We’ve been enjoying these Overnight Oatmeal Pumpkin Pancakes for the last couple weeks. They’ re great to pull out for a warm breakfast. The title calls them “overnight” pancakes, but one of my favorite things to do is mix up a batch in the morning and leave them in the fridge until dinner time.
We love breakfast for dinner so we’ve added these to our rotation of favorite pancake and waffle recipes. I love, love, love the pumpkin flavor with cinnamon and ginger in this recipe, and serving them with buttermilk syrup (my kids call it caramel syrup) is yum, yum, yummy!
Now I will give you a little warning. These are healthy pancakes, made with great things like oatmeal and whole wheat flour, so they are a bit more dense then regular pancakes and the pumpkin in them gives them a very moist texture, that is different then traditional pancakes. However, the taste is delicious and the healthy factor is off the charts compared to traditional pancakes.
These pancakes also take a little longer to cook then traditional pancakes, you need to wait to flip them until the edges are set which on my stove takes about 3-4 minutes or so. I have a gas stove and set the burner in between 3 and 4. You do not want the burner to hot or the bottoms will burn. Once the edges are set and you flip the pancake let it cook another 1-2 minutes.
I got the idea for these pancakes from a recipe I saw on Mel’s Kitchen Cafe for Overnight Oatmeal Pancakes with Cinnamon. Because it’s pumpkin recipe season and I seem to always have a little extra pumpkin sitting around in my fridge, this recipe was born. I have a feeling I’ll be keeping pumpkin on hand all year, just so I can keep making these healthy and yummy pancakes.
- 2½ cups milk
- 2 Tbsp white vinegar
- ½ cup canned pumpkin
- 2 eggs
- ¼ cup honey or brown sugar
- 3 tbsp oil, canola or vegetable
- 2 cups quick oats
- ¾ cup whole wheat flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- dash of nutmeg (optional)
- Use a large bowl that has a tight fitting lid to mix up these pancakes in so that you can put it directly into the fridge.
- Measure milk into bowl and add vinegar. Let sit for 5 minutes
- Add pumpkin, eggs, honey (or brown sugar) and oil. Mix until well combined
- Add quick oats, wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and vanilla. Mix until well combined, cover and place in fridge overnight or for at least 6 hours.
- To cook heat griddle or skillet on stove top. Keep heat fairly low (see my advice in post) so you don't burn the pancakes.
- Pour batter onto griddle or pan in 4 inch circles. Cook on one side 3-4 minutes or until edges are set and bubbles are popping in center. Flip and cook for an additional 1-2 minutes.
- Serve warm with your favorite syrup or toppings. We prefer maple or buttermilk syrup.