Overnight Oatmeal Pancakes



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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.

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.

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

Ingredients Needed

  • 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.
Collage of four photos showing the steps to make Overnight Oatmeal Pancakes: mixing the batter and then frying in a pan.

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!

A fork digging into a large portion of a stack of multiple overnight oatmeal pancakes that are topped with banana slices and maple syrup.


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!

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

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

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:

Five overnight oatmeal pancakes stacked on one another on a small plate with slices of banana and maple syrup. The stack of pancakes has a large triangular piece missing.

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

More Oatmeal Recipes

Be sure to check out all of the oatmeal recipes as well as the full collection of breakfast recipes on EBF!

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4.89 from 9 votes

Overnight Oatmeal Pancakes

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!
Prep Time: 15 minutes
Cook Time: 15 minutes
Soak Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 4


  • 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.
    A woman's hand uses a metal whisk in a measuring cup of milk.
  • The next morning add the eggs, Greek yogurt, maple syrup and vanilla to the oat mixture and stir to combine.
    Ingredients for the overnight oatmeal oats in a large mixing bowl. These include eggs, yogurt, maple syrup, oats, and milk.
  • Then add the flour, baking powder, baking soda, salt and cinnamon to the mixture and stir until just combined.
    Dry ingredients being added to the wet ingredients in a large mixing bowl for the overnight oatmeal pancakes.
  • 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.
    An overnight oatmeal pancake is made in a cast iron skillet. The top has formed tiny bubbles.
  • 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.
    A complete overnight oatmeal pancake with a slightly crisp brown top in a cast iron skillet.
  • Serve warm with a drizzle of maple syrup and banana slices, if desired.


Serving: 3pancakes | Calories: 291kcal | Carbohydrates: 44g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 679mg | Potassium: 326mg | Fiber: 6g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakast
Cuisine: American
Keyword: Overnight Oatmeal Pancakes
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


    1. Hi Sheryl – I haven’t tried it, but I bet a GF all purpose flour would work well. Let me know how these turn out for you! Enjoy.

      1. 5 stars
        I love these pancakes! They come together easily and the texture/flavor is awesome. Used oatmilk and topped with blueberries and family homemade maple syrup. YUM

        1. This sounds perfect! I am excited to hear you are loving these pancakes, Chris. Thank you for coming back and sharing your review + star rating, I really appreciate it!

    1. Hi Elaine – Are you wanting these to be gluten free? If so, I would recommend using a GF all purpose blend. I haven’t tried it so if you give it a try, let me know how these turn out for you. Enjoy!

  1. 4 stars
    I’ve just begun my new way of eating. It’s hard for me because I’m comparing them to what I am used to, which is the Sam’s club bag of pancake mix. It’s SO good. LOL But, they are one of the many reasons I am now on cholestrol medicine and feel like crap. I decided to try something healthy, but still in my wheel house and my sister came accross this recipe. It’s pretty good, but as I said it’s difficult because I’m comparing apples to oranges. I hope one day that I feel like these are the most delicious thing out there, but for now I’m still learning to love food that is good for me. Thank you!

    1. Hi Kimberly – Give yourself some time, it’ll come together. I am glad that you did enjoy these for the most part and hope you can find some other recipes that you enjoy here on my blog. Thank you for your review & star rating, it means so much to me!

  2. 5 stars
    THESE ARE SO GOOD. Make them right now if you aree debating it. Fluffy, perfectly sweetened, and filling! So good.

    1. Ahh thank you so much, Sky! I am so glad you loved these pancakes and they turned out great for you. Your review + star rating means so much to me, I appreciate it!

    1. Hi Niki – I haven’t tried making this recipe with quick oats, so I am not sure how that would turn out. Let me know if you give it a try.