Time 8h30m Yield 5 Number Of Ingredients 10 Steps:
Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight. Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Time 35m Yield 4 Number Of Ingredients 11 Steps:
Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally. Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed. Serve the pancakes with a dollop of yogurt and sliced strawberries.
Time 2h5m Yield 15 pancakes (approx) Number Of Ingredients 11 Steps:
In a large bowl combine the first 6 dry ingredients. In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain). Cover and chill for a minimum of 2 hours or overnight. Heat oil in a skillet. Drop about 1/4 cup of batter into the skillet. Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes). Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.
Time 20m Yield 30 pancakes. Number Of Ingredients 10 Steps:
Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,
More about “overnight oatmeal pancakes recipes”
Time 10m Yield 18 pancakes Number Of Ingredients 11 Steps:
Combine oats and buttermilk; stir well to blend. Cover and refrigerate overnight. Preheat lightly greased griddle or large frying pan over medium heat. Just before cooking, add eggs, melted butter and raisins to batter; stir just to blend. Combine flour, sugar, baking powder, baking soda, cinnamon and salt; add to oat mixture and stir just until moistened. (if batter seems too thick, add more buttermilk). Spoon batter about 1/3 cup for each pancake, onto hot griddle. Spread batter out to 4-inch circle. Cook until tops are bubbly and appear dry, (2-3 minutes); turn and cook until lightly browned.
