
apple cider vinegar – whisked into the almond milk to create a quick buttermilk effect. It reacts with the baking soda and gives these pancakes a lighter, fluffier texture. I personally recommend Bragg’s apple cider vinegar.
eggs – help bind the ingredients together.
plain Greek yogurt – adds creaminess and moisture to the pancake batter. I recommend using full-fat plain Greek yogurt, but 2% Greek yogurt will also work.
maple syrup – adds a touch of sweetness to the pancake batter and is used when serving! Make sure you’re using pure maple syrup and not pancake syrup that is loaded with corn syrup. Not the same!

Find the full ingredient list with measurements in the recipe card below.

Oatmeal Pancake Substitutions

Almond milk: Regular dairy milk works as a direct swap and will give you a slightly thicker buttermilk effect. If you want to keep it dairy-free, soy milk is actually the best swap since its higher protein content curdles better with the apple cider vinegar.
Apple cider vinegar: Fresh lemon juice is the best swap in equal amounts. White vinegar also works but has a more neutral flavor.
Whole wheat pastry flour: All-purpose flour is a direct swap. For gluten-free, try a 1:1 gluten-free baking flour. I have not tested it myself but it should work well.
Greek yogurt: Plain regular yogurt works as a substitute. For dairy-free, use a plain unsweetened non-dairy yogurt instead.
No egg: I’m not sure how these pancakes would turn out with an egg substitute like flax eggs, but if you decide to try it let me know how they turn out in the comments below!

How to Make Overnight Oatmeal Pancakes

A woman's hand uses a metal whisk in a measuring cup of milk.

Step 1: Whisk together the almond milk and apple cider vinegar in a medium bowl. Add the rolled oats, stir to combine, cover and refrigerate overnight.

Ingredients for the overnight oatmeal oats in a large mixing bowl. These include eggs, yogurt, maple syrup, oats, and milk.

Step 2: The next morning, add the eggs, Greek yogurt, maple syrup, and vanilla to the oat mixture and stir to combine.

Dry ingredients being added to the wet ingredients in a large mixing bowl for the overnight oatmeal pancakes.

Step 3: Add the flour, baking powder, baking soda, salt, and cinnamon and stir until just combined. Let the batter sit for 5 minutes before cooking.

An overnight oatmeal pancake is made in a cast iron skillet. The top has formed tiny bubbles.

Step 4: Heat a non-stick skillet over medium low heat and coat with cooking spray. Pour batter using a 1/3 cup measure and cook until bubbles form across the surface, then flip and cook for another 1 to 2 minutes. Repeat until all the batter is used.

Brittany’s Tips

Do not skip the overnight soak: This is the step that makes these pancakes different from every other oatmeal pancake recipe out there. The oats need time to fully soften and absorb the liquid. Rushing it with a 30 minute soak is not the same. Trust the process and prep the night before.
Cook on medium low heat: These pancakes are thicker and heartier than traditional pancakes and need a little more time to cook through without burning on the outside. Medium low and slow is the move here.
Wait for the bubbles: Do not flip until bubbles form across the entire surface and the edges look set. Flipping too early is the number one reason pancakes fall apart.
Customize the batter: Fold in a handful of blueberries, a few chocolate chips, or a sliced banana right before cooking. The batter is a great base for whatever you are craving that morning.

Maple syrup being poured over a stack of multiple overnight oatmeal pancakes that are topped with banana slices.

What to Serve With Overnight Oatmeal Pancakes

These pancakes are the sweet centerpiece of a really good weekend breakfast spread. Here are my favorite things to serve alongside them:

A savory egg side: The sweet and savory combo is my favorite way to do brunch. My cottage cheese quiche is perfect for feeding a crowd, or keep it simple with my egg white quiche for something lighter and high protein.
Bacon on the side: A little salty, smoky bacon alongside a stack of these pancakes is a non-negotiable in our house. I go with turkey bacon for a lighter option or tempeh bacon if I am keeping things plant-based.
Fresh fruit salad: I almost always put out a bowl of my easy fruit salad when pancakes are on the table. It keeps things fresh and bright alongside the warm, cozy pancakes.
A green smoothie: If I want to add something nutritious without a lot of extra effort, blending up a quick green smoothie takes five minutes and rounds out the whole spread beautifully.

Three overnight oatmeal pancakes topped with banana slices and maple syrup on a plate with a fork.

How to Store Leftovers

These overnight oatmeal pancakes store super well which also makes them great for meal prep! If I make these pancakes on a Sunday, I like doubling the recipe so we have leftovers for the week. Let your pancakes cool before putting them in an airtight container or ziplock bag (I like using my Stasher bags). Store in the fridge for up to 5 days or in the freezer for up to 1 month.

To reheat, I like to pop them in the toaster oven so they get a little crispy, but you can also reheat them in the microwave. They just won’t be as crisp!

Frequently Asked Questions

Can I make overnight oatmeal pancakes without the overnight soak?

The overnight soak is really what makes these pancakes special so I would not skip it. That said, if you are in a pinch you can soak the oats for at least 2 hours in the fridge. Just know the texture will not be quite as tender as the full overnight version.

What oats work best for overnight oatmeal pancakes?

Old fashioned rolled oats are the way to go here. They soften perfectly overnight without getting mushy. Quick oats will work in a pinch but the texture will be slightly different. Steel cut oats will not work for this recipe.

Why are my overnight oatmeal pancakes falling apart?

This usually happens if the batter was overmixed or if the pancakes were flipped too early. Make sure you wait until bubbles form across the entire surface before flipping and stir the batter until just combined.