Overnight Buckwheat Oat Waffles & Pancakes (Gluten-Free & Delicious!)

Discover the secret to light, fluffy, and utterly delicious gluten-free waffles or pancakes with our overnight buckwheat and oat recipe, enriched with the magic of buttermilk.

There’s a special kind of satisfaction that comes from serving a warm, wholesome breakfast on a busy morning, isn’t there? It’s the kind of quiet triumph that sets the tone for a productive day, especially when you know it’s packed with nutrition and flavor. For us, breakfast isn’t just a meal; it’s a cherished ritual, a moment to fuel up before facing the world. And our latest obsession, these overnight gluten-free oat waffles—which double perfectly as pancakes—have truly transformed our morning routine.

While we certainly rely on quick staples like French toast, scrambled eggs, and microwave oatmeal during the week, I always enjoy introducing new, exciting options. We also frequently enjoy whole wheat blender pancakes and keep a variety of muffins stashed in the freezer for grab-and-go convenience. However, a recipe that allows for most of the prep work to be done the night before? That’s pure gold for chaotic weekday mornings.

This particular recipe came to me from my wonderful friend, Liz, a loyal reader and insightful commenter on our recipes. Her feedback is always invaluable, and when she shared this gluten-free oat and buckwheat waffle recipe, I knew immediately it would earn a permanent spot in our breakfast rotation. The thought of waking up to a batter that’s already half-prepared is genuinely heartwarming to my soul, especially when battling the morning rush of getting everyone out the door.

The Genius of Overnight Soaking: Why It Works for These Waffles

The brilliance of these buckwheat gluten-free oat waffles lies in the overnight soaking process. The base of this incredible batter—steel-cut oats and buckwheat groats—is combined with buttermilk the night before. This extended soak isn’t just about convenience; it’s a culinary secret weapon. It allows the grains to fully hydrate and soften, resulting in an exceptionally tender texture that’s hard to achieve with quicker methods. Beyond texture, soaking can also help break down phytic acid, potentially making the nutrients in the oats and buckwheat more bioavailable. This means you’re not just getting a delicious breakfast, but one that’s easier on digestion and more nourishing for your body.

When morning arrives, the remaining simple ingredients are quickly added to a blender. A swift whirl transforms the soaked mixture into a smooth, pourable batter, ready for your sizzling waffle iron or griddle. The minimal morning effort makes these waffles (or pancakes!) a true game-changer for busy households.

The result? Waffles and pancakes that are astonishingly light, wonderfully fluffy, and packed with whole-grain nutrition. That distinctive, wholesome, nutty flavor of buckwheat truly elevates this recipe, making it an instant favorite even for those new to this amazing ingredient.

Unlocking Flavor and Nutrition with Key Ingredients

The Marvel of Buckwheat Groats

Before these gluten-free oat waffles entered my life, buckwheat was a bit of a mystery to me. But after weeks of making this breakfast, I’ve become a firm believer and have happily stocked up! It’s important to note that despite its name, buckwheat is not related to wheat and is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or anyone looking to diversify their grain intake. It’s actually a pseudocereal, rich in protein, fiber, and essential minerals like manganese, copper, and magnesium.

The flavor of buckwheat groats is uniquely earthy and nutty, contributing a depth that complements the sweetness of syrup and other toppings beautifully. If you’re wondering where to find them, many local grocery stores carry buckwheat groats in their bulk bins—a fantastic option if you have access to stores like Winco. Otherwise, it’s readily available online. I’ve personally had great success with Bob’s Red Mill brand and Anthony’s brand, and Liz highly recommends a particular Russian brand for its quality. Experiment to find your favorite!

The Indispensable Role of Buttermilk

It goes without saying that buttermilk is one of the best ingredients in the history of baking—ever! Its acidic nature reacts with baking soda to create a light, airy texture, while also tenderizing the batter and imparting a subtle tang that balances the sweetness. I use it in countless recipes and always make sure to keep some on hand.

If you don’t have buttermilk readily available, don’t fret! Homemade buttermilk substitutes are surprisingly easy to make and often work just as well. Simply add a tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with regular milk until it reaches the desired volume. Let it sit for 5-10 minutes until it slightly curdles. However, be aware that homemade buttermilk might result in a slightly thinner batter in this recipe, so you might consider reducing the total amount by about 1/4 to 1/2 cup to achieve the optimal consistency. For those who enjoy fermenting, homemade kefir also makes a fantastic substitute, offering similar acidic properties and a nutritional boost.

Waffles or Pancakes? The Choice is Yours!

The beauty of this overnight buckwheat oat batter is its incredible versatility. We’ve used it extensively for both waffles and pancakes, and honestly, both options are equally delicious and satisfying. For waffles, simply pour the batter into a preheated waffle iron and cook according to its instructions until golden brown and crispy. The steel-cut oats and buckwheat contribute a delightful texture that holds up beautifully in a waffle maker, yielding a satisfyingly firm exterior and a tender, moist interior.

