Overnight Oatmeal-Buttermilk Pancakes

My husband absolutely loves the overnight buttermilk oat pancakes served at Main Road Biscuit Company on the North Fork of Long Island. We have tried a couple of versions to try to replicate them at home. Now I love them too! 🙂

This first version was adapted from Molly Wizenberg@Orangette.net, via Food52.com, contributed by Catherine Lamb. We used sea salt, butter instead of oil, and added vanilla extract as well as fresh strawberries and bananas. We ate them for breakfast on Mother’s Day as well as my husband’s birthday. Great.

Yield: Serves 4 to 6

  • 2 cups old-fashioned rolled oats
  • 2 cups buttermilk, shaken
  • 1/2 cup whole wheat flour (I used white whole wheat flour)
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 eggs, lightly beaten
  • 1 tsp pure vanilla extract
  • 1/2 cup butter (1 stick), melted and cooled (can substitute coconut oil or any oil of choice)
  • oil or non-stick spray for greasing the pan or griddle
  • fresh bananas and fresh or frozen strawberries, diced, optional
  • nuts or chocolate chips, optional
  • pure maple syrup, yogurt, berries, or bananas, for serving
  1. The night before, mix the oats and buttermilk together in a large bowl. Cover tightly with plastic wrap and refrigerate overnight.
  2. If you’re feeling especially efficient, mix the dry ingredients in a smaller bowl and set aside on the counter. (a great plan!)
  3. The next morning, take the oat mixture out of the fridge. If you haven’t already, mix the dry ingredients together with a whisk until incorporated.
  4. Add the eggs, vanilla, and butter (or oil) to the oat mixture, stir together, then add the dry ingredients. Mix until fully incorporated, but be careful not to overmix. Batter will be very thick.
  5. Grease a griddle or large pan with and set it over medium-high heat. When you flick water at the skillet and it sizzles, it’s ready.
  6. Ladle the batter onto the hot pan (I used a 1/3 cup measure, but feel free to adjust if you want larger or smaller pancakes). If desired, sprinkle on sliced bananas, berries (fresh or frozen), nuts, or chocolate chips. (I mixed both diced bananas and strawberries into the batter prior to placing on the griddle.)
  7. When the top of the batter bubbles, the edges begin to set, and the bottom is bronzed, flip pancakes. They’re done when the underside is done and they don’t squish when pressed lightly with your finger. 
  8. Serve with maple syrup or a dollop of yogurt and additional berries and/or banana slices, as desired. 

This second version was also wonderful. It is Swedish in origin. The original recipe suggests serving them with lingonberry jam instead of maple syrup.

The recipe was adapted from the former Tres Joli Bakery Café in Oakton, Virginia, via Bon Appétit and epicurious.com. I added frozen blueberries to the batter and served them drizzled with maple syrup.

Yield: Serves 4 to 6

  • 2 cups old-fashioned oats or quick-cooking oats
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • cooking oil spray or melted butter, for skillet or griddle
  • pure maple syrup or lingonberry preserves, for serving
  • fresh or frozen blueberries, optional
  • whipped cream, for serving, optional
  1. Combine the oats, flour, sugar, baking soda, baking powder and salt in a large bowl.
  2. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl.
  3. Add to dry ingredients; whisk until blended but some small lumps still remain.
  4. Cover with plastic wrap and let batter stand to thicken, about 2 hours at room temperature or overnight in the refrigerator.
  5. Preheat oven to 250°F. (or set a warming drawer to medium)
  6. Heat heavy large skillet or griddle over medium heat. Brush skillet with melted butter or coat with cooking oil spray.
  7. Fold fresh or frozen blueberries into the prepared batter, if desired. (I added 1 cup of frozen blueberries.)
  8. Working in batches, ladle batter by 1/4 to 1/3 cupfuls onto the pan. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
  9. Transfer cooked pancakes to a baking sheet or serving platter. Keep warm in oven or warming drawer.
  10. Repeat with remaining batter, brushing skillet with more butter or cooking spray, as necessary.
  11. Serve with lingonberry preserves or syrup, topped with fresh blueberries and/or whipped cream, as desired.

Apple-Cinnamon Oatmeal Pancakes

These wonderful pancakes were a nice seasonal alternative to our usual blueberry buttermilk pancakes. They had a fabulous texture from the oats and were very light and fluffy.

The recipe was adapted from Gourmet via Epicurious.com. I used rolled oats instead of quick-cooking oats and Juici apples instead of Granny Smith. I also doubled the recipe.

We ate them topped with maple syrup and fresh apple chunks but they would also be delicious with sautéed apples. I may also use all whole wheat pastry flour next time and omit the all-purpose flour completely.

