Overnight Raisin Oatmeal Pancakes Recipes

Steps:

• Process oats in a food processor until finely ground. Mix oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
• Whisk buttermilk, milk, sugar, 1/4 cup vegetable oil, and egg in a separate bowl until smooth; mix into oat mixture until batter is well-mixed, about 30 strokes. Fold raisins and walnuts into batter.
• Lightly oil a skillet or griddle and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 minutes. Repeat with remaining batter.

Steps:

• In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil; set aside., In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened; add raisins., Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Steps:

• Mix together the oatmeal and buttermilk; refrigerate overnight.
• The next morning: add in the eggs, butter and raisins; mix well.
• In a bowl, sift ogether the flour, sugar, baking powder, baking soda, cinnamon and salt.
• Add in the oatmeal mixture; stir to moisten.
• Allow the batter to sit at room temperature for 20 minutes.
• Heat the griddle to desired temperature.
• Pour 1/4 cup of batter onto hot griddle (if the batter is too thick, add 1 Tbsp buttermilk at a time until desired consistancy).
• Cook pancakes until bubbles appear on top; turn to brown-- DELICIOUS!

Steps:

• In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight. The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 tablespoon at a time, until the batter reaches the desired consistency. Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.

Steps:

• Combine oats and buttermilk; stir well to blend. Cover and refrigerate overnight.
• Preheat lightly greased griddle or large frying pan over medium heat.
• Just before cooking, add eggs, melted butter and raisins to batter; stir just to blend.
• Combine flour, sugar, baking powder, baking soda, cinnamon and salt; add to oat mixture and stir just until moistened. (if batter seems too thick, add more buttermilk).
• Spoon batter about 1/3 cup for each pancake, onto hot griddle. Spread batter out to 4-inch circle.
• Cook until tops are bubbly and appear dry, (2-3 minutes); turn and cook until lightly browned.

Steps:

• Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight.
• Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.