Best 4 Saturday Morning Soaked Oatmeal Pancakes Or Waffles Recipes
Craving fluffy, delicious, and wholesome breakfast options for your Saturday mornings? Look no further than our guide to the best soaked oatmeal pancake and waffle recipes! Whether you're a pancake lover or prefer the crispy texture of waffles, we've got you covered. Our carefully curated selection of recipes offers a variety of flavors, textures, and dietary preferences, ensuring a perfect start to your weekend. From classic buttermilk pancakes with a hint of sweetness to savory buckwheat waffles packed with nutty goodness, our guide provides something for every taste. Get ready to indulge in a breakfast experience that will leave you feeling satisfied and energized all day long.
Let's cook with our recipes!
OVERNIGHT OATMEAL PANCAKES
Sugar-free and no-added-fat has never tasted so good! This is a great way to jazz up your morning oatmeal on the weekend (or freeze it and enjoy yummy pancakes everyday!)
Provided by sincka55
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 8h30m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 39.6 g, Cholesterol 114.5 mg, Fat 5.5 g, Fiber 4.9 g, Protein 14.7 g, SaturatedFat 1.4 g, Sodium 284.2 mg, Sugar 8.1 g
OATMEAL WAFFLES OR PANCAKES
These waffles are great for someone who needs more fiber or who is trying to lower their cholesterol. They're tasty, too.
Provided by wildheart
Categories Breakfast
Time 10m
Yield 10 waffles
Number Of Ingredients 8
Steps:
- Mix well together.
- There should be no lumps.
- Bake in a waffle iron, or like regular pancakes.
- Variation: add 1/2 cup finely chopped apple and 1/2 teaspoon cinnamon.
SATURDAY MORNING SOAKED OATMEAL PANCAKES (OR WAFFLES)
This recipe was given on a large-family forum when someone posted for a great pancake recipe. I took it, tried it, tweaked it for our family's tastes, and came up with a recipe that our family absolutely loves (and with 11 people to please, that means a lot!). Since the grains are soaked overnight, it is even healthier. Give it a whirl through your waffle maker, too-- it's even better as waffles! I am posting here with permission, and special thanks to my friend Amy's husband's friend, Dale, for the original recipe. While the recipe may seem daunting at first, it is really very easy-- my 11yo daughter is our chief pancake-and-waffle-chef, and she's quite a pro at this recipe now. We serve this with either real maple syrup, homemade maple-flavored syrup (directions on the Maplene box), or yogurt with chocolate syrup and/or fruit. It's great with any topping-- or none at all! Leftover made pancakes or waffles freeze well, or place leftover batter in a jar in the fridge for a day.
Provided by Timedess
Categories Breakfast
Time 19m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine oats and flour in a large bowl.
- In another bowl combine the whey (or lemon juice) and milk, and stir into the grains.
- Cover loosely (we use a plate over the bowl, and drape a clean towel over top, to keep junk or curious kitties from getting into it). Let sit on the counter overnight or for several hours. The oats will soften and lose their shape.
- In the morning, add the baking powder, baking soda, melted butter, vanilla, and eggs and stir to combine.
- Measure out the 6 tablespoons of apple cider vinegar and call the kids to come watch the next step!
- Add the vinegar to the batter all at once and watch it bubble and foam. Stir in once the big action's done, but while it's still bubbling.
- Cook as you usually do for pancakes or waffles:.
- Preheat a heavy pan over medium heat, until a drop of water dances. If it skitters and sputters really fast the pan is too hot-- you need to let it cool down and try again.
- Butter the pan and pour the batter on. For pancakes, we have a small ladle (a gravy ladle; maybe 3 tablespoons?) that we use to measure out the batter.
- Cook over medium heat until the rim of the bottom is golden and dry, and the top of the cake is mostly not shiny anymore and if you jiggle the pan it is pretty "set". Carefully turn the cake(s) and cook on the other side until the bottom rim is golden and you see steam emanating from the top of it.
- Remove from the pan and place on a wire rack to cool a bit while cooking the rest (they get snatched up so fast in our house they don't have a chance to get very cool, but if you put them straight on a plate they'll get soggy).
- Continue cooking until everyone's satisfied, then cook up the rest to freeze for later if there's any batter left.
- When the pan is perfectly clean before starting, and the heat is just the right temperature, we only need to butter the pan for the first pancake. We use heavy stainless steel pans, so YMMV on this depending on your cookware.
- For waffles, just cook as normal for your waffle maker. They're *perfect* for pancakes or waffles, with no adjustments.
- This recipe, as written, serves 10 for our family. Prep time does not include the overnight soaking. Cooking time is for one pancake at a time and YMMV depending on your cookware and stove.
OATMEAL PANCAKES OR WAFFLES
Want a delicious breakfast, yet desire the healthy benefits of fiber and whole grains? These healthy pancakes or waffles are the perfect answer. Even though I wouldn't choose to eat a bowl of hot oatmeal, I can't get enough of these pancakes. Kids love them, too!
Provided by BeachGirl
Categories Breakfast
Time 10m
Yield 20 pancakes, 5 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over oats; stir to moisten.
- Add oil, egg, and 1 cup skim milk.
- Stir.
- Mix together salt, flour, Splenda (or sugar) and baking powder.
- Add to oatmeal mixture and stir.
- Add enough remaining skim milk (3/4 to 1-1/4 cups) to make a medium thick batter (for waffles) or a thinner batter (for pancakes).
- Make 4-5 inch pancakes on hot griddle, letting them brown a little (about 2-4 minutes) or waffles in waffle iron according to manufacturer's instructions.
- NOTE: Batter is best if covered, refrigerated and left to sit overnight, but can be used immediately with very good results.
Tips:
- To ensure your pancakes or waffles are fluffy, make sure to let the batter rest for at least 5 minutes before cooking. This allows the gluten in the flour to relax, resulting in a lighter texture. - For a crispy exterior, cook the pancakes or waffles over medium-high heat. - To prevent sticking, grease your griddle or waffle iron with cooking spray or butter. - Serve the pancakes or waffles with your favorite toppings, such as butter, syrup, fruit, or whipped cream.Conclusion:
Soaking oats overnight in milk or yogurt is a great way to create a healthy and delicious pancake or waffle batter. This method results in a pancake or waffle that is fluffy, moist, and packed with flavor. The addition of mashed banana adds natural sweetness and potassium, while the egg and vanilla extract provide richness and flavor. These pancakes or waffles are a great option for a weekend breakfast or brunch. They can also be made ahead of time and frozen for later. Simply reheat them in the toaster or microwave when you're ready to eat.
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