Overnight Raisin Oatmeal Pancakes

Overnight Raisin Oatmeal Pancakes

71
Cindy Carnes 122

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

Ingredients

12 h 30 m {{adjustedServings}} servings 204 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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  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

71
  1. 83 Ratings

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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.

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...