Overnight Yeast Pancakes with Strawberry Topping (gluten free)

Fermented pancakes! Get on board!

Have you ever made pancakes using yeast? Spoiler alert: it’s madness!

 Overnight Yeast Pancakes with Strawberry Topping - gluten free and sugar free! @redstaryeast @roastedroot

My favorite scent on the planet is Pancakes Cooking on the Griddle.

I know…shocker.

After announcing on Monday that I’m writing a gluten-free pancakes e-cookbook, you can imagine if there were a Pancakes Cooking on the Griddle air freshener I’d be all over it.

I bet you’re wondering what my second favorite smell is. Well, I’ll just tell you: it’s that of Yeasty Dough Rising. Combine Pancakes Cooking on the Griddle and Yeast Dough Rising, and we’re talking nirvana.

Making these pancakes brought back fond memories from childhood.  My family was big on weekend pancake breakfasts, plus my mom used to bake homemade bread regularly. For me, these overnight yeast pancakes are a hybrid of the two. They smell (and taste) just like homemade bread, but with a super moist and spongy texture. I think this may just be the most comforting breakfast I have ever made.

Overnight Yeast Pancakes with Strawberry Topping - gluten free and sugar free! @redstaryeast @roastedroot

In spite of my long history with the breakfast food, you’re looking at my first go at yeasted pancakes. And you guys, this was the best first fermented pancake experience a girl could ask for!

Asyouknow, I love the process of fermentation, so these pancakes were a pleasure to make. You can smell the yeast come alive as it activates in water, and while it’s flourishing in the batter. Just be sure to use a large mixing bowl when whipping up this recipe, because the batter just.keeps.growing!

 Overnight Yeast Pancakes with Strawberry Topping - gluten free and sugar free! @redstaryeast @roastedroot

I used a gluten-free all-purpose flour blend for these pancakes, and the yeast still worked like a dream! Those of us who eat a gluten-free diet can still use yeast in our pizza dough, breads, and pancake batter. As long as the yeast has something to feed off of (sugar/starch, water), it will happily do its job.

If you’re intimidated by cooking with yeast, don’t be! All you have to do is allow the yeast to sit in lukewarm (105 to 110 degrees F) water for a few minutes prior to adding your other ingredients, and you’re good to go.

 Overnight Yeast Pancakes with Strawberry Topping - gluten free and sugar free! @redstaryeast @roastedroot

I used Red Star Active Dry Yeast for the pancake batter. I prepared the batter at night, allowed it to sit covered on the counter until morning, and was amazed to wake up and see my batter was full of little air bubbles and it had tripled in volume. Eureka! She works! Once the batter is ready, you crack a couple of eggs into it, heat the griddle, and get your pancake on.

While there are options galore for serving these bad boys, I went the strawberry topping route. Please don’t skip the strawberry topping! You heat fresh chopped strawberries with pure maple syrup in a saucepan and allowed them to stew and soften for 10ish minutes. Sinking your teeth into the buttery pancakes with strawberry topping is a real mind meld of a perfect bite. It pretty much tastes like cloud nine melting all over your tastebuds.

 Overnight Yeast Pancakes with Strawberry Topping - gluten free and sugar free! @redstaryeast @roastedroot

Put yeast in your pancakes and feast!

Overnight Yeast Pancakes with Strawberry Topping - gluten free and sugar free! @redstaryeast @roastedroot

Overnight Yeast Pancakes with Strawberry Topping (gluten free)

Prep Time: 4 hours
Cook Time: 20 minutes
Total Time: 4 hours 20 minutes
Servings: 15 medium-sized pancakes
Author: Julia


Overnight Yeast Pancakes:

For the Strawberry Topping


  1. In a large mixing bowl, combine the warm water and yeast. Stir together and allow mixture to sit 5 to 10 minutes. Add the melted butter and almond milk and stir to combine.
  2. In a separate bowl, combine the flour, sugar, and sea salt. Pour the flour mixture into the bowl with the yeast/almond milk mixture and mix until all clumps are out. Cover bowl with plastic wrap and allow it to sit at room temperature overnight (or at least 4 hours)
  3. Add the eggs and baking soda to the pancake batter and mix until combined.
  4. Heat a non-stick skillet to medium and add enough oil or butter to coat the surface. Measure out a scant ¼ cup of pancake batter and pour onto the skillet. Allow batter to cook until many air bubble rise to the surface, and the sides firm up, about 1 to 2 minutes. Carefully flip pancake and allow the other side to cook an additional 1 to 2 minutes. Repeat for remaining batter

Prepare the Strawberry Topping:

  1. Add all ingredients for the strawberry topping to a medium-sized saucepan. Cover and bring mixture to a boil. Reduce heat and continue cooking, covered, until strawberries have softened, but are still al dente, about 8 to 10 minutes.
  2. Serve pancakes with butter, strawberry topping and/or pure maple syrup.

This post is sponsored by Red Star Yeast, and all thoughts, feelings, and opinions are my own. Thank you for supporting the brand that make this site possible.

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  1. Kelly @ Hidden Fruits and Veggies

    Those happen to be 2 of my top 5 favorite smells, too. There’s just something so rewardingly fantastic about biting into a big pile of carbs, and those smells let me know that carby goodness is in my future. Specifically, THIS carby goodness is in my future. I’ve been craving pancakes since your announcement, and I can’t really turn these down.

    1. Julia Post author

      Yeeeeah, so happy I’m in good company! Lately, my house has been smelling like a pancake factory, and I’ve just been loving it.

      I think you’ll adore these flapjacks, m’dear! The yeast seriously takes the whole thing up a few notches! Have a great weekend!

  2. Sarah @ Making Thyme for Health

    Now you’ve got me dreaming of the scent of yeasty pancakes! Ugh, they sound so good. And anything with the word overnight in it is a win in my book.

    I have to tell ya, I really wish I lived closer so that I could help you taste-test this pancake e-book. Feed me all the pancakes!! But more importantly because I want to hang out and drink wine with you. Oooohhh, how about a wine and pancake date? Would that be weird?

    1. Julia Post author

      Oh girl, I wish I could mail you batches upon batches of pancakes. I have this fear that my friends will get sick of me giving them pancakes, haha! So far, they’ve been happy recipients, but good golly, let’s see how many more they can take.

      A wine and pancakes date is not weird at all. Not by any stretch of the imagination. Let’s do it!

  3. Susan

    These pancakes sound very interesting. I do not eat gluten free, so I’m curious if regular flour (whole wheat) would work. If so, I’d definitely try them.

  4. Christina @ The Beautiful Balance

    Amen sista! I thought I was the only one who luuuuurved the smell of rising yeast dough. And excuse me no I can enjoy it in pancake form? Done and done. I’ve made yeast waffles and pancakes but I never let mine sit 4 hours to overnight and I’m resenting that fact now because it’s obviously going to more amazing overnight. All that means is that I have to make your insanely delicious looking recipe tomorrow morning 😉

    1. Julia Post author

      Cheers to yeasted breakfast! I found the batter doesn’t need a uuuuuge amount of sitting time – like it doesn’t actually have to sit overnight. The overnight thing is just great for make-ahead purposes. But a few hours is choice. Cheers to all the fluffy yeasty pancakes!

  5. Stephanie

    what would you think of using this batter in a waffle iron? i love a nice fluffy waffle and am curious if it would come out that way with this type of batter

    1. Julia Post author

      Hi Stephanie,

      So funny you mention the waffle idea! I’m actually posting a very similar waffle recipe in a few weeks. The answer is yes – you can definitely make waffles out of this batter! Hope you enjoy. xo


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