Photo of Overnight oat pancakes with berries by WW

Overnight oat pancakes with berries

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
Fan of overnight oats for breakfast? Then you’re going to love our fruity pancakes.


Uncooked quick oats


Whole buttermilk

150 ml(s)

Fresh raspberries

150 gm


cup(s), raw

Maple syrup

1 tbsp(s)


1 large, beaten


1 medium, mashed

Whole wheat flour

¼ cup(s)

Ground cinnamon

½ tsp(s)

Cooking spray

4 spray(s)

Plain fat free Greek yogurt

4 tbsp(s)


  1. The night before you want to make the pancakes, combine the oats, buttermilk and 100ml cold water in a bowl, cover with plastic wrap and chill overnight.
  2. In the morning, remove the oats from the fridge and bring to room temperature – this will take about 30 minutes.
  3. Mash half the berries then put in a small pan with the maple syrup, a splash of water and a pinch of salt. Bring to a boil and cook for 2 minutes, until the berries have broken down to a sauce that’s thick and syrupy. Set aside to cool while you make the pancakes.
  4. In a bowl, mix together the egg and banana until just combined. Add to the oat mixture and stir well. Fold through the flour, cinnamon and a pinch of salt, taking care not to overmix or the pancakes will be tough.
  5. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Drop 6 spoonfuls of the batter into the pan and cook for 2 minutes, until bubbles appear on the surface. Flip, then cook for a further 2 minutes. Remove from the pan, set aside and keep warm. Repeat with the remaining batter so you have 12 pancakes.
  6. Swirl the cooled berry sauce through the yogourt. Divide the pancakes between plates and serve topped with the berry and yogourt mixture and the remaining raspberries and strawberries.