Yield: Serves 4 to 6

  • 2 1/2 cups buttermilk, divided
  • 1 1/3 cups rolled oats (not instant)
  • 2 large eggs, beaten lightly
  • 4 tablespoons firmly packed light brown sugar
  • 1 1/3 cups firmly packed peeled and coarsely grated Granny Smith apple, excess juice squeezed out (I used a 1 3/4 Juici apples)
  • 3/4 cup all-purpose flour (can substitute whole wheat pastry flour)
  • 3/4 cup whole wheat or whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon coarse salt
  • 2 teaspoons ground cinnamon
  • 4 tablespoons vegetable oil plus additional for brushing the griddle (I used cooking oil spray on the griddle)
  • maple syrup, for serving
  • apple chunks or sautéed apples, for serving, optional
  1. In a bowl whisk together 2 cups of the buttermilk and the oats and let the mixture stand for 15 minutes.
  2. While the oats are soaking, peel and grate the apples. (I squeezed out the juice according to the original recipe but may skip this step next time.)
  3. In a large bowl, whisk together the eggs, brown sugar, and the grated apple.
  4. Stir in the flours, baking soda, salt, cinnamon, 4 tablespoons of oil, the oats mixture, and the remaining 1/2 cup buttermilk; mix well.
  5. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface. Brush it with the additional oil, or spray with cooking oil spray, and drop the batter by half-filled 1/4-cup measures onto it.
  6. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup and apple garnishes, as desired.

Sourdough Pancakes & Waffles

I apologize in advance for bombarding everyone with sourdough starter recipes. 😉

During this extended time at home, I decided to make a sourdough starter but started regretting throwing out the discarded starter on a daily basis- a twice daily basis. So, I started saving it to make other goodies. (I am keeping it in a jar in the refrigerator!)

These sourdough pancakes may be some of the best pancakes I’ve ever made. AMAZING. The first sourdough waffle recipe is a wonderful way to use an excess of starter without incorporating a lot of other ingredients, and, finally, the cinnamon-sugar sourdough waffles were a close second to the pancakes in terms of deliciousness factor. All great!

The recipe for the sourdough pancakes was adapted from theperfectloaf.com. I weighed the ingredients and used whole wheat flour and full fat Greek yogurt. We ate them topped with fresh berries and drizzled with pure maple syrup.

Sourdough Pancakes

Yield: about 16 pancakes

  • 2 large eggs
  • 245g (1 cup) whole milk
  • 61g (1/4 cup) Greek yogurt
  • 250g (about 1 1/2 cups, stirred down) non-fed sourdough starter
  • 4g (1 tsp) pure vanilla extract
  • 180g (1 1/2 cups) all-purpose and/or whole wheat flour (I used white whole wheat flour)
  • 6g (1 tsp) baking soda, sifted
  • 4g (1 tsp) baking powder
  • 5g (1 tsp) fine sea salt
  • 50g (1/4 cup) granulated sugar
  • 63g (1/4 cup, 4T, or 1/2 stick) unsalted butter, melted
  1. Beat eggs in a medium bowl.
  2. Add milk, yogurt, sourdough starter, and vanilla. Stir to incorporate.
  3. Whisk together flour, baking soda, baking powder, salt, and sugar.
  4. Add dry mix to the egg mixture, mixing well.
  5. Stir in melted butter.
  6. Let rest for about 30 minutes to let your sourdough starter get going just a bit. Adjust the consistency of the batter, if needed. (see note below)
  7. Lightly grease a hot griddle. (I used cooking oil spray.)
  8. Ladle the batter onto the griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side. Refrain from flipping multiple times.
  9. Serve with fresh berries and pure maple syrup, as desired.

Note: You may need to adjust the amount of milk depending on the stiffness of your sourdough starter and your preferred batter consistency. The above ingredients worked well with my starter; if you’re using a stiff starter, you might want to add around 1/2 cup more milk.

These sourdough waffles are the perfect option if you have a lot of starter to discard. I made them plain but plan to try them with incorporated fresh or frozen blueberries next time. We ate them topped with sliced bananas and pure maple syrup.

Sourdough Waffles

Yield: 8 waffles

  • 2 cups (454g) milkshake-thick sourdough starter discard (non-fed)
  • 4 T canola oil or melted butter
  • 1 T vanilla extract
  • 1/4 cup granulated or light brown sugar
  • 1 egg
  • 1 tsp baking soda, sifted
  • 1 tsp coarse salt
  • milk, if needed to adjust the batter consistency
  • 1 cup fresh or frozen blueberries, optional
  • sliced bananas and/or fresh berries, to serve
  • maple syrup, to serve
  1. Combine starter, oil/butter, vanilla, sugar and egg in a large bowl. Whisk well to combine.
  2. Add baking soda and salt. Whisk to combine. Adjust the batter consistency with milk, if necessary.
  3. Fold in berries, if using.
  4. Lightly coat the waffle iron with cooking spray.
  5. Ladle some of the batter into the waffle iron to fill the pan. Cook for 3 to 5 minutes, or until golden and crisp.
  6. Transfer to a cooling rack for a minute or two and then to a cutting board. Separate and keep warm.
  7. Repeat with the remaining waffle batter.
  8. Serve with fruit, drizzled with maple syrup, as desired.

