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Gluten Free Overnight Yeast Pancakes with Strawberry Topping

Gluten-Free Overnight Yeast Pancakes
Rich, moist, spongy yeasted pancakes with a naturally sweetened strawberry topping. This gluten-free pancake recipe is perfect to make ahead. Simply make the batter at night and enjoy pancakes first thing in the morning!
Yield 15 medium-sized pancakes




  • 1/2 cup warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 cups almond milk
  • 1/2 cup unsalted butter (melted and cooled)
  • 2 cups gluten-free all-purpose flour
  • 2 teaspoons cane sugar
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 1/4 teaspoon baking soda


  • 16 ounces strawberries (chopped or sliced)
  • 3 tablespoons pure maple syrup
  • Pinch of sea salt


  • 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.
  • 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)
  • Add the eggs and baking soda to the pancake batter and mix until combined.
  • 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: 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.
  • Serve pancakes with butter, strawberry topping and/or pure maple syrup.


Recipe by The Roasted Root.

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