Oat Flour Pancakes

Oat Flour Pancakes are one of my favorite alternatives to traditional pancakes. They’re fluffy, tender and 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.

You might expect oat flour pancakes to be dense or heavy, but these are anything but. They’re just as easy to make as typical pancake recipes – 8 simple ingredients and about 30 minutes is all you need. Perfect for any morning when you want a breakfast that’s both satisfying and a little more wholesome.

“These are the best oat flour pancakes I’ve tried so far! The texture and flavor were perfect! Thank you!”

alexandra

Ingredients to Make Oat Flour Pancakes

• Oat Flour: You can buy whole grain oat flour ready-made or make your own by blending rolled oats in a food processor until fine. For accuracy, use the recipe’s weight measurement.
• Milk: I typically use whole milk, but any variety works great in these pancakes.
• Maple Syrup: The real thing gives these pancakes their subtle sweetness.
• Butter: Melted and cooled slightly before adding to the batter. Extra for serving if you like.
• Vanilla Extract: I recommend a good quality real vanilla extract – the flavor really comes through in these. Baking
• Powder: Four teaspoons might seem like a lot, but it’s just right for these pancakes.
• Vegetable Oil: Avocado oil is my choice for its high smoke point, but any neutral oil works for cooking the pancakes.
• Kosher Salt: or half the amount of fine sea salt

About Oat Flour

If you’re new to baking with oat flour, you’ll be pleasantly surprised. While it’s made from whole grain oats (unlike all-purpose flour which uses only the starchy part of wheat), it creates wonderfully tender baked goods. It also adds more fiber and nutrition while reducing carbohydrates. The only trick is remembering that it weighs less than all-purpose flour – about 120g vs 136g per cup – so using a kitchen scale helps with accuracy.

Recipe Options

• Switch the milk: Any milk works here – dairy or non-dairy.
• Add spice: A healthy pinch of cinnamon or nutmeg in the batter is delicious.
• Try toppings: Fresh berries, sliced bananas, or toasted nuts add nice texture and flavor.

These fluffy pancakes are one of my favorite ways to start the day—fluffy, tender, and the perfect balance of wholesome and indulgent. Whether it’s a slow weekend breakfast or a quick weekday treat, they always hit the spot. Once you try them, I have a feeling they’ll become a regular in your breakfast routine too.

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.