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Overnight oat pancakes with berries

Overnight oat pancakes with berries

Total Time
25 min
15 min
10 min
Fan of overnight oats for breakfast? Then you’ll love our fruity pancake version topped with a delicious berry swirl yoghurt! Any leftover pancakes will keep in a container in the fridge for a couple of days, so you can simply warm them in the microwave just before serving. They’re also ideal to pop into a snack box.


Rolled oats, dry

150 g


150 ml

Fresh raspberries

1 cup(s), (140g)

Fresh strawberries

1 cup(s), (130g)

Maple syrup

3 tsp


1 medium, lightly beaten


1 medium, mashed

Plain wholemeal flour

2½ tbs

Ground cinnamon

½ tsp

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

Oil spray

2 x 3 second spray(s)


  1. Combine oats, buttermilk and 100ml cold water in a bowl. Cover and refrigerate overnight.
  2. In the morning, mash half the berries in a small saucepan and place over medium-high heat. Add syrup and 2 teaspoons water and bring to the boil. Cook for about 2 minutes, or until berries are soft and liquid is syrupy. Set aside to cool.
  3. Mix egg and banana in a medium bowl until just combined. Add oat mixture and stir well. Lightly fold through flour, cinnamon and a pinch of salt.
  4. Lightly spray a large non-stick frying pan with oil and heat over medium-low heat. Spoon 6 even spoonfuls of batter into pan. Cook for 1-2 minutes, until golden underneath. Turn pancakes and cook other side for 1-2 minutes or until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter to make 12 pancakes in total.
  5. Place yoghurt in a small bowl and swirl through cooled berry mixture. Serve 3 pancakes per person, topped with berry yoghurt and remaining berries.


Berry mixture can be cooked the night before. Keep covered in fridge and swirl through yoghurt just before serving. Freeze pancakes between pieces of baking paper in a reusable freezer-proof container for up to 2 months.