When you don’t like overnight oats, you make overnight oat pancakes instead!
Overnight Oat Pancakes
Makes ten 1/4 cup pancakes.
100 g all purpose flour
50 g old fashioned oats
50 g granulated sugar
35 g oat flour *see note
2 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp fine sea salt
1/4 tsp. freshly ground nutmeg
1/4 tsp. baking soda
1/4 tsp. instant yeast
56 g unsalted butter
200 g whole milk
50 g greek yogurt
1 large egg
- The night before you plan to make the pancakes, place all of the dry ingredients in a medium mixing bowl and set aside.
- Put the butter in a 1 quart saucepan and melt over very low heat. While the butter is melting, place the milk, yogurt, and egg in a large measuring cup and whisk until smooth. You could also mix it in a blender.
- Pour the milk mixture into the flour and stir one or two times, then add the melted butter. Stir until just combined. The batter will be thin but will thicken overnight. Cover the bowl and place in the fridge overnight or for eight hours.
- Remove the pancake batter from the fridge. Use a spatula to fold the batter several times to make sure the oats are distributed evenly.
- Place a 10 inch stainless steel skillet over medium low heat. Place a small pat of butter in the pan. Once the butter has melted, use a paper towel to spread a thin layer of butter over the bottom of the pan. Do not throw away the paper towel.
- Use a 1/4 cup measure to scoop the batter onto the hot skillet. Flip the pancakes once the edges lift from the edge of the pan and bubbles appear, about 90 seconds. Cook the second side of the pancake until brown. If you poke the top of the pancake it should feel spongy. Remove from the heat and stack on a paper towel lined plate. Wipe out the pan with the buttery paper towel and repeat with the rest of the batter.
- Eat the pancakes with syrup, jam, fresh fruit, butter, or whatever your heart desires.
- You can blend oats in the blender to make oat flour if you can’t find it in the grocery store.
- Folding the batter a few times with a spatula after removing it from the fridge ensures that the pancakes spread and cook evenly.
- You can make these pancakes straight out of the fridge. The batter does not need to come to room temperature.
- I use a 1/4 cup for these pancakes because the oats and oat flour make for a more fragile pancake that breaks easily when flipping. The smaller the pancake, the less likely it is to break.
- I find that oat flour causes the pancakes to brown quickly, so it is best to make these over medium low to low heat. The burners on my stove run hot so I had to turn them off for a few seconds to stop the pancakes from burning.
Ramblings: Something to do With the Recipe
I have a love/hate relationship with making pancakes.
I love eating them. I enjoy thinking of different flavors to try. But frying and flipping pancakes is a pain.
They go from a beautiful golden brown to burnt at the drop of a hat. If you add fruit, the fruit burns and makes the pancakes more likely to break as you flip them.
And then there’s the flipping.
Maybe you’re one of those people who are expert pancake flippers, but I most certainly am not.
So the question is, why did I make these overnight oat pancakes? Why do I like to make my life more difficult than it needs to be?
Because sometimes it’s more about the destination than it is about the journey. And I’d say these pancakes are worth the journey.