A little prep goes a long way with these Oatmeal Pancakes for the Freezer. Make a couple of batches and have healthy, hearty and tasty breakfasts on the run all week long.
I shared a recipe for breakfast burritos a few weeks back, but I think these oat-filled pancakes are my current make-ahead breakfast favorite. My whole family loves eggs but there are times when eggs just don’t sound good to me in the morning. Maybe it’s the warmer weather? I don’t know, but these pancakes topped with a little peanut butter, fresh sliced bananas and a drizzle of honey really hit the spot. You can totally make them into sandwiches too (not open faced) for breakfast on the run… always a plus!
And I don’t know about your family, but summer is sometimes just as “on the run” around here as the school year. Maybe even more so just in a different way. We are just running to the pool or Kings Island or to one of the many camps our kids will be participating in. Regardless there’s not a lot of time for me to slave over a stove. In the summer I want seasonal, fresh, cold, easy and/or grill friendly foods. What about you?
So yeah, these pancakes were a big hit and I have Kitchen Confidante to thank for the original recipe. I did not change one thing. I’m just showing you how to freeze them and offering a topping suggestion. Be sure and pin this recipe so you can try a batch for yourself. And don’t miss out on my Sheet Pan Pancakes and Sheet Pan Omelettes! They are also fantastic make-ahead breakfasts for busy mornings.
Oatmeal Pancakes for the Freezer
- 2 cups old-fashioned (rolled) oats
- 2 cup buttermilk
- 1/2 cup all-purpose flour
- 2 tsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs lightly beaten
- 4 tbsp unsalted butter melted
- 1 tsp vanilla extract
- Combine the oats and the buttermilk and stir well until oats are completely coated. Store in a bowl covered with plastic wrap overnight in the refrigerator.
- Remove the oat and buttermilk mixture from the refrigerator.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a separate bowl, whisk together the eggs, butter and vanilla.
- Add both the flour mixture and the egg mixture to the oat and buttermilk mixture and stir well until the batter is completely combined.
- Heat a non-stick griddle to about 375 degrees (medium to medium high). Drop the pancake batter onto the hot surface using a muffin scoop or about a 1/4 cup measuring cup. Cook pancakes until bubbles form throughout the pancakes. Flip and continue to cook through. I made 18 pancakes with this recipe.
- Place the cooked pancakes onto a parchment paper lined baking sheet (placing parchment paper between each layer of pancakes so they don't stick together). Allow to cool completely.
- Transfer the pancakes stacked on the sheet pan to the freezer. Freeze for a couple of hours and transfer frozen pancakes to a freezer safe (gallon-sized) bag.
- Heat pancakes individually in the microwave until thawed. Serve topped with peanut butter, sliced banana and honey.
More Make-Ahead Breakfast Recipes: