14 Delicious Overnight Oatmeal Pancakes Recipes

Oh, mornings just got easier and tastier! If you’re all about that grab-and-go breakfast life but crave something warm and comforting, you’re in for a treat. Our roundup of 14 Delicious Overnight Oatmeal Pancakes Recipes is your ticket to fluffy, nutritious pancakes with minimal morning fuss. Perfect for busy bees and pancake lovers alike, these recipes promise to start your day on a delicious note. Keep scrolling to find your new breakfast favorite!

Blueberry Overnight Oatmeal Pancakes

Venturing into the quiet of the morning, there’s something profoundly comforting about the promise of breakfast waiting, a dish that whispers of simplicity and care. Blueberry overnight oatmeal pancakes blend the ease of preparation with the joy of waking up to something made with intention, a gentle nudge to savor the day’s start.

Ingredients

• 1 cup rolled oats, finely ground
• 1 cup buttermilk, well-shaken
• 1 pasture-raised egg, lightly beaten
• 2 tbsp pure maple syrup
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup fresh blueberries, rinsed and dried
• 1 tbsp clarified butter, for cooking

Instructions

1. In a medium bowl, combine the finely ground rolled oats and buttermilk. Cover and refrigerate overnight, allowing the oats to soften and absorb the buttermilk.
2. In the morning, gently stir the lightly beaten egg and pure maple syrup into the oat mixture until just combined.
3. Sprinkle the baking soda and sea salt over the batter, folding gently to incorporate without overmixing.
4. Heat a non-stick skillet over medium-low heat (300°F) and add a teaspoon of clarified butter, swirling to coat the pan evenly.
5. Pour 1/4 cup of batter for each pancake into the skillet, scattering a few blueberries on top of each before the batter sets.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip carefully and cook for another 1-2 minutes until golden.
7. Repeat with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.

Each pancake emerges with a tender interior, punctuated by bursts of blueberry sweetness, and a slight crispness at the edges. Serve them stacked high with a drizzle of maple syrup or a dollop of Greek yogurt for a contrast in textures, a breakfast that feels both nourishing and indulgent.

Banana Nut Overnight Oatmeal Pancakes

Kindly imagine the quiet of an early morning, the kitchen bathed in soft light, and the promise of a breakfast that feels both nourishing and indulgent. These Banana Nut Overnight Oatmeal Pancakes are a testament to the beauty of preparation meeting simplicity, offering a tender, flavorful start to the day.

Ingredients

• 1 cup rolled oats, finely ground
• 1 cup almond milk, unsweetened
• 1 ripe banana, mashed
• 2 tbsp maple syrup, pure
• 1 tbsp chia seeds
• 1/2 tsp cinnamon, ground
• 1/4 tsp sea salt
• 1/2 cup walnuts, toasted and chopped
• 1 tsp vanilla extract, pure
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten

Instructions

1. In a medium bowl, combine the ground oats, almond milk, mashed banana, maple syrup, chia seeds, cinnamon, and sea salt. Stir until fully incorporated.
2. Cover the bowl with plastic wrap and refrigerate overnight, allowing the oats to soften and the flavors to meld.
3. In the morning, gently fold the toasted walnuts and vanilla extract into the oat mixture.
4. Heat a non-stick skillet over medium-low heat (300°F) and add the clarified butter, ensuring the surface is evenly coated.
5. Pour 1/4 cup of the batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear set, about 3 minutes.
6. Flip the pancakes carefully and cook for an additional 2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

The pancakes emerge with a delightful contrast of textures—crisp edges giving way to a soft, almost custardy center, rich with the warmth of cinnamon and the crunch of walnuts. Serve them stacked high with a drizzle of maple syrup and a scattering of fresh banana slices for a breakfast that feels like a hug.

Chocolate Chip Overnight Oatmeal Pancakes

Perhaps there’s no better way to greet the morning than with the comforting embrace of Chocolate Chip Overnight Oatmeal Pancakes, a dish that marries the wholesomeness of oats with the indulgent joy of chocolate chips, all while you slept.

Ingredients

• 1 cup rolled oats, old-fashioned
• 1 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp pure maple syrup
• 1 tbsp clarified butter, melted
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/2 tsp baking powder
• 1/4 cup semi-sweet chocolate chips
• 1 tbsp unsalted butter, for cooking

Instructions

1. In a medium mixing bowl, combine the rolled oats and whole milk. Cover and refrigerate overnight, allowing the oats to soften and absorb the milk.
2. In the morning, gently stir the lightly beaten pasture-raised egg, pure maple syrup, melted clarified butter, pure vanilla extract, fine sea salt, and baking powder into the oat mixture until just combined.
3. Fold in the semi-sweet chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
4. Heat a large non-stick skillet over medium-low heat (300°F) and add 1/2 tbsp of unsalted butter, swirling to coat the pan.
5. Pour 1/4 cup of batter per pancake onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Carefully flip each pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Repeat with the remaining batter, adding more unsalted butter to the skillet as needed.

Mornings are transformed with these pancakes, their edges crisply golden while the centers remain tender, studded with molten chocolate chips. Serve them stacked high with a drizzle of maple syrup or a dollop of Greek yogurt for a delightful contrast of flavors and textures.

Apple Cinnamon Overnight Oatmeal Pancakes

On a quiet morning, when the world seems to pause just for a moment, there’s something deeply comforting about preparing a breakfast that feels like a warm embrace. These apple cinnamon overnight oatmeal pancakes are a testament to the beauty of slow mornings, blending the hearty texture of oats with the sweet, spiced notes of apple and cinnamon.

Ingredients

• 1 cup rolled oats, finely ground
• 1 cup almond milk, unsweetened
• 1 pasture-raised egg, lightly beaten
• 1 tbsp clarified butter, melted
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup apple, finely diced

Instructions

1. In a medium bowl, combine the finely ground rolled oats and almond milk. Cover and refrigerate overnight to allow the oats to soften.
2. In the morning, preheat a non-stick skillet over medium-low heat (300°F) and lightly brush with clarified butter.
3. To the oat mixture, add the lightly beaten egg, melted clarified butter, pure maple syrup, ground cinnamon, and sea salt. Whisk until fully incorporated.
4. Gently fold in the finely diced apple, ensuring even distribution throughout the batter.
5. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set.
6. Carefully flip each pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Tip: For evenly golden pancakes, ensure your skillet is at the correct temperature before adding the batter.
8. Tip: Letting the batter rest for 5 minutes after mixing can help achieve fluffier pancakes.
9. Tip: Serve immediately for the best texture, or keep warm in a 200°F oven if preparing in batches.

Zesty with cinnamon and sweet from the apple, these pancakes offer a delightful contrast between the crispy edges and the soft, creamy interior. Consider topping with a dollop of Greek yogurt and a drizzle of honey for an extra layer of flavor.

Pumpkin Spice Overnight Oatmeal Pancakes

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a breakfast that marries convenience with the warmth of autumn flavors. This recipe, a blend of overnight oats and fluffy pancakes, is a testament to the joy of slow mornings and the richness of seasonal spices.

Ingredients

• 1 cup rolled oats, old-fashioned
• 1 cup whole milk
• 1/2 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp pure maple syrup
• 1 tbsp clarified butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. In a medium mixing bowl, combine the rolled oats and whole milk. Cover and refrigerate overnight, allowing the oats to soften and absorb the milk.
2. In the morning, gently stir the pumpkin puree, beaten egg, maple syrup, melted clarified butter, and vanilla extract into the oat mixture until well incorporated.
3. Add the ground cinnamon, nutmeg, ginger, cloves, baking powder, and sea salt to the mixture, stirring until the spices are evenly distributed throughout the batter.
4. Heat a non-stick skillet over medium-low heat (300°F) and lightly grease with clarified butter. For evenly cooked pancakes, maintain a consistent skillet temperature.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes, then flip carefully.
6. Cook the other side for an additional 1-2 minutes, or until golden brown and cooked through. Adjust heat as necessary to prevent burning.
7. Transfer the pancakes to a warm plate. Repeat with the remaining batter, greasing the skillet as needed between batches.

Delightfully tender with a hint of spice, these pancakes offer a cozy texture that’s both hearty and light. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch, or fold them around a dollop of whipped cream for a decadent twist.

Strawberry Overnight Oatmeal Pancakes

Beneath the quiet hum of the morning, there’s a recipe that whispers of simplicity and sweetness, a dish that marries the comfort of oatmeal with the joy of pancakes, all while you sleep. It’s a gentle start to the day, where strawberries lend their vibrant hue and tender bite to a breakfast that feels both nourishing and indulgent.

Ingredients

• 1 cup rolled oats, old-fashioned
• 1 cup almond milk, unsweetened
• 1 tbsp chia seeds
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract, pure
• 1/2 cup strawberries, hulled and diced
• 1 pasture-raised egg, lightly beaten
• 1/4 tsp baking powder
• 1 tbsp clarified butter

Instructions

1. In a medium bowl, combine rolled oats, almond milk, chia seeds, maple syrup, and vanilla extract. Stir gently until all ingredients are fully incorporated.
2. Cover the bowl with plastic wrap and refrigerate overnight, allowing the oats to soften and the chia seeds to expand, creating a thick, pudding-like consistency.
3. In the morning, remove the bowl from the refrigerator and fold in the diced strawberries, beaten egg, and baking powder until just combined.
4. Heat a non-stick skillet over medium-low heat (300°F) and add clarified butter, swirling to coat the pan evenly.
5. Pour 1/4 cup of the batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear set, about 3-4 minutes.
6. Carefully flip each pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Unfolding the layers of these pancakes reveals a texture that’s delightfully tender with a slight chew, a testament to the overnight oats. The strawberries offer pockets of brightness, their natural sweetness enhanced by the maple syrup. Serve them stacked high with a drizzle of honey and a sprinkle of crushed pistachios for a touch of elegance and crunch.

Peanut Butter Overnight Oatmeal Pancakes

Under the soft glow of the morning light, there’s something deeply comforting about preparing a breakfast that feels both nourishing and indulgent. These peanut butter overnight oatmeal pancakes are a testament to the beauty of slow mornings, blending the hearty texture of oats with the creamy richness of peanut butter in a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup rolled oats, finely ground
• 1 cup whole milk, at room temperature
• 1/4 cup creamy peanut butter, preferably natural
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp pure maple syrup
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 tbsp clarified butter, for cooking

Instructions

1. In a medium bowl, combine the ground oats, whole milk, peanut butter, beaten eggs, maple syrup, baking powder, and sea salt. Whisk until the mixture is smooth and homogenous.
2. Cover the bowl with plastic wrap and refrigerate overnight, allowing the oats to soften and the flavors to meld.
3. Heat a non-stick skillet over medium-low heat and add 1 tsp of clarified butter, swirling to coat the pan evenly.
4. Pour 1/4 cup of the batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for an additional 1-2 minutes, until golden brown and cooked through.
6. Repeat with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.

Off the griddle, these pancakes boast a tender, slightly chewy texture with a deep peanut butter flavor that’s subtly sweetened by the maple syrup. Serve them stacked high with a drizzle of extra peanut butter and a sprinkle of crushed peanuts for an extra crunch, or alongside fresh berries for a bright contrast.

Maple Syrup Overnight Oatmeal Pancakes

Now, as the morning light filters through the kitchen, there’s something deeply comforting about preparing a breakfast that marries simplicity with indulgence. These overnight oatmeal pancakes, subtly sweetened with maple syrup, offer a tender embrace to start the day.

Ingredients

• 1 cup rolled oats, not instant
• 1 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp pure maple syrup, plus extra for serving
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 2 tbsp clarified butter, for cooking

Instructions

1. In a medium bowl, combine the rolled oats and whole milk. Cover and refrigerate overnight, allowing the oats to soften and absorb the milk.
2. In the morning, gently stir the lightly beaten egg and 2 tbsp of pure maple syrup into the oat mixture until just combined.
3. Sift the all-purpose flour, baking powder, and fine sea salt over the wet ingredients. Fold gently to incorporate, being careful not to overmix.
4. Heat a large non-stick skillet over medium-low heat and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
7. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Perfectly golden and tender, these pancakes carry the gentle sweetness of maple syrup within their fluffy layers. Serve them stacked high with a drizzle of extra maple syrup and a pat of butter melting lazily over the top, or accompany with fresh berries for a burst of brightness.

Coconut Overnight Oatmeal Pancakes

Now, as the morning light filters through the kitchen, there’s something profoundly comforting about preparing a breakfast that marries convenience with indulgence. These Coconut Overnight Oatmeal Pancakes are a testament to the beauty of slow mornings, where every bite is a gentle reminder to savor the moment.

Ingredients

• 1 cup rolled oats, soaked overnight
• 1/2 cup coconut milk, full-fat
• 1 pasture-raised egg, lightly beaten
• 1 tbsp coconut sugar
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbsp clarified butter, for cooking
• 1/4 cup shredded coconut, for garnish

Instructions

1. In a medium bowl, combine the soaked rolled oats, coconut milk, lightly beaten egg, coconut sugar, vanilla extract, and sea salt. Stir until the mixture is homogenous.
2. Heat a non-stick skillet over medium-low heat (300°F) and add 1/2 tbsp of clarified butter, ensuring the surface is evenly coated.
3. Pour 1/4 cup of the batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear set, about 3 minutes.
4. Flip the pancakes carefully and cook for an additional 2 minutes, or until golden brown and cooked through.
5. Repeat with the remaining batter, adding the remaining clarified butter as needed to prevent sticking.
6. Garnish the pancakes with shredded coconut before serving.

Fluffy yet hearty, these pancakes carry the subtle sweetness of coconut, balanced by the earthy tones of oatmeal. Serve them stacked high with a drizzle of maple syrup or a dollop of Greek yogurt for a contrasting tang.

Almond Joy Overnight Oatmeal Pancakes

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where a bowl of overnight oats awaits its transformation. This dish, a tender homage to the beloved candy bar, marries the comforting chew of oatmeal with the indulgent crunch of almonds and the sweet whisper of coconut.

Ingredients

• 1 cup rolled oats, steel-cut preferred for texture
• 1 cup unsweetened almond milk
• 1 tbsp chia seeds
• 2 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 cup unsweetened shredded coconut
• 1/4 cup almonds, roughly chopped
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp sea salt

Instructions

1. In a medium mixing bowl, combine the rolled oats, almond milk, chia seeds, maple syrup, and vanilla extract. Stir until fully incorporated.
2. Cover the bowl with plastic wrap and refrigerate overnight, allowing the oats to soften and the chia seeds to expand.
3. In the morning, gently fold in the shredded coconut and chopped almonds into the oat mixture.
4. Heat a non-stick skillet over medium-low heat (300°F) and add the clarified butter, ensuring the pan is evenly coated.
5. Pour 1/4 cup of the oat mixture onto the skillet for each pancake, spreading slightly with the back of a spoon to form even circles.
6. Cook for 3-4 minutes on the first side, or until the edges begin to crisp and the surface bubbles slightly.
7. Carefully flip each pancake and cook for an additional 2-3 minutes, until golden brown and cooked through.
8. Transfer the pancakes to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Creating a symphony of textures, these pancakes offer a crispy exterior that gives way to a creamy, nutty interior. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted coconut for an extra touch of decadence.

Raspberry Lemon Overnight Oatmeal Pancakes

Early mornings call for simplicity and sweetness, a quiet moment to savor before the day unfolds. These Raspberry Lemon Overnight Oatmeal Pancakes blend the tang of fresh citrus with the gentle sweetness of raspberries, all nestled within the comforting embrace of oatmeal, transformed into fluffy pancakes.

Ingredients

• 1 cup rolled oats, finely ground
• 1 cup buttermilk, well-shaken
• 1 pasture-raised egg, lightly beaten
• 2 tbsp pure maple syrup
• 1 tbsp clarified butter, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup fresh raspberries, lightly crushed
• Zest of 1 lemon
• 1 tbsp unsalted butter, for cooking

Instructions

1. In a medium bowl, combine the ground oats and buttermilk. Cover and refrigerate overnight to soften.
2. In the morning, gently stir the beaten egg, maple syrup, clarified butter, vanilla extract, baking soda, and sea salt into the oat mixture until just combined.
3. Fold in the crushed raspberries and lemon zest with a spatula, being careful not to overmix to maintain the berries’ integrity.
4. Heat a large non-stick skillet over medium-low heat (300°F) and melt a small amount of unsalted butter to coat the surface.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 3 minutes.
6. Flip the pancakes carefully and cook for another 2 minutes, or until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, adding more butter to the skillet as needed.

Warm and inviting, these pancakes offer a delightful contrast of textures—crisp edges giving way to a tender, berry-studded interior. Serve them stacked high with a drizzle of maple syrup and a sprinkle of lemon zest for a bright, sunny start to your day.

Carrot Cake Overnight Oatmeal Pancakes

Kindly imagine the gentle fusion of morning’s first light with the comforting embrace of a homemade breakfast. This dish, a harmonious blend of carrot cake’s warmth and oatmeal’s hearty texture, invites a moment of pause before the day unfolds.

Ingredients

• 1 cup rolled oats, finely ground
• 1/2 cup whole milk
• 1/4 cup Greek yogurt
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1 pasture-raised egg, lightly beaten
• 1/2 cup finely grated carrot
• 1 tbsp clarified butter

Instructions

1. In a medium bowl, combine the ground oats, milk, Greek yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt. Stir until fully incorporated. Cover and refrigerate overnight.
2. In the morning, gently fold the beaten egg and grated carrot into the oat mixture until evenly distributed.
3. Heat a non-stick skillet over medium-low heat (300°F) and add the clarified butter, ensuring the surface is evenly coated.
4. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface and the edges appear set.
5. Carefully flip each pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
6. Transfer the pancakes to a warm plate. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

These pancakes emerge with a tender crumb and a subtly spiced sweetness, reminiscent of carrot cake yet grounded by the oats’ nuttiness. Serve them stacked high, drizzled with extra maple syrup, or alongside a dollop of whipped cream cheese for a decadent twist.

Vanilla Bean Overnight Oatmeal Pancakes

Gently, as the morning light filters through the kitchen window, the idea of transforming simple oats into something extraordinary takes shape. Vanilla Bean Overnight Oatmeal Pancakes are not just breakfast; they’re a slow, sweet embrace of the day ahead, a testament to the beauty of preparation and patience.

Ingredients

• 1 cup rolled oats, soaked overnight
• 1 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla bean paste
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1 tbsp clarified butter, for cooking

Instructions

1. In a medium bowl, combine the soaked oats, whole milk, lightly beaten egg, maple syrup, and vanilla bean paste. Stir until the mixture is homogenous.
2. Allow the mixture to rest for 5 minutes to let the flavors meld, then gently fold in the sea salt and baking powder.
3. Heat a non-stick skillet over medium-low heat (300°F) and add 1/2 tbsp of clarified butter, ensuring the pan is evenly coated.
4. Pour 1/4 cup of the batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 3 minutes.
5. Flip the pancakes carefully and cook for an additional 2 minutes, or until golden brown and cooked through.
6. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Warm and fragrant, these pancakes carry the subtle, floral notes of vanilla bean, with a texture that’s tender yet satisfyingly hearty. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted oats for a delightful crunch, or layer with fresh berries and a dollop of whipped cream for a decadent twist.

Chai Spice Overnight Oatmeal Pancakes

Kneading through the quiet of the morning, the thought of Chai Spice Overnight Oatmeal Pancakes brings a warm anticipation. This dish, a gentle fusion of comforting spices and the wholesome goodness of oats, promises a breakfast that feels both nourishing and indulgent.

Ingredients

• 1 cup rolled oats, finely ground
• 1 cup almond milk, unsweetened
• 1 pasture-raised egg, lightly beaten
• 2 tbsp pure maple syrup
• 1 tbsp clarified butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. In a medium bowl, combine the finely ground rolled oats, almond milk, lightly beaten egg, maple syrup, melted clarified butter, and vanilla extract. Whisk until smooth.
2. Add the ground cinnamon, cardamom, ginger, cloves, nutmeg, baking powder, and sea salt to the bowl. Stir until all spices are evenly distributed throughout the batter.
3. Cover the bowl with plastic wrap and refrigerate overnight, allowing the oats to absorb the liquid and the flavors to meld.
4. Heat a non-stick skillet over medium-low heat (300°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate. Repeat with the remaining batter, greasing the skillet as needed.

Just out of the skillet, these pancakes boast a tender, fluffy texture with a deep, aromatic chai spice flavor that lingers pleasantly. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted nuts for an extra crunch, or fold in fresh berries for a burst of brightness.

Conclusion

Ready to revolutionize your breakfast routine? These 14 overnight oatmeal pancakes recipes offer a deliciously easy way to start your day with minimal morning fuss. Whether you’re craving something sweet or savory, there’s a recipe here to satisfy every palate. Don’t forget to whip up your favorite, leave a comment sharing which one stole your heart, and spread the love by pinning this article on Pinterest. Happy cooking!