Photo of Overnight oat pancakes with red berries by WW

Overnight oat pancakes with red berries

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


Porridge oats

150 g


150 ml


150 g


150 g

Maple Syrup

1 tablespoon(s)

Egg, whole, raw

1 medium, raw, beaten


1 medium, mashed

Wholemeal Flour

30 g

Ground Cinnamon

½ teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

4 tablespoon(s)


  1. The night before you want to make the pancakes, combine the oats, buttermilk and 100ml cold water in a bowl, cover with clingfilm 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 yogurt. Divide the pancakes between plates and serve topped with the berry and yogurt mixture and the remaining raspberries and strawberries.