Here’s another version of overnight-style pancakes

2 cups quick oatmeal
3/4 cup whole wheat flour
1 tsp. baking soda
1 tsp baking powder
1 1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 cup honey
2 large eggs
1 tsp. vanilla
2 1/2 cups buttermilk

Prepare the batter the night before. In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well combined. Cover the bowl with plastic wrap (or cover) and refrigerate overnight. The next morning give the batter a quick stir. It should be fairly thick. Cook cakes on medium-low to medium heat for 2-3 minutes on one side, then flip and cook one more minute or so.