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Fluffy, tender Oat Flour Pancakes are weekend special but easy enough to whip up on a weekday morning. Made using whole grain oat flour and no refined sugar, they’re buttery rich and lightly sweetened with maple syrup and a touch of vanilla.
Though these are more nutritious than your average pancakes, they’ll please even the pickiest eaters. You’ll need just 8 simple ingredients and about 30 minutes of your time.
Ingredients You Need to Make Oat Flour Pancakes
- Oat Flour: whole grain oat flour
- Kosher Salt: or half the amount
- Milk: or a a plant based milk like oat milk or almond milk
- Eggs: large or extra-large eggs
- Maple Syrup: or honey
- Butter: for the batter and more for serving if desired
- Pure Vanilla Extract
- Oil: such as avocado oil for cooking the pancakes
- Baking Powder
FAQ
Making from scratch pancakes with oat flour is just like making them with all-purpose flour. (And if you’ve made pancakes from scratch, you know that they have a fresher taste and more delicate texture than what comes out of a box.)
But you may be wondering, “will the pancakes rise?” The first time you ditch white flour for oat flour (or other whole grain flour), you might be skeptical about it replicating the fluffiness of all-purpose flour. I was too. The great news is that with just a bit of extra baking powder, oat flour makes deliciously tender and fluffy pancakes.
Yes, you can! But if you’re substituting it in a recipe that calls for all-purpose flour you’ll need to make a couple of adjustments. Oat flour weighs less than all-purpose flour, so if you’re baking by weight, you’ll need to increase your measurement by the appropriate amount. For example, if a recipe calls for 1 cup of AP flour at 136g, you’ll want to use 136g of oat flour even if a cup of it weighs just 120g.
All-purpose flour is made with wheat’s starchy endosperm, leaving out the bran and the germ. This makes the common flour nutrient-poor and high in carbohydrates. Oat flour is made with ground oat groats, and you get the whole package: endosperm, bran and germ. Oat flour is more nutritious and has more fiber — it also has fewer carbohydrates.
More Must Try Gluten Free Recipes
- Almond Flour Banana Pancakes
- Almond Flour Blueberry Muffins
- Oat Flour Banana Bread
- Oat Flour Chocolate Chip Cookies
- Almond Flour Oatmeal Cookies
- Almond Flour Peanut Butter Cookies
How to Make Oat Flour Pancakes
In a medium bowl, Whisk together oat flour, baking powder and salt in a medium bowl. In a separate bowl or measuring pitcher, whisk together milk and eggs. Pour wet ingredients (milk mixture, maple syrup, melted butter and vanilla) into a well that you’ve made in the center of the dry ingredients. Stir mixture until no flour remains (don’t worry about a few lumps remaining). Let stand 5 minutes.
Heat oil in a large non-stick skillet over medium heat until hot. Scoop pancake batter in 1/4 cupfuls onto skillet and cook until bubbles form; flip and cook until fluffy and golden brown (2-3 minutes per side). Repeat with remaining batter and serve with butter and maple syrup or Blackberry Syrup if desired.
Oat Flour Pancakes
Ingredients
- 2 cups oat flour 240g
- 4 teaspoons baking powder 1 tablespoon + 1 teaspoon
- 1/2 teaspoon kosher salt
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons real maple syrup plus more for serving
- 2 tablespoons butter melted, plus more for serving
- 1 teaspoon pure vanilla extract
- vegetable oil such as avocado oil, for cooking pancakes
Instructions
- Melt butter in a small skillet over medium-low heat. Set aside to cool slightly.
- In a medium bowl, whisk together oat flour, baking powder and salt.
- In another bowl (or glass measuring pitcher), whisk together milk and eggs. Create a well in center of oat flour mixture and pour in milk mixture. Add maple syrup, melted butter and vanilla. Gently stir until no dry flour remains (don't worry if you have some lumps). Set aside for 5 minutes.
- Heat large non-stick skillet over medium heat; add a couple teaspoons of oil and swirl to coat (recipe note #2). Scoop batter by 1/4 cupfuls onto hot skillet and cook until batter starts to bubble, 2-3 minutes. Flip and cook through, 2-3 minutes more. Transfer to serving plate and repeat with remaining batter. (recipe notes #3 and #4)
- Serve pancakes with butter and real maple syrup if desired.
Notes
- Note that you’ll need a 1/4-cup measuring cup to scoop the batter.
- You can cook these in melted butter, but note that butter is much more likely to brown or burn.
- I recommend making a test pancake – the second and subsequent batches always seem to turn out just a little bit better.
- Serve pancakes as you go or transfer to plate, cover with foil and and place in preheated 200˚F oven to keep warm.
- Freeze leftover pancakes and reheat in a toaster on the defrost setting until heated through and serve with your favorite toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Back again about these pancakes. Everything about them is great! The new thing I am doing with them is making them a little thinner. Hubby likes to use them to wrap around a hotdog or make a sandwich. Great healthier way to use as bread replacement. Happy New Year.
Happy New Year, Carol! I’m so glad these are a hit and that you’re making them your own.