Overnight Raisin Oatmeal Pancakes

Overnight Raisin Oatmeal Pancakes

Cindy Carnes 133

"We prepare these on Christmas Eve to eat for breakfast on Christmas Day before opening our gifts."
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12 h 30 m servings 204 cals
Serving size has been adjusted!

Original recipe yields 9 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 109 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 carefu...

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.

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 ...

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 i...

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 ...

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 m...

These are wonderful! The texture is so good -- they're somehow poofy, even though they are incredibly healthy. (At least, compared to other pancakes...) They're perfect for my one-year-old so...

I made it more fat-friendly and substituted apple butter for the oil- subbed real maple syrup for added sugar, also had no baking powder or baking salt on hand and it came out fine! Great serve...