Overnight Buttermilk Pancakes


Enjoy these fluffy, warm morning treats. Soaking oats makes for easier digestion. Serve with maple syrup and fresh berries.

Prep Time

15 minutes

Cook Time

30 minutes


6 Servings


1 1⁄2 cups oats, rolled
2 cups buttermilk
1⁄2 cup flour, all-purpose
1 teaspoon baking soda
1⁄2 teaspoon salt
2 egg
1 tablespoon butter


Combine rolled oats and buttermilk in a medium mixing bowl the night before making pancakes. Stir together and leave, covered, on the counter overnight. The next morning, sift together flour, baking soda, and salt and add to oat mixture. Beat in eggs. Butter skillet and cook pancakes until golden and puffy on each side. Serve with maple syrup and fresh berries.