If pancakes are more your style, heat a lightly greased griddle to medium heat. Pour about 1/4 cup of batter per pancake, cooking until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. The batter spreads nicely, creating fluffy, substantial pancakes that are perfect for stacking high and topping generously. Whether you’re a waffle enthusiast or a pancake purist, this recipe delivers an exceptional breakfast experience.

Oh, how I love talking about breakfast, and these waffles are truly something special! A huge thank you to Liz for sharing this fantastic recipe and inspiring countless delicious mornings in our home.

For those interested in the tools we use: my go-to griddle for perfect pancakes and our beloved waffle iron (this thing is a workhorse!).

Overnight Buckwheat Oat Gluten-Free Waffles or Pancakes Recipe

This recipe combines the wholesome goodness of steel-cut oats and nutrient-rich buckwheat with the tangy lift of buttermilk for an incredibly light, fluffy, and satisfying gluten-free breakfast. Prep it the night before for an effortlessly delicious morning meal!

Overnight Buckwheat Oat Gluten-Free Waffles or Pancakes

Yield: 16 Waffles (or 20-24 pancakes)

Prep Time: 8 hours 5 minutes (overnight soaking)

Cook Time: 5 minutes

Total Time: 8 hours 10 minutes

Ingredients

• 1 ½ cups (276 g) steel cut oats
• 1 cup buckwheat groats (see note below for sourcing)
• 3 cups buttermilk
• 4 tablespoons salted butter, melted
• ½ teaspoon salt
• 2 to 3 tablespoons sugar (adjust to taste)
• 2 teaspoons baking soda
• 3 large eggs
• ½ teaspoon vanilla, optional (but highly recommended for enhanced flavor)

Instructions

1. Night Before Prep: In a large blender or mixing bowl, combine the steel cut oats, buckwheat groats, and buttermilk. Stir well until thoroughly combined. Cover the bowl or blender container and refrigerate for 8-12 hours, or ideally, overnight. This crucial step allows the grains to soften and the flavors to meld.
2. Morning Blend: The next morning, uncover the mixture. Give it a good stir with a spoon or spatula to loosen it up. Transfer the mixture to a high-speed blender if you used a bowl (or continue with the blender you started with). Process until smooth and well combined. The texture should be uniform, and the grains should be fully incorporated.
3. Add Remaining Ingredients: To the blended mixture, add the melted butter, salt, sugar, baking soda, eggs, and vanilla (if using). Blend again briefly, just until all ingredients are fully incorporated and the batter is smooth. Do not overmix.
4. Cook: Heat your waffle iron or griddle. If making waffles, cook according to your manufacturer’s instructions until golden brown and crispy on the outside, and tender inside. If making pancakes, lightly grease a griddle and pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges are set, then flip and cook until golden brown. Serve immediately with your favorite toppings!

Notes

• Buckwheat Groats: You can find buckwheat groats in the bulk section of many health food stores or larger grocery stores. They are also widely available online from brands like Bob’s Red Mill or Anthony’s.
• Buttermilk Substitution: If using homemade buttermilk (milk + lemon juice/vinegar), the batter might be slightly thinner. Consider reducing the amount of buttermilk to 2 ½ or 2 ¾ cups to achieve a desirable consistency.

Nutrition Information (per 1 Waffle Serving)

Serving: 1 Waffle, Calories: 165kcal, Carbohydrates: 21g, Protein: 6g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 43mg, Sodium: 294mg, Fiber: 3g, Sugar: 4g

Recommended Equipment

A good Waffle Iron for perfectly crisp waffles, a Vitamix Blender (or any powerful blender) to achieve a smooth batter, and a Wooden Spoon for mixing.

One Year Ago: Slow Cooker Butternut Squash Tortellini
Two Years Ago: The Perfect Cinnamon Rolls {Gloria’s Famous Recipe}
Three Years Ago: Simple Homemade Haunted Halloween Houses

Recipe Source: This recipe is beautifully adapted from Nude Food (with slight modifications to yield a larger batch suitable for our family). A special thanks to my friend Liz for emailing me this incredible recipe! Liz also suggests a delightful seasonal variation by adding pureed pumpkin and a touch of allspice for pumpkin waffles/pancakes. Her favorite way to enjoy them, pumpkin or not, is with fresh bananas, crunchy walnuts, and a generous drizzle of maple syrup. Pure yum!

We hope these overnight buckwheat oat waffles (or pancakes!) become as beloved in your home as they are in ours. Enjoy the ease of overnight prep and the unparalleled flavor of a truly wholesome, gluten-free breakfast!