Overnight Raisin Oatmeal Pancakes70 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 12 hr 30 min
“We prepare these on Christmas Eve to eat for breakfast on Christmas Day before opening our gifts.” - by Cindy Carnes
Original recipe yields 18 pancakes
- In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.
- 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.
- 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.
Amount Per Serving (9 total)
- 204 cal
- 8 g
- 27.5 g
Based on a 2,000 calorie diet
Reviews (70)Rate This Recipe
"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...." See more"
"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, ..." See morethe 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! (:"
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