Easy Blender “Overnight” Pancakes or Waffles

Here’s an easy way to make delicious, whole grain pancakes or waffles…..use your blender! It’s so easy and you can pour the finished batter straight from the blender container to your heated griddle or waffle-iron. The batter soaks overnight in buttermilk or kefir, at room temperature, to neutralize Phytic Acid/Enzyme Inhibitors, making them more nutritious and easier to digest.

This recipe is part of Pennywise Platter Thursday @ The Nourishing Gourmet.

  • 2 cups spelt flour (for a variation, you can sub. some of the spelt flour for buckwheat flour or rolled oats)
  • 1 1/2 to 1 3/4 cups buttermilk or plain kefir
  • 2 Tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Fresh or frozen blueberries, optional
  • Pure Maple Syrup, Grade B

The Night Before You Wish to Make the Waffles/Pancakes: Blend flour, oil and buttermilk in blender on high-speed, adding enough buttermilk (or kefir) until a batter forms and there is a constant vortex churning in the middle. Cover with lid and let set overnight at room temperature.

On Waffle/Pancake Making Day (after 8 to 12 hours of soaking): Preheat and grease griddle/skillet or waffle iron.

Add the egg and vanilla to the blender, blending to combine; add any additional liquid as necessary to keep a vortex churning (water is fine). Next blend in the baking powder, baking soda, and salt briefly to combine. (Note: If you are making waffles the batter should be slightly thinner than if you are making pancakes.)

Pour batter directly from blender container onto hot griddle or waffle iron. For waffles, cook according to manufacturer’s instructions. For pancakes, cook until top and edges are bubbly, flip, and allow to cook through the rest of the way. For blueberry pancakes/waffles, it is best to sprinkle the berries directly on top of batter immediately after pouring.

Makes 2-dozen Pancakes or Waffles.

Please Note: This post may contain sponsor, affiliate, and/or referral links.

Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. Kimberly says

    Hi there,

    I made the batter the night before with half spelt and half buckwheat. I used coconut milk and acv/lemon juice for the “buttermilk”. Though the batter was very thick, when I blended the rest of the ingredients the next morning, I added more water for waffles. They came out excellent! The perfect crispiness with fluffiness, filling and the taste was amazing! My husband really liked them too! Thanks for the recipe.

    • Glad that they were so well received! Thanks for visiting and I hope that you enjoy more of the recipes and informational articles here on CookingGodsWay.com

  2. Kimberly says

    My batter is extremely thick. What can I do?

    • Kimberly, you can always add more liquid the “thin” out the batter a little. Use more milk or just water. Just be sure that you do not add too much extra liquid, because the batter will become somewhat thinner when the remaining ingredients are added later.

  3. This recipe produced what are perhaps the best waffles I’ve ever had! Could you please update the link or otherwise summarize the rationale for soaking the spelt flour mixture? I’ve tried the recipe both ways, with zero soaking or with 24 hour soaking (in the fridge), and couldn’t distinguish a difference in taste/texture.

    • Alissa, thanks for the comment.

      All grains, nuts, seeds, legumes, etc. have what’s know as Phytic Acid/Enzyme Inhibitors. These are sort of the seeds defense mechanism, keeping it from “sprouting” prematurely. What this means to you is when you consume these grains, seeds etc. the Phytic Acid/Enzyme Inhibitors will inhibit digestion and block the absorption of most of the vitamins and minerals.

      This is where the “soaking” process comes in. Soaking your grains at room temperature in an acidic medium like buttermilk or kefir (lemon juice or vinegar in water can also be used) will neutralize the Phytic Acid/Enzyme Inhibitors. Thus making your grains easier to digest and unlocking the vitamins and minerals, making them available to your body.

      If you haven’t already, do sign up for our free eCourse Advancing Your Health Through RealFood. The soaking of grains is covered more indepth, along with many other topics in the real food arena.

  4. These are the best pancakes I have ever made! I used half spelt and half buckwheat flour. I didn’t soak overnight, but would if I would’ve planned to have them the night before. I put lots of blueberries in them as well. Yummy!

Speak Your Mind



Let’s Be Friends!

We appreciate and care about all of our readers and feel as if we were long lost friends. So, let’s stay in touch!

Newsletter Signup

Be the first to hear about special sales, offers, and giveaways along with notification of newly posted articles and recipes.

Get our “Fermented Foods Fact Sheet” FREE just for signing up!

Cooking God's Way - www.cookinggodsway.com