We’ve been enjoying these Overnight Oatmeal Pumpkin Pancakes for the last couple of weeks. They’re great to pull out for a warm breakfast. 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.
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. Serving them with buttermilk syrup (my kids call it caramel syrup) is yum, yum, yummy!
Breakfast for Dinner
- Copy Cat Diner Style Pancakes
- Down Home Biscuits and Gravy
- Pumpkin Pie German Pancakes
- Crustless Quiche Egg Casserole
- The Best Easy Baked French Toast
- Easy Cheesy Breakfast Casserole
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 denser than regular pancakes. The pumpkin gives them a very moist texture that is different than 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 than 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 too hot or the bottoms will burn. Once the edges are set and you flip the pancake, let it cook another 1-2 minutes.
HOW TO MAKE OVERNIGHT OATMEAL PUMPKIN PANCAKES
- Use a large bowl with a tight-fitting lid to mix up these pancakes, so that you can put the bowl directly into the fridge.
- Measure milk into the bowl and add vinegar. Let sit for 5 minutes.
- Add pumpkin, eggs, honey (or brown sugar), and oil. Mix until well combined.
- Next, add quick oats, wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and vanilla. Mix until well combined. Cover and place in the fridge overnight or for at least 6 hours.
- To cook, heat griddle or skillet on the stovetop. Keep the heat fairly low (see my advice above), so you don’t burn the pancakes.
- Pour batter onto griddle or frying pan in 4-inch circles. Cook on one side for 3-4 minutes or until edges are set and bubbles are popping in the center. Flip and cook for an additional 1-2 minutes.
- Serve warm with your favorite syrup or toppings. We prefer maple or buttermilk syrup.
Tips for making Overnight Oatmeal Pumpkin Pancakes
- I use powdered milk (re-hydrated) to help me rotate through my food storage.
- Pumpkin pie spice can be substituted for cinnamon, ginger, and nutmeg.
- You can use buttermilk in place of milk and vinegar.
- When cooking the pancakes, keep the heat low to prevent them from burning.
More Awesome Pancake recipes
- 2½ cups milk
- 2 Tbsp white vinegar
- ½ cup canned pumpkin
- 2 eggs
- ¼ cup honey or brown sugar
- 3 tbsp canola or vegetable oil
- 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 with a tight-fitting lid to mix up these pancakes, so that you can put it directly into the fridge.
- Measure milk into the bowl and add vinegar. Let sit for 5 minutes.
- Add pumpkin, eggs, honey (or brown sugar), and oil. Mix until well combined.
- Next, add quick oats, wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and vanilla. Mix until well combined. Cover and place in the fridge overnight or for at least 6 hours.
- To cook, heat griddle or skillet on the stovetop. Keep the heat fairly low (see my advice in post), so you don't burn the pancakes.
- Pour batter onto griddle or frying pan in 4-inch circles. Cook on one side for 3-4 minutes or until edges are set and bubbles are popping in the center. Flip and cook for an additional 1-2 minutes.
- Serve warm with your favorite syrup or toppings. We prefer maple or buttermilk syrup.
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