This post may contain affiliate links. Please read our disclosure policy.
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
Table of Contents
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.
4 Recipe Tips
- Test pancake first: For me anyway, the first pancake is always a bit off – use it to adjust your heat and timing.
- Mixing matters: Combine wet and dry ingredients separately, then stir together just until no dry flour remains.
- Don’t overwork: A few small lumps in your batter are fine – they’ll cook out.
- Watch your heat: Medium heat is usually perfect. If your pancakes are browning too quickly, turn it down.
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.
Oat Flour Pancakes
Video
Ingredients
- 2 cups oat flour
- 4 teaspoons baking powder
- 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.
yah good! I melted my butter in frying pan and used a wee bit left over to cook my first batch!
wonder how adding blue berries would fair?
Hi Jane! So glad you enjoyed these. I think a handful of fresh blueberries would be lovely in these. I’d sprinkle them on before flipping.