Saturday Morning Soaked Oatmeal Pancakes or Waffles
Start your weekend mornings on a wholesome and indulgent note with these Saturday Morning Soaked Oatmeal Pancakes or Waffles! This recipe combines the natural heartiness of soaked rolled oats with the warmth of ground cinnamon and a touch of pure maple syrup for a flavorful and satisfying breakfast. The batter, made with simple pantry staples and customizable add-ins like chocolate chips, nuts, or berries, ensures every bite is bursting with texture and taste. Whether you prefer fluffy pancakes or crispy-edged waffles, this versatile recipe is easy to prepare and perfect for soaking overnight, making it a time-saving option. Serve these golden delights warm with your favorite toppings—think fresh fruit, butter, and a drizzle of maple syrup—for a comforting breakfast treat that’s sure to please. Keywords: soaked oatmeal pancakes, waffle recipe, wholesome breakfast, customizable toppings, easy weekend brunch.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Milk (dairy or non-dairy)
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 2 tablespoons Pure maple syrup (or honey)
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted) or neutral oil
- 0.5 cup Optional add-ins (e.g., chocolate chips, chopped nuts, or berries)
Instructions
Place the rolled oats in a bowl and pour the milk over them. Stir well, cover, and let the mixture soak for at least 20 minutes or overnight in the refrigerator for better texture.
Preheat a non-stick skillet, griddle, or waffle iron, depending on your preference.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate medium bowl, beat the eggs and whisk in the soaked oats and milk mixture, maple syrup, vanilla extract, and melted butter (or oil).
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter should be slightly lumpy but well-combined.
If desired, stir in optional add-ins like chocolate chips, nuts, or blueberries.
For pancakes: Lightly grease the skillet or griddle and pour 1/4 cup of batter per pancake onto the heated surface. Cook for 2-3 minutes on each side or until golden brown and fully cooked through.
For waffles: Lightly grease and preheat the waffle iron. Pour the appropriate amount of batter into the iron (depending on the model) and cook according to the manufacturer's instructions until golden and crispy on the edges.
Serve warm with your favorite toppings such as butter, maple syrup, fresh fruit, or yogurt.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 3436 mg | 149% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 77.4 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 520 mg | 40% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1290 mg | 27% | |
*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.
