These overnight, gluten-free oat waffles (or pancakes!) with buckwheat and buttermilk are light and fluffy and absolutely delicious.

Please meet our latest breakfast obsession: overnight gluten-free oat waffles…or pancakes! Extra bonus: buckwheat and buttermilk.

You know how I feel about breakfast. I’m a believer. And when I can, I try to pack a warm, nutritious breakfast in my kids’ tummies before they go out into the big, bad world.

Syrup being poured over two thick Belgian waffles.

We have a lot of simple breakfast go-to’s like French toast, scrambled eggs, microwave oatmeal, hard-boiled eggs and yogurt. These whole wheat blender pancakes are also a frequent staple as are a whole variety of muffins that I keep in the freezer for a quick breakfast solution.

But I also like to change things up once in a while, so when my friend, Liz (a frequent commenter here; she provides the most helpful feedback on the recipes she’s made) emailed me about today’s recipe, I knew I’d be adding it into our breakfast rotation.

Because weekday mornings are insane around here (the level of chaos trying to get out the door is mind-boggling), recipes that can be started the night before are absolutely heartwarming to my soul.

A fork taking a bite out of two stacked syrupy waffles.

The base of these buckwheat gluten-free oat waffles is mixed up the night before so the steel cut oats and buckwheat groats (more on this ingredient in a sec) can soften up overnight.

The next morning, the rest of the simple ingredients are thrown in the blender and everything gets a quick whirl before throwing the batter on a sizzling waffle iron or griddle.

So light and fluffy, these nutritious, whole-grain waffles are fantastic!

That nutty, wholesome flavor of the buckwheat is the best part, if you ask me. Being a newbie to the world of buckwheat, I am loving the flavor.

And it goes without saying that buttermilk is one of the best ingredients in the history of ever. I use it in so many things and keep it on hand always.

Don’t forget that homemade buttermilk is so easy and usually works just as well. In this recipe, the batter will be a bit thinner if using homemade buttermilk so take a look at the recipe notes below.

If you are kefir-ing, homemade kefir makes a great substitute as well.

Two thick waffles covered in syrup on a white plate.

Even though I have’t bought buckwheat before these gluten-free oat waffles came into my life, we’ve made this breakfast so often over the last few weeks that I’ve stocked up.

I hear that my local grocery store carries buckwheat groats in the bulk bins – so if you have a store like that (Winco in my area), try looking there.

So far, I’ve bought my buckwheat groats on Amazon (Bob’s Red Mill brand, this brand by Anthony’s, and Liz highly recommends this Russian brand) and have had great results.

We’ve used the batter as waffles and pancakes, and either option is delicious.

Mmm, I love talking about breakfast! And I love these waffles. Thanks, Liz, for sharing!

FYI: this is the griddle I use for pancakes and our beloved waffle iron (love this thing!).

A fork taking a bite out of two thick syrupy waffles on a white plate.

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Overnight Buckwheat Oat Gluten-Free Waffles or Pancakes

4.75 stars (32 ratings)


  • 1 ½ cups (276 g) steel cut oats
  • 1 cup buckwheat groats (see note)
  • 3 cups buttermilk
  • 4 tablespoons salted butter, melted
  • ½ teaspoon salt
  • 2 to 3 tablespoons sugar
  • 2 teaspoons baking soda
  • 3 large eggs
  • ½ teaspoon vanilla, optional


  • In a blender or bowl, stir together the steel cut oats, buckwheat groats and buttermilk. Cover and refrigerate for 8-12 hours or overnight.
  • When ready to make the waffles/pancakes, give the mixture a good stir to loosen it up a bit and process in a blender until smooth and combined.
  • Add the butter, salt, sugar, baking soda, eggs and vanilla (if using). Blend again until combined.
  • Cook waffles on a waffle maker, according to manufacturer’s instructions, or on a griddle as pancakes.


Buckwheat Groats: I’ve bought my buckwheat groats on Amazon (Bob’s Red Mill brand, this brand by Anthony’s, and Liz highly recommends this Russian brand).
Buttermilk: the batter will be quite a bit thinner using homemade buttermilk so consider cutting down the amount of buttermilk to 2 1/2 or 2 3/4 cups if doing so.
Serving: 1 Waffle, Calories: 165kcal, Carbohydrates: 21g, Protein: 6g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 43mg, Sodium: 294mg, Fiber: 3g, Sugar: 4g

Recipe Source: adapted from here (to make a slightly larger batch for our family) after my friend, Liz, emailed me the recipe – Liz has also added pureed pumpkin and a touch of allspice to this recipe for a pumpkin waffle/pancake recipe and her favorite way to eat them (pumpkin or not) is with bananas, walnuts and a little maple syrup. Yum! Thanks for sending the recipe to me, Liz!