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.
My Private Note
Units: US | Metric
- 1419.54 ml old fashioned oats
- 354.88 ml whole wheat flour (freshly-ground if possible)
- 59.14 ml whey (or lemon juice)
- 1360.39 ml milk (milk and whey together total 6 cups)
- 29.58 ml baking powder
- 14.79 ml baking soda
- 236.59 ml melted butter
- 29.58 ml vanilla
- 6 eggs, lightly beaten
- 88.74 ml apple cider vinegar (raw, organic if possible)
- 1Combine oats and flour in a large bowl.
- 2In another bowl combine the whey (or lemon juice) and milk, and stir into the grains.
- 3Cover 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.
- 4In the morning, add the baking powder, baking soda, melted butter, vanilla, and eggs and stir to combine.
- 5Measure out the 6 tablespoons of apple cider vinegar and call the kids to come watch the next step!
- 6Add 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.
- 7Cook as you usually do for pancakes or waffles:.
- 8Preheat 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.
- 9Butter 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.
- 10Cook 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.
- 11Remove 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).
- 12Continue cooking until everyone's satisfied, then cook up the rest to freeze for later if there's any batter left.
- 13When 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.
- 14For waffles, just cook as normal for your waffle maker. They're *perfect* for pancakes or waffles, with no adjustments.
- 15This 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.
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Nutritional Facts for Saturday Morning Soaked Oatmeal Pancakes (Or Waffles)
Serving Size: 1 (275 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 551.6
- Calories from Fat 270
- Total Fat 30.0 g
- Saturated Fat 16.4 g
- Cholesterol 180.0 mg
- Sodium 870.9 mg
- Total Carbohydrate 53.6 g
- Dietary Fiber 6.8 g
- Sugars 1.0 g
- Protein 17.3 g
The following items or measurements are not included: