Overnight Oatmeal Pancakes
Published Sep 20, 2023, Updated Oct 03, 2023
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These healthy overnight oatmeal pancakes are hearty and packed with nutritious ingredients like rolled oats, whole wheat flour and Greek yogurt. They make for a quick and easy breakfast that the whole family will love!
If overnight oats and pancakes had a baby the end result would be these overnight oatmeal pancakes!
These pancakes are a new favorite around our household! And they’re so easy to whip up. The night before you plan to make them just combine your rolled oats with a vegan “buttermilk” mixture and soak overnight. I recommend soaking for at least 8 hours, which gives the oats time to soften. The next morning, add your eggs, yogurt, maple syrup and dry ingredients, cook and enjoy! The end result is perfectly fluffy and tender pancakes that are hearty and loaded with fiber, whole grains and protein.
Why You’ll Love These Pancakes
- Easy Morning Prep: By soaking the oats overnight, you make the morning cooking process quicker and smoother.
- Customizable: Feel free to make this recipe your own with different mix-in’s and/or toppings.
- Great For Meal Prep: These pancakes store and reheat well, making them great for meal prep! I love prepping a big batch over the weekend for quick and easy breakfasts throughout the week.
- Family-Friendly: Both kiddos and adults will love these pancakes and it’s a great way to get some extra nutrients in.
- 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 (store-bought or homemade almond milk works)! 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 – when shopping for ACV, look for a brand that’s unpasteurized with “the mother” included. This is where all the nutrients are. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.
- 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!
- vanilla extract – the perfect flavor enhancer.
- baking powder & baking soda – leavening agents that help achieve fluffy pancakes!
- salt – brings out the flavors in the pancakes.
- ground cinnamon – adds a touch of warmth and spice.
How to Make
Whisk the almond milk and apple cider vinegar together in a large bowl. Let the mixture sit for 1-2 minutes to allow the milk to curdle slightly. Add the rolled oats to this mixture, stir to combine, cover, and place in the refrigerator overnight.
The next morning, remove the oat mixture from the fridge. Add the eggs, Greek yogurt, maple syrup and vanilla extract. Stir until all the ingredients are well combined.
To the wet mixture, add the whole wheat pastry flour, baking powder, baking soda, salt and ground cinnamon. Stir until just combined, making sure not to over-mix.
Heat a non-stick pan or griddle over medium heat and lightly coat with non-stick spray, melted butter or oil. Once the skillet is hot, use a 1/3 measuring cup to pour the pancake batter onto the skillet.
Cook the pancake until you see little bubbles forming on the surface and can easily slide a spatula under the pancake. Flip and cook for an additional 1-2 minutes, or until the pancake is cooked through.
Once all the pancakes are done cooking, serve them warm with a drizzle of maple syrup and your favorite toppings. Enjoy!
Flour – I haven’t tried using another flour for this recipe but if you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just traditional all-purpose flour.
Vegan buttermilk – Feel free to swap the almond milk and apple cider vinegar mixture with regular buttermilk if you prefer!
Greek yogurt – I recommend using full-fat Greek yogurt for these pancakes, but 2% Greek yogurt should also work. I don’t recommend using non-fat Greek yogurt as it won’t add as much moisture to the batter and it sometimes has fillers that could change the consistency.
Dairy-free – Swap the Greek yogurt with a dairy-free yogurt to make these pancakes dairy-free.
Gluten-free – I haven’t tried it, but if you need these pancakes to be gluten-free I bet a gluten-free all-purpose blend would work well. If you try it let me know how it turns out in the comments below!
Vegan – 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!
Customize Your Pancakes
I love these pancakes as they are, but feel free to add your favorite pancake mix-ins and toppings!
- Maple syrup – can you have pancakes without maple syrup?! My husband is a big fan of bourbon barrel-aged maple syrup.
- Fresh berries – I love mixing fresh blueberries right into the batter or topping the pancakes with fresh berries when serving. They add a pop of color and such good flavor!
- Chocolate chips – mix chocolate chips into your batter for extra sweetness and flavor. I’ve been loving Lily’s chocolate chips as they are dairy-free and low sugar!
- Bananas – banana pancakes anyone? Mix in mashed or chopped bananas into the batter or just top your pancakes with sliced bananas before diving in.
- Nut butter – I love adding a drizzle of nut butter to my pancakes along with maple syrup!
What to Serve with Pancakes
We often eat these pancakes on their own for breakfast, but if you’re hosting a brunch or want a more filling meal, here’s what I recommend serving with these overnight oatmeal pancakes:
- Quiche – get your savory fix with this dairy-free spinach quiche or this kale and feta crustless quiche.
- Meat – some sort of breakfast sausage and/or bacon would be delish paired with these pancakes.
- Fruit salad – I love this fruit salad with mint or this simple fruit salad.
- Coffee – make this pumpkin spice latte for the ultimate fall experience.
- Fun drink – make these apple cider mimosas or keep it healthy with this apple pie apple cider vinegar drink.
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!
More Pancake Recipes
- Protein Pancakes
- Coconut Flour Pancakes
- Blueberry Protein Pancakes
- Peanut Flour Pancakes
- Butternut Squash Protein Pancakes
- Almond Flour Pancakes
- Greek Yogurt Pancakes
- Healthy Apple Pancakes
- Cottage Cheese Pancakes
More Oatmeal Recipes
- How to Make Oatmeal
- Baked Oatmeal Cups
- Peanut Butter Banana Oatmeal
- Protein Oatmeal
- Easy Baked Oatmeal
- Easy Basic Overnight Oats
- Maple Brown Sugar Oatmeal
- Cauliflower Oatmeal
Overnight Oatmeal Pancakes
- 1 ½ cups unsweetened almond milk
- 1 Tablespoon apple cider vinegar
- 1 ½ cups rolled oats
- 2 large eggs
- ¼ cup plain Greek yogurt
- 2 Tablespoons maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- ½ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- banana slices, for topping, optional
- Whisk almond milk and apple cider vinegar together in a medium bowl. Let sit for 1-2 minutes. Then add rolled oats and stir to combine. Cover and place in the fridge overnight.
- The next morning add the eggs, Greek yogurt, maple syrup and vanilla to the oat mixture and stir to combine.
- Then add the flour, baking powder, baking soda, salt and cinnamon to the mixture and stir until just combined.
- Heat a non-stick skillet or griddle over medium heat with cooking spray. Once hot, pour pancake batter onto the skillet, using a 1/3 cup to measure.
- Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another 1-2 minutes or until pancake is cooked through. Continue the process until you run out of batter.
- Serve warm with a drizzle of maple syrup and banana slices, if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.