These cinnamon-sugar sourdough waffles were very special. The recipe was adapted from Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading by Emilie Raffa, via epicurious.com. I used white whole wheat flour and incorporated vanilla extract.

We ate them with cubed pineapple and fresh berries. My son sprinkled them with additional cinnamon-sugar. 🙂 Fabulous! I actually made a double batch.

Cinnamon-Sugar Sourdough Waffles

Yield: 7 to 8 waffles

For the Cinnamon-Sugar:

  • 1⁄4 cup (50 g) granulated sugar
  • 1 tsp (3 g) cinnamon

For the Waffle Batter:

  • 1⁄2 cup (120 g) leftover starter (non-fed)
  • 1 cup (240 ml) milk, whole or 2% (I used 1%)
  • 3 to 4 T (42 g) unsalted butter, melted, divided
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup (120 g) all-purpose flour and/or whole wheat flour (I used white whole wheat flour)
  • 1 T (12 g) granulated sugar
  • 2 tsp (10 g) baking powder
  • 1⁄2 tsp fine sea salt
  • cooking oil spray, for coating

Optional Toppings:

  • cubed fresh pineapple
  • mixed seasonal berries
  • coconut flakes
  • pure maple syrup, to serve (we ate them without syrup)
  1. Combine the cinnamon and sugar in a shallow bowl. Set aside.
  2. Preheat your waffle iron according to the manufacturer’s instructions.
  3. Combine the leftover starter, milk, 2 tablespoons (28 g) of melted butter, egg, and vanilla in a large bowl. Whisk well to combine.
  4. Add the sugar, baking, powder and salt and whisk until smooth.
  5. Add the flour and continue to whisk until smooth. If the batter seems too thick, add more milk to thin out the texture. (This will all depend on the consistency of your sourdough starter.)
  6. Lightly coat the waffle iron with cooking spray.
  7. Ladle some of the batter into the waffle iron to fill the pan. Cook for 3 to 5 minutes, or until golden and crisp.
  8. Transfer to a cooling rack for a minute or two and then to a cutting board.
  9. Brush lightly with some of the remaining melted butter. Sprinkle with reserved cinnamon sugar to coat the top.
  10. Repeat with the remaining waffle batter.
  11. To serve, top your waffles with the pineapple, mixed berries, and coconut flakes, as desired. Enjoy with sweet maple syrup on the side. (We ate them without syrup.)

Note: Once completely cool, these waffles can be frozen for up to 2 months. Cover in plastic wrap and a layer of foil before freezing. Bake frozen at 350°F (180°C) until warmed through.

Oatmeal Blueberry Buttermilk Pancakes

It’s hard to beat a special summer breakfast loaded with fresh berries. Similar to the muffins in my last post, the whole wheat flour and oats in the batter make this special treat a substantial meal as well.

This recipe was adapted from New York Times, contributed by Martha Rose Schulman. I decreased the batter resting time and increased the amount of blueberries. Delicious!!

  • ½ cup rolled oats
  • ½ cup low-fat milk
  • 1 cup whole wheat flour
  • ½ cup unbleached all-purpose flour
  • 2 tsp 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
  • 1 1/2 cups fresh or frozen blueberries
  1. Combine the milk and rolled oats in a bowl, and set aside.
  2. Whisk together the flours, baking powder, baking soda, sugar and salt.
  3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. (I let it sit for 30 minutes without a problem.)
  5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  6. Serve hot with a small amount of butter and maple syrup.

Note: Keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.

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Strawberry Cornmeal Griddle Cakes

Okay. I made the special jam, the “world-famous” strawberry shortcake cookies, the slab pie… We still had more hand-picked strawberries! I always feel a lot of pressure to make sure that they are put to good use. When I saw this recipe, I thought it would be the perfect breakfast on the morning of the last day of school- I surprised my kids with them. 🙂

This special breakfast was the perfect use for my super ripe- almost overripe- strawberries. SO sweet. This recipe is from Smitten Kitchen. We ate them right off the griddle with maple syrup. Easy and delicious. Happy Summer Vacation!!

