Overnight Raisin Oatmeal Pancakes Recipe - Allrecipes.com
Overnight Raisin Oatmeal Pancakes Recipe
  • READY IN 12+ hrs

Overnight Raisin Oatmeal Pancakes

Recipe by  

"We prepare these on Christmas Eve to eat for breakfast on Christmas Day before opening our gifts."

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Ingredients Edit and Save

Original recipe makes 18 pancakes Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    12 hrs 30 mins

Directions

  1. In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.
  2. The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 tablespoon at a time, until the batter reaches the desired consistency.
  3. Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

This is the best pancake recipe I have ever tried! I think I have tried most of them on the internet in search of my mom and grandmother's recipes to no avail. My fiancé and I agreed that, at best, the other's were good, but nothing special. The oatmeal really adds something special to the recipe. We didn't have raisins so I omitted them and topped them with apples sautéed in a pat of butter and just a bit of cinnamon (which I have done with other pancakes). I halved the recipe and the two of us ate them all! YUM! Don't wait until Christmas to try these easy delicious pancakes! Will make again and again...they are definitely worth the wait! Thanks so much for sharing! (:

 
Most Helpful Critical Review
Aug 15, 2007

Fairy good-- will try these again. Next time I'll use oil instead of butter (it hardens when combined with refrigerated oatmeal mixture). Melting the butter might work too. We tried it with Craisins. Yummy!

 
Mar 30, 2006

My family loves oatmeal pancakes and this is a great recipe. I use whole wheat flour and oil with good results. These are more fragile than ordinary pancakes so oil your pan well and be careful when handling.

 
Jan 28, 2011

This was delicious! I only let the oatmeal sit an hour, had no baking powder so I doubled the baking soda, and it was still yummy! I'm sure it's even better following the recipe.

 
May 02, 2005

My husband and I both loved these great pancakes! They tasted incredible and were perfect even without syrup. We made them on the weekend and froze the leftovers in between waxed paper to heat up in the toaster oven on busy weekday mornings. This will be one of our "tried and true" breakfast treats. J & L

 
Dec 20, 2007

MMMMM!!!! Good, I don't know how you could improve these, just a little more cinnamon is the only thing I did, yummy! Melt the butter before you add it, the recipe is supposed to say that, but it doesn't.

 
Aug 02, 2006

These were excellent, tasty pancakes. A bit heavy, but very filling. I used 2 T. vinegar with 2 c. of milk instead of buttermilk. Flatten them with a spatula when you put them in the frying pan or the center will be gooey.

 
Jul 18, 2011

I love making pancakes with "stuff" in 'em. These were so yummy that the next day we ate them plain. They taste like muffins. I doubled the batch, because when I make pancakes, I really make pancakes. I used half buttermilk and half milk, increased the cinnamon to 1 tablespoon and the sugar to 5 tablespoons for the double batch (based on recommendations from other reviewers), used canola oil instead of butter, and added an extra slosh of milk to thin out the batter a bit after it had sat all night. Also, I didn't just soak the milk and the oatmeal overnight, I made up the entire recipe and put the the whole thing in the refrigerator. It made the morning easier and also allowed not only the oatmeal to absorb the liquid and flavors, but also the raisins. I topped the pancakes with a little bit of agave sweetener. Others in the family used syrup or yogurt.

 

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Nutrition

  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 434 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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