Overnight Oatmeal Pancakes

This easy recipe for overnight oatmeal pancakes is a delicious and simple mix-up to reheating leftover soaked and cooked rolled oats.

When it comes to home cooking, having creative and tasty ways to use up leftovers is very important.

This eliminates feelings of “same old, same old” meals that might encourage processed foods or toxic takeout to slowly sneak back into the menu.

Tastily prepared leftovers also takes a lot of the pressure off us self-taught home chefs to produce a freshly prepared meal 3 times a day/7 days a week!

When it comes to breakfast, one of my favorite recipes for using up leftovers is frying up crispy overnight oatmeal pancakes.

All that is needed is one or more cups of cold, soaked, and fully cooked rolled oats from the day before.

If you haven’t noticed, reheated oatmeal is really boring and doesn’t quite have the consistency of freshly cooked.

Thus, making pancakes out of soaked oatmeal leftovers is a decidedly more tasty and enjoyable approach.

I hope you enjoy this simple and frugal recipe that I’ve used for many years!

Note: In my opinion, this recipe works best with soaked rolled oats rather than soaked steel-cut oats.

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Overnight Oatmeal Pancakes

This easy recipe for overnight oatmeal pancakes is a delicious and simple mix-up to reheating leftover soaked and cooked rolled oats.

Course Breakfast

Cuisine American

Keyword easy, simple, soaked, traditional

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Calories 209 kcal

Author Sarah Pope

Ingredients

• 1 cup oatmeal
• 2 Tbsp butter
• 1 egg beaten
• blueberries optional
• maple syrup optional

Instructions

1. Beat the egg in a medium-sized bowl and blend in the leftover oatmeal until thoroughly mixed.

2. In a heavy skillet, heat the butter until just melted.

3. Form small pancakes about the size of the palm of your hand and place in the skillet in the middle of the melted butter.

4. Cook on medium-high heat for 2-3 minutes.

5. Flip the pancakes using a spatula (this one is my favorite) to absorb the remaining butter.

6. Cook on high heat for another 2-3 minutes. Turn off the heat, place the lid on the skillet, and set the timer for 15 minutes, leaving the pan on the hot burner (with the heat now turned off).

7. When the timer goes off, remove the pancakes (which will be lightly browned and crispy on one side) with a spatula onto a plate. Add blueberries and a drizzle of maple syrup and enjoy!

Nutrition Facts

Overnight Oatmeal Pancakes

Amount Per Serving (1 pancake)

Calories 209 Calories from Fat 131

% Daily Value*

Fat 14.5g22%

Saturated Fat 8g40%

Polyunsaturated Fat 1.5g

Monounsaturated Fat 5g

Cholesterol 140mg47%

Potassium 103mg3%

Carbohydrates 13.5g5%

Fiber 2g8%

Protein 6g12%

Vitamin A 600IU12%

Calcium 25mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.