Blueberry Buttermilk Overnight Oat Pancakes

January 28, 2017

Blueberry Buttermilk Overnight Oat Pancakes | Sarcastic Cooking

You guys, I’m doing it! Remember back on that Dutch baby post, how I said I was going to cook more this year? No? Do you even read these words I type? Have you already stopped reading and just scrolled right to the recipe? WAIT! Come back!

This is a story of triumph and sticking to my resolutions.

I made homemade overnight oat pancakes. I cannot do the whole overnight oats trend. Me plus oatmeal equals blech! I think it is a texture thing. I figured out a way around the whole texture thing though. Turn the oats/oatmeal into pancakes. Big, hearty, and nutritious (ish) pancakes.

You know what is even better about this recipe? The fact that my kids actually eat them! They eat them up. Jack especially. Plus, these are way cheaper to make than any store-bought version.

I tuck the gremlins into bed. Let them moan and complain about being in bed for like, oh, about 20 minutes. Then, I creep into the kitchen and prepare the batter. Toss it in the fridge and then, good night, Mama!

Wake up and get to cooking fresh pancakes.

Blueberry Buttermilk Overnight Oat Pancakes @sarcasticcook

In moments like this, I feel like I am a SUPER MOM! It is a fleeting feeling, naturally.

It lasts only until at lunch time, when I finally get around to cleaning breakfast debris off Jack’s highchair and I find half a pancake lodged in the space between the legs and the seat. You crafty evil child genius! Totally thought you ate the whole thing…and I may or may not have rewarded both you and your brother with a mid-morning Nilla-Wafer to congratulate the breakfast win for mom.

Hey, half of an oat based pancake still totally counts in my book.

FYI I froze all the pancakes. I placed them into sealable, gallon sized plastic bags. Four to a bag. I put them flat in the freezer. Weekday breakfasts are a breeze now. I just take one out. Pop it on a plate. Zap it in the microwave for 60 seconds. Done! You don’t even need butter or syrup because of the blueberries!

Blueberry Buttermilk Overnight Oat Pancakes

Hearty, overnight oat based blueberry pancakes. A healthy take on the traditional buttermilk pancake.
Prep Time 1 day
Cook Time 15 minutes
Total Time 1 day 15 minutes
Servings 12 pancakes

Ingredients

  • ½ cup rolled oats
  • ½ cup low-fat milk
  • 1 cup whole wheat flour
  • ½ cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons canola oil
  • Unsalted Butter/Coconut Oil/ Canola Oil for cooking
  • 1 cup fresh or frozen blueberries

Instructions

  1. Combine the oats and milk in a small bowl. Let that sit while you prepare the other ingredients.
  2. Sift the flours, baking powder, baking soda, salt, and sugar together in a medium mixing bowl.
  3. In a separate small mixing bowl, whisk together the buttermilk, eggs, vanilla, and oil.
  4. Pour the wet ingredients into the dry. Mix with a wooden spoon until just about combined. DO NOT OVER STIR! You want to still see chunks/ bits of flour.
  5. Fold in the oat/milk mixture.
  6. Cover the bowl in plastic wrap and set in the fridge. Refrigerate overnight.
  7. In a large skillet, heat the desired butter/oil until it melts over a medium flame.
  8. Add heaping 1/3 cup scoops of batter to the hot pan. Place blueberries into the batter. Once bubbles form around the edges, about 3 minutes. Flip and cook for another three minutes. Continue until all the batter is used.
  9. Pancakes can be sealed in a plastic storage bag and stored flat, 4 to a gallon-sized bag for up to a month. Reheat one pancake for 60 seconds in the microwave.
  10. Recipe from The New York Times

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  • Kayle (The Cooking Actress)
    January 30, 2017 at 7:39 pm

    I’m the same way, I can’t do oatmeal/overnight oats BUT these pancakes I could def. get with!

    • Stefanie
      January 31, 2017 at 3:18 pm

      pancake looove!