Ingredients
- 3 cups skim milk
- 3 tablespoons lemon juice
- 2 cups rolled oats
- 3 large eggs
- ½ cup whole wheat flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon vanilla extract, or more to taste
- 1 pinch ground cinnamon, or more to taste
- 1 pinch ground cloves, or more to taste
- 1 pinch salt
Why This Recipe Is So Delicious
These pancakes are perfect for busy mornings because the batter is prepared the night before. They are fluffy, nutritious, and have a wonderful texture thanks to the oats soaking overnight. Plus, they use simple ingredients you likely have on hand.
Kitchen Tricks
- Use old-fashioned rolled oats for the best texture; instant oats can make the batter too thin.
- Let the batter rest in the fridge overnight to allow the oats to fully absorb the liquid.
- Cook pancakes on medium heat to ensure they cook through without burning on the outside.
- Let the batter rest in the fridge overnight to allow the oats to fully absorb the liquid.
- Cook pancakes on medium heat to ensure they cook through without burning on the outside.
Directions
Mix the milk and lemon juice in a bowl, then let it sit for about 10 minutes until it starts to thicken a bit. Stir the oats into the milk mixture, cover the bowl, and pop it in the fridge overnight (or at least for 8 hours). When you’re ready to cook, whisk the eggs, flour, baking powder, vanilla, cinnamon, cloves, and salt into the oat mixture until everything is well combined. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop big spoonfuls of batter onto the griddle and cook until you see bubbles forming on top and the edges look set, about 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes until they’re golden brown. Keep going until you’ve used up all the batter, and enjoy!
Serving Tips
Serve warm with fresh fruit like berries or sliced bananas. A drizzle of maple syrup or honey adds natural sweetness. For extra protein, add a dollop of Greek yogurt or nut butter on top.
How To Preserve This Dish
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. You can also freeze cooked pancakes by separating layers with parchment paper and placing them in a freezer bag for up to 2 months.