Yield: 14 3-inch pancakes

  • 3/4 cup (95 grams) all-purpose flour
  • 3/4 cup (105 grams) yellow cornmeal
  • 2 tablespoons (25 grams) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea or table or coarse salt
  • 3 tablespoons (45 grams) unsalted butter, plus more for buttering the pan (I used canola oil spray on my griddle)
  • 1 cup (235 ml) buttermilk, well-shaken, or 2/3 cup plain yogurt thinned with 1/3 cup milk
  • 2 large eggs
  • 1 cup (about 140 grams or 5 ounces) roughly chopped strawberries
  1. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt with a whisk.
  2. In the microwave, melt 3 tablespoons butter in the bottom of a medium bowl.
  3. Whisk buttermilk with the melted butter, followed by the eggs, one at a time.
  4. Stir in strawberries. Pour strawberry-buttermilk mixture into dry ingredients and stir until just combined.
  5. In a large skillet (preferably cast-iron) or on a griddle, melt butter over medium/medium-low heat. (I used canola oil spray instead.)
  6. Pour a scant 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden and bubbles appear all over top, about 1 to 2 minutes. Flip pancakes and cook until second side is golden, another minute. If batter slipped out the sides of the pancake when you first flipped it, return it to the first side for another 30 seconds to ensure the leaked batter cooks.
  7. Repeat with remaining batter, adding more butter/oil spray as needed. If pan gets too hot — the butter turns brown as soon as it melts, the pancakes are done on the outside before the inside — reduce the heat to low.
  8. Serve with fixings of your choice, be it a pat of butter, powdered sugar, syrup and/or additional fresh strawberries.

Note: If you’re not going to eat these right away, you can spread them on a baking sheet and keep them warm until needed in a 200 degree oven.

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Mad Hungry Blueberry Buttermilk Pancakes

I love Lucinda Scala Quinn- a Mad Hungry recipe has yet to fail me. Always delicious! This special pancake recipe was adapted from Mad Hungry Cravings: 173 Recipes for the Food You Want to Eat Right Now by Lucinda Scala Quinn. I modified the recipe by incorporating whole wheat flour. They were wonderful- the lemon zest brought these fluffy pancakes to another level. Breakfast perfection. 🙂

Yield: Serves 6 to 8 (Makes approximately 18 pancakes)

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 tsp baking powder
  • 3/4 tsp coarse salt
  • 1/4 tsp (heaping) ground cinnamon
  • 1 1/2 T granulated sugar
  • 1 1/2 cups fresh or thawed frozen blueberries (I used frozen wild blueberries)
  • 3 cups buttermilk (well shaken before measuring)
  • 3 large eggs
  • grated zest of 1 lemon
  • vegetable oil or vegetable oil spray for cooking
  • pure maple syrup, for serving
  1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until throughly combined.
  2. Toss the blueberries with 2 tablespoons of the dry mixture in a medium bowl and set aside. (If using frozen berries, fold them in very gently at the end to avoid entirely bluish-purple-toned pancakes.)
  3. Make a well in the center of the dry mixture and add the buttermilk, eggs, and lemon zest.
  4. Whisk together the wet ingredients, gradually incorporating the dry mixture, mixing just until combined; some small lumps should remain in the batter.
  5. Let the batter stand for 10 minutes. Incorporate the blueberries.
  6. Preheat a double-burner griddle or a large cast iron skillet over medium heat.
  7. Brush or spray the pan with vegetable oil and ladle 1/3 cup of the batter per pancake onto the griddle. (I do 6 at a time.) When small bubbles appear across the surface of the pancakes and the edges lift from the griddle, flip and continue cooking until golden brown on the second side and springy to the touch, about 3 minutes total.
  8. Serve warm – preferably on warm plates- with pure maple syrup.

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Two Years Ago:

Apple Dutch Baby

IMG_0634 - Version 2

I love special breakfasts!! I served this gorgeous giant apple pancake with pure maple syrup, but included the recipe for the special Apple Cider Syrup below. This recipe is from The North Shire Lodge in Manchester, Vermont via Bon Appetit. Lovely!

Yield: Serves 4

For the Dutch Baby:

  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • ¾ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon, divided
  • 4 tablespoons unsalted butter, divided
  • 1 large Pink Lady apple, peeled, sliced ¼” thick
  • 1 tablespoon light brown sugar
  • pure maple syrup or apple cider syrup (recipe follows), for serving
  1. Preheat oven to 425° (convection).
  2. Whisk eggs, milk, flour, vanilla, salt, and ½ teaspoon cinnamon in a medium bowl until smooth.
  3. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat.
  4. Add apple and sprinkle with brown sugar and remaining ½ teaspoon cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
  5. Wipe out skillet and heat in oven until very hot, 8–10 minutes.
  6. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
  7. Serve drizzled with maple syrup or apple cider syrup.

For the Apple Cider Syrup:

  • 4 cups apple cider
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  1. Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.

Do Ahead: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.

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