Let’s face it, gluten free cooking is not always easy. It can often be more challenging and time consuming to cook with gluten free flours and ingredients.
Because of this I am always looking for ways that I can simplify my gluten free cooking. I love gluten free recipes that make things quick and easy in the kitchen.
This recipe is just that. These overnight pancakes make breakfast so much easier on busy days. The fact that I can make the batter up the night before makes breakfast time go much more smoothly and that is also nice.
This is adapted from a favorite overnight pancake that I used to make all the time, so I am very glad that I now have a gluten free version as well.
Between these overnight pancakes and my overnight waffles gluten free breakfasts have gotten a lot easier.
Gluten Free Overnight Pancakes
Gluten Free Overnight Pancakes make pancakes for breakfast east.
- 1 ¼ teaspoons yeast
- ¼ cup warm water
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca flour
- ¼ teaspoon xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 eggs
- 2 cups buttermilk
- 2 tablespoons oil
- Dissolve yeast in water for about five minutes.
- Add remaining ingredients and stir well.
- Refrigerate overnight.
- In the morning stir well and cook on a hot griddle or pan.
Amount Per Serving: Calories: 219Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 626mgCarbohydrates: 35gFiber: 2gSugar: 5gProtein: 7g
Nutritional values are approximate and aren't always accurate.
This is such a good idea! I should try it next time I want pancakes in the morning but don’t have the time to make them!
I like the idea of mixing everything at night, so in the morning when you need a quick breakfast…its mostly prepared! Not to mention soaking the pancake batter overnight will also make it more digestible 🙂
Even better, make it in the morning for breakfast for dinner when you’re not going to be home! With sausage and fruit, you have a quick meal.
Now that’s just genius!
I never thought of making the pancake batter the night before, what a great idea! Your idea will certainly takes some stress out of my busy morning.
Found your site last night, when i was looking for a GF coffee cake recipe, never would have thought of making pancake batter the night before. Will make mornings so much more smoother around here 🙂
Thanks for posting it
I’m confused by the servings. All of those ingredients make 8 pancakes and 1 serving?
I’m trying to reduce how much I make as I’ll be the only one eating them.
I am sorry about that. I can see why that was confusing. It is an older recipe and when it got transferred to the new recipe format it wasn’t done right. I shouldn’t have had 1 serving. It serves about 8 people, depending on what else you are serving etc. I didn’t list the amount of pancakes that it makes because that can vary by the size you make them. If I was just making this for one or two people I would probably try 1/4 of the recipe or maybe 1/3 of it if that is easier with the amounts. Pancakes freeze well, so if you have extra you can always freeze them for use later. I hope that helps.