Overnight Raisin Oatmeal Pancakes
Wake up to the comforting aroma of **Overnight Raisin Oatmeal Pancakes**, a wholesome breakfast treat that combines hearty rolled oats, sweet raisins, and warm cinnamon spice. This recipe transforms classic oatmeal into soft, golden pancakes by soaking the oats overnight for a tender texture and deep flavor. Packed with fiber and natural sweetness, these pancakes are quick and easy to prepare in the morning, making them perfect for busy mornings or lazy weekends. With a balanced mix of pantry staples like flour, baking powder, and brown sugar, these pancakes cook to perfection on a griddle, filling your kitchen with irresistible warmth. Serve them with butter, maple syrup, or fresh fruit for a cozy, nourishing start to your day. Perfect for meal planners and breakfast enthusiasts looking for a twist on traditional morning fare!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1.25 cups Milk
- 0.5 cup Raisins
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 2 tablespoons Brown sugar
- 2 tablespoons Vegetable oil or melted butter
- 1 teaspoon Vanilla extract
- 1 for cooking (as needed) Butter or oil
Instructions
In a large mixing bowl, combine the rolled oats and milk. Stir well, cover, and refrigerate overnight to allow the oats to soften.
The next morning, remove the soaked oat mixture from the fridge and gently stir in the raisins.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In another bowl, beat the egg. Add the brown sugar, vegetable oil or melted butter, and vanilla extract, mixing until well combined.
Pour the wet ingredients into the bowl with the soaked oat mixture and stir gently to combine.
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix; a few lumps are fine.
Heat a non-stick griddle or large skillet over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the griddle as needed between batches.
Serve the pancakes warm, topped with butter, maple syrup, or fresh fruit, as desired.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 87.4 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 540 mg | 42% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
