Overnight Oatmeal Cookie Pancakes

June 1, 2015

Two things I everyone loves: pancakes for breakfast and sleeping in. If it wasn’t for the fact I’d have to get out of bed earlier, I would have pancakes for breakfast erreday. Instead, we have pancakes for dinner more often than I should probably admit. Nothing wrong with a simple, easy meal, right?

Overnight Oatmeal Cookie Pancakes @hiddenfruitnveg

By some miracle, Friday Kelly was a total gem and mixed up pancake batter for Saturday morning Kelly. Normally, I’m constantly screwing over future Kelly , (uhh, yeah, I can totally stay up late catching up on GoT, future Kelly will totally understand) but for once I was thinking ahead. Plus, letting the oats soak overnight made for a much more delicious pancake. Soft and tender like an oatmeal cookie.

Overnight Oatmeal Cookie Pancakes @hiddenfruitnveg

I sweetened these cookie cakes with honey to play up the tasty honey-sweetened almond milk we had, and it’s a definite winning combination with the oats and cinnamon. Do future you a favorite and mix up this batter tonight. It only takes a few minutes and it’ll make up for all the times you leave your future-self with extra work or not enough sleep.

Overnight Oatmeal Cookie Pancakes @hiddenfruitnvegOvernight Oatmeal Cookie Pancakes @hiddenfruitnveg

5.0 from 1 reviews

Overnight Oatmeal Cookie Pancakes
Prep time: 
Cook time: 
Total time: 

Serves: 12 pancakes

  • 2 c old fashion oats
  • 1 c white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 tbsp flax meal
  • 3 c Almond Breeze Hint of Honey Vanilla Almondmilk
  • ⅓ c honey
  • 2 tbsp melted butter (or more almondmilk)
  • Optional: raisins

  1. Combine the oats, flour, baking soda, baking powder, cinnamon, and flax. Add the milk, honey, and butter and stir until combined.
  2. Cover and refrigerate overnight (at least 8 hours).
  3. Preheat your griddle to 300 degrees F (or a nonstick pan to medium/low heat). Spritz with nonstick spray.
  4. Give the batter a stir (adding raisins if desired) and pour onto the heated griddle by the ¼ c. Spritz a wooden spoon with nonstick spray and use it to spread the batter out into a circle.
  5. Cook until bubbles appear on the surface and pop. Flip and cook until the other side is golden brown. Repeat with remaining batter.

Nutrition Information
Serving size: 3 pancakes Calories: 430 Fat: 12 Carbohydrates: 74 Fiber: 9 Protein: 11


This post is sponsored by Almond Breeze Almondmilk. All opinions are my own.

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    afracooking Jun 26, 2015

    I adore pancakes (understatement) and I am always looking for new healthy recipes – this is exactly the type of pancake I love!!!

    Izzy Jun 01, 2015

    I so agree! I would be eating pancakes all the time for breakfast if someone else would make them for me! This is genius to make the pancake batter the night before! Although, the past me is almost as lazy as the future me! These are really making me want pancakes though, so maybe I should mix some up right now 🙂

    cheri Jun 01, 2015

    Love the way these pancakes look Kelly, great idea to soak overnight…..